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Cant seem to get a decent turnout on a steak
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7
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2391
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October 30, 2016
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Amazing dry aged new York strip aged 90
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3
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2991
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October 20, 2016
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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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2974
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October 7, 2016
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Time, weight, temperature converstions?
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1
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2240
|
October 3, 2016
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Reheating frozen Sunday gravy in sous vide
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4
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5350
|
September 10, 2016
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Crab stuffed salmon?
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3
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3618
|
September 3, 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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Mayonnaise Marinade for Sous Vide Steak?
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3
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4028
|
August 18, 2016
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Water Temp Drop/Cook Time
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2
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4728
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August 14, 2016
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Cooking times and temps
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3
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2378
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August 6, 2016
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Preparing chicken in the morning for afternoon eating
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1
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6138
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July 30, 2016
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Bad chicken
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7
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3111
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July 30, 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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4434
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July 22, 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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2421
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June 12, 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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2525
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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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1689
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May 9, 2016
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Tips for cooking an entire meal with sous-vide?
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2
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8526
|
May 1, 2016
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Pork chops are a little dry
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7
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6034
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April 30, 2016
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Cooking multiple Steaks
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6
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11254
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April 26, 2016
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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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3729
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April 25, 2016
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Anova Culinary Meetup in SF!
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3
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2330
|
April 21, 2016
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Enhance flavor of my ribeye
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7
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3019
|
April 18, 2016
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New to sous vide!
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3
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1813
|
April 10, 2016
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1.6 lbs tri tip time and temp
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4
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3338
|
April 9, 2016
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Sous vide cooking time
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2
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1390
|
April 8, 2016
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New to Sous Vide and have some quesitons
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6
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2208
|
April 8, 2016
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60 minutes too long?
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2
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1502
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April 7, 2016
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Doneness
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3
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1724
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April 7, 2016
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Cheap DIY Vacuum Sealer
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1
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2601
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March 28, 2016
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No success with chicken thighs. What did I do wrong?
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1
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2649
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March 26, 2016
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