Raw Eggs in Baking: Salmonella Risk, Pasteurized Eggs and Safe Temperatures
Fully baked muffins and cakes are not the concern. Raw batter, no-bake desserts and soft custards are, and the fixes are simple.
Tag: food safety
Is Raw Flour Safe to Eat? What the FDA and CDC Say About Raw Dough and Batter
Most people worry about raw eggs in cookie dough, but the flour carries its own risk. Here is why, and what to do instead of licking the bowl.
Make-Ahead Pumpkin Pie: How Far Ahead to Bake, How to Store It and How to Prevent Cracks
Pumpkin pie is a custard, so it is a natural make-ahead dessert as long as it stays refrigerated. Here is the classic ratio, the doneness test and how to keep the surface smooth.
How Long Do Muffins Last? Room Temperature, Fridge and Freezer Guide
Muffins are best on day one and good for a few days after. How you store them decides whether they go stale, sticky or moldy first.