Is It OK to Refreeze Previously Frozen Food?

 

Frozen food varieties (or freezing food varieties yourself) can assist cut down on food with squandering, setting aside cash, and expanding a food source's timeframe of realistic usability. A great many people stress over the sanitation of defrosting and refreezing, yet as long as it's done well, it's entirely protected. The main gamble you'll take is ruin­ing the taste and surface of the food. Here we clarify how to securely defrost and refreeze food varieties and when it's ideal to dispose of something.

To guarantee food stays protected to refreeze, it's vital to defrosting it securely. Whenever you in all actuality do defrost food, try not to do it at room temperature-that keeps food varieties in the "dangerous" temperature range excessively lengthy and gambles with the development of microbes that can make you wiped out. Crude food of any sort shouldn't stay at room temperature for over two hours, or it is as of now not protected to eat. All things considered, defrost food varieties in the fridge. This takes considerably longer than defrosting at room temperature, so it's ideal to prepare. You can move food varieties from the cooler to the refrigerator several days ahead of time too.

On the off chance that you're in a rush, you can drench fixed food in cool water until defrosted, changing the water like clockwork to be certain it stays cold. Microwave defrosting is protected and functions admirably for high-dampness food varieties like soups and stews. However, skip defrosting meat in the microwave. Timing is precarious and meat can transform into cowhide in a rush not super great for eating (or refreezing).

One thought when refreezing recently frozen food is that it can contrarily influence the nature of the food because of dampness misfortune through freezing and defrosting. Air caught in the bundle or that leaks in from the cooler make the dampness in the food dissipate making the food taste drier. Cooler air can likewise grant off-tasting flavors. To limit this, pack food varieties in impenetrable compartments that are somewhat greater than whatever you're freezing (generally ruling out the extension as the food sources freeze) or gather in cooler sacks, pressing out however much air as could be expected. Meat in plastic-wrapped plates might be frozen with no guarantees, yet it's not impenetrable. For better capacity, move to cooler sacks or utilize a vacuum sealer.

It is entirely protected to refreeze any food that was bundled well and securely defrosted, particularly assuming it was defrosted in the fridge. Repack it impermeable and get it back into the cooler soon. All things considered, food that spent over two hours at room temp or that tastes unappealing or surface ought to be disposed of.