Comment on I don't understand why underbaked borderline raw cookies are such a popular trend.

SonicBlue03@sh.itjust.works ⁨1⁩ ⁨month⁩ ago

• kryptonianCodeMonkey@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Salmonella is eliminated at 165F. Cookies get to around 190-205F when fully baked. So there’s at least 25 degrees Fahrenheit between completely safe from salmonella and fully baked cookies.

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• BlameThePeacock@lemmy.ca ⁨1⁩ ⁨month⁩ ago

  You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.

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  • athairmor@lemmy.world ⁨1⁩ ⁨month⁩ ago

    It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.

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    • LilB0kChoy@lemm.ee ⁨1⁩ ⁨month⁩ ago

      Yep. Specifically it’s because the flour is not generally sanitized/processed in any way that removes bacteria from the grain or the finished product.

      Flour is traditionally only used as an ingredient and will through the cooking process experience heat high enough to kill any bacteria.

      If you want to make safe cookie dough to eat raw at home just spread the flour on a sheet tray and toast it in the oven at ~200 degrees for something like 10 minutes. There’s specific directions online.

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      • Telorand@reddthat.com ⁨1⁩ ⁨month⁩ ago

        Whoa, TIL

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    • blackbelt352@lemmy.world ⁨1⁩ ⁨month⁩ ago

      Yup the flour is very likely to contain e coli. The eggs are still a risk with salmonella but the e coli is a much greater and more potent risk

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    • SeekPie@lemm.ee ⁨1⁩ ⁨month⁩ ago

      TIL

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