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Post by Bastet on Sept 28, 2014 3:24:45 GMT -5
I've been taught since a kid that I should NEVER re-freeze something that's been frozen and that I shouldn't re-heat food more than once. Why?
If it's appropriately cooled and refrigerated, why should it not be frozen again or heated again?
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Post by tinaja on Sept 28, 2014 16:28:04 GMT -5
It tastes nasty?
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sadiep
Eating Figjam
Posts: 834
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Post by sadiep on Sept 28, 2014 20:00:04 GMT -5
I think it is a texture thing and probably bacterial.
Our deep freeze partially thawed and I threw everything out except a couple of frozen WW meals which I re-froze. Figured it was just me if it went bad. And it did go bad. The chicken was a weird texture but made palatable by the sauce (butter chicken) and then I was throwing up for about 48 hours afterwards.
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Post by vinnyd on Sept 29, 2014 11:36:10 GMT -5
I think it's just a question of how long it takes to thaw and refreeze. That probably means that it is at room temperature or refrigerator temperature for longer than you ought to keep something at those temps. Meat, anyway.
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Post by brodiebruce on Sept 30, 2014 9:04:24 GMT -5
Our deep freeze partially thawed and I threw everything out except a couple of frozen WW meals which I re-froze. Figured it was just me if it went bad. And it did go bad. The chicken was a weird texture but made palatable by the sauce (butter chicken) and then I was throwing up for about 48 hours afterwards. Yep. I've had to learn a similar lesson the hard way about use-by dates. I still reckon a day or two over is fine (certain things excepted of course.....)...... |
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Post by thelizardqueen on Sept 30, 2014 11:00:53 GMT -5
I've found that different cultures advise against reheating different things.
In Germany, I learned that mushrooms and spinach shouldn't be reheated. Nobody had ever heard of this rule in the UK. Did the Germans make it up?!
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Post by crazycat on Sept 30, 2014 18:30:20 GMT -5
I've been brought up to believe the same things also. I still do the freezer part but I have been known to reheat food more than once with no ill effects (touch wood).
Although I'm also a believer in eating anything that doesn't have obvious mould growing on it so maybe I'm not the best person to take advice from.
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Post by tzarine on Oct 6, 2014 6:54:38 GMT -5
i reheat more than once too
i would throw it out if it smelled bad
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Post by rezberry on Oct 9, 2014 2:28:53 GMT -5
Some kind of Czech traditional stuff is much better reheated several times...
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Post by wombatrois on Oct 9, 2014 23:20:07 GMT -5
I break all the rules, but do have limits.
I think reheating twice (depending on the ingredients) is my limit. Although I'll make something in a big pot and reheat in small serves to get around that (so each serve is only reheated twice).
I will refreeze duck fat, for example. I also half thaw big chunks of something to use it partially, then stick back in the freezer - not everything - I'm not suicidal!
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