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. I've done this. Where it's kind of, well this particular example is basically rare in the middle. Looks like medium-rare and you have well-done out here and notice the
outsides brown from the Maillard reaction we were talking about earlier.
So, one question to I get asked a lot at this point here, well, why are we told always to cook things at 165 degrees? I mean, if the proteins in here are really ideal at 135,
Listen to native speakers pronounce “outsides” in real conversational contexts with synchronized timestamps and subtitles.