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Food Refreezing Question
Posted on 7/18/22 at 7:45 am
Posted on 7/18/22 at 7:45 am
I have some Marinated Alligator that I cooked yesterday. It was fresh, then I froze it, then thawed in ice chest and at room temperature. It was still half frozen in the middle when I put it back on ice. My gut is telling me to cook it and not freeze.
Same thing with packs of boudin. Came fresh, I then froze, and then put in ice.
Cooked Cajun food yesterday in Nashville, and had a decent but left over.
Same thing with packs of boudin. Came fresh, I then froze, and then put in ice.
Cooked Cajun food yesterday in Nashville, and had a decent but left over.
3
Posted on 7/18/22 at 8:08 am to Bigryno7
I would not worry about it and it should be fine.
I buy chicken leg quarters, split breasts and pork butts on sale and they are always frozen at the store. I take them home, defrost them and will part out the leg quarters, debone and skin the breasts and use the pork butts for making sausage.
Once that prep work is done, I'll cook what I need and re-freeze the rest with no ill effects.
I buy chicken leg quarters, split breasts and pork butts on sale and they are always frozen at the store. I take them home, defrost them and will part out the leg quarters, debone and skin the breasts and use the pork butts for making sausage.
Once that prep work is done, I'll cook what I need and re-freeze the rest with no ill effects.
Posted on 7/18/22 at 8:55 am to Bigryno7
Preface by saying that I’ve never done this with gator, otherwise, texture might suffer and that’d be about the only negative outcome.
Posted on 7/18/22 at 12:55 pm to Bigryno7
As long as the meat stayed cold on the surface, it’s still safe. Quality is affected from refreezing, but realistically not much to worry about.
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