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Timing, texture and safety--how long is too long?
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3
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1802
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April 3, 2019
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Wide sous vide bags
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10
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7224
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April 2, 2019
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After 3 years, plastic is melting
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5
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4086
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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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1277
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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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2005
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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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2238
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March 22, 2019
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First Sous Vide was overcooked
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9
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3723
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March 17, 2019
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Stop/start Cook
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7
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1771
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March 16, 2019
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September Update on MultiCook
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8
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3825
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March 16, 2019
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Freezing cooked Steaks
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40
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5390
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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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1924
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March 15, 2019
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Smoked Corned beef
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1
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1474
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March 14, 2019
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Is the a Windows version of the cookbook?
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1
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1639
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March 12, 2019
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"Now cooking" display not counting down
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1
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1294
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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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2306
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March 10, 2019
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Thinner steak cook time and temp
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1
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1397
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March 9, 2019
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How do I know when food is done?
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5
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3608
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March 8, 2019
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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70444
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March 8, 2019
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Sword fish
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1
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1274
|
March 8, 2019
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Baby Back Ribs at 167?
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16
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2228
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March 7, 2019
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Reheating or overcooking?
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2
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1421
|
March 4, 2019
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Totally overwhelmed. 😩. Why no detailed instructions with this tool?
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5
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1761
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March 4, 2019
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Noob here; meat juices in bag
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2
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1609
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March 3, 2019
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unit will not heat up
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2
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1271
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March 2, 2019
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chicken thighs and chicken breast
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3
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3085
|
March 1, 2019
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What's a HO ME?
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1
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1423
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February 27, 2019
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What to do after cook time finished?
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10
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13857
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February 25, 2019
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When to start timing
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2
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1842
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February 25, 2019
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Uncooked Hamburgers
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11
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2318
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February 25, 2019
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1st Cook: Can I Use Anova Manually?
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20
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19953
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February 23, 2019
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