Quote:
Originally Posted by Walrus
Also, those recipes you speak of... they would be very irresponsible not to mention to pasteurize the egg first. All commercial products such as commercialized mayonnaise is made from pasteurized egg. Those recipes you're speaking of most likely instruct you to pasteurize the egg first.
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No they do not, nor have they really. Was not until very and I do mean very recently have many restaurants have even started warning people or switching to pasteurized eggs for many of these dishes. Of course commercialized mayonnaise is made from pasteurized eggs, all commercialized products are made from pasteurized products. You would actually be more hard pressed to find such cookbooks that tell you to pasteurize than those that do not as most are not paranoid. Some have started adding a small warning blurb, but again most have not.
This is just more of the food police scaring the living fuck out of people. Same could be said of such suggestions as cooking assorted meats to certain temps which again nobody but the most paranoid or misinformed people would do, and again you would not see restaurants nor recipes warning you that often that meat should be cooked to an internal temperature of X. About only time you will see it anywhere is in regard to hamburger nowadays. OK wait I do recall reading at some point a menu at Denny's or someplace that did say eggs cooked anyway other that scrambled or over hard carry some risk. (over easy has same risk of salmonella as raw)