u/AdFirm4469

I put frozen chicken thighs in the refrigerator to sous vide, but when I took out the vacuum sealer the next day, I realized there were no paper towels. So I just roughly shook them dry, seasoned them with salt, pepper, and herb mix, vacuum-sealed them, and cooked them immediately at 70 degrees for 4 hours. Will the taste be poor if there is some blood mixed in? I plan to thaw them in the refrigerator after freezing and sear them once before eating.