gigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish · 5 months agosimply delicioussh.itjust.worksimagemessage-square46linkfedilinkarrow-up1600arrow-down19
arrow-up1591arrow-down1imagesimply delicioussh.itjust.worksgigachad@sh.itjust.worksM to Trippin' Through Time@lemmy.caEnglish · 5 months agomessage-square46linkfedilink
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up4·5 months agoCan you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
minus-squareadhocfungus@midwest.socialcakelinkfedilinkEnglisharrow-up5·5 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-up2·5 months 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?
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.