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Room Temperature

July 31, 2006 | From Times wire reports
Watermelons stored at room temperature deliver more nutrients than refrigerated or freshly picked melons, U.S. Department of Agriculture scientists say. Penelope Perkins-Veazie and Julie Collins of the USDA's South Central Agricultural Research Laboratory in Lane, Okla., looked at carotenoids -- antioxidants that can counter the damage caused by sun, chemicals and day-to-day living.
December 14, 2013 | By S. Irene Virbila
The only real secret to roasting a great prime rib is starting with the best meat possible, and the rib roast I ordered from McCall's Meat & Fish Co. in Los Feliz was so beautiful I badgered my husband to photograph it before it went into the oven. I admired its plump, sturdy shape, the way butcher Nathan McCall had neatly frenched the bones and tied up the roast with precisely spaced knots. It was all natural - no hormones, no antibiotics - Prime Angus beef. At $17.99 a pound, it cost just over $140.
August 13, 1989 | RUSS PARSONS, Russ Parsons is food editor of the Los Angeles Times Syndicate
There are unmistakable pleasures in eating food served at room temperature, particularly when the weather is warm. Foods that can be eaten without cooking show completely different qualities than foods that must be cooked; natural textures and flavors come through without alteration. When foods are cooked, flavors are tamed. Colors change, too; they mute into pastel shades. Texture is altered. But foods designed to be eaten at room temperature are served closer to their natural state.
August 2, 2013
Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter. Springerle molds can be found at Sur La Table and select cooking and baking supply stores, and online at , , and . Anise extract can be found at cooking and baking supply stores, as well as select Jon's Markets. 4 eggs 1/2 teaspoon salt 1/2 teaspoon anise extract 1 teaspoon finely grated lemon zest, loosely packed 4 cups (1 pound)
April 1, 1990 | Michael Harris
Many look but few observe, as Sherlock Holmes noted to Dr. Watson, and a technical writer named Mike, the narrator of this short second novel by Nicholson Baker (the first was "Mezzanine"), is definitely one of the observers. Bottle-feeding his six-month-old daughter, nicknamed "the Bug," on a fall afternoon in Quincy, Mass.
September 1, 2006 | David Pierson and Mai Tran, Times Staff Writers
They're as integral to Vietnamese and Chinese holidays as turkey is to Thanksgiving. One consists of rice cake sopping in the juices from fatty pork, tucked into leaves and tied together like a present. Another is a hockey puck-size mound of delicate brown crust wrapped around a rich lotus paste and a duck egg yolk.
April 19, 1990 | RICHARD EDER
With a tiny pen, a slowed-down second hand and a speeded-up metabolism, Nicholson Baker has naturalized himself into Lilliput. Gulliver-like, his readers are apt to be irked, at first, at the midget dimensions and feverish activity of his books--and then, bit by bit, enticed inside. Baker takes the adages about seeing the world in a grain of sand and improving each shining minute and brings them up to date.
October 2, 2009 | Ching-Ching Ni
For 25 years, the Lucky K.T. Noodle Factory in El Monte has been making fresh rice noodles for hundreds of Asian restaurants and supermarkets in Los Angeles and around the country. But a state law requiring manufacturers to refrigerate the pasta instead of allowing it to be stored at room temperature threatens to alter a long-held Asian tradition, said factory owner Tom Thong. "The health inspectors don't understand our culture," said Thong, 53. "We've been eating it this way for thousands of years and we've never had a problem.
November 22, 1987 | MINNIE BERNARDINO, Times Staff Writer
Knowing the shelf-life of a dessert or dessert accompaniment can broaden a host's list of sweet selections for an appropriate ending to a holiday menu. Here are suggestions, some of which were shared by Susan Holtz, a dessert expert, that will inspire and assist a dessert cook. Puff pastry shells, those crisp casings for fresh fruit or pastry cream, can be baked ahead and cooled. They may be left on the baking sheet for protection, covered with foil and stored in the freezer for up to one week.
September 29, 2011
Charm City carrot cake with Duff's cream cheese icing Total time: 1 hour, 15 minutes, plus cooling time for the cakes Servings: 12 to 16 Note: Adapted from Duff Goldman's Charm City Cakes. Carrot cake Scant 3 cups (12.5 ounces) flour 1 1/4 cups (9.7 ounces) sugar 3/4 cup (4.85 ounces) light brown sugar 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoons ground nutmeg 1/8 teaspoon ground ginger 1/2 teaspoon salt 4 eggs, at room temperature 1 1/2 cups vegetable oil 1/2 teaspoon vanilla extract 2 packed cups finely shredded carrots 1. Heat the oven to 350 degrees.
June 5, 2013
  Total time: 30 minutes, plus 2 hours standing and 8 hours chilling Servings: 18 dinner rolls 2 ( 1/4-ounce) envelopes active dry yeast 1/4 cup warm water (110 to 115 degrees) 2 eggs, at room temperature 1 cup canned pumpkin puree 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 2 teaspoons coarse salt 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1/4 teaspoon cayenne pepper 3 cups flour, plus up to 1 cup more Olive oil, for greasing bowl 2 tablespoons melted butter 1. Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve.
May 20, 2013
  Stonehill Tavern Kobe burger Total time: 3 hours, plus overnight standing time Serves: 4 Note: From chef-partner Michael Mina of Stonehill Tavern. You don't have to make all parts of this showstopping burger -- the buns, ketchup or mayonnaise can be store-bought. But any one of them, even just the truffle cheese, elevates it to something special. Truffle butter and truffle cheese are available at gourmet shops such as Monsieur Marcel in Los Angeles and Nicole's in Pasadena.
May 13, 2013
There are many reasons to love living in California, but ranking high among them are the avocados. Sure, you can find avocados everywhere these days. But only here can you find any variety. For the most part, when you're talking about commercial avocados, you're talking about Hass. And truth be told, it really is about as good as anything out there. But sometimes you want to try something a little different. In Southern California farmers markets right now, you can also find Fuertes, Bacons, Zutanos and Pinkertons.
April 26, 2013
  Total time: About 1 1/2 hours, plus rising times Servings: 24 (makes 4 individual kringle , with 6 servings each) Note: Adapted from Henrik Gram of Hygge Bakery in L.A. This is a typical Danish pastry found in most bakeries in Denmark. There are also versions of this recipe made with laminated, or layered, dough, but this is a good recipe for a baker to start with. This recipe uses margarine that contains a minimum of 80% fat; do not use modified margarine or vegetable spread, as they contain more water.
April 25, 2013 | By Noelle Carter
Looking for a quick and easy recipe? It doesn't get much simpler than frittata. Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed perfection. Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. Serve slices hot, fresh out of the pan, or make the frittata ahead of time and cool to room temperature before setting slices out on the table. Flavor the frittata with whatever you've got on hand: sauteed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment.
April 13, 2013 | By Russ Parsons
There are many reasons to love living in California, but ranking high among them are the avocados. Sure, you can find avocados everywhere these days. But only here can you find any variety. For the most part, when you're talking about commercial avocados, you're talking about Hass. And truth be told, it really is about as good as anything out there. But sometimes you want to try something a little different. In Southern California farmers markets right now, you can also find Fuertes, Bacons and Pinkertons.
March 25, 2010
  Tecate cake Total time: 2 hours, plus cooling time for the cake Servings: 16 to 20 Note: Adapted from Kiss My Bundt. This recipe calls for Tecate beer, a lighter beer in terms of color and flavor, resulting in a cake that is mild in its beer taste. The taste develops the longer the cake sits, becoming more pronounced by the second day. Using a stronger beer will result in a stronger flavor. This recipe makes 1 Big Ol' Bundt (a 10-cup capacity pan) Tecate syrup 3 cups Tecate beer 3/4 cup sugar 1. In a large, heavy-bottom saucepan, combine the beer and sugar.
August 11, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: No kidding - these are the most amazing! My family often visits Santa Cruz, and we always end up at the Buttery . Everything there is incredible, but I dream about these cookies. I would so appreciate the recipe. It's just too far to drive when we need a fix! Marni Roosevelt Valley Glen Dear Marni: The Buttery's take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
March 15, 2013 | By Noelle Carter
Take some milk, add a little acid and give the mixture time to do its thing - who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making sounded as if it were better suited to a chemistry lab than to my tiny kitchen. That is, until I tried quark. I know. Hear the word "quark" and you may conjure up images of dancing physics particles or "Star Trek" characters. Or of wending your way through "Finnegans Wake.
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