Why is it that you should never refreeze foods that were previously frozen?
I've always assumed it had to do with trying to minimize the risk of contracting food poisoning. Is this the case? Or does it have to do with effects of freezing on food textures?
Like many people, I routinely freeze prepared dishes, such as stews and soups, that were cooked using meat that had been frozen. So the no-refreezing rule is not absolute, at least in this respect.
Does the rule only apply to raw food?
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