Meat juice reabsorption sous vide

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)