The rules of refreezing: important info before you break out the tupperware
doesn't mean you should. At ICE, Ramsey and his colleagues have a blanket rule: "If something's been frozen once, that's it."food becomes excessively mushy
. Most food contains water. When you freeze something, the water inside expands, and the cell walls break down, leading to unrecognizable mush, says Ramsey. The only exception, he says, is flash-frozen products. If you purchase something frozen, it likely has gone through a deep, flash-freezing process, so the water hasn't had time to pool and turn your food into sad slop. If you're freezing something in your home freezer, it freezes very slowly .
But, if you just want to know how to do it safely, here's how to freeze and refreeze meat, vegetables, and soups safely and effectively.. Wait for hot food to come down to room temperature before popping it in the freezer. Hopefully, you're freezing your food in a self-contained package—like a Ziploc bag or Tupperware—and not just throwing meat into your freezer bare.
In that case, the covered container that holds your frozen food in a bowl under running room temperature tap water. Ramsey notes that water is a better conductor of heat than air is, so water will thaw the goods much quicker. Without the running water, your frozen food just acts as a giant ice cube that cools the water and slows down the whole process. No good.setting, with a key stipulation. Ramsey says you have to cook it and consume it immediately.
And then, fingers crossed, you're golden. Even though you shouldn't heat, freeze, and thaw multiple times, you can probably get away with it. Just like you've always gotten away with forgetting to take your makeup off before bed. Just like no one actually knows whether you've really even seen
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