Room temperature

Unless I note otherwise, I start all my baking recipes with the ingredients that are at room temperature. This is especially important if you’re beating butter (it has to be soft to beat well), eggs, or egg whites (which beat to greater volume when they’re at room temperature) or adding melted chocolate to a mixture (if the chocolate comes in contact with a cold batter, it will seize). I also bring meat and poultry to room temperature before cooking it. If your food is cooler when you start, it might need a little more time to cook, so check just before the time I suggest, and keep checking until you get just the degree of doneness you like.

Dorie Greenspan

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