• Matombo@feddit.org
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    9 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.

  • werty@sh.itjust.works
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    22 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?

    • Gronk@aussie.zone
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      19 minutes ago

      Haha no you’re not the only one, I don’t do it after I became a chef and had sanitary practices drilled into my brainhole but whenever I’m cooking with someone in the kitchen they go nuts that they get to have all the batter to themselves.

      It’s generally pretty safe, especially in Australia. You are still at risk for E Coli from eating the uncooked flour though.

      I’ve still eaten things that AFAIK should’ve hospitalized me and I’ve been fine, the risks associated with food have come down a lot in recent years but there is still always a risk.

      Cooking times, temps, danger zones etc just guarantee that the food is okay to be consumed but you can usually push the envelope if your adventurous and have no harm done.

      Do stay away from old pastas and rices that haven’t kept properly, that shit will kill you.

    • dustyData@lemmy.world
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      6 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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      13 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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        6 hours ago

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

        • Routhinator@startrek.website
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          1 hour ago

          I’m Canadian. I’ve also worked at egg facilities here. We treat our eggs the same as the US. Result is the same risk.

    • psud@aussie.zone
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      15 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.

    • dandelion
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      24 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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        22 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
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          1 hour 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 themselves 😅

    • nova_ad_vitum@lemmy.ca
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      23 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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        24 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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          23 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!

  • djsoren19
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    1 day ago

    Yeah I did once, like when I was 8. I don’t recommend it, vomitting and shitting sucks a lot.

  • 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
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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).

  • 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