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Anova Precision Cooker Pro?
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1
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1326
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February 6, 2015
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Shipping to Canada - avoiding the FedEX charge
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1
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1343
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February 20, 2015
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Water evaporation exposed the meat - is it safe?
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4
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4041
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May 10, 2015
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Water evaporation exposed the meat - is it safe?
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1
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1791
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February 2, 2015
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SV Creme Brulee
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10
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3565
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March 16, 2015
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Cooking two sorts of meat at different temperature for the same meal
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2
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1226
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February 3, 2015
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Sous vide cooking time
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2
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1382
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April 8, 2016
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Delayed start/on-set time?
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7
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6245
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February 24, 2018
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Cooking in original vacuum package
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5
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15331
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December 1, 2015
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Cooking a slice of cured country ham
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3
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3720
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June 10, 2015
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Weighing Down Cabbage
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1
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1277
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January 29, 2015
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Cooking with beer
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5
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6074
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February 6, 2017
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Turkey size?
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5
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2300
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February 6, 2015
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What does the cooking time range mean?
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3
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2783
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January 15, 2015
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Brining:
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6
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1468
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January 31, 2015
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Sous-Vide food safety OR How to keep everyone alive
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17
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36113
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March 5, 2020
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Cooking a Whole Lobster
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4
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2390
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January 13, 2015
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Pre-heating the water
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5
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3149
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January 24, 2016
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Floating - Vegetarian
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5
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2770
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June 8, 2015
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Can I Go From Freezer to Sou-Vide directly?
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9
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4832
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June 23, 2018
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Safest pan / material for use with culinary torch
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12
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10672
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March 7, 2016
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Defrosting?
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13
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15896
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May 9, 2018
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Temperature Regulation
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7
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2511
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January 21, 2015
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Vacuum sealer - I know most of you use the ZipLoc bags for sealing the foods
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15
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9582
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October 3, 2020
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Confusing Recipes
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7
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1417
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February 6, 2015
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..... And here comes the Anova Touch
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0
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1302
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January 7, 2015
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Anova Touch
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3
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1520
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January 8, 2015
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Flawless for the holidays! Thanks Anova!
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1
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1142
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April 2, 2015
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Basic salmon preparation
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5
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1868
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August 28, 2018
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1st Experience with Anova (v.2) Precision Cooker
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25
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3957
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September 1, 2017
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