this post was submitted on 17 Mar 2025
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Can you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
Doubtful, as the cookies normally have butter in them and the sous vide would melt the butter causing issues with the dough.
Can you sous vide the eggs to pasteurize them before you put them in the dough?
Yes, and the flour as well which should make it safe (raw flour has salmonella). The eggs would be better/easier to just buy pasteurized egg whites and yolks though.