Crispy-Skinned Bone-In Chicken Breasts

Cherry-Port Sauce

The low cooking temperature ensures meat remains juicy; it’s never dry. And dialing in the precise temperature creates exceptionally consistent results that can’t be achieved with traditional methods.

Once the bath is up to temperature, gently lower the bag into the bath. If the ingredients in the bag have a tendency to float, weight the bag down (see this page for weight options).

If you’re not serving the food right away, it’s important to rapidly chill the food before storage. Why? Food safety. (See this page for more.) Plunge the still-sealed bags into a large ice bath to stop the cooking, let sit until chilled, and then refrigerate it for later.

We recommend adding a small amount of olive or vegetable oil to the bag for meats and fish. To ensure that all food finishes at the same time, make sure the pieces are cut to about the same size and thickness, and lay the food as flat as possible in the bag. Once your food is in the bag, press out as much air as you can, and seal the bag. If cookin

Clip the corner of the bag to the side of the container with a binder clip, allowing remaining air bubbles to rise to the top of the bag. This step is important because air is a poor conductor of heat and too much of it insulates the food from the hot water bath. Removing air gives the food better contact with the heated water, so it cooks more qui

It’s important to rapidly chill foods if you’re planning to keep them in the refrigerator

Crispy-Skinned Chicken Thighs