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This is what sous-vide was originally developed for but on a large scale for chain restaurants and hotels. For single serve I don't know that it is as useful. What's your complaint about a microwave or something reheating in a pot or in a toaster oven. Those are faster and often more appropriate to the particular dish. Sous vide from frozen would be on the slow side of things compared to the microwave. If you're setting it up for remote start then it can make some sense.

I think you're on the right track that you want to freeze individual servings for economy and minimizing waste. And vacuum sealing does do a better job than a plastic container or a ziplock bag for maximum quality. But the quality drop off in those other tools isn't that big of a deal either. It's more of a problem in longer storage which doesn't seem to be what you're looking at.

Also the more water in the food so soups and stews, the more expensive vacuum sealer becomes to handle wet seal. Where as these very wet foods are also the ones that freeze the best in the simplest containers. And reheat well from frozen in the microwave.

Sous vide does such an excellent job in preparing tender chicken pork and beef chop or saute even in small servings. You can set it up to start from frozen and have it ready to sear for finish when you walk in the door. I think sous vide is still a handy tool even cooking for one.

I think a lot of vegetables suffer in the freezer. Carrots and broccoli go kind of woody and dry. Surprisingly I think the vegetables that break down the most do the best in the freezer so chopped spinach, kale and those sort of leafy things that will probably be cooking to death work from frozen pretty well to my taste.

You might also consider a pressure cooker. These can save a lot of time.

I think you would benefit from looking at two books from Jacques Pepin. He had two years of a PBS series called Fast Food My Way and More Fast Food My Way. There are two accompanying books. The recipes are good and he gives some tricks as well. One of my favorites is that the first thing he does when he comes home even before taking off his coat is to put some water on to boil. This way, after he's changed his clothes and things, the water is at a boil and it's ready for pasta or blanching or whatever he's going to to cook in it. Getting that pot of water to the boil is often the thing that takes the most time in the evening meal.

The series also stands out to me as a video series. The Books have the recipes but the videos showed him cook the whole meal start to finish with very little elided time. It showed how to multitask the dishes simultaneously which was elegant and critical to a weeknight meal. The videos are available on DVD and many of the streaming services offer them as well such as Amazon Prime has them.
 
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