Why Robert Irvine thinks you should only use room temperature ingredients

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Chef Robert Irvine can be abrasive at times on his Food Network show “Restaurant: Impossible,” but his online persona seems pretty accessible. On his Instagram page, Irvine frequently shares recipes for dishes such as whiskey-glazed salmon and breaded chicken sandwiches, and on his Twitter feed, he even answers some of viewers’ frequent queries. Yesterday @mike_lefave tweeted, “@RobertIrvine I saw a short segment on where you made a fried egg in a pan and the eggs had to be at room temperature. My question is, does this apply to the when you make an egg? Like scrambled or poached eggs or whatever? “

In her response, Irvine indicated that beyond eggs, all of the ingredients we cook should ideally be at room temperature – for one important reason. “Yes Mike, when we really cook all the food has to be at room temperature,” the chef wrote. “So when they get to a high temperature they don’t smoke… I hope that helps and thanks for the kind words.”

As Irvine points out, the temperature differences between the foods you cook and the hot pan can produce steam, whether it’s eggs, vegetables, or meats. And if you want to properly grasp an item, it is important that it does not smoke. So the next time you want a golden fried egg or pan-seared steak, try leaving your food at room temperature for a while before you get down to work in the kitchen.

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