I don’t “batch cook” as such, but I live on my own now and will cook and then freeze additional portions at least a couple of time a week, as well as days when I cook but don’t have anything to freeze. This means I can have nights off fromCooking from scratch but aren’t eating highly processed commercial ready meals. Which , btw, don’t always have a lot of flavour and textures there can be weirded too. It also means I save money- I can still buy larger packs of meat or use up all my veg.
I find it depends what you are freezing. Fish is never good. It does blow out the fibres of the flesh and make it stringy. Anything that requires longer slower cooking in a sauce/gravy works really well. So spag bold, chilli, any casserole or stew, some other pasta sauces. I freeze for things that are a lot of effort to make like lasagne, parmigiana and curry’s where I’ll do side dishes at same time. I also freeze stock, bones etc and left over cooked meat that’ll be defrosted and used in pastas but enables me to get something very tasty but fast on my table.
I’ve never experienced “freezer” flavour 🤨. Unless you freeze in silicone which can be strangely noticeable to some people. But I do get flavours and textures being odd due to how you reheat. Some stuff just doesn’t taste nice being microwaved …anything baked (scones, pies etc reheated in microwave are fowl and I can tell a mile off), and sometimes what you’ve frozen something in could flavour it if you reheat it in that. I freeze and store mostly in bags and will always remove into a suitable dish to reheat once defrosted or if I cook from frozen in some cases. If stuff was made with fresh herbs or spices, I will taste and maybe add more dried of the same to wack flavour back up again, but that isn’t often.
i think what o do is different form these USA you tubers who batch freeze a whole weeks menu in one day, and are in effect mass producing food. I look at what they do and it is all high speed cooking to prep, you’re never going to get anything flavourful in that. I certainly would not freeze veg side dishes (expception is veg curry’s or veg mains like parmigiana and red braised cabbage). I will always use fresh veg as sides. I think there’s a million miles between these hard core batch cooking techniques and what most people do like me.