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Thoughts on Sous Vide and the Anova?
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7
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1747
|
April 9, 2019
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Cooking edge of eye steak
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2
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3724
|
April 7, 2019
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Importing recipes from search results
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3
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1653
|
April 6, 2019
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Ugly result for short ribs
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7
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1602
|
April 5, 2019
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Timing, texture and safety--how long is too long?
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3
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1765
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April 3, 2019
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Wide sous vide bags
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10
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6996
|
April 2, 2019
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After 3 years, plastic is melting
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5
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3969
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March 31, 2019
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Max time between sous vide preparation and frying
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1
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1271
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March 30, 2019
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Can I use cling film instead of bag
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4
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1984
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March 25, 2019
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Cooking Steaks for a very large group?
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5
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2122
|
March 22, 2019
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First Sous Vide was overcooked
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9
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3662
|
March 17, 2019
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Stop/start Cook
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7
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1750
|
March 16, 2019
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September Update on MultiCook
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8
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3787
|
March 16, 2019
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Freezing cooked Steaks
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40
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4869
|
March 15, 2019
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Must the clamp be at the top of the unit
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2
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1868
|
March 15, 2019
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Smoked Corned beef
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1
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1402
|
March 14, 2019
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Is the a Windows version of the cookbook?
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1
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1626
|
March 12, 2019
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"Now cooking" display not counting down
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1
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1270
|
March 11, 2019
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Cooking a larger roast. How would you do it?
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18
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2203
|
March 10, 2019
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Thinner steak cook time and temp
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1
|
1385
|
March 9, 2019
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How do I know when food is done?
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5
|
3511
|
March 8, 2019
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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69670
|
March 8, 2019
|
|
Sword fish
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1
|
1255
|
March 8, 2019
|
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Baby Back Ribs at 167?
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16
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2151
|
March 7, 2019
|
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Reheating or overcooking?
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2
|
1393
|
March 4, 2019
|
|
Totally overwhelmed. 😩. Why no detailed instructions with this tool?
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5
|
1735
|
March 4, 2019
|
|
Noob here; meat juices in bag
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2
|
1575
|
March 3, 2019
|
|
unit will not heat up
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2
|
1264
|
March 2, 2019
|
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chicken thighs and chicken breast
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3
|
2920
|
March 1, 2019
|
|
What's a HO ME?
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1
|
1415
|
February 27, 2019
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