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Two day sous vide insane?
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4
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2536
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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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3668
|
February 19, 2017
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Temperature for veal
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1
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2189
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February 18, 2017
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Chicken Verde Chilaquiles
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2
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1690
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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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1959
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February 18, 2017
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Tall Cooking Vessel?
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3
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3881
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February 17, 2017
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Sous Vide Peach Cobbler
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5
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2196
|
February 15, 2017
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Sterilizing & Reusing Bags
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4
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27218
|
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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2646
|
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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5774
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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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1632
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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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3539
|
February 12, 2017
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Tip for Cooking Burgers
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11
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5024
|
February 11, 2017
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Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice
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1
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1751
|
February 11, 2017
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My first try with Anova precision cooker
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7
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2816
|
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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2078
|
February 11, 2017
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How should I make different kinds of jams?
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4
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2316
|
February 11, 2017
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Set time to start cooking?
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6
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8691
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February 10, 2017
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Does the bag need to be fully vacuum sealed for vegetable cooking
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3
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3928
|
February 8, 2017
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Is there a chart or general rule-of-thumb?
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5
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3045
|
February 7, 2017
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Cooking two hams together
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5
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8431
|
February 7, 2017
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Anova Alexa skill - Cooking guide integration test
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6
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3451
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February 6, 2017
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Cooking with beer
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5
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6129
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February 6, 2017
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Cooking Time for Large Portions
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1
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4035
|
February 5, 2017
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Sous Vide Jumbo Shrimp Scampi
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3
|
2070
|
February 5, 2017
|
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New to my Precision Cooker
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4
|
1887
|
February 4, 2017
|
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Other uses for APC
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2
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1736
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February 4, 2017
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Duck Confit Risotto
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3
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2089
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February 4, 2017
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Freezer Archeology
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3
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1953
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February 2, 2017
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Can I just load up the food and and plug 'er in?
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3
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2169
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January 26, 2017
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