Have any of you experimented with sous-vide or low temperature chicken cooking? I was just reading an article stating that you can cook chicken in a 160F oven for a few hours, until you reach an internal chicken temperature of 145F. That sounds rather low to me, I don't usually use a thermometer but I can't imagine a chicken getting fully cooked in a 160F oven... obviously because I've never tried it. Anyone tried something like that? I remember Thomas Keller serving his sous vide chicken "medium rare", definitely pink in the middle... wonder how that went with the restaurant customers. I will now leave you all with some inspiring photographs of chicken sashimi. No no, those are not photographs of meat counters. Those are plates of chicken sashimi as brought to the customer tables in Japanese restaurants. Bon appétit.