Freezing and reheating
I'm wondering on freezing and reheating stocks, sauces etc.
General rule I get is that food should be frozen once and used after reheated. So if I freeze stock it is best to unfreeze it and use it all next time.
You tell me that its ok to to freeze, heat, cool, freeze as much as I want to. Will this affect nutritional/health issues in any way and what to watch for?