I was never shy about eating raw cookie dough as a kid (or as an adult), whether it was packaged or homemade. I knew that you could get food poisoning from Salmonella in raw eggs, but since we used pasteurized eggs I always figured that the risk was minimal, thus the cookie dough was safe enough…and worth the minimal risk for the delightful eating experience.
However, I just learned that raw eggs are not the only threat. Apparently, flour is also a "raw" ingredient, though I've never really thought of it that way. Untreated flour can cause food poisoning from both E. coli and Salmonella…so riskier than the eggs that my mother warned me about. Poisonous flour, who knew? Maybe the Salem witches now that I think about ergot poisoning.
I don't know what magical process Betty Crocker used back in the day for the Spoon & Bake, which I never had the opportunity to try, but these days, companies apparently make edible cookie dough with heat-treated flour and pasteurized eggs or no eggs…although the products I've noticed are still kept refrigerated. I vote for a return to the can.
I vaguely remember this. I can recall making the cookies in a toaster oven. Didn't Pilsbury start selling cookie dough et-al in a tube around this time too? I recall that being a better product.
>I would love to get a look at a can, just to see the full ingredient list. I think I could learn a lot about what it might have been like if I could.
....all reverse engineered from a crashed flying saucer....
Say; wasn't it around this time that canned "pizza spread" came out as well? THAT I remember. Hard to forget something like that. Like forgetting the time your tastebuds were assailed by a horde of tiny, vicious wolverines....
Yeah, the cookie dough tube had taken off and this seemed to some sort of reaction to it. And I do believe that UFOs might have been involved. :)
The cheese in those canned pizzas and other convenience pizza attempts at the time. The worst was one with just dry grated Parmesan if I remember correctly. You would just sprinkle it on your hot sauced bread circle. Not great. I am lad that frozen pizza got halfway decent eventually.
Y'know.... I don't remember cheese, or anything resembling cheese in those canned spreads. I DO remember the texture and smell of cat food, and they'd scab over when cooked. Like processed cheese slices did.
The cookie dough was significantly more successful.
Wow, I don't remember this product at all. It seems like something that could work today (though they probably have enough similar products already, like the tubes of dough and those big bricks of pre-made dough that you break off).
If it wasn't for the dough tubes that my sisters like eating, I would never have learned about this. Whenever they would get one, they would bring up the story of the "canned cookie dough."
I would think that with all the advances in food tech, that a better version of this would be possible, and might be popular. But maybe the availability of similar products is enough? Maybe people prefer it cold?
I can't imagine that the self stable substitutes for eggs and butter, plus the preservatives they would have had to use would have made a cookie better tasting than one that would come from a mix.
I was never shy about eating raw cookie dough as a kid (or as an adult), whether it was packaged or homemade. I knew that you could get food poisoning from Salmonella in raw eggs, but since we used pasteurized eggs I always figured that the risk was minimal, thus the cookie dough was safe enough…and worth the minimal risk for the delightful eating experience.
However, I just learned that raw eggs are not the only threat. Apparently, flour is also a "raw" ingredient, though I've never really thought of it that way. Untreated flour can cause food poisoning from both E. coli and Salmonella…so riskier than the eggs that my mother warned me about. Poisonous flour, who knew? Maybe the Salem witches now that I think about ergot poisoning.
I don't know what magical process Betty Crocker used back in the day for the Spoon & Bake, which I never had the opportunity to try, but these days, companies apparently make edible cookie dough with heat-treated flour and pasteurized eggs or no eggs…although the products I've noticed are still kept refrigerated. I vote for a return to the can.
Thanks for the information. I should have maybe focused on patents related to flour treatment. I will need to do a search and see what I can find.
I vaguely remember this. I can recall making the cookies in a toaster oven. Didn't Pilsbury start selling cookie dough et-al in a tube around this time too? I recall that being a better product.
>I would love to get a look at a can, just to see the full ingredient list. I think I could learn a lot about what it might have been like if I could.
....all reverse engineered from a crashed flying saucer....
Say; wasn't it around this time that canned "pizza spread" came out as well? THAT I remember. Hard to forget something like that. Like forgetting the time your tastebuds were assailed by a horde of tiny, vicious wolverines....
Don C.
Yeah, the cookie dough tube had taken off and this seemed to some sort of reaction to it. And I do believe that UFOs might have been involved. :)
The cheese in those canned pizzas and other convenience pizza attempts at the time. The worst was one with just dry grated Parmesan if I remember correctly. You would just sprinkle it on your hot sauced bread circle. Not great. I am lad that frozen pizza got halfway decent eventually.
Y'know.... I don't remember cheese, or anything resembling cheese in those canned spreads. I DO remember the texture and smell of cat food, and they'd scab over when cooked. Like processed cheese slices did.
The cookie dough was significantly more successful.
Don C.
Ha! I am sure cat food smell and scabby texture is what they were going for.
Wow, I don't remember this product at all. It seems like something that could work today (though they probably have enough similar products already, like the tubes of dough and those big bricks of pre-made dough that you break off).
If it wasn't for the dough tubes that my sisters like eating, I would never have learned about this. Whenever they would get one, they would bring up the story of the "canned cookie dough."
I would think that with all the advances in food tech, that a better version of this would be possible, and might be popular. But maybe the availability of similar products is enough? Maybe people prefer it cold?
I can't imagine that the self stable substitutes for eggs and butter, plus the preservatives they would have had to use would have made a cookie better tasting than one that would come from a mix.
I would love to get a look at a can, just to see the full ingredient list. I think I could learn a lot about what it might have been like if I could.
Nothing that seemed obvious. All seemed like straightforward replacement and additives that I could understand, but sounded unappetizing.