alt Hacker NewsOnly place I could imagine something is cooking and even there I probably would not be able to differentiate steak at 56C, 57C and 58C...
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ginko • today at 4:26 PM
It might make a difference for mashing when brewing beer but even that’s a crapshoot.
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For sous vide, I will differentiate by 1 or 2 Fahrenheit degrees but I take your basic point.