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Different doneness
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4
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4514
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January 11, 2018
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How much water? How many steaks?
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16
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50023
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June 11, 2018
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Bottom touch or Hovering?
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1
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10252
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November 27, 2016
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Bluetooth vs WIFi
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2
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4847
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November 27, 2016
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Can't set timer
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2
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3595
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November 27, 2016
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Does the water have to be at temp before putting food in?
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4
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12599
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November 27, 2016
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Sous vide eggs then frying them to get hardened whites and soft yolks
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3
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3837
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December 2, 2016
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Hello All, looking for a cambro lid in canada
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14
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4362
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December 10, 2016
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Quail breasts and legs
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2
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2542
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November 26, 2016
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Fish Tank Water
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3
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3188
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November 27, 2016
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Video: The Secret to the Perfect Sear
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15
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10832
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May 2, 2018
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Video: The Immersion Method
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3
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13416
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November 25, 2017
|
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Time/temp chart WITH tickness?
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3
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10965
|
November 30, 2016
|
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Sous Vide Spaghetti Squash?
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2
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12860
|
January 17, 2021
|
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Has anyone made Chef Steps Brisket?
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4
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3101
|
August 18, 2017
|
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Quantity of Salmon
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3
|
1963
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November 21, 2016
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Anova Food Nerd Q+A: Simple Sous Vide Stuffing
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1
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3106
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November 19, 2016
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Why does my steak look so pale?
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15
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49171
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November 2, 2020
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Duck Breast Texture
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11
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8269
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December 18, 2016
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Video: Unboxing Your New Anova!
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0
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5547
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November 18, 2016
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Question about time
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3
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1932
|
November 17, 2016
|
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Two recipes into one meal - Flank Steak and Poached Asparagus
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2
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2278
|
December 6, 2016
|
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Meat is very pink no matter what temp
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18
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18549
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January 7, 2017
|
|
New to Community and Can't Post or Reply?
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4
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2805
|
November 4, 2016
|
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Thanksgiving Share and Care
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5
|
3893
|
November 14, 2016
|
|
Easy Recipes for Beginners
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|
1
|
13152
|
February 18, 2026
|
|
Setting up Your First Cook
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|
4
|
12425
|
November 7, 2016
|
|
New to Precision Cooking? Here's what you need to know
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|
1
|
11508
|
December 6, 2016
|
|
Welcome to Anova Community!
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|
1
|
1832
|
November 14, 2016
|
|
Ribeye Piece - 27,8oz
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|
7
|
3112
|
November 18, 2016
|