What is room temperature? A culinary expert explains

If you’ve ever walked into a house in the middle of winter or summer, you’ll notice that we all have a different definition of cold and warm at home. However, room temperature is a standard term used in cooking, so what exactly does room temperature mean?

What is room temperature?

Norma Salazar of the Institute of Culinary Educations explains that room temperature is the temperature that is comfortable for the human body. “In temperature form (or numerical values), it is generally between 20 and 22 degrees Celsius, but can be higher in a professional kitchen,” she says.

It’s important to know room temperature, not only because it’s a common term in cooking, but because food safety depends on it. Salazar says that from a food safety perspective, microorganisms grow very quickly at room temperature, so food should only be stored at temperatures below 5°C and above 57°C.

“When you cook poultry, fish or meat straight from the refrigerator, the outside may be cooked before the inside temperature reaches the desired temperature – so room temperature ensures even cooking,” she explains. “When baking, room temperature eggs will be firmer than cold eggs. Also, room temperature butter and cream cheese are easier to mix and have a smoother consistency, so there are no lumps.”

How to quickly bring ingredients to room temperature

Salazar offers three ways to bring common kitchen ingredients to room temperature:

• For poultry, fish and meat: Place the item in a sealed plastic bag in a bowl under running water.
• For butter or cream cheese: Place the block of butter in the microwave for a short time, turning the butter over so that it heats evenly. You can also cut the product into smaller pieces and leave them on the counter until you are ready to use it.
• For eggs: Place the whole egg in a bowl of warm water for five to ten minutes.

Which ingredients are affected by room temperature?

Since many recipes call for room temperature ingredients, it’s important to understand how temperature affects these basic ingredients. Salazar lists common ingredients that are affected by room temperature:

• Butter softens at room temperature and changes the consistency of baked goods.
• Eggs emulsify better at room temperature and feel different in the mouth than when they are cold.
• If cream is left at room temperature, it will not whip properly.
• Milk and yoghurt can spoil quickly at room temperature.
• Chocolate melts and changes from a well-tempered piece of chocolate that has firmness, bite and shine. In addition, it will affect its texture and appearance; it should be stored at 21 °C.
• Flour dries out in heat and recipes require more liquid to be added. In a wet or humid environment, recipes require less liquid.