Why should you not defrost things, then refreeze them?
In: Other
The most important thing is food safety, so food is not froze and growing bacteria, frozen when the bacteria are in stasis, then defrosted when they’re growing again. If you freeze it again and thaw it again the bacteria will be allowed to grow for twice as long, and bacteria grow exponentially, so 2-4-8-16, etc. Texture suffers but that’s less important for certain things like ground meat that are likely to be spiced anyways.
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