It's not actually this simple, although it's safe to think of it this way and it's not dumb or ignorant to do so.
Killing pathogens is a time vs. temperature thing. You frequently see instructions to cook e.g. poultry to 165F for some amount of time to prevent salmonella, but that's simplified for easy communication and safety. A chicken breast can be cooked to 150F or even lower [0] safely, as long as you cook it long enough. It's why sous-vide is safe, as long as you hit the time/temperature thresholds.
You definitely can end up in bad spots though. There's a series on youtube where a guy does wacky stuff with sous-vide, and he cooked a brisket at 131F for a month[1]. I'm sure they played it up some for the camera, but that brisket was not good to be in the same room with, let alone edible.
I imagine these long-lived stews are similar. They are kept at a simmer (i.e. right at/below boiling) indefinitely, not reheated. But while you can put fish heads and pig trotters and so forth in there, you should not leave them in there perpetually. You need to filter the solids out and replace them, or you're going to end up with something inedible if not actually dangerous.
I'd try this stew and I bet it's good. I would not make it at home, though. Do you really want your stove running 24/7?
Killing pathogens is a time vs. temperature thing. You frequently see instructions to cook e.g. poultry to 165F for some amount of time to prevent salmonella, but that's simplified for easy communication and safety. A chicken breast can be cooked to 150F or even lower [0] safely, as long as you cook it long enough. It's why sous-vide is safe, as long as you hit the time/temperature thresholds.
You definitely can end up in bad spots though. There's a series on youtube where a guy does wacky stuff with sous-vide, and he cooked a brisket at 131F for a month[1]. I'm sure they played it up some for the camera, but that brisket was not good to be in the same room with, let alone edible.
I imagine these long-lived stews are similar. They are kept at a simmer (i.e. right at/below boiling) indefinitely, not reheated. But while you can put fish heads and pig trotters and so forth in there, you should not leave them in there perpetually. You need to filter the solids out and replace them, or you're going to end up with something inedible if not actually dangerous.
I'd try this stew and I bet it's good. I would not make it at home, though. Do you really want your stove running 24/7?
[0]: https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tab... [1]: https://www.youtube.com/watch?v=4of3b7Xb4Rs