Raw dough, whether pizza dough or cookie dough, can be laced with E. coli, as well as Salmonella. In fact, in 2019 General Mills recalled 600,000 pounds of Gold Medal flour for E. coli contamination. A deadly strain of the bacteria was discovered in its Kansas City facility during random testing of samples.
Baking the dough at 160 degrees F or hotter is sufficient to kill the bacteria. It’s best to wash your hands before handling the dough and make sure prep surfaces are clean.
The Vegetarian Misnomer
How sure can you be that a vegan or vegetarian menu item is a fully plant-based meal? Unfortunately, there is no way to know. A random survey by Food Network found that 15 percent of chefs admitted that some animal products likely exist in vegetarian plates
To make sure you are eating a plant-based meal, try asking the server about the ingredients. Another option is to special order a menu item without certain ingredients that may have inadvertently snuck in. Also, it’s best to frequent restaurants that specialize in vegan and vegetarian foods.
Check Out the Restrooms Before Dining
One good rule of thumb suggests surveying the bathroom facility before deciding whether or not to get a table. If the restrooms are a mess, just imagine how the kitchen is.
If they don’t take care to keep the bathrooms clean, you can be sure they don’t prioritize other sanitary efforts.
Is Custom Ordering a Good Idea?
In general, requesting menu alterations is not advised. Chef Christopher Faulkner explained to Delish that unless the customer is allergic to something, they should never substitute one ingredient for another.
The idea is that the diner is not as skilled as the chef and that concocting a new menu item will usually be less tasty and less satisfying. The chef knows what he’s doing. Also, any alterations can cause confusion in the kitchen. The chance of you receiving what you ordered is lower with each change you request. Keep it simple.
Don’t Order Your House Specials
Ordering a version of your homemade family favorite is going to be a letdown. Rye McKinney CEO Tanner Agar suggests choosing meals that require high-tech equipment or skills to make.
In short, for the best gastronomic experience, you should order foods that you can’t make at home.