Why is it dangerous to freeze food twice?!
It's been a rule of thumb in the kitchen for as long as I can remember!. Why are people so adamant that you cannot re-freeze something that has already been unfrozen!?Www@FoodAQ@Com
Answers:
Depnding on what you are talking about here!. There are two concerns with refreezing meat!. The first is safety!. If the meat has thawed in a refrigerator, then it’s okay to refreeze!. In terms of other methods, make sure it doesn’t sit in the “danger zone”—40°F–140°F (4°C–60°C)—for more than two hours!. And if it’s been thawed by other methods, cook it before refreezing!. This is the USDA Food Safety and Inspection Service’s position!. If you do refreeze, the sooner you do it, the better!.
The second concern is about the meat’s quality!. When you think of how meat fibers change on a cellular level, freezing not only affects the solids in meat cells but also turns the liquid within the cells into frozen crystals!. As you can imagine, these sharp, angular crystals can shear a delicate cell wall rather quickly!. Then as the meat thaws, the contents of the cells seep out, creating that familiar puddle of juices!. This leaves the thawed meat fibers more prone to drying out as they cook!.
Freezing food as fast as possible minimizes the loss of liquid, because when ice crystals form quickly, they remain very tiny!. If the process of freezing and thawing is repeated, however, greater moisture losses occur and the quality of the meat lessens!.Www@FoodAQ@Com
The second concern is about the meat’s quality!. When you think of how meat fibers change on a cellular level, freezing not only affects the solids in meat cells but also turns the liquid within the cells into frozen crystals!. As you can imagine, these sharp, angular crystals can shear a delicate cell wall rather quickly!. Then as the meat thaws, the contents of the cells seep out, creating that familiar puddle of juices!. This leaves the thawed meat fibers more prone to drying out as they cook!.
Freezing food as fast as possible minimizes the loss of liquid, because when ice crystals form quickly, they remain very tiny!. If the process of freezing and thawing is repeated, however, greater moisture losses occur and the quality of the meat lessens!.Www@FoodAQ@Com
It's because when you defrost frozen food it gives a chance for the bacteria to reproduce, if you freeze it again all that bacteria and more will be in it when you defrost it again!. This equals stomach ache and lots of time in the toilet!.
From another website: Freezing will prevent bacteria from multiplying but it does not destroy them!. Once frozen food has been thawed, the bacteria may multiply with renewed energy!. If food is frozen and thawed repeatedly, bacteria could reach dangerous levels!.
You can refreeze food safely if it has been cooked after thawing!. However, freezing also results in some loss of moisture and if food is repeatedly frozen and thawed, it will become unpleasantly dry!. Fibrous food like meat also loses its texture as it thaws, and will become flabby if it is refrozen and thawed again, say in a casserole!.Www@FoodAQ@Com
From another website: Freezing will prevent bacteria from multiplying but it does not destroy them!. Once frozen food has been thawed, the bacteria may multiply with renewed energy!. If food is frozen and thawed repeatedly, bacteria could reach dangerous levels!.
You can refreeze food safely if it has been cooked after thawing!. However, freezing also results in some loss of moisture and if food is repeatedly frozen and thawed, it will become unpleasantly dry!. Fibrous food like meat also loses its texture as it thaws, and will become flabby if it is refrozen and thawed again, say in a casserole!.Www@FoodAQ@Com
You can, just as long as you are conscious of how long its been thawed and how long its been frozen in total!. The problem is, the freezing / thawing process degrades the quality of the product!. One time through isn't bad, but start doing that continuously and things like meat are going to be fairly nutrient deprived by the time you get around to cooking and eating it!.
So if you bring home chicken from the store and leave it in the fridge for a few days before freezing it, you probably wouldn't want to take it out of the freezer and leave it in the fridge for another week and then refreeze and thaw it again!. That meat isn't going to be very good in the end!.Www@FoodAQ@Com
So if you bring home chicken from the store and leave it in the fridge for a few days before freezing it, you probably wouldn't want to take it out of the freezer and leave it in the fridge for another week and then refreeze and thaw it again!. That meat isn't going to be very good in the end!.Www@FoodAQ@Com
Only if it has been unfrozen long enough in between thawings to develop bacteria- since that's hard to determine in every case its' best to toss it,particularly for fish and fowl!. If your like me you might find thing from another historical era!.Www@FoodAQ@Com
You can freeze food again that already has been frozen, there is nothing against it!.
People only say that you shouldn't because technically the freezing process will take out a lot of moisture in the food and leave it dried out!.Www@FoodAQ@Com
People only say that you shouldn't because technically the freezing process will take out a lot of moisture in the food and leave it dried out!.Www@FoodAQ@Com
The reason if because , even though freezing food can keep it good for a long time , once it hits room temperature bacteria begins to grow and then if you freeze it again , the bacteria is still in there!. ^_^Www@FoodAQ@Com
It is a golden rule that it is dangerous to refreeze any food!.!. I dont know why but Ive always been told that!.!.!. I assume its because dangerous bacteria multiply aggressivly if you thaw and refreeze!.!.Www@FoodAQ@Com
It isn't dangerous, but there is a down side!
Your food will not taste no where near as good and it isn't to good for the food freshness and all eitherWww@FoodAQ@Com
Your food will not taste no where near as good and it isn't to good for the food freshness and all eitherWww@FoodAQ@Com
Yes you can who said you cantWww@FoodAQ@Com
as it thaws, bacteria can develop-it is destroyed through cooking!.Www@FoodAQ@Com
salmonella duh! you will get food poisoningWww@FoodAQ@Com
I think it is ok just the taste will differ little bitWww@FoodAQ@Com
do u no what time it is!?Www@FoodAQ@Com