• Manticore@lemmy.nz
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    1 day ago

    It’s not just salmonella from the egg, it’s also e coli from the raw flour.

    If you want to make yourself cookie dough, remember to bake loose flour for a bit first to kill any microbes in that, too.

    • Fizz@lemmy.nz
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      24 hours ago

      You can tank both of those things. You might get sick but they probably wont kill you if you’re lucky. Cookie dough should have some risk, its the only way to balance it.

      • nova_ad_vitum@lemmy.ca
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        23 hours ago

        I was initially mad at this comment but you’re right. Cookie dough is too good. Literally an OP food. The fear of shitting your guts out is the only thing stopping a somewhat reasonable person like me from eating a whole pound of it.

        • jballs@sh.itjust.works
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          19 hours ago

          It’s just the universe’s way of maintaining balance. Kind of like when humanity invented Olestra and the universe said “ok that’s fine, but if you eat a bag of Doritos your ass is going to leak.”

          • mister_flibble@lemm.ee
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            11 hours ago

            I remember there being a comedy site back when olestra was a thing where some dude decided to test how much he’d have to eat before basically shitting himself inside out. He essentially journaled gradually increasing amounts for like a week and a half. If memory serves, it was roughly one whole bag of chips in a day before symptoms began and 2 bags before he hit full on ass leakage.

    • dandelion@lemmy.blahaj.zone
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      22 hours ago

      though home methods of making the raw flour edible is often inconsistent in terms of how safe it makes the flour, the best practice is to buy cookie dough made to be edible raw, rather than rely on your half-baked attempt at making raw flour edible 😅 (source)

      • stray
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        20 hours ago

        While some recipes suggest DIY methods to “heat-treat” flour at home, such as baking it in the oven or microwaving it, these methods are inconsistent and may not effectively eliminate all pathogens, including Salmonella, which is particularly heat-resistant in low-moisture foods like flour.

        https://wpcdn.web.wsu.edu/wp-labs/uploads/sites/1254/2024/01/FSM-Developing-Thermal-Control-of-Salmonella-in-Low-Moisture-Foods-Using-Predictive-Models-Clean-PDF-Version.pdf

        To pasteurize wheat flour (e.g., in 5-lb bags) with different moisture contents (e.g., 11.6 percent and 14.5 percent) using an RF heating process (volumetric heating), the holding time required at a specific target temperature can be predicted by measuring or calculating the high-temperature water activities of the flour samples, and then determining their corresponding D-values for Salmonella. In this case, calculations indicate that the water activities at room temperature for the two batches of flour are 0.43 and 0.64, which would increase to 0.69 and 0.82, respectively, at 80°C. According to the equation shown in Figure 4, the D80 values of Salmonella at these water activity levels are 3.2 and 1.2 minutes, respectively. To achieve a 5-log reduction, the two flour batches must be held at 80 °C for 16 and 6 minutes, respectively.

        I think the issue here is not that you can’t pasteurize flour yourself, but that many DIY tutorials are dangerous and they should be regulated.

        Also it takes a very long time to heat raw flour and it hardly seems worth the effort. Just make oat flour from rolled oats. You’re eating the dough raw, so what do you need egg or gluten for in the first place?

        • dandelion@lemmy.blahaj.zone
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          8 hours ago

          Yeah, I think if the average person reads that they can heat treat the flour to make it safe, that it will lead some (most?) to then ineffectually heat treat the flour and then assume it’s no longer a risk.

          I agree that it doesn’t make sense for most people to pasteurize the flour yourself 😅

    • nova_ad_vitum@lemmy.ca
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      21 hours ago

      Protip: do NOT use convection when baking loose flour . If you’re going to eat it raw you don’t need to use eggs at all (you shouldn’t, they don’t add any flavour you want here, and are only added to cookies for their protein which helps it set when cooked).

      • Captain Aggravated@sh.itjust.works
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        22 hours ago

        If you were making cookie dough to be eaten raw, would you maybe substitute some pectin or gelatin to replace the egg, or are we just going with butter, sugar and flour?

        • nova_ad_vitum@lemmy.ca
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          21 hours ago

          The few times I’ve made it, I didn’t replace it with anything. I wouldn’t bother using pectin or gelatin. When egg is uncooked it won’t have a thickening effect, and that’s what you’re trying to match. So if the mix is too thick for your liking, add some water or apple sauce as others have said. But this is just for texture and thickness, to your liking.

    • Signtist@lemm.ee
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      1 day ago

      And use unsweetened applesauce instead of eggs! If you get the cheap, bland stuff there’s no difference in flavor, and no risk from uncooked eggs!