gigachad@sh.itjust.works to Trippin' Through Time@lemmy.caEnglish · 13 days agosimply delicioussh.itjust.worksexternal-linkmessage-square21fedilinkarrow-up111arrow-down10
arrow-up111arrow-down1external-linksimply delicioussh.itjust.worksgigachad@sh.itjust.works to Trippin' Through Time@lemmy.caEnglish · 13 days agomessage-square21fedilink
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up0arrow-down1·13 days agoCan you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
minus-squareXatolos@reddthat.comlinkfedilinkEnglisharrow-up0·13 days agoDoubtful, as the cookies normally have butter in them and the sous vide would melt the butter causing issues with the dough.
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up0arrow-down1·13 days agoCan you sous vide the eggs to pasteurize them before you put them in the dough?
minus-squareadhocfungus@midwest.sociallinkfedilinkEnglisharrow-up0·13 days 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-down1·13 days agoAh man raw flour is my favorite.
Can you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
Doubtful, as the cookies normally have butter in them and the sous vide would melt the butter causing issues with the dough.
Can you sous vide the eggs to pasteurize them before you put them in the dough?
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.