Discussion in 'Food and Drink Talk' started by BJS, Friday January 5, 2018.
No! Freeze once only, you can cook a batch of meals and then freeze and take out when needed. always best to let chicken defrost before cooking also. P.
You can't freeze raw chicken twice. However, as far as I know, you can freeze fresh chicken, defrost it and cook it, then let the food cool and freeze it for consumption at a later date. The problem you experienced could have had to do with storage containers or preparation surfaces not being sterile, cooked food still being warm when put in the freezer, the chicken you bought could have already been frozen at the store, etc. etc. There are too many potential problems to list... but in principle you did nothing wrong.
I looked this up for you. It's a webpage from the NHS (How to store food and leftovers safely). Scroll down to "Re-freezing meat and fish" and also "Using leftovers" for the information you're looking for.
Good luck with your future meals
It's not always easy to know if your chicken breasts have been frozen or not before landing on your supermarket shelves so it is always best to assume they have unless you know for sure or buy your meat from a local butcher who will be able to tell you along with which farm they have come from ect......is it worth the risk?
I had a housemate who used to freeze loaves of bread. That was a step too far in my books.
I go on the 'rule' that you only ever re-heat food once and freeze food once. I've never got round to freezing meals with defrosted food as I tend to only freeze the 'raw' ingredients (pun unintended).
I reckon if you blast it in the microwave for long enough and get it piping hot then it will be fine. How can it harm you if all the Salmonellas have been wiped out? You mustn't have heated it for long enough
It might not just be bacteria (that will be killed by proper heating) that you should worry about. Toxins that could have been produced by bacteria will remain after heating and can make you ill.
Eg mycotoxins, found in mouldy bread - they can spread to unmouldy areas so cutting off that first slice might not help. Also microwaves are weird in that they irradiate areas of food rather than the entirety of the food. Ie you’d have areas that might be bacteria/toxin free but some which still aren’t. To eradicate all bacteria/toxins in a microwave I’d imagine the food would resemble a charcoal briquette
Worked for me for years.
I read that NHS webpage, very informative.
We regularly buy fresh meat or chicken, divide it up into meal sizes and freeze it. Then, when ready, defrost a portion or two cook it (e.g. curry or stew) then re-freeze if too much. Later we defrost and reheat the cooked food. Never had a problem with that. It also obeys the NHS rules in that article.
Definitely always fully defrost meat before cooking, let it achieve rhetoric room temperature for a nice and juicy piece of meat...
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