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Chicken legs - 65.5°C/150°F for 2h + sauté 10 min = chicken still pink, is it normal?
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7
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4370
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June 17, 2018
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Turn off beeper
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4
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2491
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June 17, 2018
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Does raising the temperature shorten cook times?
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6
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3203
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June 15, 2018
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Australian Fish
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2
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1889
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June 15, 2018
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Sous Vide Caesar-Parmesan Chicken
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10
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4543
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June 15, 2018
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Country style pork ribs?
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8
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18079
|
April 14, 2018
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Anova Disasters
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17
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3057
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June 14, 2018
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recooking undercooked salmon?
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7
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8083
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June 14, 2018
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Alternative Sear
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4
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1968
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June 14, 2018
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Time adjustment for a smaller portion - Porchetta Recipe
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7
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1781
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June 12, 2018
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EVENT: The Anova Kitchen Is Finally Here!
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4
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3352
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June 11, 2018
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How much water? How many steaks?
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16
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50093
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June 11, 2018
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If you had to do a 3-course meal (all sous vide) to impress someone, what would you make?
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5
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2189
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June 11, 2018
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timing of cooking
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7
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2830
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June 10, 2018
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Australian beef meat cut name for the Argentinian Churrasco, aka Beef Loin Flap (USA)
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20
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8475
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June 10, 2018
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Medium well
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7
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2289
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June 10, 2018
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Appetizer ideas for a large crowd?
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11
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3057
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June 9, 2018
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Lamb Shoulder Bone Out.
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3
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1619
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June 6, 2018
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Time vs. size - For how long should i cook my steak?
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5
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3969
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June 5, 2018
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What is too long for a filet
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7
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2104
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May 31, 2018
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Filet mignon injecté de beurre au cognac
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9
|
3220
|
May 31, 2018
|
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overdone steak?
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7
|
2628
|
May 28, 2018
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Reheating Meals with Danny
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8
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7222
|
May 27, 2018
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Reheating food
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8
|
11407
|
May 26, 2018
|
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Butchery/Anatomy/Gastronomy Books/websites for better understanding various cuts and muscles along with their culinary quality?
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8
|
1870
|
May 26, 2018
|
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MultiCook update
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14
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6376
|
May 25, 2018
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Top sirloin round steak about 1 inch 180 gram
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10
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3050
|
May 25, 2018
|
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Reheating precooked meals
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10
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2109
|
May 24, 2018
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Here's Some Updates on Nano
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9
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4092
|
May 23, 2018
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Cooked a bunch of food in my "happy place"
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1
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1829
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May 22, 2018
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