Your right - some of the results sous-vide can have on both taste and texture is absolutely phenomenal. Salmon - as mentioned above - yields completely unique results to salmon cooked using 'traditional methods'. Cooked sous-vide it appears uncooked and has a texture more like smoked salmon but a taste that is very true to the cut and is full of flavour. Obviously this is because the fish retains 100% of its nutrients and natural flavour by being cooked in this way. Also, i disagree with the statement that some chefs consider this cooking method 'cheating' or that it requires less skill. On the contrary there is an art to it just like other cooking means such as braising, grilling, roasting and poaching. For example, try cooking a piece of salmon sous-vide for 13 minutes at 50 degrees and then try cooking it at 60 degrees for 10 minutes - completely different results. I think that Chefs are starting to realise that sous-vide DOES have a place in the kitchen and that many are starting to utilise advances in technology to apply these to the dishes they produce. Here's an interesting thought - over the years there have been many professional kitchen appliances that have made their way through to the domestic kitchen. I, for one, can certainly remember the day that i got my first slow-cooker, first juicer, first espresso machine etc If professional kitchens continue to innovate and use technology to find new ways of cooking, such as sous-vide, it cant be long before a sous-vide/slow cooked recipe appears in one of the many cookbooks we see coming out? As soon as this happens surely there will be a demand created by people wanting to impress friends at dinner parties and home with their new party piece recipe? And as quick as you can say 'out with your oven' immersion circulator baths for the domestic kitchen will be at a department store near you!