Room Temperature

Baking By rere0726 Updated 22 Feb 2012 , 2:38am by rere0726

rere0726 Posted 22 Feb 2012 , 2:07am
post #1 of 3

Ok, I'm new at this and I have a question. When a recipe calls for room temperature eggs and milk, how do I use them when these things have to be in the fridge. Can I still use them if they come out of the fridge or do I take them out before I start baking. Then if someone ask me to make them in a cake in a hurry, how can I use these things.

Just asking icon_smile.gif

2 replies
kakeladi Posted 22 Feb 2012 , 2:15am
post #2 of 3

When I was baking I usually tried to take the ingredients out of the frig about 1 hr before using.
Most of the time it won't matter a whole lot if they are not warm enough. Maybe w/butter or cheese it will but overall, I have used eggs, milk etc right out of the frig.
With somethg like eggs, you can put them in a bowl of warm - Not Hot - water to quickly come to room temp.

rere0726 Posted 22 Feb 2012 , 2:38am
post #3 of 3

Thanks for the tip. I just want to make sure I do it right.

Quote by @%username% on %date%