Room Temperature???

Many recipes call for something “at room temperature”. So what does that really mean and why does it make a difference?

The phrase room temperature means that food – usually eggs or butter – has been sitting out of the refrigerator long enough to affect how the food acts.  For example in a cheesecake I will set the cream cheese and eggs out before I go to bed to use in the morning. This allows them to reach about 65 degrees +/-. While the temperature is not exact the results are.  In a cheesecake the cream cheese has to be soft.  If you add cold eggs to soft cream cheese, the mixture may form lumps. If the cream cheese is cold it will not cream and you will have lumps of cheese,  not good!  Likewise a soufflé or meringue will rise higher if the egg whites are not cold.  It is basic chemistry the whites will allow more air to whip in if they are cold.  Eggs sitting at room temperature should be used that day.  So if you have some left over, make egg salad or hard boiled eggs. 

The other thing to remember is that many of our classic recipes were created when refrigeration was not common or much different than today.  Also the cooks then used fresh eggs and butter that most likely were not cooled. Don’t go overboard just be smart how you use the ingredients and you will have a better result.

Food Safty

In line with yesterdays post, I want to take a quick minute to go over some basic food safety guidelines. 1.Keep hot foods hot and cold foods cold.  This is important as we go into summer and we go outside to eat and prepare food.  If the food is to be served hot it must be held at least at 140 degrees or higher Between 40 degrees and 140 is the danger zone.  That is where bacteria can grow.
2. Cook your food to the right temperature.  If you are uncertain what that is, Google the food and add temp (Chicken cooking temperatures for example).  Undercooked food is a big problem.
3. When in doubt throw it out!  If you don't remember what that food is or when you put it in the fridge, toss it!
These are some quick tips  - more later

Dating Your Food

There is a lot of confusion about what the dates mean on foods. Here is what the FDA says on their website.

Types of Dates

• A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
• A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
• A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

 I would add that you need to add your own dates.  By this I mean once you open a bottle or container, the date on it may no longer apply. Mark the outside with the date opened. Usually once you open any container of packaged or prepared food, you start the clock ticking on the quality and safety of the product.  There are some exceptions such as pickles or frozen food that remains frozen such as ice cream or vegetable and other items that you only use some and the rest goes back to the freezer. Things like mayonnaise or salad dressings do have a limited use once opened.  When in doubt ask the manufacturer. For more information here is the link to FDA’s website

http://www.fsis.usda.gov/factsheets/food_product_dating/index.asp

I will post more on food safety in the coming weeks.  Have a great day!