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		<title>How do I regenerate different dishes at the same time in a service? How do I control times and temperatures?</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 16 Jun 2020 09:55:27 +0000</pubDate>
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					<description><![CDATA[A user asked the following question:&#160; &#8220;Hello, I have a restaurant. I&#8217;m thinking of buying a thermal circulator but I have a lot of reservations. The [&#8230;]]]></description>
		
		
		
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
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					<description><![CDATA[A user has sent this question: Greetings Chef, I would like to make eggs at a low temperature, but I can&#8217;t find the data in the [&#8230;]]]></description>
		
		
		
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
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					<description><![CDATA[Ingredients:     For the hollandaise sauce: 25 g shallots 40 g apple cider vinegar 60 g water 3 g salt 20 g lemon juice 85 g [&#8230;]]]></description>
		
		
		
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