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Cooking times and temps
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3
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2373
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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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6133
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July 30, 2016
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Bad chicken
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7
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3109
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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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4425
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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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2415
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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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2523
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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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1686
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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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8508
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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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6024
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April 30, 2016
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Cooking multiple Steaks
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6
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11246
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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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3721
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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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2329
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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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3013
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April 18, 2016
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New to sous vide!
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3
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1812
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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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3319
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April 9, 2016
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Sous vide cooking time
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2
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1388
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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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2205
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April 8, 2016
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60 minutes too long?
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2
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1499
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April 7, 2016
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Doneness
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3
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1722
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April 7, 2016
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Cheap DIY Vacuum Sealer
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1
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2598
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March 28, 2016
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No success with chicken thighs. What did I do wrong?
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1
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2645
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March 26, 2016
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First Bottom Round Roast
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6
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13074
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March 25, 2016
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I cooked a chicken breast and a steak at the same time for 1 ½ hours at 150f my chicken is slightly
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5
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6005
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March 22, 2016
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Chalky White Residue
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3
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3962
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March 14, 2016
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Can you use 2 Anova Precision Cookers to Double Capacity?
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4
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6834
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March 7, 2016
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Safest pan / material for use with culinary torch
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12
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10922
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March 7, 2016
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Tonight's Dinner Hamburger and Swiss Chard
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11
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3345
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March 5, 2016
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Dry Steak
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11
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6849
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March 4, 2016
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NY Strip
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8
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1881
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March 4, 2016
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Cooking steaks with fat
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19
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14444
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February 28, 2016
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