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

• octopus_ink@lemmy.ml ⁨2⁩ ⁨months⁩ ago

  Starting with my grandmother, I’ve been warned by the various bakers in my life for about 50 years that the various kinds of raw dough I have wheedled them into giving me or snuck off of their work area will give me a stomach ache or cause other issues. The most recent time I was warned in this way was surely less than 2 months ago.

  So far so good, not a single problem, and I never pass up a chance to eat uncooked batter or dough.

  I am absolutely not saying the risk doesn’t exist, but the chance of it seems so minuscule (based on my anecdotal lifelong experience) that I only ever think about it when someone brings it up.

  If I bought something prepackaged on a grocery store shelf, like from nabisco or whatever, that was undercooked, I wouldn’t eat it. From the kitchen of a relative or right from a bakery - has never given me pause.

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• nova_ad_vitum@lemmy.ca ⁨2⁩ ⁨months⁩ ago

  If you bake dry flour , remember to NOT use convection.

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  • jewbacca117@lemmy.world ⁨2⁩ ⁨months⁩ ago

    Because of the fan?

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    • nova_ad_vitum@lemmy.ca ⁨2⁩ ⁨months⁩ ago

      Flour is flammable and light. If the fan makes a bunch of it fly around in your oven the heating element could ignite it. Search YouTube for “flour fire”.

      Probably not super dangerous at if you’re just baking a sheet pan of flour, but good to be safe.

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      • jewbacca117@lemmy.world ⁨2⁩ ⁨months⁩ ago

        Well that’s much more catastrophic than I expected.

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• intensely_human@lemm.ee ⁨2⁩ ⁨months⁩ ago

  It tastes like cardboard because you’re eating it refrigerated.

  Cookie dough you make yourself is often warm from the melted butter

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