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How to sous vide hamburgers that are 1/2 beef and 1/2 pork sausage stuffing?
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1
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2970
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October 7, 2016
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Time, weight, temperature converstions?
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1
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2239
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October 3, 2016
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Cooking Sous Vide in Glass
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24
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18888
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March 4, 2020
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Cook in Marinade or Not?
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2
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8734
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November 20, 2016
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Are my ribs trash
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1
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2359
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September 2, 2016
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Reheating frozen Sunday gravy in sous vide
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4
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5339
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September 10, 2016
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Crab stuffed salmon?
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3
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3614
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September 3, 2016
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WiFi Cooking While Away All Day
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5
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10952
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January 3, 2017
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Water Temp Drop/Cook Time
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2
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4727
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August 14, 2016
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Mayonnaise Marinade for Sous Vide Steak?
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3
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4024
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August 18, 2016
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Cant seem to get a decent turnout on a steak
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7
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2386
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October 30, 2016
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How do you cook steak and corn on the cob at the same time?
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3
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2779
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November 14, 2016
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Cooking times and temps
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3
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2373
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August 6, 2016
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Any one have a guideline for amount of food and time cooked?
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2
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4425
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July 22, 2016
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Preparing chicken in the morning for afternoon eating
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1
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6131
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July 30, 2016
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Bad chicken
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7
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3109
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July 30, 2016
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Chicken
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3
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2377
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July 23, 2017
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Storing Egg Yolks After Cooked
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4
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3206
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November 11, 2016
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How do I reheat cooked meats? Multiple meats in the bag?
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2
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2523
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May 16, 2016
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Would Sous Vide Method be a good way to cook bonless, skinless chicken as opposed to boiling?
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2
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1686
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May 9, 2016
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Maple Leaf Corned beef
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3
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4502
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April 8, 2018
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How many steaks could I cook at 1 time if I'm having people over for a dinner party?
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8
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3720
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April 25, 2016
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Pork chops are a little dry
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7
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6024
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April 30, 2016
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Tips for cooking an entire meal with sous-vide?
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2
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8508
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May 1, 2016
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Do I count the time getting the food back to temp?
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3
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2415
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June 12, 2016
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Is it safe to have vinegar in water while cooking food?
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4
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3808
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December 3, 2022
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Foodsaver bags
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4
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2704
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December 3, 2016
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New to sous vide!
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3
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1812
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April 10, 2016
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1.6 lbs tri tip time and temp
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4
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3319
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April 9, 2016
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60 minutes too long?
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2
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1499
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April 7, 2016
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