Hi SV community, i recently experienced excessive cooking fluids in the SV bag after cooking.
One time with a 450gr Pork Loin (Cooked at 62C 3hrs) and another time with a 800gr Tbone steak (Cooked at 57C 2hrs). Both according to anova recipes.
The pork loin lost 15% in weight and had a full cup of cooking fluid in the bag after SV cooking.
The Tbone steak had about 3 cups or 24oz or 0.7 litres in the bag after SV Cooking, and was also still not cooked/very rare.
The SV Bag was not leaking. The meat was not frozen
The amount of fluid looked excessive, it was like broth. It looked like i was cooking in a soup rather than SV-ing a steak or loin.
Something is not correct here.
What could be the reason for the excessive fluid and how can we prevent this to normal small fluids.
Can anybody shine their light on this?