I know, I know. I shouldn't do it. Having said that, how bad is it?
Yesterday I pulled from the freezer some andouille sausage that was purchased at an Italian market in the Strip District in Pittsburgh. (We don't live there; this was a special trip.)
Today it's totally thawed, but due to a change in plans we now won't be able to eat it until Saturday at the earliest. I'd rather refreeze it for later use.
I know refreezing is bad, but I don't know why. Is it a texture issue, or one of bacteria? Or something else altogether?
I know, I know. I shouldn't do it. Having said that, how bad is it?
Yesterday I pulled from the freezer some andouille sausage that was purchased at an Italian market in the Strip District in Pittsburgh. (We don't live there; this was a special trip.)
Today it's totally thawed, but due to a change in plans we now won't be able to eat it until Saturday at the earliest. I'd rather refreeze it for later use.
I know refreezing is bad, but I don't know why. Is it a texture issue, or one of bacteria? Or something else altogether?
Cate
Given that it's andouille I wouldn't even think twice about it, assuming that it was kept cold.
-- Steve
Every job is a self-portrait of the person who did it. Autograph your work with excellence.
I know, I know. I shouldn't do it. Having said that, how bad is it?
Yesterday I pulled from the freezer some andouille sausage that was purchased at an Italian market in the Strip District in Pittsburgh.
(We
Quoted message said:
don't live there; this was a special trip.)
Today it's totally thawed, but due to a change in plans we now won't
be
Quoted message said:
able to eat it until Saturday at the earliest. I'd rather refreeze it
for
Quoted message said:
later use.
I know refreezing is bad, but I don't know why. Is it a texture
issue, or
Quoted message said:
one of bacteria? Or something else altogether?
Cate
Cate, Go ahead and cook it now. Freeze it cooked, or store it cold and cooked. I don't think you'll lose too much in the way of texture by storing cooked sausage. I freeze leftovers all the time, and while it does lose some "snap", it shouldn't make much of a difference if it's going into a soup, stew, or sauce. As far as bacteria: You described it as 'totally thawed', does that mean room temp, or in the fridge? If you have any doubt about bacteria, just don't cook it or eat it. Your nose knows. Take a whiff. Better to toss it rather than take a chance by eating it and be on the throne all night.
As far as bacteria: You described it as 'totally thawed', does that mean room temp, or in the fridge?
Sorry. I mean it thawed from frozen in the fridge, and it's still in the fridge. Never got above fridge temps. Knowing this, would you still cook it now?
If you have any doubt about bacteria,
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just don't cook it or eat it. Your nose knows. Take a whiff. Better to toss it rather than take a chance by eating it and be on the throne all night.
Yep. My nose is super-sensitive, and I always err on the side of caution if something's been in the fridge a day longer than I like.
As far as bacteria: You described it as 'totally thawed', does that mean room temp, or in the fridge?
Sorry. I mean it thawed from frozen in the fridge, and it's still in
the
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fridge. Never got above fridge temps. Knowing this, would you still
cook it
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now?
Today is Wednesday, figure its been thawed for 24 hours, and you won't cook it until Saturday/earliest; either cook it now or toss it in the freezer again. It should be ok either way. Just don't let it stay in the fridge, and risk it getting all slimey.
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<snip> Your nose knows. Take a whiff. Better
Quoted message said:
to toss it rather than take a chance by eating it and be on the
throne
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Quoted message said:
all night.
Yep. My nose is super-sensitive, and I always err on the side of
caution if
Quoted message said:
something's been in the fridge a day longer than I like.
As far as bacteria: You described it as 'totally thawed', does that mean room temp, or in the fridge?
Sorry. I mean it thawed from frozen in the fridge, and it's still in the fridge. Never got above fridge temps. Knowing this, would you still cook it now?
If you have any doubt about bacteria,
Quoted message said:
just don't cook it or eat it. Your nose knows. Take a whiff. Better to toss it rather than take a chance by eating it and be on the throne all night.
Yep. My nose is super-sensitive, and I always err on the side of caution if something's been in the fridge a day longer than I like.
Cate
If it's been in the fridge I'd just throw it back in the freezer. It'll be fine
-- Steve
If at first you don't succeed, then skydiving isn't for you.
I know, I know. I shouldn't do it. Having said that, how bad is it?
Yesterday I pulled from the freezer some andouille sausage that was purchased at an Italian market in the Strip District in Pittsburgh. (We don't live there; this was a special trip.)
Today it's totally thawed, but due to a change in plans we now won't be able to eat it until Saturday at the earliest. I'd rather refreeze it for later use.
I know refreezing is bad, but I don't know why. Is it a texture issue, or one of bacteria? Or something else altogether?
Given constant refrigerator temperatures or lower, it's a texture issue. Home freezing creates long spiky ice crystals that poke holes in cell walls. That lets cellular liquids leak out. Net effect is drier foods.
"Bob (this one)" <[email hidden]> wrote in news:[email hidden]:
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Given constant refrigerator temperatures or lower, it's a texture issue. Home freezing creates long spiky ice crystals that poke holes in cell walls. That lets cellular liquids leak out. Net effect is drier foods.
Thanks for the info; this is the kind of stuff I like to know about.
"Bob (this one)" <[email hidden]> wrote in <snip>.
Thanks for the info; this is the kind of stuff I like to know about.
Cate
Cate, you'd probably enjoy reading "What Einstein Told His Cook: Kitchen Science Explained" by Robert L. Wolke. . .very readable, sometimes hilarious book; principles illustrated by demonstrative recipes. Just don't cover tomato sauce with aluminum foil. I read it in two nights. A real gas.
Cate, you'd probably enjoy reading "What Einstein Told His Cook: Kitchen Science Explained" by Robert L. Wolke. . .very readable, sometimes hilarious book; principles illustrated by demonstrative recipes. Just don't cover tomato sauce with aluminum foil.
Thanks for the recommendation! I actually like to know things like why I shouldn't cover tomato sauce with foil. It also might help to solve some food science-related disputes with Mr. Cate.
