melissa wrote:
I always thought
> the rule was that once something was frozen and defrosted, it couldn't
> be refrozen.


That's good advice if the food was defrosted at room temperature. But
food should never be defrosted that way. If the food was defrosted in
the refrigerator, there's no problem with refreezing it. (No problem
from a food safety point of view. Texture might suffer, but then,
texture usually suffers with freezing in the first place.) The bottom
line is that you don't want food to spend more than 2 hours total in the
temperatures between 40 degrees and 120 degrees (fridge temperature and
a simmer). If the food doesn't spend much time there, you can freeze it.


--Lia