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		<title>How do I regenerate a beef steak?</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Oct 2020 10:30:16 +0000</pubDate>
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		<category><![CDATA[beef]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[regenerate]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[A user asked the following question: Hello Chef! I cooked a 450gr steak at 55ºC for two hours. I&#8217;ve stored it in the fridge until tomorrow [&#8230;]]]></description>
		
		
		
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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>
		<link>https://www.sous-vide.cooking/how-do-i-regenerate-different-dishes-at-the-same-time-in-a-service-how-do-i-control-times-and-temperatures/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 16 Jun 2020 09:55:27 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[regeneration]]></category>
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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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		<title>Ziplock bag open so that air can get out?</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 07 Mar 2017 11:45:49 +0000</pubDate>
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		<category><![CDATA[carne]]></category>
		<category><![CDATA[regeneración]]></category>
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					<description><![CDATA[Our corporate chef has  received the following question : &#8220;I recently read on a webpage that when cooking a sous vide steak, you should leave the [&#8230;]]]></description>
		
		
		
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		<title>Regeneration at low temperatures</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 15 Nov 2016 11:16:11 +0000</pubDate>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[smartvide6]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[It is well known that  sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages [&#8230;]]]></description>
		
		
		
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		<title>Regeneration: a practical example</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Fri, 27 May 2016 06:52:17 +0000</pubDate>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[Convención]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[regeneration]]></category>
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					<description><![CDATA[or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we [&#8230;]]]></description>
		
		
		
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