abdulahi001: This is my thought!!!
When soup is heated, there is vibration between molecules of C-H bond in the oil e.g(palm oil) which weakens the cohesive electrostatic forces between the oil and keep it fairly fermented, therefore retain it's warmness very well, but when opened reverse of the aforesaid is the case.
To me those saying bacteria/fungi are wrong because at a very high temp. of 393K or thereabout, no fungi/bacteria can survive living when trapped inside.

abdulahi001: This is my thought!!!
When soup is heated, there is vibration between molecules of C-H bond in the oil e.g(palm oil) which weakens the cohesive electrostatic forces between the oil and keep it fairly fermented, therefore retain it's warmness very well, but when opened reverse of the aforesaid is the case.
To me those saying bacteria/fungi are wrong because at a very high temp. of 393K or thereabout, no fungi/bacteria can survive living when trapped inside.

lilTunechi: According to jacques hindleberth, When soup is heated to a certain degree the heat rays evaporates and locks the eminent exposure to the fish or meat inside the pot..... Uhghh, I have no idea what I'm saying.! Sorry

Lollypee: have u guys noticed that its not only when u dip Ur finger/hand into the soup that u experience the sourness the next day? even wen u stir with spoon it still goes sour. my question now "Does it mean the spoon also has bacteria on it?

fr3do: Bacteria!

abdulahi001: This is my thought!!!
When soup is heated, there is vibration between molecules of C-H bond in the oil e.g(palm oil) which weakens the cohesive electrostatic forces between the oil and keep it fairly fermented, therefore retain it's warmness very well, but when opened reverse of the aforesaid is the case.
To me those saying bacteria/fungi are wrong because at a very high temp. of 393K or thereabout, no fungi/bacteria can survive living when trapped inside.

emeralddayo: Interestd in knowing too

yorex2011: Its best to perform an experiment.. Split ur nxt soup into two.. One as a control... Finger one and leave both.. See which one spoils faster
#teamMythbusters

abdulahi001: This is my thought!!!
When soup is heated, there is vibration between molecules of C-H bond in the oil e.g(palm oil) which weakens the cohesive electrostatic forces between the oil and keep it fairly fermented, therefore retain it's warmness very well, but when opened reverse of the aforesaid is the case.
To me those saying bacteria/fungi are wrong because at a very high temp. of 393K or thereabout, no fungi/bacteria can survive living when trapped inside.

AdeniyiA:
two things /reasons.
the water at d bottom of the pot gets reduced because it's distributed to all other parts when stirred, so no much water at the base to continue cooking hence the burns.
Secondly, when you created a depression or a well in a cooking food, u'll discover that water usually runs there leaving other surrounding places without water therefore it starts to burn

nanizle:

warming soup will kill bacteria and fungi in it.

Putting your finger inside the soup after warming it will introduce new bacteria/fungi that will spoil the soup overnight.

Abi na?

abdulahi001: This is my thought!!!
When soup is heated, there is vibration between molecules of C-H bond in the oil e.g(palm oil) which weakens the cohesive electrostatic forces between the oil and keep it fairly fermented, therefore retain it's warmness very well, but when opened reverse of the aforesaid is the case. A very stupid idiology
To me those saying bacteria/fungi are wrong because at a very high temp. of 393K or thereabout, no fungi/bacteria can survive living when trapped inside.

nikkyshyne: I have dipped my fingers several times in my pot of soup. Never took notice of the difference.

Waspy: Stop fing.ering soup......Its better you use ur tongue on it. Its sweeter that way