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Filet mignon for multiple people
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|
6
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3544
|
May 10, 2018
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Dry meat - why?
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6
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6045
|
January 9, 2017
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Traveling with a Turkey Breast
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3
|
1607
|
January 8, 2017
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Flavor in chicken breast
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9
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3373
|
April 8, 2017
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Pork rolled with black pudding
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5
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1722
|
September 6, 2017
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Tough Meat is tough meat
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5
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12848
|
December 20, 2020
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A Steak Question
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11
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3883
|
January 14, 2017
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Sterilizing & Reusing Bags
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4
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27187
|
February 15, 2017
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How to cook 2 32oz steaks
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2
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2779
|
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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4620
|
June 1, 2019
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|
Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)
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2
|
5823
|
November 17, 2022
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Vegetarian brussel sprouts
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2
|
1979
|
January 5, 2017
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|
New to Anova Sous Vide
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3
|
1747
|
January 3, 2017
|
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Putting more than 1 piece of meat in a bag to cook?
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4
|
25192
|
April 13, 2017
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(Hot) Smoking in combination with Sous Vide
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8
|
4058
|
January 24, 2017
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Hotel cooking - a call for recipes
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9
|
3511
|
May 12, 2020
|
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ActivaRM (Meat Glue!) Experiment
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1
|
2044
|
January 2, 2017
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Wild Canada goose and wild Mallard duck w/ orange ginger glaze
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3
|
4280
|
January 2, 2017
|
|
Sous vide cocktails
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16
|
10255
|
February 11, 2024
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|
Filet mignon medium
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|
1
|
2404
|
January 1, 2017
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Sit time after done
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4
|
1967
|
December 31, 2016
|
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Bags for whole chickens in UK
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1
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2045
|
September 6, 2017
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First cook, eggs!
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2
|
1813
|
December 30, 2016
|
|
Time in hrs for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C)
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5
|
3239
|
January 1, 2017
|
|
Start with meat at room temp?
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|
6
|
17074
|
January 11, 2017
|
|
Meat texture when reheating
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3
|
2549
|
December 29, 2016
|
|
Can you freeze ingredients
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3
|
1766
|
December 29, 2016
|
|
Cooked Right, Not Warm Enough
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2
|
2642
|
December 29, 2016
|
|
Is overcooking dangerous?
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|
2
|
2380
|
December 29, 2016
|
|
Burgers through app undercooked
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4
|
3391
|
December 29, 2016
|