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Fish (Salmon & Red Snapper Turning Out to Be Dry - Please Help
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1
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2205
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March 3, 2017
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Any experience with Chicken Tenderloins?
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2
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4435
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March 2, 2017
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Dry agend Sirloin with mushrooms
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3
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1966
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March 2, 2017
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Jams and Jellies
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1
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1480
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February 27, 2017
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Cooking rib eye steaks
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2
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2107
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February 26, 2017
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Steak Frites! 20oz Ribeye
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4
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2336
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February 25, 2017
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Fried Chicken for pregnant wife!
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3
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1884
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February 25, 2017
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How to cook from work
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3
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2087
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February 24, 2017
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Cooking Large Topside Beef Joint
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8
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9610
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February 23, 2017
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Homemade gruyere stuffed brioche cheeseburgers
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5
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1824
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February 22, 2017
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My food bag sinker thing
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3
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2482
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February 21, 2017
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Shrimp + Grits w/ Sous Vide Egg
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6
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2943
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February 20, 2017
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Two day sous vide insane?
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4
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2539
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February 19, 2017
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Do you have to wait until the water hits the target temperature?
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3
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3669
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February 19, 2017
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Temperature for veal
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1
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2192
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February 18, 2017
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Chicken Verde Chilaquiles
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2
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1691
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February 18, 2017
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How long can you hold cooked meat prior to finishing?
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3
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1962
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February 18, 2017
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Tall Cooking Vessel?
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3
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3883
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February 17, 2017
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Sous Vide Peach Cobbler
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5
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2201
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February 15, 2017
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Sterilizing & Reusing Bags
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3
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27306
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February 15, 2017
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Olive Oil Poached Cobia, Tomato-Dashi Broth, Red Chili Relish, Watercress
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1
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2662
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February 14, 2017
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Max amount of food you can prepare in 1 bath
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2
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5794
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February 14, 2017
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Paging Bill@anova - chicken advice needed
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2
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1636
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February 12, 2017
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Cooking red meat at 70C
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2
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3563
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February 12, 2017
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Tip for Cooking Burgers
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11
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5056
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February 11, 2017
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Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice
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1
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1752
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February 11, 2017
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My first try with Anova precision cooker
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7
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2821
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February 11, 2017
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Follow all the instruction but the core of the steak is not hot enough
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4
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2082
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February 11, 2017
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How should I make different kinds of jams?
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4
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2322
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February 11, 2017
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Set time to start cooking?
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6
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8716
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February 10, 2017
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