Food thermometer recommendation for fish
I like to cook salmon to perfection and that means just a scintilla
above raw in the middle. Sometimes I get it perfect other times I
don't. If I really want to make sure it's the way I like it I end up
having to cut into it to check. Are there any thermometers out there
sensitive enough to give me the temp reading when I stick it into a
very shallow piece of fish?
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