Foie gras rocher and freezing

Hi chefs,

We made the foie gras rocher last christmas and it was legen...wait for it...dary !! The thing is that we had half the ganache left since a batch of rocher only calls for half a ganache recipe. So we vacuum-sealed it and froze it for another batch to be made. Now I'm asking myself about unfreezing and freezing again for the recipe. I always heard not to freeze unfrozen food. Could we get some science light shedding on that ?

Thanks

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Ben_Johnson_34605

I assume you are meaning not to refreeze food that has been thawed once? In the case of the foie ganache, it should be fine. Worst case scenario you might need to re-emulsify the ganache. If you are referring to something else(say meat or fish) the freeze thaw freeze procedure can lead to mushy/mealy product due to water molecules freeze/expanding causing cells in the muscle tissue to burst.

Samuel_68313

I read an article recently on freezing where this was addressed.

http://www.montrealgazette.com/health/Freezing+food+safest+preservation+methods+risk+thawing+however/9123728/story.html

There is another misperception about frozen food, though it's one the experts are almost reluctant to talk about.

It's that rule about not refreezing things. Turns out it's not entirely true.

If something is frozen and thawed, it can be refrozen — as long as it was defrosted safely. So if you started to defrost a roast in the fridge and then realized you didn't need it, you could put it back in the freezer.

That would not be advisable for something that was thawed outside a fridge, the experts say. And they warn that the damage to taste and texture that comes from freezing would be exacerbated by refreezing.

Matthieu_35225

Thank Ben,

That's exactly what I was referring to.