Timeline for Why should I cook the flour first when making bechamel sauce?
Current License: CC BY-SA 4.0
15 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 16, 2019 at 7:12 | answer | added | Jeroen van Duyn | timeline score: -2 | |
| Jul 16, 2019 at 5:22 | comment | added | Michael_Ben_David | @JamesMcLeod yeah i know the flour its baked to remove rawness... | |
| Jul 16, 2019 at 1:32 | comment | added | James McLeod | The raw cookie dough recipes are safer if they include a step for pasteurizing the flour. | |
| Jul 15, 2019 at 21:00 | history | tweeted | twitter.com/StackCooking/status/1150872798715371520 | ||
| Jul 15, 2019 at 18:31 | vote | accept | Michael_Ben_David | ||
| Jul 15, 2019 at 14:51 | comment | added | Joe | It's not the reason that it's been done for centuries, but these days raw flour is a known vector for food poisoning in the US. (so those 'safe to eat raw cookie dough' recipes you see online aren't actually safe just because they left out eggs). So at least in the US, you really want to cook your flour | |
| Jul 15, 2019 at 12:22 | history | became hot network question | |||
| Jul 15, 2019 at 11:38 | answer | added | moscafj | timeline score: 34 | |
| S Jul 15, 2019 at 11:32 | history | edited | moscafj | CC BY-SA 4.0 |
title, tags, clarity
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| S Jul 15, 2019 at 11:32 | history | suggested | Luciano | CC BY-SA 4.0 |
title, tags, clarity
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| Jul 15, 2019 at 9:40 | review | Suggested edits | |||
| S Jul 15, 2019 at 11:32 | |||||
| Jul 15, 2019 at 7:09 | vote | accept | Michael_Ben_David | ||
| Jul 15, 2019 at 18:31 | |||||
| Jul 15, 2019 at 5:36 | answer | added | Gretel_f | timeline score: 9 | |
| Jul 15, 2019 at 5:09 | answer | added | aashii | timeline score: 14 | |
| Jul 15, 2019 at 3:09 | history | asked | Michael_Ben_David | CC BY-SA 4.0 |