"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-12-2006, 10:24 AM   #1
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
Question Getting things to room temperature.

When a recipe says to have your eggs, butter or cream cheese at room temperature, how long do you set it out of the refrigerator before using it?

__________________

__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Old 08-12-2006, 12:16 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
An hour or more should do the trick. Of course, it depends on how cold the items were and how warm your kitchen is.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-12-2006, 12:42 PM   #3
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by JoAnn L.
When a recipe says to have your eggs, butter or cream cheese at room temperature, how long do you set it out of the refrigerator before using it?
getting steak to room temperature is my biggest worry...

by the time i get home from the gym (working out = eating more ), it's already 6:30; then, i have to take a 1.5 inch thick ribeye out and wait until it's at room temp before adding salt, cracked BP, and heating the cast iron skillet.

by the time i'm done with the sear-roasting, fanning the smoke out of my apartment, explaining to the neighbors that my place is NOT on fire... and telling them, "no, i don't have any leftovers," it's at least 9 pm.
__________________
black chef is offline   Reply With Quote
Old 08-12-2006, 01:21 PM   #4
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
In the days when I didn't have a fridge I counted room temperature as being from my larder, where eggs were kept and milk came daily. Nowadays I generally leave 40 minutes ish from the fridge, longer for eggs. Also, I tend to leave eggs out when I know I am using them, but at home I get them straight from the chicken, so they are usually warmer than room temp, lol.

I think an hour is a safe rule of thumb, but if it is hot weather 40 mins is safer.
__________________
lulu is offline   Reply With Quote
Old 08-12-2006, 01:29 PM   #5
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Here in Northern AZ, it can be as little as 20 minutes for some things to reach room temp. It also depends on how dense the item is too.
__________________
Shunka is offline   Reply With Quote
Old 08-12-2006, 01:37 PM   #6
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Hi, JoAnn L.!

I cheat on eggs----if I need them in a hurry I place them in a bowl of warm water, completely covered for about 10-15 minutes-----NEVER had a problem!! Depending on what I'm using them for I'll put my microwave on "defrost" for the butter and cream cheese and do it in 10 sec. cycles (I say this because microwaves differ). Of course, if you have the time then by all means leave them out for an hour.

For Black Chef---no tips for your steak since you don't share!!!! Ha!!(:
Just kidding--- I occasionally use the DEFROST cycle on the microwave and just keep an eye on the meat. PS-- I take it that you don't have a smoke alarm near your kitchen????????
__________________
expatgirl is offline   Reply With Quote
Old 08-12-2006, 03:08 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Quote:
Originally Posted by black chef
getting steak to room temperature is my biggest worry...
I have a double burner aluminum griddle that I use for fast defrosting and warming. Any heavy flat aluminum surface will do. Place a frozen or cold steak on this flat surface and it will warm up very quickly.

I prefer this to microwave defrosting as it so often cooks spots on the meat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-12-2006, 03:15 PM   #8
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I saw on some show that they did the same thing with an upside down cast iron skillet.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 08-12-2006, 03:23 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Aluminum is a MUCH better conductor of heat than cast iron so it will be more effective. Cast iron, or any other metal surface will work better than leaving it out on the counter.

Regardless, the food to be defrosted must be flat so there is a lot of contact with the metal surface for this method to be effective.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-12-2006, 03:52 PM   #10
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
JoAnn - for things like eggs, cream cheese, butter ... an hour or two ... until it no longer feels cold to the touch.

To add to what Andy M. said about bringing meat and other things to room temp ... a heavy aluminum sheet pan works well, too - BUT - it needs air circulation so place it on the unlit stove grates or on a baking cooking rack ... anything where it can get airflow - NOT placed directly on a solid surface like a countertop, cutting board, etc.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.