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Reheating Lobster
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14
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9783
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February 14, 2022
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Why are all recipes given exactly 4 stars
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4
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1926
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August 16, 2018
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Lamb Fillet
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4
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1942
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August 13, 2018
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Newbie with question regarding re-using mason jars
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8
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1576
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August 13, 2018
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Sous Vide Tomatoes for freezing
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9
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2727
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August 15, 2018
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stuffed whole deboned chicken?
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2
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2676
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August 7, 2018
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Finishing Smaller Pork Shoulder In Oven
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1
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1099
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August 5, 2018
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Cold smoke
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3
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2418
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August 5, 2018
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UK Sirloin for a Newbie
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26
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3809
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August 26, 2018
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Reheating Question
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1
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1414
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August 1, 2018
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Doubling recipe
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8
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3311
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August 7, 2018
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Moose roast - Need input
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19
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7634
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August 25, 2021
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Silky Octopus
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1
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2308
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July 30, 2018
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Apple Butter Pork
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3
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1907
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July 30, 2018
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What if I’m not ready to eat when the cooking time is done?
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5
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4777
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July 30, 2018
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Small frozen steak - Two burning questions
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1
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2030
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July 21, 2018
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What I learned: Sous Vide Beans
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4
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2118
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July 26, 2018
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Rib-Eye Steak with Cacoa & Chili
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8
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2153
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August 1, 2018
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"Seasoning" for Sous Vide Chicken
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8
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4559
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August 31, 2021
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Pointers for a bean stew?
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0
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1542
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July 17, 2018
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Really easy sous vide chicken legs with a side of pearl barley
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2
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1699
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July 17, 2018
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Cook pulled in 2 parts instead of 1.
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1
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1168
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July 16, 2018
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Sous Vide Vegan Burgers?!
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0
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5804
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July 16, 2018
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Chicken confit
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4
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1845
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July 16, 2018
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Plastic taste of the chicken
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53
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8816
|
August 31, 2018
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Cooling before freezing?
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9
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3538
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July 22, 2018
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After sous vide the vacuum bag was full with air
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9
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14969
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July 10, 2018
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Ribs mistake
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25
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4429
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February 17, 2020
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Dry Brisket...several different ways
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1
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1416
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July 5, 2018
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Need help in sending Sous vide hanger steak...
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8
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1775
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July 10, 2018
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