Can you add your spices to a cut of meat in advance of vacuum sealing and freezing? This would save the step of defrosting and resealing before proceeding to sous vide. That’s time and money saved.
Yes Roberto, you can, but it doesn’t result in much of a difference. Don’t freeze fresh herbs.
You can SV cook from the frozen state. Refer to Baldwin to make the necessary time adjustment.
We cooked two Pork Tenderloins in separate vacuum packs. We seared and ate one, froze the other. About 3 weeks later, we thawed out the frozen pack and seared it. Worked great and you couldn’t tell it had been frozen!