Tell me all about it, dear...

terri t - 2011-12-14 16:13:06
I also have great memories of licking the bowl or the beaters (after I have removed them from the machine) of cake and/or cookie dough or frosting. I also remember asking my aunt if I could have a piece of raw potato because I loved her mashed potatoes and thought it would taste the same. And what a shock when I licked the vanilla from a spoon. LOL! I like the downhome taste of home cooking too. Wish I was close enough to sample your offerings.
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Amy - 2011-12-14 19:11:57
Actually, I grew up eating raw batter, raw eggs, and raw meat (it's a Japanese thing). After I grew up, I heard about the dangers of salmonella and I looked into it. From what I remember, 98% of eggs are salmonella free. I suppose because our culture operates on a less and less nuanced view of things, plus our litigious nature means that a 2% risk is just too much of a risk. Because of that, I'm going to add the disclaimer that no one should take my word for it. Please research it before going to town on raw eggs. By the way, it's my opinion that when something is done very well, the complexity of that thing is rather moot. Tasty food is tasty food. I'm glad you're enjoying your tradition!
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stepfordtart - 2011-12-14 19:57:14
Amy is right about the risks of salmonella being minimal. I teach that as part of my food hygiene classes. Im guessing these batter-shunning killjoys also eschew the pleasures of home-made mayonnaise, the miserable old farts. Apart from anything else, tasting mixtures while you cook ensures that you have a good flavour. Oh, that and cake/cookie/brownie mixture being DIVINE of course! s x PS Someone told me once that the raw flour in cake mix expands when you eat it and can give you a perforated stomach. Yup. They really thought that. I thought 'ok, then. more cake mix for me if I dont have to share it with you, you freak'.
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michele - 2011-12-14 21:07:57
I lurve eating the raw dough, and for the hysterical moms who panic at the thought that I let my children eat it, I tell them I use Egg Beaters because they're pasteurized. Its not worth the hassle to argue with them. As for your baking skills vs cooking skills, I'm the opposite. Baking is no problem, but I run screaming at any recipe which contains the phrase "season to taste."
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Stephanie - 2011-12-14 23:36:46
My Mom and I are also so-so bakers. We firmly believe that it is less expensive and less stressful to buy the fancy cookies from the experts. As for eating raw batter - always have, likely always will. That is the best part of baking!!! But I did recently read an article about the dangers of raw cookie dough. So the hysteria is out there.
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alison - 2011-12-15 00:47:52
I must admit I am a cookie pusher myself. Year round I force cookies on my co-workers and the holidays are a big cookie fest. I am actually scaling down this year due to budget constraints. You are lucky I don't know where you live or there would be cookies on their way to Podunkville ASAP. Have a Happy Holiday, good will to you and yours.
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Bozoette Mary - 2011-12-15 12:04:36
Many times the only reason I bake is so that I can lick the beaters and spoons!
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