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One question about refreezing. I have read many times that you shouldn't refreeze things that have thawed. Can someone explain the science behind it? I understand that in some cases, the cell structures are damaged and the food will just become a gooey mess but the warning is usually microbiological. I don't understand why it is more dangerous to freeze a piece of chicken, thaw it out, leave it on a plate for 30 seconds, then refreeze it, compared to leaving a piece of chicken on a plate for 2 minutes then freezing it. Surely the second piece of chicken will have more bacteria on it.

Hi Jeremy,
I asked something similar on here a while back (But Why Shouldn't I...?). There may be something in there that might answer your question if you can be bothered to scroll through 4 pages. I basically got the impression that the majority of Ishers don't bother with the written rules and follow their own intelligent opinions instead.

Thanks for the link. I notice that Bacillus cereus is the culprit behind behind getting sick from 'old' rice. The perfect illness for a youthful John MacEnroe: You cannot B. cereus!

wah, wah, wah.....

I think it's a bit like the don't re-heat things twice rule- if you do it in a short space of time and keep it in good conditions in between you are OK but so many people don't cook now, buy a ready meal, deforst it, forget to eat it for a few days, then think re-freezing it is OK.
Stuff that gets cell damage tends to get it first time round, like strawberries.

If you've got a brain I think you're less likely to get food poisoning!