I was chatting with a friend yesterday and she reminded me that I hadn’t blogged about the Holubsti and their baking technique question that I posed to you, my readers. Well, here’s what you told me.
Of all the replies that I received, the responses were mixed. I certainly didn’t realize that there were so many ways to freeze and then cook holubsti.
Most people did NOT bake them in the oven first. The main reason was “because they will be soggy when thawed”. Some people did not even thaw them first. They popped them into the oven still fully frozen. One of my long time friends told me that she tried steaming cooked ones in a fry pan from the frozen state – and they literally fell apart.
Now at our house during the Christmas season, I did my own little (non-scientific however) experiments and found out that my family and relatives could not tell the difference between the ones I cooked and froze first from the ones that were not cooked and frozen. I do bake them in the oven regardless of how they were prepared prior to freezing. I have never tried steaming them or frying them.
So no consensus! I guess we all have our own “passed down” ways and until I am totally embarrassed with “soggy” holubsti, I will continue to cook them just like my mom used to …..cook first and then freeze.
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