« Reply #6 on: June 23, 2015, 11:19:40 PM »
That is a great looking chop. I didn't think SV did much for lean chops. Did you? I think I felt brining added more value
I believe brining is a good thing to do - sous vide or not.
However, my understanding (and SV experts feel free to jump on me if I am mistaken) is that cooking SV will ensure that the temp and appearance is uniform throughout the meat - the ultimate sear will be so short and not significantly impact either the finished temp or appearance. Thus, a medium rare piece of meat is uniformly pink from edge to edge with a nice crust vs. the grey band that we get when cooking in other ways. The flavor and "juiciness" likewise are more consistent.
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