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2. Editors Say This Meat Thermometer Helps Prevent Undercooked Food

   www.aol.com/smart-people-meat-thermometers...

   This portable meat thermometer from AcuRite allows you to monitor your roast from up to 100 feet away. It even has a remote pager for when your meat reaches the desired temperature (or you just ...

3. The 8 Best Meat Thermometers for Grilling Your Most ... - AOL

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   Candace Davison. TOTAL: 90/100 Cooking meat to perfection is practically foolproof with this wireless smart thermometer that Candace Davison, PureWow's VP of editorial, loves.With two temperature ...

4. Bringing Meat to Room Temperature Before Cooking - AOL

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   The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur. And according to the USDA, two hours is the maximum time perishable food can be ...

5. Meat thermometer - Wikipedia

   en.wikipedia.org/wiki/Meat_thermometer

   Characteristics. A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e ...

6. Temperature data logger - Wikipedia

   en.wikipedia.org/wiki/Temperature_data_logger

   Temperature data logger. A temperature data logger, also called temperature monitor, is a portable measurement instrument that is capable of autonomously recording temperature over a defined period of time. The digital data can be retrieved, viewed and evaluated after it has been recorded. A data logger is commonly used to monitor shipments in ...

7. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...