Freezing and re-freezing.
I'm wondering if you people might have some tips and tricks regarding freezing and re freezing stuff.
A few things on my mind include:
I've always heard that you should not re freeze meats after they are thawed. Then I've heard that its OK if you don't let the meats get to room temp. Sometimes I buy meat that is labeled "previously frozen". Partcularly wild shrimp, spares and baby backs. I typically will freeze these items when I get home.
Are there general guide lines on how long you can keep stuf frozen?
I've also heard that the chest type freezers are better for preventing freezer burn than the upright - frost free ones. Any truth to that or is it only the wrapping/sealing that matters?
I have a co worker that only uses the white freezer wrap paper and tape for all his frozen items. (When I was a kid my parents would buy a half or whole cow at the butcher shop and it would all be wrapped and labeled in the white paper.) I am thinking that the vacuum seal Food Saver method is the best way to freeze items that can have most all of the air removed. How about items like chicken quarters/breasts where the air can't be totally removed. Would it be better to freeze in water to prevent freezer burn?