Milky Weed
Well-Known Member
Hello, i wanted to share with everyone how i make infused perogies.
I figured injecting with infused oil would be best, so the heat does not destroy the oil as if it were on the outside covering them. I used very strong tasting oil, and to my delight it kind of emparts a chive like taste on the potato innards
So you'll have to do these in a pan obviously, i went with low heat to soften them up, flipping them on their top once the bottom was soft. After the tops softened, i flipped them back over. i used a lid for this first part to try and thaw them faster, it would work better if you used pre-thawed though, just make sure to cook and get a shell on the bottom.
I used a pipette, and poked a hole through the top of the rogies, and moved the pipette around while squeezing out 1ml of oil into each perogie, hoping by moving the pipette i was mixing it into the potatoes abit.
I left them non flipped for as long as possible hoping oil would absorb before flipped, and i covered them in asiago romano and parmesan cheese, browning it as a nice crusting on the rogies.
I wanted to share this cause it was fairly easy, and tastes amazing. Forgot to take pics i ate them all
I figured injecting with infused oil would be best, so the heat does not destroy the oil as if it were on the outside covering them. I used very strong tasting oil, and to my delight it kind of emparts a chive like taste on the potato innards
So you'll have to do these in a pan obviously, i went with low heat to soften them up, flipping them on their top once the bottom was soft. After the tops softened, i flipped them back over. i used a lid for this first part to try and thaw them faster, it would work better if you used pre-thawed though, just make sure to cook and get a shell on the bottom.
I used a pipette, and poked a hole through the top of the rogies, and moved the pipette around while squeezing out 1ml of oil into each perogie, hoping by moving the pipette i was mixing it into the potatoes abit.
I left them non flipped for as long as possible hoping oil would absorb before flipped, and i covered them in asiago romano and parmesan cheese, browning it as a nice crusting on the rogies.
I wanted to share this cause it was fairly easy, and tastes amazing. Forgot to take pics i ate them all
