Dear bloggers,
It is my new mission in life, or at least in the kitchen, to figure out how to make the perfect perogie. The kind that grandma makes. I've learned by now that the key is not to use Safeway Select perogies. Not even the costco brand will suffice. Really, the only perfectly satisfying perogie has to come handmade from an elderly couple that sold their perogies in the basement of a church.
The second thing I've discovered is perogies can't be frozen before cooking. Boiling perogies makes them watery. Thawing them in the microwave makes them chewy. And letting them thaw on the counter makes me hungry and impatient.
I've learned that perogies cannot be fried in olive oil, or they will taste like olives. I've discovered this also holds true for waffles.
As you can see, I've developed as small understanding of what it takes to make the perfect perogie, but this doesn't explain why every time I try to make perogies they come out either burnt, raw, or completely molested by the frying pan. If anyone has any suggestion on how to make the perfect perogie, please, please fill me in.
No comments:
Post a Comment