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What temperature is too hot?

geniusrawmodel23geniusrawmodel23 Raw Newbie
in Food Preparation

I was just wondering at what temperature food stops being “raw”. I have heard several different things ranging from 115-145 degrees F. I’d just like to get that cleared up. thanks

Comments

  • germin8germin8 Raw Master

    (from what I understand) It depends on the enzyme… they denature at different temperatures.

    General rule of thumb… 118F.

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