Anonymous Modernist 7039

I have experienced the same after long duration SV cooking. This is from MC 2,214: "Although most sealing problems are merely annoyances, a bad odor coming from a bag when it is opened should be a big concern. Bad odors can be a signal that bacterial growth has occurred during storage or cooking. Because some bacteria generate dangerous toxins, promptly discard any food in bags that smell bad when opened. Similarly, bags puffing up over time while cold may be a symptom of bacterial growth inside."

From the topic "When to Thaw and When to Cook Directly from Frozen" (MC 2,258-264) I get the impression that the best option most of the time is to just cook directly from frozen. Have you done any experiments to see if water loss is reduced if proteins have been thawed slowly before cooking sous vide? Conventional wisdom has it that thawing should preferably be done in the refrigerator.