[Sca-cooks] Raw Cookie Dough Warning

[Laureen Hart]

I actually have no concerns and will continue to eat raw eggs/flour/rare meat/etc.
I figure that is what I have an immune system for - your mileage may vary.
If I were immune compromised, I might make different choices.
I respect those who make 

I think it is a tempest in a teapot - as you say the probability is low.

Randell

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org] On Behalf Of Terry Decker
Sent: Thursday, June 30, 2016 1:42 PM
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>; SCA_Subtleties at yahoogroups.com
Subject: Re: [Sca-cooks] Raw Cookie Dough Warning

Since cookies don't depend on gluten, you can toast the flour, which can produce a nuttier flavor in the cookies.  Spread the flour on a jelly roll pan and heat until it slightly darkens (should be over 140 F at that point). 
This coagulates the proteins and starts the Maillard reaction.  The flour may clump, so sifting or sieving is recommended.  The flour will not be usable for bread.  There is a period recipe for "fine cakes" that calls for toasting the flour.

If your concern is e coli, pre-heat the oven before placing the flour in it. 
Subjecting e coli to increasing heat improves its heat tolerance and increases the required heating times.  You will need to reach at least 140 F to kill e coli and the actual time at temperature required varies by strain. 
Microwave probably won't work for this application.

That said, you're talking about a lot of flour, which is not as fine a media for e coli as ground beef, and a small number of infected people.  The probability of any individual becoming ill is relatively low, but it is possible.  Up to you whether you want to take the chance.

Bear


Buzz Kill.
How about we toast our cookie flour in the oven?
Microwave it?
Randell


In case anyone did not hear the warning on the US news today:

FDA Warns You Should Never Eat Raw Cookie Dough Again.

<clipped> 

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