I’m not sure if this is true or not but it’s something I’ve heard when I was younger so I’ve just always taken it as a rule.
Is there a reason why you’re not supposed to re-freeze meat once it’s been thawed out?
In: 18
From a quality standpoint two things happen when you freeze and thaw anything that used to be alive. The first thing is that you lose moisture in the process. So whatever you have is going to get dried out from doing it repeatedly. The other thing is when you freeze organic material, the ice crystals forming in the cells basically act like little knives and puncture the cell membranes. This affects the texture of the food and also speeds up the moisture loss even more.
The other thing is food safety. Unless you thaw something really slowly like in the refrigerator it’s hard to keep the parts that thaw first from getting to an unsafe warm temperature while other parts deeper inside are still frozen. So by doing this repeatedly you’re increasing the amount of time that bacteria had a chance to grow in the parts that thaw out first. Plus it becomes very hard to keep track of how much time the food has spent fully Frozen where the clock more or less stops on it going bad and the amount of time that it has spent refrigerated where the clock is going slowly but it’s definitely still ticking
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