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First Cook - Pork Tenderloin Medium & Well Done to Satisfy Two Palates
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9
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2143
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October 24, 2017
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Salt/pepper
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1
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2121
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October 12, 2017
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Alyssa made a misteak...
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6
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2144
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October 17, 2017
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Sous Vide means "under vacuum" but that's not always the best way to cook ...
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16
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6657
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October 14, 2017
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Sous Vide then Braised
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5
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2808
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October 8, 2017
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Cooking times
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3
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2580
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October 7, 2017
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Im a Sous Vide virgin Cooking Filet Mignon
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7
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2662
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December 19, 2018
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Cook from frozen in original packaging
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8
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4711
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October 10, 2017
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What do you think about yogurt or mayo for searing?
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11
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3595
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July 16, 2018
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Ribeye steaks
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9
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2480
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October 30, 2017
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First Cook - Chuck Steak
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4
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1851
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September 27, 2017
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Pre-vacuum sealed Chicken
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4
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5734
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November 27, 2017
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Beef bottom round
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4
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2354
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September 26, 2017
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Freezing poultry after sous-vide
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2
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1780
|
September 26, 2017
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How to cross cut a piece of done steak
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5
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2309
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September 26, 2017
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Sous vide italian pork sausage
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3
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1825
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September 24, 2017
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Hi New Starter Here
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13
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4406
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October 2, 2017
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What are your thoughts on cooking w/ fresh herbs?
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9
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2143
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September 22, 2017
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SV Fried chicken (without frying)
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3
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1761
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September 21, 2017
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Sous vide chicken pot pie
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1
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4158
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September 20, 2017
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Beef stew recipe
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1
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1742
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September 19, 2017
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Liquid Smoke or "The Real Deal?"
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13
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5747
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September 24, 2017
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How to stop red chicken
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6
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6075
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January 21, 2018
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Warming Sake to perfect temperature!
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6
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3420
|
September 28, 2017
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Chicken (or other) hearts
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2
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3969
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April 6, 2022
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Need advise on cooking a pork loin roast
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16
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2425
|
December 21, 2017
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Bacon wrapped chicken breast recipe
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1
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1413
|
September 13, 2017
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Making Ribeye steaks
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19
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4071
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September 16, 2017
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Beef tri-tip for a friend
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2
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1900
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September 11, 2017
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APC for Large Dinners
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12
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4221
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September 16, 2017
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