ive always been told all my life that once you thaw something that was frozen, you shouldn't re-freeze it again. but the other day someone told me that they re-freeze stuff all the time and nothing has ever come of it. so what is the original reason they say not to re-freeze after thawing?
2007-08-17 16:28:42 · 7 answers · asked by melissa 3 in Food & Drink ➔ Other - Food & Drink
It is because once thawed, bacteria can grow. Refreezing doesn't eliminate that bacteria. That was the original reason. Refreezing also often changes texture and/or flavor as well. If you cook something, you can refreeze it.
2007-08-17 16:33:26 · answer #1 · answered by CarbonDated 7 · 0⤊ 0⤋
The primary reason is, freezing corrupts the cells of the food. You notice how much better a fesh hamberger or steak tasted over a frozen one? the cells break down after freezing. So, when that happens and you refreeze it the quality goes down hill really fast. Bacteria aside (you can kill almost anything by cooking it properly) eventually your steak would be a flavorless blob of blech.
So it still holds. Once you thaw somethingout you need to eat it and not refreeze
2007-08-17 17:01:15 · answer #2 · answered by eddie9551 5 · 0⤊ 0⤋
With some items-meat,eggs-it's a safety question. Otherwise, it's a quality issue-most foods won't take well to thawing and refreezing.
So, you CAN thaw and refreeze food, it's just a matter of how courageous and particular you are.
2007-08-17 16:35:05 · answer #3 · answered by barbara 7 · 0⤊ 0⤋
some people are just lucky.
I never got sick on dressing left in a turkey a day after either but supposedly that causes salmanilla.
anyhoo, you are not suppose to refreeze thawed meat if you don't cook it first. because the bacteria has settled and now refreezing well just read the link below
2007-08-17 16:33:57 · answer #4 · answered by Anonymous · 0⤊ 1⤋
no longer pronounced. even nevertheless it wont injury in case you're fortunate. micro organism starts to enhance on meat whilst the temperature of the beef is going above 10c. the better the temperature the extra micro organism multiplying. Room temperature between 25 to 30c micro organism are in maximum lively era. in spite of in case you freeze the beef back it in trouble-free terms placed the micro organism into sleep yet no longer killing them. Why take the prospect in case you have got the money for to purchase yet another kilo of floor crimson meat??
2016-10-10 11:19:39 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Just an old wives tale.
Refreezing happens all the time in the retail world. At home don't hesitate.
2007-08-17 21:41:39 · answer #6 · answered by Bob 6 · 0⤊ 0⤋
Some foods can make you sick doing that especially meats, Because of the bacteria.
2007-08-17 16:37:58 · answer #7 · answered by lovemybaby0215 2 · 0⤊ 0⤋