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Frozen, thawed and re-frozen?

post #1 of 7
8/27/08 at 9:32am
Thread Starter 
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!!
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post #2 of 7
8/27/08 at 9:52am
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.
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post #3 of 7
8/27/08 at 10:30am
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
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post #4 of 7
8/27/08 at 10:43am
What KY said.

BDL
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post #5 of 7
8/27/08 at 10:44am
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?
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post #6 of 7
8/27/08 at 12:11pm
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.
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post #7 of 7
8/27/08 at 1:48pm
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
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