Gravy

[Rosee]

I froze some left over gravy last Sunday, then used it as a base for my gravy this Sunday just gone....'twas gorgeous

There was abit left this week so I've froze it again for next week....

But I was thinking today should I be freezing something that's been frozen previously? I added more to this weeks but part of it had been frozen from the week before?


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[Bren In Pots]

So long as its been well cooked in-between freezing I can't see why not but the NHS site says only to re heat once so it might be best to have a read then decide for yourself :-

How to store food safely - Live Well - NHS Choices

[Rosee]

Hmm I did suspect it should only be frozen once, I think I'll perhaps start afresh this week, thanks Bren


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[Alison]

Personally I'd not worry in the slightest if I was eating it myself but if you are feeding any body with any health issues then perhaps not, just in case and all that.

[Nicos]

I'd also eat it, but cook it well and don't re freeze anything left

[arpoet]

When I was growing up in the late 40s and early fifties, my mum and granny always had a stock pot on the go. We didn't have freezers or fridges and meat was expensive or still on ration so nowt got chucked away and everything went into the stock pot.
A stew (made from the remains of the Sunday roast) could last for 3 or 4 dinners... without refrigeration. I learnt a lot about food way back then and would have no problem with refreezing gravy and often have use it more the once, often in soup.
Roger

[RaptorUK]

Hmm I did suspect it should only be frozen once, I think I'll perhaps start afresh this week, thanks Bren

It's not the number of times that something has been frozen that is the issue, it's what happened to it between being frozen and refrozen . . . if you took a chicken breast and froze and then thawed it to +1 C then froze it and thawed it to +1C . . . repeatedly 20 times I would still eat it as it has never gone above +1C since it was first frozen.

If your gravy has gone from frozen to cooked in a short period of time and again from cooked back to frozen in a short period of time (less than 30 mins) then I would eat it . . . as ever it's your risk to take, if you are not comfortable do you want to take the risk ?

Personally I would understand the process going on and evaluate the risk.