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Recipe for Beurre Monté?
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6
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3593
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February 7, 2025
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Bacon Infused Bourbon
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9
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2177
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August 23, 2017
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"Free flow" of water around food packets
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12
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8426
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November 4, 2017
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Can you Cook a Crème Brûlée a Day or Two in Advance
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10
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2610
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August 24, 2017
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Cook pork butt in smaller pieces.
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7
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1970
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August 22, 2017
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Thermally Efficient Sous Vide Container
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6
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7627
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April 5, 2018
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Do's and Don'ts Of Selecting Meat
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14
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3777
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December 17, 2017
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Many steaks at once
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8
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34739
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September 30, 2017
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Cooked my First Steak - It was overcooked
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23
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11520
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May 9, 2018
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Meatloaf
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17
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3806
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August 29, 2017
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Tips/Suggestions for Sirloin Pork Chops
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23
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4181
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August 21, 2017
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Continued cooking after cooking time elapsed?
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4
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21142
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August 26, 2017
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Managing Multiple Anovas
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2
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2164
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August 17, 2017
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Pork rib cook time
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15
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3088
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September 22, 2019
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Time cooking
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2
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1699
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August 13, 2017
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Garlic and Herbs
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4
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1675
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August 14, 2017
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How long do you cook 10 thick filet mignons
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5
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2044
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August 12, 2017
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What do you know now that you wish you knew then?
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16
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5228
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August 28, 2018
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Vast difference in cooking times prescribed
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3
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4550
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August 10, 2017
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When is beef chuck or brisket fully cooked?
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4
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2040
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August 9, 2017
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1st Cook: Can I Use Anova Manually?
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22
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19563
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February 23, 2019
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Two steaks two different temps
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1
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2216
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August 8, 2017
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Cooking Multiple Chicken Marylands
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2
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1379
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August 7, 2017
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NEWBIE Q - Is it normal for the unit to be at a slant/angle?
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3
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4559
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August 12, 2017
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baking powder or cornstarch for searing?
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6
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4934
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June 7, 2020
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New and impatient.
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8
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2267
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August 6, 2017
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What fish do you prefer?
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10
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2081
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September 25, 2017
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Octopus- time and temp
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1
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2024
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August 1, 2017
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1st Cook: All About Searing Stuff
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8
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4600
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August 3, 2017
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Salmon parasites
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3
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4091
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July 31, 2017
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