Salt and cooking

trev_teich

@Chris, So somewhere on here I thought I read that you don't like to salt meat before you bag it because it ultamently brines it. Why is that bad again? Also, I heard the other day if you sear after it comes out of the bath and it bleeds when you cut it, that means that you have brought the internal temp of the meat over that of which it was been sous vide at. Correct? 

Tim_Sutherland_52834

Dave Arnold on Cooking Issues covers the when to salt SV question here.

I can't remember where I saw/read it, but you still need to let meat rest after cooking, just not as long as traditional cooking methods.