• Matombo@feddit.org
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    5 hours ago

    Sounds like a USA problem.

    Come to Germany, here you can even eat raw pork! It’s called Met and it’s delicous.

  • finitebanjo@lemmy.world
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    5 hours ago

    According to an announcement by the U.S. Food & Drug Administration (FDA), nearly 30,000 cases of cookie dough are being recalled due to potential Salmonella contamination. Though the recall was initiated on May 2, 2024, it remains ongoing.

    The Rise Baking Company (under its subsidiary, South Coast Baking) is voluntarily recalling cases of cookie dough shipped across the nation. The recall includes eight different products sold at Costco, Sam’s Club, and Panera Bread, among others.

  • werty@sh.itjust.works
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    18 hours ago

    I don’t know how people make cakes and cookies witbout eating it raw. It seems to be an american thing. Am I the only Australian eating cake batter and cookie dough?

    • dustyData@lemmy.world
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      2 hours ago

      If you’re making it from scratch (with vaccinated chicken’s eggs) and eating it right away, the risk of contamination is very low. It’s industrial mixes and old (or poorly handled) mix that are a problem.

    • Routhinator@startrek.website
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      9 hours ago

      I have never known anyone to get sick but my possibly not-quite-accurate understanding suggests this may be more of a North American thing because we blast our eggs with chemicals that weaken the shell. While the idea is to kill the salmonella, it also can allow it to permeate the shell and infect the egg, making the chance of getting sick from poorly handled uncooked eggs higher if they have not been kept refrigerated.

      • CherryBullets@lemmy.ca
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        2 hours ago

        “North American”, no, just American. I eat my tartare with raw eggs just fine up here in Canada 😂

    • psud@aussie.zone
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      11 hours ago

      As a kid I often got to lick the Mixmaster beaters when Mum was making biscuits or a cake.

  • 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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      21 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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        21 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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          17 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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            9 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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      20 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@pawb.social
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        18 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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          6 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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      19 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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        20 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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          19 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!

  • ramjambamalam@lemmy.ca
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    1 day ago

    You can make your own edible cooking dough. You just have to pasteurize the eggs and flour. If I’m not mistaken, I think the flour is more dangerous than the eggs.

    There are even shops which sell edible cookie dough pre-made if you’d prefer the convenience.

  • dandelion@lemmy.blahaj.zone
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    1 day ago

    https://www.fda.gov/consumers/consumer-updates/flour-raw-food-and-other-safety-facts

    https://www.cdc.gov/food-safety/foods/no-raw-dough.html

    Yes, people have gotten sick from Salmonella and E. coli from eating raw flour.

    In a flour recall that happened in March 2023, 14 people got sick with 3 hospitalizations.

    Here were some others:

    • 2021, cake mix recall that led to 16 sick and 7 hospitalized
    • 2019, flour recall that led to 21 sick and 3 hospitalizations
    • 2016, flour recall that led to 63 sick and 17 hospitalizations

    Flour is one of the top ten foods that cause illnesses (source).

    • Mic_Check_One_Two@reddthat.com
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      1 day ago

      Eggs are actually a relatively low risk factor for salmonella. The bigger concern is flour; e.coli and salmonella are only able to exist on the surface of things, but flour is all surface area. It’s really good at harboring microbes, because anything on the surface of the grain gets mixed into the flour when it is milled. Raw flour will make you sick more often than raw eggs will.

      You can make safe cookie dough by toasting your flour first. Just spread it on a cookie sheet, and pop it in the oven to bake for a few minutes. It’ll add a sort of nutty toasted flavor to the cookie dough, and it makes the flour safe.

      Eggs got a bad reputation because the most likely time for people to consume raw eggs is when they’re also consuming raw flour. There is still some risk with the eggs, but it’s nowhere near as bad as people have come to believe.

      And lastly, if you’re planning on eating it raw, you don’t even need the eggs. The egg only serves to hold the cookie together and keep the dough from melting into a batter in the oven (because the butter in the dough goes liquid when it gets hot, while egg proteins bind together). If you’re not baking it, that’s not an issue. Just toast your flour, skip the eggs, and your dough is 100% safe.

    • adhocfungus@midwest.social
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      1 day ago

      I make edible cookie dough all the time. You just need to bake or microwave the flour for a couple minutes until it hits 165. It doesn’t have eggs, but the odds of catching something from them is super low anyway.

    • Xatolos@reddthat.com
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      1 day ago

      Doubtful, as the cookies normally have butter in them and the sous vide would melt the butter causing issues with the dough.

        • Xatolos@reddthat.com
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          1 day ago

          Yes, and the flour as well which should make it safe (raw flour has salmonella). The eggs would be better/easier to just buy pasteurized egg whites and yolks though.

  • jpreston2005@lemmy.world
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    1 day ago

    What’s even better is raw Brownie batter. That shit is fudgy chocolatey goodness that cannot be contained. I use that instead of chocolate syrup over vanilla ice cream and just… you’ll never believe how amazing it is. you can warm the batter up in the microwave (without it baking into a brownie) and drizzle it on with a fork. Just do it already