> Sous vide is still used quietly because it's a very practical technique with good results for certain protein preparations Problem is, Sous vide is good for

> Sous vide is still used quietly because it's a very practical technique with good results for certain protein preparations Problem is, Sous vide is good for certain proteins. For example, I cannot stand chicken breast Sous vide, as it, yes, more tender than "classical" chicken breast, but has very specific unpleasant texture. And now it is everywhere. Last time I had dinner in Indian restaurant which was new to me (this specific venue, not Indian cuisine as whole) and I got chicken breast sous vide in a souse as a carry. Not braised or stewed or simmered in souse. It was BAD.