Refreezing a Thawed Product, be aware that you should NEVER refreeze a thawed product? Please keep in mind, however, that refreezing food is strictly discouraged! Why is this so? Because it is harmful to your health.
This is, without a doubt, the greatest method to develop food sickness.
However, there is one case in which you can still refreeze food.
1. Why is it dangerous to refreeze a product?
Because of the intense temperature, freezing a product kills a specific quantity of microorganisms.
But not all of them!
Some bacteria are resistant and just go dormant.
When you defrost them, they awaken and begin to multiply.
It goes without saying that defrosting makes their job simpler…
Especially if done at room temperature or during quick low-temperature cooking.
This is also true while defrosting a product in the refrigerator.
We may easily end up having a thousand times the germs we started with.
But I haven’t finished telling you everything…
Because the germs continue to proliferate even after refreezing.
As a consequence, your plate has become a bacterial breeding ground.
You now know why you should never refreeze anything!
2. Can you refreeze food that has been cooked?
This is definitely a question you’re asking yourself.
Well, the answer will astound you!
Yes, you can, in principle, refreeze thawed and then cooked food.
This is true, for example, of beef. You’re thawing a chunk of beef.
You prepare it… If you have any leftovers, you may refreeze them.
However, there is an essential guideline to remember!
It must be cooked precisely at a high temperature.
For example, no bleeding meat.
I am adamant about this:
It must be cooked to perfection in the oven, a frying pan, or boiled, but never in a microwave.
Even so, keep in mind that certain germs are heat resistant.
This is also only feasible if your food has been properly thawed, i.e. in the refrigerator.
This is the preferred approach for thawing any frozen food.
Why is this so? Because germs grow slower this way.
And, as frosting on the cake, you save power with your refrigerator.
After that, place your dish in the freezer at -18°C.
Place it in a freezer-safe container. And then there’s the freezer!
You may maintain it this way for two months.
However, it is not technically recommended to thaw cooked meat and then refreeze it.
To prevent a mess, freeze it in modest increments.
You only defrost what you need this way.
3. What to do in case of freezer failure?
You may prepare your meals while they are still frozen if you have a freezer or a power outage.
This keeps things from being thrown away.
But whether it’s meals with meat, fish, ice cream, or seafood…
…in other words, delicate and perishable items that have totally thawed and whose temperature has risen over 4°C must be discarded.
What is the conclusion?
The precautionary principle requires that a thawed product not be refreezed.
Unless you prepare the meal properly.
It’s obvious that it may be wasteful. But your health comes first.
Also, keep in mind that certain individuals are more vulnerable to food sickness.
This is true for pregnant women, newborns, the elderly, and persons with weakened immune systems.
If you have leftovers, it’s better to use simple ways to prepare them.
As a result, you save food and protect your and your family’s health.