Boiled meat tastes bad because you’re not adding oil/butter. You’re also not applying enough direct heat (plus keeping it too moist) to create the maillard reaction that is needed for a crust to form

The water doesn’t make a difference. What’s killing the bacteria is the heat. The water just changes the method of heat transfer. But as others have already said, killing the bacteria may not necessarily make it safe

I dont agree with their views, but I really dont think it’s affecting their demand as much as you think. Lines are always insanely long - they just move them through very efficiently. By taking orders/payment as soon as you enter the line and knowing which car to give the food to when you get close to the window, the line never stops moving

I feel like Jimmy johns and chick fil a are the only truly fast restaurants anymore. For JJ you do have to go inside, but they often make your sandwich and complete payment in less than a minute, maybe 5 minutes max.

Meanwhile I’ve been to other drive throughs where even with very few people in line, it somehow takes 10/15 mins to get your meal. Plus, it’s often incorrectly made and expensive

Ginger Hamilton is my girl 🙌

Did you use melted or soft butter? Did you refrigerate the dough before baking?

We would need to know more about the recipe and what you did while baking to know for sure