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Shrimp + Grits w/ Sous Vide Egg
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6
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2939
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February 20, 2017
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Fried Chicken for pregnant wife!
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3
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1879
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February 25, 2017
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Recipe needed for tapioca pudding
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6
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6845
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April 21, 2025
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Temperature for veal
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1
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2186
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February 18, 2017
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Chicken Verde Chilaquiles
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2
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1687
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February 18, 2017
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How long can you hold cooked meat prior to finishing?
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3
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1955
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February 18, 2017
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Max amount of food you can prepare in 1 bath
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2
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5760
|
February 14, 2017
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Paging Bill@anova - chicken advice needed
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2
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1632
|
February 12, 2017
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Cooking red meat at 70C
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2
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3527
|
February 12, 2017
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Olive Oil Poached Cobia, Tomato-Dashi Broth, Red Chili Relish, Watercress
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1
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2639
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February 14, 2017
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Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice
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1
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1745
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February 11, 2017
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Sous Vide Peach Cobbler
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5
|
2194
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February 15, 2017
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Do I increase time or temp?
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6
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2264
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April 14, 2017
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Bone in leg of lamb
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7
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2624
|
April 15, 2022
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How should I make different kinds of jams?
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4
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2309
|
February 11, 2017
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4kg Veal Joint - How long does it need and what Temperature
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1
|
1686
|
February 10, 2017
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Follow all the instruction but the core of the steak is not hot enough
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4
|
2078
|
February 11, 2017
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Tip for Cooking Burgers
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11
|
4965
|
February 11, 2017
|
|
My first try with Anova precision cooker
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7
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2814
|
February 11, 2017
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Advice on vacuum sealing with marinade please
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7
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43356
|
January 15, 2018
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|
Whats your weekly prep look like?
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14
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3305
|
May 1, 2017
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Is there a chart or general rule-of-thumb?
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5
|
3037
|
February 7, 2017
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Two day sous vide insane?
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4
|
2533
|
February 19, 2017
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Pasteurized=Safe to cool in Anova bath?
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6
|
2859
|
June 27, 2018
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St. Louis Ribs- First Try
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4
|
2884
|
April 14, 2017
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Cooking Time for Large Portions
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1
|
4026
|
February 5, 2017
|
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Canned Jams and Jellies
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6
|
8051
|
June 3, 2017
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Sous vide muffin tin egg bites
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10
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9214
|
February 6, 2017
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Sous Vide Jumbo Shrimp Scampi
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3
|
2070
|
February 5, 2017
|
|
Vacuum packed seasoned whole chicken
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6
|
7324
|
April 12, 2020
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