gigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish · 7 months agosimply delicioussh.itjust.worksimagemessage-square37fedilinkarrow-up128arrow-down10
arrow-up128arrow-down1imagesimply delicioussh.itjust.worksgigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish · 7 months agomessage-square37fedilink
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up0arrow-down1·7 months agoCan you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
minus-squareadhocfungus@midwest.sociallinkfedilinkEnglisharrow-up0·7 months agoI 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.
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up0arrow-down1·7 months agoAh man raw flour is my favorite.
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up0arrow-down1·7 months agoCan you sous vide the eggs to pasteurize them before you put them in the dough?
Can you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
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.
Ah man raw flour is my favorite.
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Can you sous vide the eggs to pasteurize them before you put them in the dough?