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		<title>Grilled hanger steak at 60°C with infused chimichurri sauce</title>
		<link>https://www.sous-vide.cooking/grilled-hanger-steak-at-60c-with-infused-chimichurri-sauce/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 14 Mar 2023 09:58:42 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped [&#8230;]]]></description>
		
		
		
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		<title>Should meat be cooked from raw or previously sealed?</title>
		<link>https://www.sous-vide.cooking/should-meat-be-cooked-from-raw-or-previously-sealed/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 23 Sep 2021 09:05:36 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[meat]]></category>
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					<description><![CDATA[We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, [&#8230;]]]></description>
		
		
		
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		<title>Cured pork loin sandwich</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 19 Sep 2018 10:26:32 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cured pork]]></category>
		<category><![CDATA[meat]]></category>
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		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredients: A pork loin weighing approximately 1 kg 1 kg coarse salt 200 g sugar 130 g paprika 20 g dried oregano To assemble: Pitta breads [&#8230;]]]></description>
		
		
		
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