Quote:
Originally Posted by SonshineMama
I refreeze all the time. I had no clue refreezing doesn’t go well.
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Sometimes things mold. It happened at a restaurant where I worked that kept thawing too many desserts for the night and apparently throwing them back in the freezer at closing time. It makes sense that it probably should be okay to refreeze once or twice...they probably lost track, had things thawed enough times to add up to too much age.
But I've always been taught it as a food safety thing to never refreeze, and the night we figured it out, I ate one of those desserts...and was responsible for checking the freezer after one of my customers returned two different desserts (ended up being a whole bunch, some visibly green
), and thus I can't unsee or untaste it. I generally won't refreeze raw ingredients, only after I've cooked them into a meal to know that I've killed off any new bacteria or mold introduced while thawing.