[Sca-cooks] room temp

[Kirsten Houseknecht]

1. fats insulate.  therefore anything with fat in it will take longer to
change temperature.  this is why the plain coffee and the coffee with cream
that *start* at the same temperature.. do not cool at the same rate.

2. the thicker anything is, the more insulation the center has.  a thick cut
of meat will still be very cool at the center.  two thinner cuts of meat
(spread out) will not be in the same time

3.  if you can stir the substance, you will equalize temperature faster.

4. most of the time you dont really need it at room temperature.. just "not
cold" this can be accomplished faster than acheiving actual room
temperature.

(note: according to the rule of the esteemed Murphy, all these other rules
will fail at the worst possible time.. so watch it!)
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

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