Here is one of the bonuses of my new job – testing pre-production equipment. Tonight I used the Vesta Imersa immersion circulator to make a sous vide chicken cacciatore. Yep, you read that right and the process was simple. I placed the sauce ingredients into a large recloseable bag with a valve, suctioned the air out, and cooked it in the water bath at 185F for at least 6 hours. After the 6 hours (or more), I lowered the temperature of the water bath to 145F in order to cook the chicken. Here is a pro tip – adding ice to the water bath will bring the temperature down to the target. I placed a chicken breast in a small recloseable bag with the desired spices and…