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Connected or not, they will ensure perfect steaks, fishes and pastries.

Learn more about cooking: Protein Denaturation and the Maillard Reaction The Ultimate Duo: the Maillard Reaction and Temperature Tenderizing Meat: Enzymes, Acids, and Marinades The Chemistry of Tenderizing Meat Why Marinating Frozen Chicken Works Better Than You Think Blog
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Meat°it 3

Click here to download the Meat°it 3 user manual

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  • Meat°it 3 : wireless meat thermometer
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  • M°Classic 2 : cooking thermometer

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