Oh wow very interesting concept (dethawing) i was also thinking about throwing in a vac sealed (glass/old/clean/wine) bottle of water with some tea leaves the next time i do some chicken and see how that comes out.
Tea was meh: really clear and defined but lacked overall complexity and watery on the mouth feel.
Would not recommend garlic roasting(SV) still prefer PC for garlic but I will attempt again.
Would recommend Wine bottles (vacuumed) with OrganicEVOO and herbs (rosemary) @140 for 2 hours ( I had chicken going) but I think shorter cook time is possible, I'll try to do a more empirical study in my next attempt. Whether vacuuming helps or not I don't know but I don't think so in this case.
S.V. cooking uses the temporary condition of the vacuum for one purpose: to evacuate excess air from the food bag. This reduces oxidation during cooking, eliminates insulating air pockets, and helps keep the bag from floating. That's it. There is zero effect on the pressure in the bag during cooking, and therefore zero effect on the boiling point of the food.
The reason this is the case: a plastic bag is not rigid. If you put food in a glass jar in the vacuum sealer, it would maintain a vacuum inside. You'd know this, because it would hold its shape after the air has been evacuated and after the jar's been returned to normal external pressure. A plastic bag collapses. External air pressure pushes the bag against its contents (or against itself) with the force of external atmospheric pressure. That's why you see the bag suck down onto its contents when you let pressure back into the chamber machine.