Something most of us can agree on is that the best part about cooking or baking is tasting the batter or snacking on the ingredients. Even though it’s very, very enjoyable, we shouldn’t necessarily be eating the raw dough. The brief happiness of eating dough isn’t worth the risk of getting E. coli or Salmonella.
Yes, it’s true that you can get serious diseases from this raw agricultural product. Also, uncooked eggs can hold an even more significant risk of getting Salmonella, and in most dough’s, there are eggs.
I feel bad letting you all down, but I do have a solution. If you want to continue to delight in the eating of dough, you can continue to do so, just not raw. A lot of dough’s can be made and stay as dough if you heat treat the flour and/or if you sub out the eggs for some other type of liquid that can be eaten without having to be cooked for a certain time.
There are tons and tons of recipes you can find if you look up “cookie dough recipes” that can be eaten wholly raw without a worry. I recommend using those, or don’t, I can’t control you. But don’t blame me if you get E. coli and Salmonella.
