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Poached potatoes - would like to use less than 1 pound
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1
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1762
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August 28, 2018
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Basic salmon preparation
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5
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1864
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August 28, 2018
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Cooking Salmon Safely
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10
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9523
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August 28, 2018
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What do you know now that you wish you knew then?
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16
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5214
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August 28, 2018
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My noob questions
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3
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2129
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August 27, 2018
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How far down in pot should Anova be?
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9
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13149
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August 27, 2018
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UK Sirloin for a Newbie
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26
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3754
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August 26, 2018
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Adjusting Portions
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18
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3938
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August 23, 2018
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Ice Bath timing question
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17
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6718
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August 23, 2018
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Nano
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4
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1394
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August 21, 2018
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Discussion: Different Way You Use Your Anova?
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19
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3110
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August 16, 2018
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Why are all recipes given exactly 4 stars
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4
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1893
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August 16, 2018
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Will the Anova heat up an entire kitchen a lot during several hours of usage?
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5
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1694
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August 15, 2018
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Sous Vide Tomatoes for freezing
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9
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2659
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August 15, 2018
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Newbie with question regarding re-using mason jars
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8
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1556
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August 13, 2018
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Lamb Fillet
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4
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1906
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August 13, 2018
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Pasturizing question
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2
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1535
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August 11, 2018
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Doubling recipe
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8
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3262
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August 7, 2018
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stuffed whole deboned chicken?
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2
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2619
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August 7, 2018
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Cooking Meat and Veggies at the same time?
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9
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8357
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August 7, 2018
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Something Sweet Is Cooking at Anova HQ
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2
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2849
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August 6, 2018
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What Kind of Desserts at the Anova Kitchen?
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5
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1942
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August 5, 2018
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Finishing Smaller Pork Shoulder In Oven
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1
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1095
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August 5, 2018
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Cold smoke
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3
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2389
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August 5, 2018
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If you currently have a sous vide cooker, which do you have?
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2
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2249
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August 3, 2018
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Crème brûlée easy and tasty
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12
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5814
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August 2, 2018
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Reheating Question
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1
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1369
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August 1, 2018
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Rib-Eye Steak with Cacoa & Chili
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8
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2123
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August 1, 2018
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What if I’m not ready to eat when the cooking time is done?
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5
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4484
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July 30, 2018
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Silky Octopus
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1
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2294
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July 30, 2018
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