What Is Room Temperature?

If you have ever entered someone’s house in the middle of winter or summer, you will find that we all have a different definition of cold and warm at home. That said, room temperature is a standard term used in cooking—so what exactly does room temperature mean?

What Is Room Temperature?

The Institute of Culinary Educations’ Norma Salazar explains that room temperature is whatever temperature is comfortable to the human body.  “In temperature form (or numerical digits), it is generally 68 to 72 degrees Fahrenheit, but can be higher than that in a professional kitchen,” she says.

It’s important to understand room temperature not just because it’s a common term in cooking, but food safety depends on it. Salazar says that from a food safety perspective, microorganisms grow very fast at room temperature, so food should only be held below 41 degrees Fahrenheit or above 135 degrees Fahrenheit.

“If you were to cook poultry, fish or meat straight from the refrigerator, the outside may cook before the internal temperature arrives to the desired temperature – so room temperature will ensure even cooking,” she explains. “When baking, room temperature eggs will whip up to a firmer peak than a cold egg. Also, room temperature butter and cream cheese blend more easily and have a smoother texture, avoiding 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 butter block in the microwave for short intervals, flipping the butter over for even heating. You can also cut the product into smaller pieces and leave them on the counter until ready to use.
• For eggs: Place the whole egg in a bowl of warm water for five to ten minutes.

What Ingredients Are Impacted By Room Temperature?

Because many recipes depend on room temperature ingredients, it’s important to understand how temperature impacts those kitchen staples. Salazar shares common ingredients that are impacted by room temperature:

• Butter softens at room temperature and changes the consistency of baked goods.
• Eggs emulsify better at room temperature and have a different mouth feel versus when they are cold.
• If cream is left out at room temperature, it will not whip up properly.
• Milk and yogurt can spoil quickly at room temperature.
• Chocolate will melt and change from a well-tempered piece of chocolate that has strength, snap, and shine. In addition, it will affect its texture and appearance; it should be stored at 70°Fahrenheit.
• Flour in heat will become dry and recipes will need more liquid added; in a wet or humid atmosphere, a recipe will need less liquid.