Plastic dishes Tupperware - reviews

Oh, Galya! I didn't recognize you. Such a beauty is a new one))) Thank you. Take it, you won't regret it

[Natasha]

Natasha Congratulations. There have been no such praises for a long time. And a battery-powered pepper mill and I don't see where to put pepper

[Lena]

Lena, thanks! Mechanical pepper grinder, pepper in a translucent part in the middle. Highly recommend, very comfortable.

[notka_notka]

notka_notka, Natasha!
Interested in the pepper mill!
And what size is the largest "grain"?

How many pepper milks have already bought, everywhere huge chunks are obtained, and the husband is like a child, if a chunk of pepper is caught - that's it! Turn off the light! The hostess is bad, the food is disgusting! Life has failed! As a result, I put pepper in the food according to the count, then I catch the peas, also according to the count. Or you have to grind in a mortar, for meat, for example ...

[Want to know everything]

Want to know everything, Wow, it is difficult how so !!! This is how the "grain" should be measured? Well, they are all different - and dust particles and particles come across - that's for sure. You need through a coffee grinder maybe then everything will be uniform there. And the mill is a mill, in this priority is ease of use.

[notka_notka]

notka_notka, Natasha!
Yes, nope, it's not particularly difficult! Got used to
I probably asked the wrong question
Purchased disposable pepper grinders, in which the pepper is already poured once and for all (used it - threw it away) - they have a fine grinding, almost powder. This goes well with us. But now the assortment is not very rich in such "pepper pots", and the price has become well, not at all humane. I cope with Ikeev's mortar, but sometimes it's so lazy to carry out this whole process ... Pepper mill is more convenient, of course! The pepper is already filled up, just cool!
But here ... I just can't find such a "reusable" grind, so that all the particles are equally small

Natasha is mechanical, but you don't need to twist, but how then, I saw a pimp on top of it, you need to press it

[Tatyana]

Tatyana, not all particles are the same here. And my husband once opened the disposable ones and made them reusable, but they have to be put somewhere again. And this one captivates with the fact that it is conveniently hung
Linen, yeah, pimp

my husband once opened disposable

Natasha!
Brilliant solution!
Moreover, my husband is picky, so let him now play with a reusable one!
Thanks for the idea!
(and we'll find somewhere to hide it! The mortar is not on the table either!)

[notka_notka]

notka_notka, Natusik, congratulations!
That's so beautiful!

[Natashaa]

Natashaa, and what is the Disco grater on

[Natasha]

Natasha!!!!!
Congratulations!!!!
These toys are all good !!!!
I confirm! Pepper mill is a thing !!! I liked it very much!
I have it on batteries ... but I only grind it on a plate! ... if a piece of meat for baking ... then grind torture ... (I don't know why, but very slowly ...)
And this whack - whack !!! And the whole piece is in pepper !!!
Recommend!!!…

Girls who use the Tupperware frying pan, please tell me the secret of how to use it correctly. I just can't master the frying pan (I have 24 from the Chef) - everything burns to it.

It needs to be very hot. Drop with water and when the drop turns into a running ball, then you can pour oil, or without oil. The product will immediately stick a little, but literally in a minute it will peel off and you can move it.

The product will immediately stick a little, but literally in a minute it will peel off and you can move it.

This is the key phrase: we must wait !!!

It needs to be very hot. Drop with water and when the drop turns into a running ball, then you can pour oil, or without oil.The product will immediately stick a little, but literally in a minute it will peel off and you can move it.

Thank you so much

Girls, I experienced, I share!

I finally found a substrate for a fusion grinder.
Thanks teskome They think about their users, unlike ...)))

In general, I ordered such a substrate as the last hope)
If it did not fit, the fusion series would go on sale. I just couldn't fit it on the table.

Here is such a thin silicone thing.

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It is in a plastic case (very convenient)

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The base of the meat grinder on a substrate.

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The base is slightly larger than the base, but, thank God, this does not affect the use, the base holds very tightly.

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And this is the result. Black radish, who knows, knows that it is tough.

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Also tested on turkey and chicken fillets. Everything holds up perfectly and makes it work.
I'm glad

It is a pity that the pianist produces products, but how the consumer will use it - does not think.

Today I cooked Chuchelkin's lazy cabbage rolls. Pour them over with a lot of sauce. And then my shaker came in handy again. It just included 400 grams of water, 40 grams of ketchup and 160 grams of sour cream. A couple of waves of your hand - and the well-mixed sauce is ready!

[Girls]

Girls, I remember someone was sharing how to cook delicious juicy shrimp in a thermoserver ...

Did not find ...

Do not remind?

[Inna]

Inna, you mean boiled frozen? It's so easy to pour boiling water over them, salt, and cover with a lid.

[Natul]

you mean boiled frozen?

About them, yeah, my gold ...

and cover with a lid

For how long Natul ?

10 minutes?

Yes, about the time it turns out, they will not be digested there. While the shrimp are in the thermal, at this time you make the sauce, put the glasses under the beer

at this time you make sauce

From this place in more detail please ...

Added Sunday 05 Feb 2017 12:28 pm

just pour boiling water over them

Without defrosting?

[Kroshik]

Kroshik, have you ever made shrimp sauce? I don’t believe you
we'll fix it! Write down
1 Camembert or Brie cheese
Medium lemon (juice only!) - 1/2 pc
Mayonnaise - 3-4 tbsp. l.
You can add a clove of garlic through a garlic press. I am not adding)
We puree all this with an immersion blender, look at the consistency (I add mayonnaise by eye)

Girls, what can you say about knives?

Can langoustines be cooked in a thermoserver?

[celfh]

celfh, I have a Universal series, not bad. Only now I'm not getting used to cheese in any way, all the time uneven pieces are cut off ((((
And so - sharp and light

what can you say about knives?

I only like the Chef series, these are real knives, cool.
The rest are pampering, as for me.

I also only collect the Chef series (there were not very many reviews for the other series of pens). I don’t have enough for complete happiness, only 2 small knives I bought the quiz at first, but I liked the bread only, and these are so cool After I bought the tapper knives, I gave the quizzes to my family

And that :-) k - sharp and light

Girls, so all the knives are at first more or less sharp. What brand of steel is the Chef series made of?

[Girls]

Girls, I remember someone was sharing how to cook delicious juicy shrimp in a thermoserver ...

Did not find ...

Do not remind?

Innus, For quick cooking, I defrost the shrimp in a colander under hot water, then put it in a thermal and keep it for 20 minutes.

Girls, so all the knives are at first more or less sharp. Is the Chef series made of another steel grade?
I don't know about the Chef series, but a good knife, in my opinion, should be heavy with a comfortable handle and a hard blade. And these knives are light, the blade bends (which are long) and the handle is quite long. It seemed to me not very comfortable for every day.)))

A good knife, in my opinion, should be heavy with a comfortable handle and a hard blade.

The Chef series is just that.
The steel there is different, they are made differently.
They are not in the catalog and never were, as far as I know. They go as gifts to employees.
I do not know for sure.

Girls, some information about knives from the Professional collection?

• Knives are distinguished by the highest production technologies and innovative modern design.
• Strong, wear-resistant and sharp knife blades from the Professional collection are made of high quality Japanese polished stainless steel.
• The blades are heat treated in special ovens to prevent surface softening and burr formation.
• All knife parts are carefully matched to each other for safety.
• The ergonomic shape of the handle provides the most balanced cutting of products, which is achieved due to the sufficiently large weight of the knives and a slight taper of the handle in relation to the blade.
• The knives are not subject to corrosion, which means they are resistant to water.
• The modern polymer from which the handle of the knife is made increases its service life and excludes hand slipping - the knife does not slip even in wet hands.
• The ergonomic shape of the knife handle is designed to suit the shape of the hand and the type of work being performed.

The entire collection was previously in the main catale, was in great demand and success. It's a pity that they were removed from production

Who is talking about what ... And I still can't get enough of the Cuckoo)))))

Pilaf in TupperCook (microwave pressure cooker)

The ergonomic shape of the handle provides the most balanced cutting of products, which is achieved due to the rather large weight of the knives and the slight taper of the handle in relation to the blade.

So by their appearance it is immediately noticeable that they are heavy and solid))))

[kubanochka]

kubanochka, Helen! Very appetizing!

Girls, very quickly grate cabbage for pickling on a Fusion grater with a slicer attachment! And fine carrots. Just a song! One two and done! Today I salted 6 kg in milian at 14 liters per hour.

[Mashunya]

Mashunya, wow !!! Need to try. Thank you for the advice, otherwise this nozzle is pristine undressed lies and misses))))

I don't salt cabbage, but I often use this nozzle for salad and soup. I have a new one for potato pancakes, waiting for me

[Mashunya]

Mashunya, I really don't quite understand how to shove cabbage there, in random pieces? Besides salt, what else do you add to cabbage? Are you getting salted in the warmth?

I cut in long, narrow strips, hold and twist the handle. I do it according to the TV recipe: 3 kg of cabbage 3 carrots 3 liters of water 120 g of salt 100 g of sugar. I boil the brine. And I fill it with cold brine. I keep it in milian on the window with the lid closed for 3 days, stir it 1-2 times a day. Then I tamp it into aquacontrol 2 liters and into the refrigerator. I don't add spices.

Mashunya, the question is any kind of cabbage, or is it still better Slava, I can't find it anywhere, the one that is in Ashan for some reason is not suitable for salting!

I don't know the variety. The main thing is that it is juicy, dense.

Thanks Mashunya, we will try the one we have!

Girls, "the help of the audience" is urgently needed

I discovered a superfood for myself - Chinese cabbage. The vegetable salads were completely arranged from her, the husband even agreed to experiments, such as adding chia, sprouts, etc. and there and not far from going to yoga, he almost agreed

In general, you want to buy a head of cabbage, cut it, and store it until you use it. The term is 2-3 days maximum. It's lazy every time, though not for long.
Is it better to store in UX? Who tried it with sliced?

[Anya]

Anya, I kept it in the UH for a long time, almost a month, but half of the swing, not chopped. Itself was surprised at such a shelf life, the cut did not darken. It seems to me that the sliced ​​should be kept well.

Anya, we always have a Peking at home. We make salads almost every day. More sheets. those that are softer and thinner we put on sandwiches. It turns out juicy. With a cutlet for example. Frellis goes to boutiques.
I buy a head of cabbage - we have enough for a week. In UX it is stored wonderfully.
Sliced ​​Peking does not want to be stored. It will be tasteless.
In general, a ready-made seasoned salad quickly gives juice and made it at lunchtime - by the evening you can throw it out if you have not finished eating it.
It is stored well in the UX, but with a half or a crochet (along, of course), it will not last long with a knife. Vechnie leaves and even just tearing with your hands is even better for her.

More sheets. those that are softer and thinner we put on sandwiches. It turns out juicy. With a cutlet for example

Thanks for the idea!

And I have adapted to keep such salads, with Peking (like crab) in a container Freshness pavilion. There, all the liquid flows down the salad itself is dry and does not sour. So it can stand for 2-3 days, like while everyone is alive