Whenever I cook pork or chicken I always brine it. Is this something I still need to do with sous vide? I've noticed most of your recipes don't use a brine.
Very good question! And the answer is "It depends"!
Traditionally, the brine was used as a way to maintain the juiciness of food, as well as to firm up the texture and introduce flavors. This is all still true in sous vide cooking, though it isn't as apparent because the sous vide-only result is so good by itself. We will break down brining into "meat" and "fish", since they are handled differently.