i followed a chicken breast recipe (boneless, skinless) which called for 2 hours at 146F. After 2 hours, i was very excited to serve the chicken to my family. Imagine my disappointment to cut the chicken breast open to find that they were not cooked through. we had to finish in the oven and frankly chicken wasn't great.
have you cooked chicken breast in the Anova? for how long at what temperature? these were 'normal' boneless skinless breasts totaling 1lb and the thickest breast was perhaps 1.5" at it's thickest part. i didn't pound them thinner/or consistent thickness. from what i read, in the sous vide, it shouldn't have mattered.
i'm trying to determine if i'm going to keep this thing. I'm not that happy with the Anova but want to experience sous vide cooking. so, to me, this is to determine if i bother with it.
look forward to hearing about your experience.