A note on <i>sous-vide</i> recipes

The recipes included here are written for only one portion in order to demonstrate technique and timing. You can cook as many as six pieces quite easily in the same size water bath without too much trouble if you’ll check to make sure the temperature hasn’t dropped too much (just add more hot water if it has). For cooking more pieces than that, you’ll need to check the temperature frequently during the early going to maintain an even heat. Serve these meats with the accompaniments of your choice.