Okay, I know I should know the answer to the first one but I don't so hoping someone out there might be able to explain.
Why can you not re-freeze meat that has already been frozen? For example...We often buy meat in bulk and then I portion it out and defrost as needed to make chilli, bolognese etc. Once it's cooked, why can you not refreeze it? Is it dangerous or just a texture thing? I often think it would be ideal to take out several packages of meat to cook and then freeze the finished product ( I know I should cook it right away and then freeze but my shopping days never seem to work out like that).
Second question is about freezing cheese? Anyone do this? My MIL insists that you can but I'm a bit skeptical...
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FREEZER Questions
9 replies
Popbiscuit · 19/07/2011 19:21
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