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	<title>temperature &#8211; Sous Vide Cooking</title>
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		<title>Temperature and time for veal entrecôte</title>
		<link>https://www.sous-vide.cooking/temperature-and-time-for-veal-entrecote/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Feb 2022 09:42:01 +0000</pubDate>
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		<category><![CDATA[temperature]]></category>
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					<description><![CDATA[We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature [&#8230;]]]></description>
		
		
		
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		<title>When do I have to place the product into the water bath?</title>
		<link>https://www.sous-vide.cooking/when-do-i-have-to-place-the-product-into-the-water-bath/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 16 Sep 2021 08:27:36 +0000</pubDate>
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		<category><![CDATA[temperature]]></category>
		<category><![CDATA[water bath]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=21847</guid>

					<description><![CDATA[Our chef Enrique Fleischmann received the following question in the “Ask the chef” section: I have a question about temperatures. When the temperature at which to [&#8230;]]]></description>
		
		
		
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		<title>Shoulder of lamb: correct temperature and time?</title>
		<link>https://www.sous-vide.cooking/shoulder-of-lamb-correct-temperature-and-time/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 Sep 2021 08:44:38 +0000</pubDate>
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		<category><![CDATA[lamb]]></category>
		<category><![CDATA[shoulder of lamb]]></category>
		<category><![CDATA[temperature]]></category>
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					<description><![CDATA[We received the following question in the “Ask the chef” section: I have seen on the cooking charts that a shoulder of lamb should be cooked [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide green beans &#8211; temperature?</title>
		<link>https://www.sous-vide.cooking/sous-vide-green-beans-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 08 Dec 2020 10:30:32 +0000</pubDate>
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		<category><![CDATA[beans]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[temperature]]></category>
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					<description><![CDATA[The following question has been received: &#8220;At home we eat a lot of vegetables and it&#8217;s good to have them always ready. To ensure this, I [&#8230;]]]></description>
		
		
		
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		<title>Time and temperature for eggs</title>
		<link>https://www.sous-vide.cooking/time-and-temperature-for-eggs/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 11 Jun 2019 11:33:49 +0000</pubDate>
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		<category><![CDATA[eggs]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
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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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		<title>Chicken gizzards: temperature and time</title>
		<link>https://www.sous-vide.cooking/chicken-sweetbreads-temperature-and-time/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Jan 2019 11:06:04 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Chicken sweetbreads]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
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					<description><![CDATA[We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would [&#8230;]]]></description>
		
		
		
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		<title>Pork spleen: Time and temperature</title>
		<link>https://www.sous-vide.cooking/pork-spleen-time-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 06 Mar 2018 10:35:57 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[pork spleen]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[time and temperature]]></category>
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					<description><![CDATA[A user asked our chef for help cooking pork spleen. Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has [&#8230;]]]></description>
		
		
		
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		<title>Rump cover in the sous-vide: Time and temperature</title>
		<link>https://www.sous-vide.cooking/rump-cover-sous-vide-time-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 27 Feb 2018 10:30:37 +0000</pubDate>
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		<category><![CDATA[Rump cover]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[tiempo de cocción]]></category>
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					<description><![CDATA[Imagen: www.dostoros.com.mx A user asked us the following question: &#8220;I would like to know how long and at what temperature I should programme my sous-vide for [&#8230;]]]></description>
		
		
		
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