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Karen/NoCA

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Serving at room temperature

by Karen/NoCA » Mon Feb 26, 2007 10:31 pm

What makes a dish a good candidate for successfully serving at room temperature?
Today, Ina Garten made a couscous and zucchini dish, along with swordfish over a tomato, caper sauce. She said they are best served at room temperature. I love these types of recipes, especially if I can take it out of the refer, bring to room temp. and have a fabulous meal…….very appealing during our hot summers, coming up soon
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Maria Samms

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Re: Serving at room temperature

by Maria Samms » Tue Feb 27, 2007 11:20 am

Hmmm...that's a good Q Karen. I would think anything that would spoil easily would not be a good candidate...ie, mayo, shellfish, etc. I love pizzas, pasta salads, fried/roasted chicken served room temp.
"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance" -Benjamin Franklin
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Martha Mc

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Re: Serving at room temperature

by Martha Mc » Tue Feb 27, 2007 12:02 pm

Of course, all depends on what room temperature means and how long you would leave items out at that temperature. But usually cooked items that don't have a lot of solid fat (which is off-putting when it's congealed) can be served right out of the frige or at cool room temp -- poached fish and chicken come to mind, as does lean rare beef. Items with sauces that change texture or become solid when cool (like a flour roux gravy) would not be a good choice. However, anything with an acidic marinade or dressing -- pickled herring (My favorite! :D ) is good cool. Quiche is good at room temperature. Any number of summer soups are good at room temperature. Also a nice Tuscan bean salad is great to have on hand for hot nights. Taboulli (spelling?) is another wonderful hot weather standby. Of course all this changes if your room temperature is very warm in summer.

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