Thanks, that cut is still untested by me, so I'll put it on my list! I'm not completely clears as to what you mean by perfect rewarming (whats imperfect rewarming?). For me, I just find the whole process of chilling in iced baths and then maybe freezing the bags afterwards a bit time consuming for everyday dinners. Although I tend to make chicken breasts in batches like this, since I eat a lot of them. I try to keep my cork-pulling limited during the week, but I see your point ;-) Added! Thanks, I can see that you understand my beef (pun intended) with cook-chilling. Ill definetly try this recipe soon. It's funny that several of you mention pork belly, as I have one swimming around in a baggie right now. It's been in for 35h@63,5C and will be consumed within the hour. This one is marinated in ginger and soy, and will be glazed in a similar style glaze before consumption. I'm a student during the rest of the year, so I'm sort of doing just that. ;-) Thanks alot! Thank you for the kind words, and input! I suspect that's gonna be hard to come by around here, but I had some in Croatia last summer and it was sublime. Chicken breast for that long? I usually give them around 2 hours. If I put them in the water straight from the freezer, at a temp like 62C do you suppose they will keep from turning into complete mush?