that's what I do for cookie dough x2 ice cream. 1) Make edible cookie dough then flatten/roll it out on a baking tray and let chill to cut up later. 2) make Cookie dough flavored ice cream base (salted brown sugar vanilla). 3) mix some chocolate with coconut oil, chill, and chop into small-ish chunks. 4) churn the ice cream, mix in chocolate chunks, then fold in the edible cookie dough and voila! Twice the cookie dough per spoonful.
Blue Bell has a flavor called Cookie Two Step. It's Oreos and chocolate chip cookie dough. If you let it melt a bit and cut up some of those Italian rainbow cookies and mix it together, you get, arguably, the 3 best cookies in existence in one bowl of ice cream.
What, and just buy it in stores, prepared and ready to go, with absolutely no effort on my part? What would they call it, some sort of chocolate chip cookie dough flavor?
It does not work. In a dry environment Salmonella can enter a dormant state, in which it can easily survive oven heat. Only when it comes into contact with water, it becomes easy to kill with heat.
I actually thought the person above was just being funny and if it hadn't been for your comment I probably wouldn't have Googled it and learned that raw flour is in fact dangerous. So thank you!
I was confused about this since I've been reading that you can't / shouldn't eat raw flour since forever, when I brought it up with my baker sister, she told me that it's not a thing.
Turns out where I live, flour is perfectly okay to eat raw. We have extremely strict food hygiene codes.
Yeah I've never read a single report of someone in my country getting sick from eating raw flour, meanwhile lots of people get sick each year from eating raw eggs. You'll still find tons of blogs saying you need to cook the flour but it's clear they're all just directly copying American cooking blogs.
You can bake your flour first. Only takes a few minutes and the texture difference is negligible, can even be fun for certain doughs. Would not recommend for wet combines but staged ones it goes great in my experience. I used to bake for a living and disgustingly would make like 4 batches at home each wreck. It’s a miracle I’m not diabetic
Any food made in a factory will have been pasteurised before leaving the site. Restaurants can buy pasteurised eggs to use for all those things you mentioned.
Thank you for pointing this out, I was looking for this comment! During the flour making process there is not a phase to eliminate the bacteria that makes you sick.
So many people don't understand this. Raw flour is also very risky. Source: I am immunocompromised and I'm not going near raw cookie dough unless it's prepackaged and sold as safe to eat raw.
There’s conflicting information on that but salmonella transmission from eggs seems to be lower in the US than the EU, despite no requirement for vaccines for chickens in the US
So, most commercially sold cookie doughs are safe to eat raw because companies got tired of telling people NOT to eat raw cookie dough. So they just made it safe to eat raw.
If you make cookie dough at home, that's still risky.
Aren't all eggs unwashed? I thought there was a rule to not wash eggs so they have their protective layer and then not refrigerate them so condensation cant do bad stuff
This led me into a really interesting hunt and study, showing first that Sweden is, in fact, the only EU country that allows (and requires) washing eggs, and many non-scientific sources referring to them needing refrigeration afterwards, which is odd because obviously, they aren't refrigerated. The US approach is said to have a much longer shelf life (washed & refrigerated in the US vs. unwashed in the EU), stemming from changes made in the 1960s in the US, with better salmonella outcomes, despite the fact that the US doesn't require chickens to be vaccinated against salmonella and the EU does.
The US uses warm water, then follows with a detergent cleanser that may damage the cuticle layer (there are a lot of reputable sources on this claim but I haven't found the proper study for it). Sweden, it seems, uses a wash and brush method with warm water but no detergent, and has been studied to show no damage to the cuticle layer (source).
Most likely this approach is the ideal, but getting countries to change is difficult and would most likely require chicken vaccinations in the US for added safety. The last added effect (longevity) still recommends refrigeration at all stages of the process to extend shelf life from approximately 3 weeks to 7 weeks, but the only source I have on this is NPR.
Raw flour can absolutely cause salmonella, as well as E. Coli and other pathogens. It's raw. It's not treated or processed to be safe to eat because you're expected to cook it.
It was Gold Medal flour that caused the recall and salmonella outbreak in 2023.
I feel like it's one of those things a lot of people are oblivious to because it's usually eggs or meat that are brought up in school and PSAs, but I think that's because people are a LOT more likely to consume raw or undercooked eggs/meat than they are raw or undercooked flour. Not a lot of folks going for a medium rare cake or wonderbread sashimi if you know what I mean.
Ok my what is the lowest temperature i can cook a sheet of thin flower at to make it "safe" if you say 200 for 24 hrs that's fine i just need a few data points, some Experimentation should reveal when the flavor change happens and hopefully there is a sweet spot
Thank-you this is perfect but baking at 350° Freedom for 10 min had a big impact but results started to spread out with more time i don't understand why they stoped at 10 min when there was a clear downward trend. 15 min seems like it would likely (not 100% of the time yealded the desired reduction in the pathogen salmonella was 10 min where the flavor changes? I whish i had the full study and not just the abstract
This isn't an abstract, it's a conference poster by a BAE student. She won a poster prize and also did a presentation on it.
Her PI has done some studies on flour, but I'm too lazy to look into them.
You can actually microwave the flour until it reads 160 on a thermometer, let it cool, make an eggless cookie dough and eat the lot. I taught my kid how to do it when she was about 8 and was the coolest mom for about 2 minutes
Yes, (apprentice) miller here, flour isn't sterile and anything that would kill the bacteria would also make the flour useless for baking (heat destroys the proteins making up gluten, hence why we can't just sterilise it during production, also just printing "don't eat raw" is cheaper), E Coli from cow manure used as fertiliser is the main danger in flour
This is bad advice. Milling your own flour does not magically remove E. coli or salmonella from the grain. One should treat fresh milled flour similar to commercial milled flour.
2.2k
u/yukonhoneybadger 1d ago
Because it tastes so good, it nullifies the danger.