Foodie Question of the Day
How important is “room temperature” ingredients when the recipe calls for it?
I admit that I really don’t do the “room temperature” all the time. I am a spontaneous baker. That doesn’t give me much room for preparing ahead of time. But I do cheat a little when it comes to eggs and butter.
EGGS: I fill a bowl with lukewarm water and let my eggs swim around for 5-10 minutes. (Don’t forget your floaties!)
BUTTER: I nuke it for about 5-15 seconds (depending on the amt) in the microwave.
TADA! Ready to get my bake on!
Entry filed under: Foodie Question of the Day.