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Flavor in chicken breast
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9
|
3371
|
April 8, 2017
|
|
Pork rolled with black pudding
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5
|
1720
|
September 6, 2017
|
|
Tough Meat is tough meat
|
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5
|
12832
|
December 20, 2020
|
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A Steak Question
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11
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3882
|
January 14, 2017
|
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Sterilizing & Reusing Bags
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4
|
27116
|
February 15, 2017
|
|
How to cook 2 32oz steaks
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2
|
2778
|
January 8, 2017
|
|
Longer than 72 hours for bone-in short ribs. Risky?
|
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8
|
4614
|
June 1, 2019
|
|
Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)
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2
|
5795
|
November 17, 2022
|
|
Vegetarian brussel sprouts
|
|
2
|
1979
|
January 5, 2017
|
|
New to Anova Sous Vide
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|
3
|
1747
|
January 3, 2017
|
|
Putting more than 1 piece of meat in a bag to cook?
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|
4
|
25159
|
April 13, 2017
|
|
(Hot) Smoking in combination with Sous Vide
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|
8
|
4048
|
January 24, 2017
|
|
Hotel cooking - a call for recipes
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|
9
|
3507
|
May 12, 2020
|
|
ActivaRM (Meat Glue!) Experiment
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1
|
2039
|
January 2, 2017
|
|
Wild Canada goose and wild Mallard duck w/ orange ginger glaze
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|
3
|
4276
|
January 2, 2017
|
|
Sous vide cocktails
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|
16
|
10235
|
February 11, 2024
|
|
Filet mignon medium
|
|
1
|
2400
|
January 1, 2017
|
|
Sit time after done
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4
|
1967
|
December 31, 2016
|
|
Bags for whole chickens in UK
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|
1
|
2044
|
September 6, 2017
|
|
First cook, eggs!
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|
2
|
1811
|
December 30, 2016
|
|
Time in hrs for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C)
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|
5
|
3231
|
January 1, 2017
|
|
Start with meat at room temp?
|
|
6
|
17047
|
January 11, 2017
|
|
Meat texture when reheating
|
|
3
|
2548
|
December 29, 2016
|
|
Can you freeze ingredients
|
|
3
|
1766
|
December 29, 2016
|
|
Cooked Right, Not Warm Enough
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|
2
|
2641
|
December 29, 2016
|
|
Is overcooking dangerous?
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|
2
|
2374
|
December 29, 2016
|
|
Burgers through app undercooked
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|
4
|
3391
|
December 29, 2016
|
|
How long is too long?
|
|
7
|
64277
|
February 2, 2018
|
|
How much time for a 5-pound 8 bones pork loin rack?
|
|
1
|
1585
|
December 28, 2016
|
|
Cooking cornish hens
|
|
1
|
2381
|
December 29, 2016
|