What is the purpose of oil in SV preparations?

In MC@H, both the hamburger and steak preparations call for a bit of oil, while other sources never mention adding oil. I've done side by side taste tests and couldn't really taste any benefit from the ones with oil. What does adding oil do to SV preparations?

Thanks

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Brendan_Lee_56950

If you have separate portions in the same bag, like I often do with preportioned fish and burgers the oil keeps them from sticking together.

Matthew_Snyder_68770

Oil can also act as a carrier of flavor for aromatic components like herbs, with contact as opposed to just where the herb is touching the product.

Randy_606

I don't have the book in front of me, but I don't think there was anything else in the bag except for oil and the protein. Also, oil is used in the sous vide kale recipe here. I haven't made it yet, but I'm assuming it's more of a flavoring than anything else?

Johan_Edstrom_5586

With veggies the oil will prevent bag smashing.

With proteins they won't stick.

As for brining - if you actually look at what seeps into a piece of protein, there

is no way the oil really can impart that much deep flavor.

Randy_606

So using oil when I'm single bagging steaks is unnecessary then? Or most other proteins for that matter?

Johan_Edstrom_5586

I do it with seafood as fish is way more delicate.

Most red proteins I sear the living bejeebus out of from frozen then dunk in a bath.

com-chefsteps

It's possible that one factor for oil-use - besides the defensible functional uses mentioned above - is a bit of leftover habit from adding oil to a searing pan, which improves both speed and surface-contact of heat into proteins.

Brandon_Byrd_40557

@Ted: Maybe, but it's standard practice to blot proteins dry before searing so I doubt that's the issue.

com-chefsteps

I was thinking of times when we oil the pan.

Matt_67991

Isn't another reason to get air out more easily by water displacement when you're just sealing a ziploc?