I understand well enough that I can't thaw frozen meat, then re-freeze it. But what if I thaw, cook it forever (beef stew, chili), and re-freeze the cooked meat? I was led to believe this is wrong too, but is it? Didn't the cooking totally kill any bacteria that came from thawing? And if the concern is bacteria growing during the cool-down, why isn't that the same concern with meat that was never frozen in the first place? I have a hunk of meat in the freezer that I want to cook and re-freeze, so need to figure this out. Thanks.