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How can I make whole chestnuts in the sous vide?
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2
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6537
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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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2386
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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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21582
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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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7281
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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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2073
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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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2557
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January 17, 2017
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Sous vide scotch eggs
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4
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7462
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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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2006
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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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1771
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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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70494
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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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3572
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May 10, 2018
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Dry meat - why?
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6
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6102
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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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1617
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January 8, 2017
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Flavor in chicken breast
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9
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3377
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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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1722
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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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12940
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December 20, 2020
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A Steak Question
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11
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3911
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January 14, 2017
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Sterilizing & Reusing Bags
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3
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27338
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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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2787
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January 8, 2017
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Longer than 72 hours for bone-in short ribs. Risky?
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8
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4637
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June 1, 2019
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Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)
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2
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5878
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November 17, 2022
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Vegetarian brussel sprouts
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2
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1980
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January 5, 2017
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New to Anova Sous Vide
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3
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1755
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January 3, 2017
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Putting more than 1 piece of meat in a bag to cook?
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4
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25238
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April 13, 2017
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(Hot) Smoking in combination with Sous Vide
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8
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4085
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January 24, 2017
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Hotel cooking - a call for recipes
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8
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3532
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May 12, 2020
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ActivaRM (Meat Glue!) Experiment
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1
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2049
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January 2, 2017
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Wild Canada goose and wild Mallard duck w/ orange ginger glaze
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3
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4293
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January 2, 2017
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Sous vide cocktails
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16
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10321
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February 11, 2024
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Filet mignon medium
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1
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2410
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January 1, 2017
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