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We arealllllabout freezing foods.
For optimal flavor, freeze foods quickly and in small batches.
First, a note about taste.
virologist and senior director of food technology communications at International Food Information Council
Generally, the faster something freezes, the better the quality will be.
This is further aided when you freeze foods in small batches (e.g.
when you fill freezer-safe containers with less than two inches deep of leftovers).
When food is frozen, cell walls are ruptured and moisture escapes, which impacts flavor.
How you thaw your food affects whether or not it’s possible for you to refreeze it.
Foods thawed in a microwave must then go on to be cooked immediately.
However, if you thaw food in the refrigerator, you might store it there asrecommended by the FDA.
These guidelines apply to frozen raw items like poultry or steak as well as previously frozen cooked foods.
Dont freeze foods that have sat out for more than two hours.
virologist and senior director of food technology communications at International Food Information Council
Not all items are fair game to refreeze.
They also recommend discarding any foods that have been contaminated by raw meat juices.
Avoid freezing canned goods or refreezing juice concentrates.
Sims also underlines that canned goods are high on the list of items never to re-freezeor even freeze.
However, if there is any doubt, it is best to throw the food out.
Lastly, remember that just because something can be refrozen, doesnt mean that it should.
Weve yet to hear anyone rave about triple frozen breadjust sayin.
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