I opened up my freezer to find that the temperature is off...definately
not at freezing any more, and I'll get that repaired. I had a lot of
meat stored there that is at least nearly, if not all the way thawed.
Pork chops, back ribs, steaks. I have 2 other freezers to use, but if
it's been through a freeze and thaw cycle, can I safely re-freeze it
now? If not, y'all better get over here for a reeeeelly big BBQ.

Sandy

> wrote in message
ps.com
:: I opened up my freezer to find that the temperature is
off...definately
:: not at freezing any more, and I'll get that repaired. I had a lot
of
:: meat stored there that is at least nearly, if not all the way
thawed.
:: Pork chops, back ribs, steaks. I have 2 other freezers to use, but
if
:: it's been through a freeze and thaw cycle, can I safely re-freeze
it
:: now? If not, y'all better get over here for a reeeeelly big BBQ.
::
:: Sandy

LOL! I like the way you think!

If that's really an option, yes cook the meat, then freeze.
Especially if you have a vacuum sealer.

BOB

wrote:

> I opened up my freezer to find that the temperature is off...definately
> not at freezing any more, and I'll get that repaired. I had a lot of
> meat stored there that is at least nearly, if not all the way thawed.
> Pork chops, back ribs, steaks. I have 2 other freezers to use, but if
> it's been through a freeze and thaw cycle, can I safely re-freeze it
> now? If not, y'all better get over here for a reeeeelly big BBQ.


Not all thawing is alike. It depends on what top
temperature they hit and for how long.

If they're not fully thawed, you can safely refreeze.

If they're no longer frozen solid but they're still
very cold (< 40 F), as long as they haven't been that
way very long they're ok, too.

The other issues is quality. The less thawed they are,
the less of a chance the texture will suffer from
refreezing.

--
Reg

In article om>,
says...
> I opened up my freezer to find that the temperature is off...definately
> not at freezing any more, and I'll get that repaired. I had a lot of
> meat stored there that is at least nearly, if not all the way thawed.
> Pork chops, back ribs, steaks. I have 2 other freezers to use, but if
> it's been through a freeze and thaw cycle, can I safely re-freeze it
> now? If not, y'all better get over here for a reeeeelly big BBQ.
>
>

If it has thawed but stayed cold you can refreeze. It will be safe
although the quality may suffer.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

In article om>,
wrote:

> I opened up my freezer to find that the temperature is off...definately
> not at freezing any more, and I'll get that repaired. I had a lot of
> meat stored there that is at least nearly, if not all the way thawed.
> Pork chops, back ribs, steaks. I have 2 other freezers to use, but if
> it's been through a freeze and thaw cycle, can I safely re-freeze it
> now? If not, y'all better get over here for a reeeeelly big BBQ.
>
> Sandy

It should be safe to re-freeze the partially thawed stuff, but the
completely thawed stuff will suffer in texture, at least by personal
experience..... I've had that same thing happen. :-P
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

wrote in news:1149727652.544169.55970
@f6g2000cwb.googlegroups.com:

> but if it's been through a freeze and thaw cycle, can I safely re-freeze
> it now?

If it stayed under 40deg, then it's still safe, but depending on how thawed
it did, re-freezing may not be the best idea. Best bet, cook it and
freeze the cooked stuff.

If it went over 40 deg, do you know how long?

wrote in news:1149787407.731770.7740
@y43g2000cwc.googlegroups.com:

> I may just toss out some of the stuff and not take the
> chance.

First rule we learned in Culinary School, when in doubt toss it out,
followed by wash your hands every 20 seconds (okay not that often lol).

wrote:


> Why is it that it takes freakin' forever to thaw something in the
> fridge that you WANT to thaw (that turkey you got on sale) but if the
> freezer conks out, your stuff thaws in no time flat!! ;-D
>
> Thanks for the help, everyone...
>
> Sandy

One of those Murphy's Law thingies. Like, why do I somehow kill off
the plants I want to grow, but weeds and wild trees flourish even after
I've killed them a couple times??

N.

<> Why is it that it takes freakin' forever to thaw something in the
> fridge that you WANT to thaw (that turkey you got on sale) but if the
> freezer conks out, your stuff thaws in no time flat!! ;-D
>
> Sandy

So funny, yesterday DH was taking stuff to the dump in our dump-of-a-truck
that we use specifically for hauling in and dumping.
He said a fellow was standing there with a big frozen (solid) turkey in his
hands and asked DH if he wanted it. DH said, "no, thank you." The guy gave
it a pitch and in the dumpster it went, but as he was throwing it, he said
in a nice voice, "Byeee, Turkey."
Dee Dee

"Mike H" > wrote in message
9.130...
> wrote in news:1149787407.731770.7740
> @y43g2000cwc.googlegroups.com:
>
>> I may just toss out some of the stuff and not take the
>> chance.
>
> First rule we learned in Culinary School, when in doubt toss it out,
> followed by wash your hands every 20 seconds (okay not that often lol).



If one wears a chef's coat (or similar) what do you use to keep a hand-towel
handy to wash your hands.
I bought a chef's coat and it's useless, IMO. It has no pockets except for
a dinky left pocket where you put your thermometer -- it falls out. It has a
left breast pocket which is too little to put anything in, and when you do,
and you bend over, it falls out.
There is no pocket below the waist.

But the biggest flaw I see in a chef's coat is that I have to put a belt
around my waist and put a handtowel over and between it in order to have a
hand-towel handy. (Just like on a regular apron, I place my hand towel over
and between the tie.)

I've bought a nurse's/doctor's jacket, but the pockets are way too low.

i.e., how does one attach a handtowel to a chef's coat. I've even tried
pinnin one on with a big safety pin -- the towel just flips outward when you
bend over to put something in the oven, etc.
Please -- not over the shoulder -- tee hee.
Thanks,
Dee Dee

"Dee Randall" > wrote in
:

> If one wears a chef's coat (or similar) what do you use to keep a
> hand-towel handy to wash your hands.

I wear an apron over the coat (cover what the coat doesn't) and put the
towel there. Same thing Emeril and Mario Batali do on their shows as best
I recall.

> I bought a chef's coat and it's useless, IMO. It has no pockets
> except for a dinky left pocket where you put your thermometer -- it
> falls out. It has a left breast pocket which is too little to put
> anything in, and when you do, and you bend over, it falls out.
> There is no pocket below the waist.

The coats we are given in class have 2 pouches on the sleeve to hold pen,
thermometer, ect. The breast pocket is perfect size for a memo pad + cover
(I got the cover from Kinko's) and a calculator, and they fit in there
fine. I actually can't keep my thermometer in my sleve, I clip it to the
front of the coat. Doesn't hold alot, but holds what I need it to.

"Mike H" > wrote in message
9.130...
> "Dee Randall" > wrote in
> :
>
>> If one wears a chef's coat (or similar) what do you use to keep a
>> hand-towel handy to wash your hands.
>
> I wear an apron over the coat (cover what the coat doesn't) and put the
> towel there. Same thing Emeril and Mario Batali do on their shows as
> best
> I recall.

Thanks,
"Wearing an apron over a coat" that's what I've done - BUT it is a
half-apron with full pockets from left to right/right to left, and one can
hang the towel over it. I'm going to check out those guys again.
Dee Dee

Dee Randall wrote:
>>
> So funny, yesterday DH was taking stuff to the dump in our dump-of-a-truck
> that we use specifically for hauling in and dumping.

Today is trash pick up day, so I hauled the remaining thawed meat out
and said goodbye...man, I hated to do that. Back to Costco tomorrow.

Sandy