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Suggestion on how to cook
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4
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2094
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January 25, 2017
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Labeling food storage bags
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2
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3295
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January 23, 2017
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Country style pork ribs?
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8
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17761
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April 14, 2018
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1st Try at Pork Tenderloin...MMMMM-Good!
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1
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1931
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January 23, 2017
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Sous Vide Cooking Vessel
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0
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2078
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January 22, 2017
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1st Try at cooking steaks for different doneness
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5
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2572
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January 22, 2017
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First try with APC yielded soso top sirloin
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2
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1706
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January 22, 2017
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Ramen! Black Sesame Duck Breast, 63 Degree Egg, Shiitake Mushroom, and Scallion in a Duck Dashi Broth
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3
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2436
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January 24, 2017
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Cooking Large Topside Beef Joint
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8
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9573
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February 23, 2017
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Chuck Roast over cooked
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6
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1848
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December 12, 2019
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Leg of lamb cooking time and temperature
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2
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2774
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January 21, 2017
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How can I make whole chestnuts in the sous vide?
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2
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6473
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October 28, 2018
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Cooking a fresh Gammon (ham) joint 3.9kg
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2
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2368
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January 21, 2017
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Can the cooking bag "touch" the Anova tube
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2
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21434
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January 20, 2017
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Bone broth? Long constant-temp simmer with the Anova?
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9
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7196
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October 8, 2018
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Cooking times vary with similar recipes
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3
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2065
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January 21, 2017
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First attempt with Anova, steaks very under cooked
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3
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2544
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January 17, 2017
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Sous vide scotch eggs
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4
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7391
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August 4, 2017
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Lost power about 8 hours into cooking cubed beef for chili
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3
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1982
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January 18, 2017
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Veal scallop- Time and Temperature?
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1
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1762
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January 20, 2017
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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70051
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March 8, 2019
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Filet mignon for multiple people
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6
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3527
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May 10, 2018
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Dry meat - why?
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6
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5977
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January 9, 2017
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Traveling with a Turkey Breast
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3
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1606
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January 8, 2017
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Flavor in chicken breast
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9
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3361
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April 8, 2017
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Pork rolled with black pudding
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5
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1717
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September 6, 2017
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Tough Meat is tough meat
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5
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12801
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December 20, 2020
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A Steak Question
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11
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3880
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January 14, 2017
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Sterilizing & Reusing Bags
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4
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27044
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February 15, 2017
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How to cook 2 32oz steaks
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2
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2772
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January 8, 2017
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