Complete Failure. I tried to sous vide some chicken breast; most sites said not to season prior to cooking and put some fat (I used olive oil) in the bag to help keep shape and for the heat to better penetrate the meat. I really can't say there were any positives.
I used a ziplock bag, added olive oil and a few breast tenders. I then cooked at 60 °C for one hour.
The meat was dry and a really strange mealy texture. I'm not sure if the texture or flavor was worse.
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Using olive oil in the bag was a mistake, it is all I could taste. I kept adding salt but there was no fixing what I did to this chicken. I talked about my Anova Sous Vide Circulator coming in for so long and to everyone: my sister, family, girlfriend, people on the bus, random vagrants etc... I was pretty excited for my christmas gift even though it didn't have a compass in the stalk or this thing that tells time but I ended up shooting my eye out... I mean I shot my mouth... with terrible chicken breast.
My dog liked it though.
I think chicken really needs to be brined prior to cooking sous vide. From what I have read, it keeps the texture from getting too mushy and goes a long way to keep it from being bland.
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