Thanks! I think most people equate "medium rare chicken" with food poisoning, so it was interesting to see that used in the video. Never knew that you could actually cook it safely that way.
But really, sous-vide, medium rare chicken breast has a taste and texture you'd never think chicken breast could have. Same with pork, it's a revelation on all the things you miss out in the world due to prejudice and bad information.
EDIT: I've never gotten mushy breasts tptacek, how long are you cooking those things for? I do 1.5 hours@57-60C or so.
a good thoroughly cooked, yet juicy and delicious roast chicken is still one of the most basic, yet difficult, dishes to prepare.
That certainly has an effect on my thinking, it's not that I don't like a more rare presented chicken, it's that we're conditioned to think of it causing illness because of the laws around it's distribution.