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To anyone thinking temperature guns are a mere luxury item, they are no more an extravagance than a blender or a food processor. Users are able to cook with confidence knowing that friends and family won’t become ill, refrigerators and freezers are operating at their optimum and foods are cooked perfectly every time. That they have many other uses in and ...


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Warning, ambient/room temperature means different things for different people; there is a big difference between 20c and 30c (google to convert to F). I will usually keep the salami in the fridge and take it out 1/2 hour before eating (depending on the actual room/ambient temperature). If you decide to slice the salami in advance, remember that each slice ...


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Always at ambient temperature. Salami was always meant to be eaten "as is", and by that, I mean not cooked. It was originally designed as a method of preserving excess meat to be eaten later on in the year, when meat was scarce. IF you decide to heat up or cook your salami, no harm will come to you, but you will lose all the textures and flavours that you ...


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It depends on how you wish to cook it. If you're making a sandwich then, of course, room temperature is the best, even taste wise! However, sometimes I like to add salami or sausages to an omelette or pasta and I heat it up in the pan as I'm cooking the food. In general, I think the serving temperature of salami all depends on personal opinion and how you're ...


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Room temperature for sure! Eating something like salami chilled detracts from its flavour. Obviously you want to be a bit careful about leaving it out for a really long time, but I usually take anything I want to eat out of the fridge well before consumption.


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I was looking at this same question awhile back when I got an IR thermometer, what I found was 2 things. The first thing is that there are too many variables to have a single answer that would work. The pan temperature you want at the start depends on a number of factors including: Material of the pan: how much heat it conducts Mass of the pan: how much ...



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