many thanks to all for vaious replies to my earlier thread.

I wanted to ask what the concensus was about refreezing a stew, say, a bolognese
sauce, or chilli beef stew, when there are leftovers?

in other words

make stew

1 freeze
2 thaw - reheat thoroughly - eat
3 leftovers -refreeze (back to 2)

I've never understood why this cycle shouldn't be repeatable quite a few times
unless of course there are bacteria which thrive at 100 deg C (or whatever
temperature stew boils at).

any thoughts?

In article >, jim <[email protected]> wrote:
>many thanks to all for vaious replies to my earlier thread.
>
>I wanted to ask what the concensus was about refreezing a stew, say, a
> bolognese sauce, or chilli beef stew, when there are leftovers?
>
>in other words:
>make stew
> 1 freeze
> 2 thaw - reheat thoroughly - eat
> 3 leftovers -refreeze (back to 2)
>
>I've never understood why this cycle shouldn't be repeatable quite a few times
>unless of course there are bacteria which thrive at 100 deg C (or whatever
>temperature stew boils at).

Some of the problems with spoiled food are due to toxins produced by
microorganisms rather than their proliferation in your gut. The
thawing/refreezing process gives some opportunity for the growth of
such bugs, and some of those toxins may be fairly heat stable.

That said, I'm not sure it's a really serious risk *if* you do reheat
*very* well for long enough, and refreeze quickly. If you don't do
this, then various bugs themselves could cause problems.

I think you would do much better to freeze stuff in "serving portions"
to start with. Then, if some isn't eaten completely by one of the
family it would normally get fed to the dog, chucked out, or whatever
anyway. Smaller portions also freeze quicker too, which is a Good
Thing.

Cheers, Phred.

--
LID

Phred wrote:

> In article >, jim <[email protected]> wro=
te:
>=20
>>many thanks to all for vaious replies to my earlier thread.
>>
>>I wanted to ask what the concensus was about refreezing a stew, say, a
>>bolognese sauce, or chilli beef stew, when there are leftovers?
>>
>>in other words:
>>make stew
>> 1 freeze
>> 2 thaw - reheat thoroughly - eat
>> 3 leftovers -refreeze (back to 2)
>>
>>I've never understood why this cycle shouldn't be repeatable quite a fe=
w times
>>unless of course there are bacteria which thrive at 100 deg C (or whate=
ver
>>temperature stew boils at).
>=20
>=20
> Some of the problems with spoiled food are due to toxins produced by=20
> microorganisms rather than their proliferation in your gut.

There are two separate and simultaneous things going on regarding=20
bacteria and food. One is spoilage which is almost never harmful=20
because the bacteria that cause food spoilage aren't pathogenic. The=20
other is the growth of harmful pathogens and, in some cases, their=20
production of toxins.

> The=20
> thawing/refreezing process gives some opportunity for the growth of=20
> such bugs, and some of those toxins may be fairly heat stable.

This likelihood is pretty slim unless done several times.

> That said, I'm not sure it's a really serious risk *if* you do reheat=20
> *very* well for long enough, and refreeze quickly. If you don't do=20
> this, then various bugs themselves could cause problems.

Not very likely. There will be virtually no pathogenic development in=20
the freezer. The only time it's likely is between fridge temps and=20
about 120=B0F. Above that and they start dying.

I'd say the real issue is one of quality. Freezing foods is somewhat=20
akin to cooking them. Cell walls break, starches change and lose their=20
viscosity, and other alterations unfold. The net effect is that the=20
taste, texture, mouthfeel and finally, palatability will decline=20
rather drastically with each refreeze.

> I think you would do much better to freeze stuff in "serving portions" =

> to start with.

This is a better idea, all around. Less prep hassle. Less energy use.=20
Less deterioration of quality.

> Then, if some isn't eaten completely by one of the=20
> family it would normally get fed to the dog, chucked out, or whatever=20
> anyway. Smaller portions also freeze quicker too, which is a Good=20
> Thing.

What he said.

Pastorio