Meat juice reabsorption sous vide I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat.

One thing that bothers me, however, is the amount of liquid left in the bag when it's done. Even when adding nothing but, say, a steak, or a pork chop, patted dry, it is disheartening to see all the juiciness I could have had getting left behind. 

A few weeks ago I saw notes from a class on khymos.org, where, in the context of a cook-chill-reheat scenario, Mr. Lersch relayed Bruno Goussalt's advice to cool in stages in order to maximize reabsorption. The reasoning seemed sound: "If plunged directly into ice water fat and gelatin can cause the juices to gel, thereby effectively preventing a readsorption of the liquid."

What I would like to know is how the same idea can be applied to the scenario in which the food is cooked and then eaten, without the chilling step. One idea I've toyed with is cooking to a target temperature (say, 155), then chilling to an acceptable serving temp (say, 130)
I've seen the same thing, and mostly just take it as an excellent excuse to improve my game with respect to gravies, au jus, and reductions.