Tender, Juicy Meat

When we chew on a piece of meat, the first bite will release tasty meat juices. A more lasting juiciness, described as succulence, is provided by the fats and gelatin that are drawn out as we continue to chew on the meat. They coast the mouth and elicit a juicy mouthfeel.

Sous vide methods have become fashionable for cooking all kinds of meats, even when it makes no sense or does not even improve the taste or mouth-feel. Using them to prepare tender cuts is done primarily for aesthetic reasons because it is possible to turn out a piece of meat that is perfectly juicy and a rare pink color to its very edge. It is then quickly browned to give it a very thin, but tasty crust.