Another reason to sous vide. The technique allows for more interesting presentation of otherwise boring food. Take for example the lowly chicken breast. Pictured is a chicken breast “roll” that I prepared yesterday. I simply took two chicken breasts, seasoned them, placed them on top of one another in opposite orientation, wrapped in plastic wrap, and sous vide for three hours at 140°F. To serve, I sliced these into thick medallions, lightly dusted the cut side with flour, and gave a quick pan sear. Suddenly a chicken breast looks like a filet mignon. Even without transglutaminase, also known as meat glue, these chicken breast held together and appeared as if they were one muscle. The next time I fry chicken, I’m going to use this technique, wrapping the chicken roll with skin before sous vide, then flash fry at the end.