Can the bag itself influence the final result?
So far I made steaks from two different Picanha cuts (both were well marbled but one less than the other) and cooked them the same way (2 hours at 57C), however the first batch was cooked in a cast iron pan and the other one was torched.
The steaks cooked in the cast iron (1 minute per side) were perfect inside and tremendously juicy, basically they were the same if not more juicy than reverse seared steaks (in the oven finished in the pan), and the steaks which I finished with the torch were perfect too inside but the juice quantity was dramatically lower and I could feel that the meat was more dry but still very flavourful and tender.
The same happened with Chuck Roll steaks that I cooked 24 hours and then torched, they were tenderised but the juice wasn’t there, and I’m under the impression that it’s the same for the burgers and the chicken I made subsequently. It was in the bags!
Notice that the beef steaks weren’t salted, I cook them unseasoned and sprinkle salt flakes on the slices as I eat them, however chicken and other proteins are always seasoned.
My first thought was that MAYBE the steaks, that I didn’t make rest more than 2-3 minutes after the pan sear, released the juices in my plate because the muscle fibres were contracted but it doesn’t seem probable considered that they were stabilised in temperature from the sous vide bath.
Then I thought that maybe the food in my bags is not vacuum sealed in an ideal way, maybe my machine (which is something very basic) simply doesn’t suck all the air and the liquids in the bag can escape more easily. I don’t know.
Could the latter be a realistic explanation?
It’s an entry level “Amazon best seller product with tons of fake 5 stars reviews” that I paid 49€, so 1/3 of a good semi pro vacuum sealer with dual suction pumps and pulse vacuum + various strength and food settings.