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Anomalous@lemmy.blahaj.zone ⁨1⁩ ⁨month⁩ ago

Is there something about cookie dough in particular that makes its temperature danger zone extend all the way up to 190F instead of 140F like most things?

Asking out of genuine curiosity, not to sow doubt. It’s been like a decade since I worked in food service and had to know food safety regulations, so for all I know my info is outdated.

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hopesdead@startrek.website ⁨1⁩ ⁨month⁩ ago
Raw egg.

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- 0ops@lemm.ee ⁨1⁩ ⁨month⁩ ago
  Raw egg is relatively safe, it’s the flour that’s the main risk
  
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  - CanadianCarl@sh.itjust.works ⁨1⁩ ⁨month⁩ ago
    Could you go into further detail?
    
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- TheEighthDoctor@lemmy.zip ⁨1⁩ ⁨month⁩ ago
  
  EDIT: Maybe not for the temperature itself but that’s why it is unsafe in general.
  
  Only in the US
  
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Catoblepas@piefed.blahaj.zone ⁨1⁩ ⁨month⁩ ago
That’s what I’ve got in my cooking notes dump for the internal ‘cooked’ temperature for cookies, but that might be a texture rather than a safety thing.

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- Anomalous@lemmy.blahaj.zone ⁨1⁩ ⁨month⁩ ago
  Ooo gotcha, yeah that makes more sense.
  
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