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Nov 25, 2015, 9:55 am119 pts
Business Insider
Like any home cook, I mostly judge when a food is done based on time and how it looks. If I slice into meat and it's still raw, I put it back on for a few minutes. If it's overcooked, well, I know to do it for shorter next time. I never owned a cooking thermometer — or saw the need for one — until a few…
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