a quick and easy test whether something is below or above ~50 degrees Celsius, is whether it's immediately painful to the touch.
it's the temperature at which most of our proteins start to denature, aka the temperature at which a steak changes from "warm but raw" to "very rare", and therefore the temperature that hurts your fingers.
it's not super accurate of course, but it'll do if you just want to eyeball 53C.
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90 degrees what?
a quick and easy test whether something is below or above ~50 degrees Celsius, is whether it's immediately painful to the touch.
it's the temperature at which most of our proteins start to denature, aka the temperature at which a steak changes from "warm but raw" to "very rare", and therefore the temperature that hurts your fingers.
it's not super accurate of course, but it'll do if you just want to eyeball 53C.