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Dairy at Room Temp

#1
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8/13/06 at 9:46am
  • Joined: July 2006
  • Post Count: 29
Howdy,

I have heard people say over & over to have all your stuff at room temp before starting (also to have it all measured out). But, what about dairy, specifically milk, whipping cream, 1/2 & 1/2 etc?

In reading that again, let me specifiy that I'm not making whipped cream, just using all the above to make the food of the gadws i.e. ice cream.

Science Driven maker of Ice Cream & Deserts for friends & family

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#2
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8/14/06 at 1:18am
  • Joined: December 2003
  • Location: Morristown, NJ
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No need for room temp dairy for ice cream. It'll heat up a little faster, but that's not enough of a reason to leave it out.

The only time when I've seen a temperature stated for cream is for whipping cream- the cream whips best when it's as cold as possible. Otherwise, I've only seen recipes that use it straight from the fridge.
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#3
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8/15/06 at 6:08pm
  • Joined: July 2006
  • Location: A long way from home!
  • Post Count: 186
For making icecream, just use it straight from the fridge.

Leading the global ban on cup and spoon measurements in recipes!

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#4
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8/16/06 at 10:24pm
  • Joined: April 2005
  • Location: Chicago, IL
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egg whites whip better at room temperature, the proteins have trouble coagulating at low temperatures. However, that has nothing to do with the price of tea in china. For ice cream, dairy can be cold.

Erik.
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#5
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8/19/06 at 6:47am
  • Joined: July 2006
  • Location: Ontario
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Only thing Ive heard about bringing to room temp is your red meats.. especially if you like them rare..

Dave
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