| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | 
08-27-2008, 11:32 AM
|  | Registered User | | Join Date: Feb 2005 Location: Philadelphia
Posts: 40
| |  Frozen, thawed and re-frozen?
Hello, everyone!
I need to know if if would be bad to thaw some chicken thighs, prepare them (spices, egg and bread, basically) individually wrap them and then freeze them again. The thawing would be in the fridge. Would it be better to cook it (fry it) before freezing again?
Thank you!! |
08-27-2008, 11:52 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 1,507
| |
Thawing then refreezing raw protein isn't a good idea, for several reasons; not the least of which is a distinct loss of quality.
It's better to thaw, then cook the food, then refreeze. |
08-27-2008, 12:30 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| |
Quote:
Originally Posted by KYHeirloomer  Thawing then refreezing raw protein isn't a good idea, for several reasons; not the least of which is a distinct loss of quality. | Besides quality, what other issues are there? So many people buy their protein at supermarkets, take the items home, and put them in the freezer. Much, if not most, of what they buy has already been frozen.
shel |
08-27-2008, 12:43 PM
|  | Registered User Culinary Experience: Other | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 1,849
| |
What KY said.
BDL |
08-27-2008, 12:44 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 1,507
| |
There's always a food safety question, Shel.
How many people do you know, for instance, who defrost meat and poultry by throwing it in the sink and letting it sit overnight? |
08-27-2008, 02:11 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 677
| |
Quote:
Originally Posted by Rocio Hello, everyone!
I need to know if if would be bad to thaw some chicken thighs, prepare them (spices, egg and bread, basically) individually wrap them and then freeze them again. The thawing would be in the fridge. Would it be better to cook it (fry it) before freezing again?
Thank you!! | Make sure you cook it first , all the way through If your deep frying ,cook at a lower temp so as not to overcook outside and have inside raw.
Had the frozen chicken still had ice crystals in it it could have been breaded and refrozen quickly. Even though you thawed it the right way, it was thawed. It is not a matter of quality here it's a matter of health.
__________________
CHEFED |
08-27-2008, 03:48 PM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| |
Quote:
Originally Posted by KYHeirloomer There's always a food safety question, Shel.
How many people do you know, for instance, who defrost meat and poultry by throwing it in the sink and letting it sit overnight? | OK, but that's not specific to refreezing. Any jamoke can leave the meat out under bad circumstances. That's just carelessness or ignorance.
To answer your question, none.
scb
Last edited by shel; 08-27-2008 at 03:55 PM.
| |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
