I've always stuck by the policy of never re-freezing an item, even if only one ingredient (say, frozen corn in a chili recipe) had been previously frozen. I can't quote chapter and verse about the bacterial hazards, but it was always my understanding that a cook who refreezes is asking for trouble.
So, can folks explain the number of references I've seen lately to refreezing phyllo dough pastries? The first reference I blew off because I read it in some parents magazine in my dentist's office, but tonight I noticed it in Mollie Katzen's Moosewood. What gives? Is this really safe?
Next time I can catch my chef-brother on the phone (which is damn-near impossible), I plan to ask him what he was taught about this, and whether phyllo is some kind of special exception to the rule.
Thanks for your thoughts!
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