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What fish do you prefer?
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10
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2064
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September 25, 2017
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Octopus- time and temp
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1
|
1994
|
August 1, 2017
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1st Cook: All About Searing Stuff
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8
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4585
|
August 3, 2017
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Salmon parasites
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3
|
4000
|
July 31, 2017
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Steaks: Reverse Sear vs Sous Vide
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17
|
10329
|
April 16, 2018
|
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Leave Shrimp Tails + Shell On?
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9
|
3202
|
July 31, 2017
|
|
Time and Temperature Scale
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1
|
2166
|
July 26, 2017
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Beef Brisket @ 57 deg Celsius, 12 hours
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2
|
2459
|
October 10, 2017
|
|
Whole Beef Sirloin
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3
|
2749
|
July 26, 2017
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1st Cook: The (So) Basics of Time and Temps
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17
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7996
|
January 11, 2019
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Is it Better to Season BEFORE Sous Vide?
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10
|
27869
|
August 1, 2017
|
|
Kalua Pig and Banana Leaves
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4
|
2630
|
July 25, 2017
|
|
SV BBQ 8lb pulled pork roast Questions
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|
5
|
1796
|
July 27, 2017
|
|
Sous vide chicken breast -worked for you?
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8
|
7330
|
July 28, 2017
|
|
Jumbo Shrimp
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7
|
2260
|
August 3, 2017
|
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Egg poaching
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2
|
1853
|
July 26, 2017
|
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Strip Steak overcooked @ 128 degrees
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|
19
|
6065
|
January 25, 2018
|
|
New to Anova, cooking tenderloin. Help!
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13
|
2826
|
July 27, 2017
|
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Tough Meat Results
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5
|
2668
|
July 21, 2017
|
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Tasty Tri-tip recipe
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4
|
2144
|
September 22, 2017
|
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Preheating Water
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15
|
12927
|
August 7, 2017
|
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Pink tenderloin steak
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1
|
1338
|
July 18, 2017
|
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What inspires you to cook?
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16
|
3497
|
August 18, 2017
|
|
50 Hour chuck roast
|
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4
|
1792
|
July 19, 2017
|
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Alcohol Infusion
|
|
4
|
4280
|
July 19, 2017
|
|
funny taste
|
|
8
|
5262
|
July 21, 2017
|
|
Regarding seasoning and searing...
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|
20
|
5983
|
December 8, 2020
|
|
Scotch egg project, sous vide intensive of course
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|
6
|
3283
|
July 28, 2017
|
|
Ribeye with Habichuelas Guisadas (Puerto Rican Bean Stew)
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|
6
|
2350
|
July 14, 2017
|
|
BBQ with different meats
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|
5
|
1733
|
July 10, 2017
|