I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my choosing) to the bag. When grilling, I'm a dry rub man. But I wanted to try a marinade and thought my sous vide adventures would be a good place to start.
Is this a bad idea? Are there any recommendations, like avoiding overly acidic due to bag leeching?
Best Answer
Salty marinades work best, both for altering the flavor profile of the protein and for adding liquid to the cut.
Since sous vide is a technique that works in a vacuum-sealed bag, liquid doesn't evaporate from the cut during the cooking process.
I would say do this:
1. Brinerade the cut for a short period of time (depends on the size of the cut)
2. Dry the meat really well.
3. Sous vide the crap out of that tasty cut!
4. Re-dry the meat, if necessary!
5. Sear the cut (browning adds flavor) in a rippin' hot pan to form a crust.
6. Enjoy!