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Post by arkhampatient on Jan 29, 2017 19:25:09 GMT -5
Hi everyone
Hope you are having a great night. This evening I made (or attempted to make) chicken and biscuits. I cooked it until it was bubbly and the biscuits were brown on top. However, the biscuits were still doughy in the middle. I only ate half a biscuit before my husband was like "these aren't cooked". So we took the biscuits off and ate the rest of it which we knew was cooked. The biscuit dough did not have any eggs in it or shouldn't have. They were just pillsbury kind. Is this anything I/we could get sick from? I'm really freaking out.
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Post by samimichelle08 on Jan 29, 2017 21:43:17 GMT -5
I eat the raw dough all the time 🙊.. I know it's bad for me but I always take the risk 😳.. I have never been sick from it so I'm sure your partially cooked biscuits won't make you sick either!! 😊
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dahliaolive
Junior
"A LIGHT exists in spring -Not present on the year- At any other period-When March is scarcely here"
Posts: 404
I was last sick...: 25 years ago, give or take.
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Post by dahliaolive on Jan 30, 2017 0:55:52 GMT -5
Only needs to be 170-180 degrees to kill most pathogens...that's like...a creme brûlée temperature...not quite scrambled eggs yet. Bread is completely finished baking at 210 (right around boiling) or so...so...if that gives you any help...I am sure it was fine, though maybe not as appetizing as you had hoped!
Reference-I am a pastry chef.
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