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Tried freezing 40 chicken thighs from Costco and my 2 year old fridge turned half of them to mush
I bought a 40 pack of chicken thighs at Costco for $28 last Saturday thinking I was being so smart. I split them into gallon bags with marinade, laid them flat, and stacked them in the freezer like everyone online tells you to do. Three days later I pulled two bags out and the meat was gray and spongy, like it had already been thawed and refrozen. Turns out my freezer door seal is junk and the stuff on the door shelf isn't actually getting cold enough, so I lost about $14 of chicken and an hour of prep. I ordered a $12 thermometer for the freezer to check the real temp, but now I'm second guessing whether I should just cook thighs fresh and stop trying to stock up. Has anyone else had a fridge that ran fine but still wrecked frozen meat?
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troychen12d ago
The part about the freezer door seal being junk is what got me, because I always figured a fridge either works or it doesn't. For years I was the guy telling people to buy meat in bulk and freeze it flat, since that's what everyone says saves money. Then my own garage freezer started doing the same thing, meat would come out gray and spongy even though the fridge side felt cold and the ice maker was fine. I finally put a cheap thermometer in there and the temp was swinging between 5 and 25 degrees every time the door opened, so the food was basically thawing and refreezing on its own. Now I keep a thermometer in both freezers and check it once a week, it's the only way to know what's really going on in there. Stocking up on chicken still makes sense if your freezer holds below zero, but with a bad seal you're just paying to throw food away.
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