Hi Folks, I just bought a SideKIC immersion circulator and gave it a try on some chicken breast with skin that I purchased from whole foods. I don't have a food vacuum so I used the displacement method. I seasoned it with salt and pepper and cooked it for 1.5 hours at 146.0 degrees. The temperature sensor on the SideKIC didn't match my CDN digital thermometer-- the thermometer read 144.0 degrees in the water bath. I wasn't sure which one was more accurate, so I cooked it a few degrees above the suggested temp (140) to be safe. When the chicken came out, it seemed to have expanded in size and was overly spongy in texture. I browned it in a cast iron pan but other than the skin it tasted quite bland. It wasn't especially pleasant to eat. Do you think the problem with the texture/taste was that the temperature was too high? Or could it be because I used the displacement method to seal instead of a vacuum? Thanks for any advice/help!
