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Time/temp chart WITH tickness?
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3
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10958
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November 30, 2016
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Sous Vide Spaghetti Squash?
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2
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12809
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January 17, 2021
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Has anyone made Chef Steps Brisket?
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4
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3094
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August 18, 2017
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Quantity of Salmon
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3
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1959
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November 21, 2016
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Anova Food Nerd Q+A: Simple Sous Vide Stuffing
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1
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3106
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November 19, 2016
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Why does my steak look so pale?
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15
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48039
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November 2, 2020
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Duck Breast Texture
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11
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8242
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December 18, 2016
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Video: Unboxing Your New Anova!
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0
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5538
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November 18, 2016
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Question about time
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3
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1932
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November 17, 2016
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Two recipes into one meal - Flank Steak and Poached Asparagus
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2
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2271
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December 6, 2016
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Meat is very pink no matter what temp
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18
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18020
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January 7, 2017
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New to Community and Can't Post or Reply?
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4
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2801
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November 4, 2016
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Thanksgiving Share and Care
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5
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3888
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November 14, 2016
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Easy Recipes for Beginners
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0
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13036
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November 2, 2016
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Setting up Your First Cook
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4
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12357
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November 7, 2016
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New to Precision Cooking? Here's what you need to know
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1
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11459
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December 6, 2016
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Welcome to Anova Community!
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1
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1822
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November 14, 2016
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Ribeye Piece - 27,8oz
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7
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3107
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November 18, 2016
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Amazing dry aged new York strip aged 90
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3
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2981
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October 20, 2016
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How to sous vide hamburgers that are 1/2 beef and 1/2 pork sausage stuffing?
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1
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2956
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October 7, 2016
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Time, weight, temperature converstions?
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1
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2228
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October 3, 2016
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Cooking Sous Vide in Glass
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24
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18291
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March 4, 2020
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Cook in Marinade or Not?
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3
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8711
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December 6, 2016
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Are my ribs trash
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1
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2355
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September 2, 2016
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Reheating frozen Sunday gravy in sous vide
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4
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5305
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September 10, 2016
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Crab stuffed salmon?
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3
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3606
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September 3, 2016
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WiFi Cooking While Away All Day
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5
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10925
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January 3, 2017
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Water Temp Drop/Cook Time
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2
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4713
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August 14, 2016
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Mayonnaise Marinade for Sous Vide Steak?
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3
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3995
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August 18, 2016
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Cant seem to get a decent turnout on a steak
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7
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2376
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October 30, 2016
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