Have you ever heard that all proteins should begin cooking at room temperature? I had but never knew why. WELL, I found out recently at a Williams-Sonoma Parks Meadows cooking class (thanks Joanne!) Cold food will stick to a grill or saute pan like a wet tongue on a cold flag pole, her analogy. Whoa, good to know! This makes so much sense. When food sticks, it shreds when we try to unstick it, making a mess of the final product. Never again!