Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing?
See my results below, but please post your own preferences and results as well.
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I have an answer for you, and then I will comment above about your post. In terms of salt and sous vide, in general for shorter cooking times, say less then 2-4 hours, salting in advance is fine. In longer cooks, salting in advance produces more of a "cured" result in terms of texture. Some folks like this, others not so much. In general, I salt after the sous vide step and before the finishing step. So my preference, based on lots of sous vide cooking, is no pre-seasoning.
Experiment: cook four boneless, skinless thighs in a sous vide bath at 165°F.
1) 3.5 hours pre-seasoned with kosher salt, both sides 2) 3.5 hours no salt 3) 8 hours pre-seasoned 4) 8 hours no salt
Result: there was a bigger difference between the seasoned and unseasoned 3.5-hour thighs. The un-salted (beforehand) had a better texture than the pre-seasoned one. There was a much more minor difference between the two at eight hours, but I still preferred the one that was not pre-seasoned. Between the four the eight-hour, un-seasoned thigh was best.
I will also try this test with white meat but I expect similar results.