@gigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish • 1 month agosimply delicioussh.itjust.worksimagemessage-square46fedilinkarrow-up1599arrow-down19
arrow-up1590arrow-down1imagesimply delicioussh.itjust.works@gigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish • 1 month agomessage-square46fedilink
minus-squareSatansMaggotyCumFartlinkfedilinkEnglish4•1 month agoCan you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
minus-square@adhocfungus@midwest.sociallinkfedilinkEnglish5•1 month 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.
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.