The idea of getting meat to a desired doneness and being able to hold it there without overcooking appealed to me, so I recently purchased a Sous Vide Supreme.
I sprinkled 3 large chicken breast halves with Kosher salt and a liberal amount of my home-made Chili powder. I vacuum sealed them and plopped them in the water. I cooked them at 158 degrees for 2.5 hours (they were partly frozen when I immersed them). When they were done I seared them in a hot pan in an oil and butter combination.
The results were terrible! The texture of the meat was as if it was boiled and it was flavourless. Nearly half a cup of liquid rendered out of the meat into the cooking pouch - that was tasty so I poured it on the meat.
I have heard good things about sous vide but my first impression was so poor I am thinking of returning it.
Does anyone know if I did something wrong?