The most instructive dish, however, was one of the failures, a slow-and-low chicken, cooked for several hours and served when its internal temperature had hit 149 degrees Fahrenheit. The problem was that, with all its juices still inside, it tasted far too chickeny. If you oven-roast chicken the regular way, you get used to the drying effect of the heat, and to the fact that some juices go into the pan and are recycled as gravy. With this version, the bird was so moist that its texture was almost jellied, the flesh was a faint pink, and the chicken-explosion of flavor was overwhelming. In a sense, it was too good. My roast-chicken-obsessed children threw down their cutlery in protest after a single mouthful.
- John Lanchester in his New Yorker review of the five volume, $625 "Modernist Cuisine: The Art and Science of Cooking"