Claire
Master Chef
I was taught not to do this, so won't. But I was going to make spring rolls using ground turkey instead of pork. For some reason I couldn't do it, so just froze the turkey. Today we have the time to sit and work on them. The Vietnamese lady who taught me to make them used raw pork in them. But I'm going to have to make a lot of them and intended on freezing them. Then it occurred to me that I'd be re-freezing raw ground turkey (she taught me to make them raw, freeze them when rolled, and fry straight from the freezer). Just to be safe, I am going to cook the turkey, but it will make it harder to roll them. At this point it is just rhetorical, but is it really that unsafe to freeze raw meat twice? I mean, I often buy "fresh" chicken in stores that are obviously partially frozen, toss in the freezer, and no one has ever been sick from it. Just curious (I always err on the side of safety except that one exception).