Salmonella brings people together.
You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.
It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.
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.
The raw dough makes me slightly uncomfortable, so I’m entirely certain that I should violently impose my preferences on everyone who does not agree.
/s
If you ordered a cookie and didn’t get what you want, that sucks and is indeed frustrating.
However I don’t know what that has to do with anyone else. If someone wants to eat an almost raw cookie, or a too soft cookie or whatever, I don’t think that should bother you.
Three things happen during baking that change the flavor of a cookie.
Maillard reaction, caramelization, and the melting of fats. There are more, but those are the three we’re going to talk about.
The maillard reaction takes raw flour and turns it brown. It absorbs some of the sugar in the process, and creates a more complex, nutty flavor. Caramelization also browns some of the sugar, giving it a smoky, bitter flavor. They also give the cookie a firm or crispy texture.
You also melt any fats, like butter, that are in the dough. Melted butter separates and spreads throughout the cookie.
There’s also often an egg that helps build structure for the baked dough, and sometimes baking soda for fluffiness.
This means uncooked dough is sweeter than a baked cookie. It has a soft, dense, and moist texture that disappears when fully baked. It’s butter and sugar held together with flour and egg, and it’s delicious.
I don’t think it’s the raw part that’s the trend so much as big cookies are, and big cookies tend to be less cooked in the center.
But then again, raw cookie dough is delicious. 🤤