I'm a Newbie to precision cooking, and expect delivery of my Anova over the next couple of days.
Am I missing something here? My interpretation of 'Sous Vide' is 'without air'. So if meat is correctly vacuum sealed, prior to immersion, how can it 'leak' all of the juice into the bag (against the laws of physics)? Is that not one of the main points, that the tight vacuum around the meat forces the juice to stay within?
My understanding of the process is that it produces even cooking within, and just that. The 'flavour' will be primarliy created by the searing (Maillard Reaction, caramelisation etc) after the sous-vide process. If you end up with a floppy bag full of juice, then surely this is not sous-vide cooking (without air) - just 'boil' in the bag?
Maybe I'm missing the point.