"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 10-05-2009, 05:41 PM   #1
Assistant Cook
Join Date: Jan 2009
Location: West Virginia
Posts: 4
Refreeze raw Hamburger

I set out some hamburger to thaw. I was going to make a meat loaf. Something came up that I had to attend to. I placed the burger back in the freezer. It had thawed. Is it reccommended to freeze,thaw,refreeze? Any help would be appreciated. Thank You


Abby999 is offline   Reply With Quote
Old 10-05-2009, 06:26 PM   #2
Head Chef
Join Date: Dec 2008
Posts: 2,300
No. I would have cooked the burger, then put it bake in the freezer. You could use it for casseroles or spaghetti sauce.


Wyogal is offline   Reply With Quote
Old 10-05-2009, 07:15 PM   #3
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
If the meat is completely thawed, I do not refreeze. I'll stick it in a skillet with some onions and garlic and break down and sautee, then refreeze to use in spaghetti sauce, chili, tacos, sloppy joes. But I don't refreeze meat that is totally thawed. My mom taught me this way and I really don't know if it legitimate or not. But I never re-freeze totally raw meat.
Claire is offline   Reply With Quote
Old 10-10-2009, 05:52 PM   #4
Assistant Cook
Join Date: Oct 2009
Posts: 2
It shouldn't be a problem refreezing if the meat was originally thawed in the fridge, but if it was left out on the side then it would definitely be best to cook it first.

Source: The forum won't allow me to post a link directly but you can search google for 'usda basics for handling food safely' which verifies this
neilwill is offline   Reply With Quote
Old 10-10-2009, 07:11 PM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,075
Refreezing foods is as much as a textural issue as a safety issue.

The rule about not refreezing has to do with the meat's cells breaking down due to the formation and re-formation of ice crystals and making the meat 'mushy'. With ground beef, that's not a serious issue.

On the safety side, if the meat was never exposed to temperatures warmer than the inside of the fridge, there should not be an issue. The exception being if it was kept thawed for longer that it's expiration date.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-11-2009, 08:16 AM   #6
Assistant Cook
Join Date: Jan 2009
Posts: 6
Thanks to all,very helpful

Chelyan is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.