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Storage of meat after using the sous vide
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2
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3042
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June 13, 2017
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Cooking white (breast) vs dark (thigh) parts of chicken
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3
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1939
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June 14, 2017
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You already know this, but Anova sous vide is magic
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5
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1906
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June 12, 2017
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Precooking for weekly meal prep
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3
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2368
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June 11, 2017
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Lamb chops
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2
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2603
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June 11, 2017
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Two steaks
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2
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1767
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June 11, 2017
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Chicken Drumstick Question
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4
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3310
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August 18, 2017
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Buffalo-ish chicken wings
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2
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1834
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June 9, 2017
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Does searing and grilling affecting the quality?
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2
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1816
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June 10, 2017
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New Anova Owner!!
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4
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2017
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June 10, 2017
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Preheat water by a specific time?
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7
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6982
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June 9, 2017
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Make my own and diverse tastes
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6
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1796
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June 7, 2017
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Chicken thighs
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6
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2367
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August 18, 2017
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Help! Tough pork
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7
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2273
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June 8, 2017
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Store bought corned Beef cook
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4
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2610
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April 4, 2018
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New Sous Vide User? What Are Your Burning Qs?
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403
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47004
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December 30, 2021
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Canning pot
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1
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1452
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June 5, 2017
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Fried beef kidneys
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2
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6232
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August 4, 2017
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Cooking 5 lbs. of Porterhouse Steaks
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5
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2039
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June 3, 2017
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Lamb shanks at a lower temperature
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0
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1688
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June 1, 2017
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What Was Your Sous Vide Failure?
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16
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3350
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June 5, 2017
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Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce
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2
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1970
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May 31, 2017
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First try!
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4
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1792
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May 30, 2017
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Finish on the grill over high heat?
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5
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1651
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November 11, 2019
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Pork fillet with mulberry gastrique
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2
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2414
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May 30, 2017
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App Preheating
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4
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2242
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May 27, 2017
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How do I calculate cooking time?
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7
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5286
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May 27, 2017
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Chicken feet challenge
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4
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4762
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August 18, 2017
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Easy Flank Steak - 131 degrees, 1:30 hours
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6
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2334
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May 25, 2017
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New to this, reheat question
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3
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1954
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May 23, 2017
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