Trippin' Through Time

Haha no you're not the only one, I don't do it after I became a chef and had sanitary practices drilled into my brainhole but whenever I'm cooking with someone in the kitchen they go nuts that they get to have all the batter to themselves.

It's generally pretty safe, especially in Australia. You are still at risk for E Coli from eating the uncooked flour though.

I've still eaten things that AFAIK should've hospitalized me and I've been fine, the risks associated with food have come down a lot in recent years but there is still always a risk.

Cooking times, temps, danger zones etc just guarantee that the food is okay to be consumed but you can usually push the envelope if your adventurous and have no harm done.

Do stay away from old pastas and rices that haven't kept properly, that shit will kill you.

If you're making it from scratch (with vaccinated chicken's eggs) and eating it right away, the risk of contamination is very low. It's industrial mixes and old (or poorly handled) mix that are a problem.

I have never known anyone to get sick but my possibly not-quite-accurate understanding suggests this may be more of a North American thing because we blast our eggs with chemicals that weaken the shell. While the idea is to kill the salmonella, it also can allow it to permeate the shell and infect the egg, making the chance of getting sick from poorly handled uncooked eggs higher if they have not been kept refrigerated.

As a kid I often got to lick the Mixmaster beaters when Mum was making biscuits or a cake.