Tried soon dubu again, this time with clams and some sirloin, and real home made soon dubu paste. The difference between home made and the commercial paste is pretty astounding. There are notable color differences, and all the futzing we did with flavor in the last batch almost completely went away.
One more chicken sous vide note: worked with a chicken breast at 146 degrees, starting from frozen, a breast that was frozen with three kinds of peppers, onion and garlic powder, and a little salt, and this was the best product yet. It was left in the pot for 1 hour, 50 minutes (1 hr 20m + 30m to defrost), and was uniformly juicy and flavorful. There was one ‘bad’ spot, a little bloody and I suspect near a vein of some kind. But otherwise, quite excellent.