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Heat
Every important change in food happens above a specific temperature and not one degree below it. Below 40 °C food is simply cold — a fridge at 3 °C only slows bacteria, it never stops them. The bands here are drawn in proportion to their real spans. Pick one.
Pull temperature
Food keeps cooking after it leaves the heat. Take it off below your target and let it coast.
Take it off at
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Rests up to
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