The Case for Room-Temperature Foods

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The Case for Room-Temperature Foods
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Or, the case for ignoring Mom when she tells you to 'eat your food before it gets cold!'

Some foods are best served straight out of the oven or right from the refrigerator, but there are many dishes and delicacies that benefit from being served at room temperature.is excellent hot or cold, but you may find it even better at room temperature. [Photographs: Vicky Wasik, except where noted]

Now that I'm all grown up and cooking for myself, the effort it must have taken my parents to get every dish hot off the stove and onto the table at the same time isn't lost on me. But the necessity of doing so is starting to be, since plenty of the foods I enjoy most taste just fine, perhaps better, when they've had a few minutes to cool down—or, alternatively, warm up. And it isn't just me.

Our tongues can identify five basic tastes—bitter, salty, sour, sweet, and umami. What we know as “flavor” is obviously more nuanced and complex, and can be loosely defined as the combined perception of taste and aroma.

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