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Anova Developer Preview 12 hours cooking: charts and measurments
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9
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3183
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January 31, 2015
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Significance of blue-lit wheel
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5
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2131
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January 30, 2015
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Standard size pot lids with Anova-shaped cutouts?
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1
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1699
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January 29, 2015
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Weighing Down Cabbage
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1
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1285
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January 29, 2015
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Cooking Eggs in the Shell
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11
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4012
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January 28, 2015
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Prime Rib Roast- How long?
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4
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9163
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January 25, 2015
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Temperature Regulation
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7
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2535
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January 21, 2015
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Need food pouch racks
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5
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1813
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January 21, 2015
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Best Placement of Unit in Tub / Insulation
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5
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5146
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January 16, 2015
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What does the cooking time range mean?
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3
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2818
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January 15, 2015
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Cooking a Whole Lobster
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4
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2400
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January 13, 2015
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Chef steps classes?
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5
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1756
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January 8, 2015
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Anova Touch
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3
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1530
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January 8, 2015
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Pork loin chops time and temp question
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3
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2104
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January 8, 2015
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..... And here comes the Anova Touch
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0
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1309
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January 7, 2015
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Fav recipe book suggestions
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7
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2913
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December 30, 2014
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Sous Vide Salmon with Hoisin Sauce in Anova Recipes
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6
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2470
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December 30, 2014
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Units received, first impression and cook
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5
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1509
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December 28, 2014
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0.x degree setting
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6
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1723
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December 27, 2014
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Holding food after cooking
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2
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1378
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December 26, 2014
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What are you dreaming of cooking when yr anova arrives
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26
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2568
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December 21, 2014
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Sous vide grains
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8
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3939
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December 18, 2014
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Steak bites?
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1
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1804
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December 17, 2014
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Thickness and bagging
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3
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1384
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December 16, 2014
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Kickstarter announcement
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14
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2400
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December 16, 2014
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What sites are you using for recipes or daydreaming?
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18
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2222
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December 14, 2014
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Warmup and overall time
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2
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1899
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December 12, 2014
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Danger Zone
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5
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2226
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December 6, 2014
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Can a forum moderator get the "announcements" under control?
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1
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1471
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December 6, 2014
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Proper ratio of food to water
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1
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1597
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December 5, 2014
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