3:46:34naw, she's cooking in her restaurant
3:46:36Are you what your parents would call a banana? Yellow on the outside white on the inside?
3:46:45They look kinda sad just floating and spinning in there....lol
3:46:47Got to agitate them occasionally.
3:46:59so you wanna use cold water to adjust temperature, instead of adjusting the heat setting?
3:47:01@dudley545 the induction cooktop has that effect on the mic
3:47:08:face-green-smiling::face-green-smiling:
3:47:10Pierogi usually just drop down in pot and once they float up they are ready I think
3:47:21stir them with love and care
3:47:25:face-purple-crying::face-purple-crying::face-purple-crying::face-purple-crying:
3:47:34:face-blue-smiling::face-blue-smiling::face-blue-smiling::face-blue-smiling:
3:47:46no pink centers here:_shiinaCheer:
3:47:46well ye we went through so much work just for them to dissolve in water
3:47:49I stick my pierogies in oil to fry them after boiling them... i like 'em crispy
3:47:52espically when boiling it yeah
3:47:54yeah makes sense all depends what you stuff them
3:47:57pork IS kinda a pain to cook
3:48:05can I have mine medium rare pls
3:48:08:_shiinaCheer::_shiinaCheer::_shiinaCheer:
3:48:09nah we don't want the cysticercosis
3:48:11Man I wish I could have some when they are done :grinning_face_with_sweat:
3:48:16I'd assume the cold water is to either stress the dough or as a way to time the cycles more consistently
3:48:17are you using the 3 times cold water method?
3:48:25although in germany you can eat pork raw lol
3:48:30we didnt have the medicine we have rn
3:48:47Well, you can't have medium rare pork most anywhere, it's a more recent possiblidy with modern food standards
3:48:51:face-purple-wide-eyes::face-purple-wide-eyes::face-purple-wide-eyes:
3:48:59:face-fuchsia-wide-eyes::face-fuchsia-wide-eyes::face-fuchsia-wide-eyes::face-fuchsia-wide-eyes: