There is another weird factoid that may well apply to the situation of SV from frozen.
What starting temperature water should you use when you make ice cubes in your freezer in an ice cube tray, tap water, cold water, hot or boiling water to get the ice cubes quickest?
Well of course it would be cold water, right?
No actually it would be boiling water!
That can't possibly be right could it? Yep. You see its the temperature difference that is important to the heat flow. You need to remove heat energy from the water and since it takes more than one unit of energy to drop the temperature one degree, its better if you can speed up the heat flow. The heat flow is determined by the difference in temperature along the heat flow path. Seems counter intuitive but try it.
In the case of SV the same thing happens. It takes longer to heat the food from very close to its final temperature than it does from a much lesser temperature. Again its heat flow, not temperature change that determines its final temperature.
Like I said a weird factoid.
EDIT: Note that the idea of SV is to arrive at our final internal temperature and along the way progress through various temperatures to allow the various chemical reactions to take place (usually at some specific temperature range), so speeding up the time to arrive at the final temperature is likely to have an effect. So that is another prospective investigation for the experimenters here.😁
