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Posts Tagged ‘holiday cooking’

Holiday baking is in full force, and it wouldn’t be the same without the occasional licking of the spoon from the raw cookie dough that so many of us do without thinking! I remember as a child waiting anxiously for my grandma to give me the beater off her kitchen mixer so I could taste her amazing chocolate chip cookie dough. Although many share fond baking memories, there are serious warnings from the CDC and FDA to not eat any kind of raw dough, and for good reasons!

Most people know that the raw eggs used in doughs can contaminate foods with salmonella, but it may come as a surprise that consuming raw flour is associated with E. coli, a serious foodborne illness that can cause stomach pain, diarrhea, and fever. 

Why flour?

Flour is a raw, agricultural product that has not been treated to kill bacteria, germs or other contaminates. According to Leslie Smoot, a senior FDA advisor, “if an animal heeds the call of nature in the field, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour.” 

If raw dough is not baked to kill off bacteria or germs, then… bingo…we may consume contaminated food and can get sick. The CDC and FDA have issued many warnings against eating items with raw flour because raw ingredients are meant to be cooked before eating.

It is also important to remember that any dough, not just cookie dough, made with raw flour has the potential to be harmful. Other raw doughs may include breads, pizza, tortillas and even play dough and papier-mâché or ornaments made with flour. 

The risk is real, especially for children under the age of five. Their immune systems may be more sensitive or not yet fully developed, putting them at higher risk for illness. To keep kids safe, the CDC instructs parents to always bake cookies according to directions and keep flour out of kids’ crafts.

During this holiday season remember that there is a reason for cooking raw dough beside the obvious baking that takes place.  If you are one that likes to nibble on raw cookie dough and don’t think you’ll be able to resist, you can heat-treat your flour before baking and try a recipe for edible cookie dough.

Happy baking…and enjoy!

Author: Shari Gallup, Family and Consumer Sciences Educator, OSU Extension Licking County, gallup.1@osu.edu

Reviewer: Jenny Lobb, Family and Consumer Sciences Educator, OSU Extension Franklin County, lobb.3@osu.edu

Sources:

Centers for Disease Control and Prevention (2019). Say No to Raw Dough! https://www.cdc.gov/features/no-raw-dough/index.html

Tane, S. (2016). How you can safely eat raw cookie dough despite recent recalls. Cooking Light. https://www.cookinglight.com/eating-smart/smart-choices/safe-to-eat-cookie-dough

Turner, T. (2017). Chow Line: Don’t Eat Uncooked Flour. https://cfaes.osu.edu/news/articles/chow-line-don%E2%80%99t-eat-uncooked-flour

Turner, T. (2018). Chow Line: With Holiday Baking Season in Full Swing, a Reminder from the CDC to Just Say No to Eating Raw Dough. https://cfaes.osu.edu/news/articles/chow-line-with-holiday-baking-season-in-full-swing-reminder-from-cdc-just-say-no

U.S. Food and Drug Administration (2017). Raw Dough’s a Raw Deal and Could Make You Sick. https://www.fda.gov/consumers/consumer-updates/raw-doughs-raw-deal-and-could-make-you-sick

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The holidays are a wonderful time of year, especially for those of us who enjoy food! Traditional holiday food is tasty but often high in calories, sugar, fats and sodium. This can present a challenge to those who have diabetes, heart disease, hypertension, or other chronic conditions that need to be managed with healthy meal plans.

 

Many people equate healthy food with poor taste: dry texture, aftertaste, and overall bland flavors. Traditional foods can be prepared healthfully without sacrificing taste. OSU Extension offers some healthy cooking guidelines (not rules!) that one can use to modify traditional recipes:

 

  • Fats can be reduced in baked products by ¼ to 1/3. For example, if a cookie, quick bread or muffin recipe calls for 1 cup oil, use 2/3 cup instead (this method should not be used for yeast breads and pie crusts). Fats and oils add flavor and moisture so decreasing any more than 1/3 could result in poor products.
  • Use vegetable oil instead of solid fats such as lard, shortening, and butter. Solids fats, also know as saturated fats, can be detrimental to your cholesterol levels. When substituting vegetable oils for solid fats in recipes, use ¼ less than what is called for in the recipe. For example, if a recipe calls for 4 tablespoons of butter, use 3 tablespoons of oil instead.
  • Use plain lowfat or nonfat yogurt instead of sour cream. If replacing 1 cup of sour cream with 1 cup of yogurt, you can save up to 44 grams of fat!
  • Use skim or 1% milk instead of whole or half and half in recipes. By replacing 1 cup of half and half with 1 cup of skim you save 25 grams of fat.
  • Replacing ¼ to 1/3 of sugar in baked goods with artificial sweeteners or flour can help lower carbohydrates (do not use this method for yeast breads). Adding spices such as cardamon, cinnamon, nutmeg, or vanilla will also enhance sweetness.
  • Add fiber such as whole grains instead of highly refined products. Fiber aids digestion, slows absorption of carbohydrates, and can lower LDL cholesterol.
  • Use whole wheat flour, oatmeal and whole corn meal. Whole wheat flour can be substituted up to ½ of all purpose flour.

 

Please be aware that diabetic individuals can eat any type of food as long as it fits into their diabetes management plans (balancing carbohydrates, medication, and exercise). Therefore, when preparing holiday meals and snacks for diabetic individuals it is especially important have information on serving sizes and associated grams of carbohydrate or calories. Keep in mind as well that many products labeled as “sugar-free” still have carbohydrates and can raise blood sugars!

 

Source: http://ohioline.osu.edu/hyg-fact/5000/pdf/5543.pdf

Author: Dan Remley, Assistant Professor, Field Specialist, Food, Nutrition, and Wellness, remley.4@osu.edu

Reviewer: Joanna Rini, Family and Consumer Sciences Extension Educator, Medina County

 

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