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Does searing and grilling affecting the quality?
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2
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1828
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June 10, 2017
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New Anova Owner!!
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4
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2039
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June 10, 2017
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Preheat water by a specific time?
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7
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7026
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June 9, 2017
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Make my own and diverse tastes
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6
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1817
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June 7, 2017
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Chicken thighs
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6
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2480
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August 18, 2017
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Help! Tough pork
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7
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2320
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June 8, 2017
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Store bought corned Beef cook
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4
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2640
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April 4, 2018
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New Sous Vide User? What Are Your Burning Qs?
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403
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47490
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December 30, 2021
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Canning pot
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1
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1455
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June 5, 2017
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Fried beef kidneys
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2
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6345
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August 4, 2017
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Cooking 5 lbs. of Porterhouse Steaks
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5
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2086
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June 3, 2017
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Lamb shanks at a lower temperature
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0
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1697
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June 1, 2017
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What Was Your Sous Vide Failure?
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16
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3360
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June 5, 2017
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Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce
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2
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2009
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May 31, 2017
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First try!
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4
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1798
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May 30, 2017
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Finish on the grill over high heat?
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5
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1671
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November 11, 2019
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Pork fillet with mulberry gastrique
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2
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2434
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May 30, 2017
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App Preheating
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4
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2251
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May 27, 2017
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How do I calculate cooking time?
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7
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5336
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May 27, 2017
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Chicken feet challenge
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4
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4835
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August 18, 2017
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Easy Flank Steak - 131 degrees, 1:30 hours
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6
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2356
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May 25, 2017
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New to this, reheat question
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3
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1994
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May 23, 2017
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In search of good large format vacuum bags
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6
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4443
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May 23, 2017
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why wide range of cook times?
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3
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1833
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May 22, 2017
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First disaster. Split bags.
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4
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1929
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May 21, 2017
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Mini egg oriented foods
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1
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1552
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September 6, 2017
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Bottom round or prime rib? Hard to tell.
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9
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5582
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July 4, 2017
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calculating the weight and thickness
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2
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2722
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May 17, 2017
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Reduce, reuse, recycle.... Water
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15
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5681
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June 9, 2017
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Help! Put food in before water was at temp - need to trash?
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7
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2364
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March 12, 2018
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