Monsur Fromage du Pollet wrote:
>
> The concept is to take the chill off the cheese cake. Colder foods
have
> less taste than room temp foods. So Since most fridges are well under
the
> 40F mark. I'd take the cake out soon enough that it could reach at
least
> 50F.
>
> Yes Yes it isn't good for food to sit between 40F and 140F for a
extended
> time, but this will work, as it shouldn't take more than a hour.
>
> Perhaps you should sacrifice this cake for experimental purposes?
Remove
> the cake from the fridge and at set times (say 15 minute intervals)
taste
> it. This way you'd know the exact time range you felt the cake tasted

> best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon