Eli5: why are some foods not advised to be reheated, or heated more than once? Why do some have to be cooked from frozen and other defrosted
In: Other
That depends on the food!
Rice for instance is not safe to be eaten even if it is reheated to sterilising temperatures because B. Cereus releases toxins upon death that you cannot “cook away”. This is the case for some foods and freezing the food does not prevent it either.
Frozen foods I would argue simply has to do with getting the cooking time standardised. If you don’t thaw the food its easier for the company to know the exact conditions it’ll be in when you start cooking, whereas thawed food will have various degrees of thawed. This way your food is often cooked “perfectly” or safely rather.
Lastly, thawing and refreezing causes damage to cells. Thisll make your food taste funky 🙂
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