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We've found, in most cases, this is not necessary. The idea is that, by leaving meat out at room temperature, its internal temperature will rise and bring it closer to the final cooking temperature. This, it is said, will make the meat cook more evenly. However, in reality, the temperature barely rises in the 20 minutes - 1 hour that is typically recommended in recipes and has no impact on even cooking.
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Hi Denise -
We've found, in most cases, this is not necessary. The idea is that, by leaving meat out at room temperature, its internal temperature will rise and bring it closer to the final cooking temperature. This, it is said, will make the meat cook more evenly. However, in reality, the temperature barely rises in the 20 minutes - 1 hour that is typically recommended in recipes and has no impact on even cooking.
Hope this helps!
The Milk Street Cooking Team