Hot enough for ya?
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Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
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Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
Also note that subsequent cooking doesn’t prevent food poisoning.
That will kill off the microorganisms that are the root cause, but it won’t remove the poison that they already produced.
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Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
Couldn't you just start with an edible cookie dough? Mostly just a recipe that doesn't use eggs and maybe not milk.
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Couldn't you just start with an edible cookie dough? Mostly just a recipe that doesn't use eggs and maybe not milk.
In that case I think the real issue would be how long it’s safe to store at room temperature, since edible cookie doughs do still require refrigeration as far as I know. If you popped an edible cookie dough in for 30 minutes you’d probably be fine, the more hours you tack on the sketchier it gets.
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In that case I think the real issue would be how long it’s safe to store at room temperature, since edible cookie doughs do still require refrigeration as far as I know. If you popped an edible cookie dough in for 30 minutes you’d probably be fine, the more hours you tack on the sketchier it gets.
Proceeds to take a used car sales job, schedule appointments for people to come see the vehicles and bake edible cookie dough in the windshield and feed them to the staff right before they arrive. Recommend they take a test drive down to mom and pop cookie shop set up by my partner down the street.
Future self: failed at selling cars, but ate a lot of cookies.
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Couldn't you just start with an edible cookie dough? Mostly just a recipe that doesn't use eggs and maybe not milk.
wrote on last edited by [email protected]Having seen a few videos on baking edible cookie dough into cookies not all that long ago: Whatever it is, isn't actually dough and doesn't bake well into a cookie outside of a few brands, which may or may not just be lying about not containing egg and wheat flour.
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Break the window, they can't breathe in there!
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Couldn't you just start with an edible cookie dough? Mostly just a recipe that doesn't use eggs and maybe not milk.
The issue is primarily with any bacteria in the food being able to multiply between 40F and 140F.
So just not having eggs or milk doesn't mean that it's sterile enough to not need to follow the food safety requirements.Once you open the can or container of cookie dough it's certainly not sterile anymore and no longer able to be keep at room temperature without possibility of bacteria growing, so even if it was stored in a sterile environment once it's on the sheet it isn't shelf stable anymore.
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Where moth
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Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
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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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.
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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Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
I don’t need a reminder because I’m going to keep eating cookie dough.
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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.
Ooo gotcha, yeah that makes more sense.
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Probably not. Actually.
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Remember to leave your kids in the car to take the cookies out when they done.
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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.
wrote on last edited by [email protected]Raw egg.
EDIT: Maybe not for the temperature itself but that’s why it is unsafe in general.
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Remember to leave your kids in the car to take the cookies out when they done.
Alternatively you can use a timer but if you're ADHD like myself you'll forget why you had one and burn them. Kids won't burn, they'll just complain for a bit.
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Also note that subsequent cooking doesn’t prevent food poisoning.
That will kill off the microorganisms that are the root cause, but it won’t remove the poison that they already produced.
wrote on last edited by [email protected].
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Remember, if you're hot, they're hot. Let them cool off in your portable in-flesh pool.
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Raw egg.
EDIT: Maybe not for the temperature itself but that’s why it is unsafe in general.
Raw egg is relatively safe, it's the flour that's the main risk
