Given the background description of some cooking related query, summarize the question into a title

[EX Q]: In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.Normally the pot was stored in the fridge overnight.Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).Also, for irony, a large (cleaned) stone is always left in the pot.Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.This sort of activity is recorded in history as being a popular resource-saving idea.Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?I still recommend this money-saving idea to current students, not keen on bad practices being continued though.
[EX A]: Never ending soup; is it actually safe?

[EX Q]: Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it matters.
[EX A]: Can I use meat thermometers to measure room and oven temperature?

[EX Q]: Okay I give up, I've tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple:De-vein. Salt the prawn for some time and allow it to marinate.Wash them. Fry them in some oil till they turn pink.Add onion, chillies, ginger, garlic. Some turmeric. Some tomatoes. The cuisine is Goan if it's of any help.This is exactly what mum does and somehow it turn out great. The only things different that I'm doing are:The original recipe uses coconut oil, I'm using sunflowerI'm using frozen prawns because i cant get hold of fresh prawns.I don't think any of this should affect the dish. Anyway, what always happens is that the prawns are either too chewy or too dry (opposite of juicy).What am I doing wrong here? How do I know if the prawns are just cooked right? Should I be using low or high heat?Any other tips for getting really juicy fried prawns?
[EX A]:
How can I get fried prawns to be juicy?