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Welcome to Anova Community!
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1
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1820
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November 14, 2016
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Cant seem to get a decent turnout on a steak
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7
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2366
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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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2981
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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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2947
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October 7, 2016
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Time, weight, temperature converstions?
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1
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2226
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October 3, 2016
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Reheating frozen Sunday gravy in sous vide
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4
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5271
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September 10, 2016
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Crab stuffed salmon?
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3
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3603
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September 3, 2016
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Are my ribs trash
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1
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2354
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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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3989
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August 18, 2016
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Water Temp Drop/Cook Time
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2
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4701
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August 14, 2016
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Cooking times and temps
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3
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2356
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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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6055
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July 30, 2016
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Bad chicken
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7
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3091
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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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4406
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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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2403
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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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2509
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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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1670
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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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8408
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May 1, 2016
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Pork chops are a little dry
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7
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5952
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April 30, 2016
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Cooking multiple Steaks
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6
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11203
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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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3672
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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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2315
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April 21, 2016
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Enhance flavor of my ribeye
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7
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2997
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April 18, 2016
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New to sous vide!
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3
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1803
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April 10, 2016
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1.6 lbs tri tip time and temp
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4
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3223
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April 9, 2016
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Sous vide cooking time
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2
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1382
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April 8, 2016
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New to Sous Vide and have some quesitons
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6
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2188
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April 8, 2016
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60 minutes too long?
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2
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1495
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April 7, 2016
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Doneness
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3
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1716
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April 7, 2016
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Cheap DIY Vacuum Sealer
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1
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2559
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March 28, 2016
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