As a personal Chef, I have been using Sous Vide quite often as the results are ideal for Reheating Proteins.
I prefer to cook food without any seasoning and then rub afterwards especially for steak and chops.
I haven't been happy with the flavors of seasoned meats after 36 hour cooks.
This week I am preparing Pork Steaks with a mojo marinade. If I Sous Vide the meat and then season with the mojo spices will it penetrate the meat well enough if I leave it for say another 12 hours before searing? I know when it comes to smoking food and other cooking methods cooked meat absorbs those flavors differently after the meat is cooked, what about spices and acids? I m not concerned with the tenderization obviously, just the actual flavors.
Is there a science to apply here?
Thank you guys (and Ladies).