Since the dish is tightly sealed and cooked in a controlled temperature water bath, it helps foods retain their natural juices and allows the cook to effectively add flavor. In a professional kitchen, the food is vacuum sealed and cooked in an immersion bath. This equipment is still too expensive for most home cooks, but there are several ways around it. You can use a large heavy duty cooler with a lid - that's right, cooler - with a probe thermometer. All you have to do is preheat the cooler with hot tap water for about 10 minutes, then empty and fill with water the temperature you desire. Keep extra boiling water on hand to add if the temperature in the cooler cools. You need food grade plastic to vacuum seal the food. If you don't have a vacuum sealer, guess what? You can still do it. Freezer safe plastic storage bags are safe up to 195 degrees F. Since even if you squeeze out all the air, they do not make a very tight seal, it is best if you include some oil or flavoring liquid in the bag. You can also use food grade plastic wrap. Your food can even be cooked on the stovetop, but it is more difficult to maintain the even temperature required for this type of cooking method; but it can be done with vigilance. This recipe is for one, but six of more can be cooked at the same time in one water bath. Just watch the temperature and add more hot water as needed to maintain temperature.