Plastic dishes Tupperware - reviews

At one time, I was also flattered by all this plastic, spent a lot of money. As a result, the smart cheesecake turned out to be not smart in fact (the cheese spoiled and slobber 2 times faster than during normal storage), it just takes up space. Compactus - yes, they save space, but then I saw almost the same in Ikea, but several hundred cheaper. The dumpling maker is used 1 time, the hands do not reach yet. The rug does not stick to the tabletop in any way, I already sculpted it, and so it did not work out, it crawls on the table, it is not convenient.

[Boo Boo]

As a result, a smart cheesecake turned out to be not smart (the cheese deteriorated and slobber 2 times faster than during normal storage)

Blimey !!! And I can't get enough of the "Clever cheese"! I keep the cheese in it perfectly! No mold, "slobbering", etc. At one time I was thinking about buying a second "Clever syrnitsa", and would have bought it long ago, if not for one "but" ... As I mentioned above Boo Boo, takes up a lot of space in the refrigerator ...

I have a cheesecake from Zepter, whose quality, in principle, is not discussed, but even in it everything depends on the original quality of the product. If the cheese is of "second freshness" - bacteria will not go anywhere and will not die in a vacuum, IMHO

The rug does not stick to the tabletop in any way, I already sculpted it, and so it did not work out, it crawls on the table, it is not convenient.

Have you moistened the back side with water?

[Aunt Besya,]

Aunt Besya, can you share a mustard recipe? And how do you like the flour sieve? Many say that it has a rather large grate and that it does not hold anything back.

About the sieve, I would not say that it does not delay anything - I shake out a lot of things. But I use "Macfoy", it's good flour. It used to be, when the weighed was, then everything could come across there. Yes, and bought before with a large margin, so that the bugs could start. And now what! I am over 2 kg. I don't buy at a time, just as much as fits into a compactus
With the mustard recipe, I don't even know how to say it, I do a lot of things "by eye" and "taste". But something like this: I pour about 4-5 tablespoons of mustard powder with boiling water to make a thick gruel (if a little thinner, it's not scary, the excess liquid can be drained), close the lid and leave it overnight. In the morning, if necessary, I drain off the excess liquid so that a gruel of almost the same consistency remains as the usual ready-made mustard, I add 0.5 tsp. salt, 1-1.5 tsp. sugar (more is possible, then there will be a more delicate sweetish taste, but I like spicy-vigorous), 1 tsp. vinegar (or 0.5 essence) - again, what kind of pungency is needed, 1 tbsp. a spoonful of vegetable oil, mix it and put it in. Store in a Tupper cup. I use this mustard to make "Provencal" mayonnaise

Recently I "fell for" these products. I do not consider all the series necessary for myself (I don’t understand the serving with plastic, except for "Charm" - for nature, it’s a pity that the plates in it are too small), but I really like everything that I have already bought!
A cool can opener, a substrate, a cheesecake (I have a "crumb" - a gram of 500 cheese, it takes very little space), the form for jelly is just super, with compacts in cabinets, it's beautiful, and for different varieties of flour I perfectly adapted round containers "Triumph", you can continue to enumerate.
I would like to say a few words in defense of the quick mixer. Don't compare it with electric! Just, for example, on Sunday morning, when everyone is still sleeping, and I want to bake pancakes, and there is no desire to rattle (and in the conditions of a "kopeck piece" with the door to the kitchen removed, this is very important) - this small glass has become one of my favorite products TW!

I have it written down in a notebook: 70-100 gr. cold liquid, sugar to taste + 1 tbsp. a spoonful of starch (for liquid) or 1.5-3 tbsp. l. (for thick) beat. Top up with boiling water and beat. Insist 2 minutes. This is for the big Mixer.

[Svetlana,]

Svetlana, in a mixer-quick it definitely cannot be done, because.you cannot pour hot and carbonated into it, you can only in the Big Mixer (there is a screw cap), as Aunt Basia has already written.
I found a recipe only for the Big Mixer: put a couple of spoons of jam (or grate kiwi with the juice of half a lemon, or pour the juice, to taste), add starch (as many as you like), pour half a glass of cool water, close the mixer, shake (until the starch dissolves and obtaining a homogeneous mass), open the mixer, pour boiling water "up to the shoulders", close again and shake. Everything. Kissel is ready!
Perhaps, according to the same principle, you can do it in a jug (except for shaking, of course), I make compote in it, but I have not heard about jelly.

Girls! Thanks again! I have a Big Mixer. Now I will definitely do it. On the weekend I made pancakes in it - the recipe is almost the same - 300 ml of milk, 1 egg, 1 tablespoon of sugar, salt to taste, only a little more flour - 6 tablespoons without top (but this is probably 4 with top) The only drawback is pancakes are few! I usually do it with 1 liter of milk. And so I had to breed 2 times. The first portion was eaten by the husband, the second son. My son really liked the pancakes, he said the most delicious!

Squeeze the juice of half a lemon and half an orange directly into a large mixer, grate the lemon zest from the half that has already been squeezed out (do everything to your liking - juice, sugar, zest, starch !!!). Add 3 tablespoons of sugar and 1 heaping spoonful of starch. Place the lid on the mixer, tilt it parallel to the floor and shake it from side to side several times to mix. The most important thing is to close the lid correctly !!! You must first turn it back until it clicks, and then twist it clockwise. Open the lid, add boiling water to the upper mark and close. No need to whip and shake - the jelly is already ready. Let the mixture cool slightly and the mixer will open easily. It turns out a fragrant and tasty jelly.
I often take a mixer with me to work, mixing any juice, sugar and starch at home. Then it remains only to pour boiling water and a lot of pleasure.

Stunned! While the child was walking the dog, I made orange-lemon jelly! Super! They gave me a mixer a month ago and I honestly doubted a little, although my sister told me, she saw how jelly was cooked in a mixer. Well, now in the morning it will be possible to pour at least a glass of jelly into the child, otherwise there is a huge problem with breakfast. Class! Thank you all very much! Tomorrow I'll make a cranberry one. I also want recipes ...

And I like making pancakes in the Mixer! For some reason, they turn out to be much tastier than when you make the dough in a bowl. Probably this is because you immediately lay down the necessary proportions. What kind of pancakes my father-in-law bakes - you will lick your fingers So she says that the guarantee of delicious pancakes is to immediately guess the flour-liquid ratio, so that in no case add-add

I also want recipes ...

Catch:

Cocktail "Morning"
1/2 lemon juice
2 tbsp. l. beet juice,
1 tbsp. l. rosehip syrup,
1 tbsp. kefir ,.
Prepare beetroot and lemon juice, pour into the Mixer, add kefir and rosehip syrup. Mix. Serve in clear glasses.

Fanta.
Squeeze the juice from a couple of oranges into a large mixer, you can add a little lemon juice, sugar to taste, pour in mineral water and beat.
Children and adults are going with a bang

I also recently fell in love with TW. I also already have something from these products, I really like the syrnitsa-minus, of course, that it takes up a lot of space. Now I'm looking at Disco, girls tell me is she really that wonderful? I just have a lot of silicone molds, which are quite suitable for jelly ...... in general, in thought. I also want frost and an ice cream set - for a child .........

[Ingusha!]

Ingusha!
The jelly mold is extremely handy!
Firstly, the finished dish "jumps out" from it very easily (it is only necessary to rinse it with a small amount of water with a few drops of vegetable oil before use),
secondly, you don't have to be afraid that during solidification, someone will touch the shape in the refrigerator, and everything will leak out (for example, this happened to me before),
thirdly, if the finished jelly needs to be transported somewhere (on a visit, to the country house, etc.), then now there are no problems here either.

[Liqueur Baileys:]

can be more?

Liqueur Baileys:
200 ml. cream 22%, 2 tbsp. l. sah. Powders, 2 tsp. instant coffee, 50-70 ml. cognac, 1/3 bag of vanillin. Pour cream into a mixer-quick, add sugar. Powder and coffee - beat for about 30 seconds. Without removing the lid, pour cognac through the valve and beat for 30 seconds. Done! (There are many more liqueur recipes, I'll rewrite everything later)

Cottage cheese from frozen kefir in a thermoserver.
Freeze a bag of kefir 3.2% (you can freeze it in a cooling tray, or it can be whole in a bag), take it out of the freezer in the evening, put it in a thermoserver, close the lid and leave it until morning (do not put it in the refrigerator), in the morning we get a delicious ready-made cottage cheese in consistency like sour cream.
Shrimp.Place in the vehicle, rinse with water and drain. Add salt, bay leaf and spices, pour boiling water to the top. In 10-15 minutes it is ready. Drain the water, you can leave 0.5 liters. water so that the shrimps do not cool down and serve in the TS.
Blanching vegetables.You can blanch cabbage, zucchini, onions, eggplants, tomatoes. Place chopped or chopped vegetables in the insert (whole tomatoes) The blanching time depends on the size of the cut. For cabbage, this is 15-20 minutes

Ingusha, I can throw a link to Temko in a personal note where there are many recipes for these forms, and the ice cream set for whom the kids praise, saw a couple of ice cream recipes

Of the TW products I have a "cook" (I bought it out of despair - I could not find an egg separator anywhere), then I was tempted by a smart cheese pan - I am very pleased with it, I have a large refrigerator, there is no problem with the place. I also bought a dumpling maker - I was also looking for it for a long time, the dumplings are really small, but there is no alternative - the Soviet dumplings have disappeared in the darkness of centuries.
I have all kinds of electric mixers and blenders ...
But the thermoserver ... Under please tell me its dimensions. In thought ...

[Ferry,]

Ferry, found a description: Thermo-serving plate consists of 3 parts: a square-shaped main container with a volume of 3 liters, an insert with holes (insert volume - 2.5 liters) and a square domed lid.
The total height of the Thermo Serving Plate is 14 cm, the lid size is 22.5x22.5 cm.

P.S. Of all that can be cooked in it, I only cook cottage cheese (I like it very much), I tried to cook buckwheat (it turns out watery), I want to try shrimp, because they say they are very juicy and there is no smell in the apartment, which usually happens when cooked in a saucepan and I know in it they also make yogurt in snack cups.

I have a rolling mat, big, blue. Convenient, I can't say anything. I set a large table and roll out the dough on it. You have to wash in the bathroom, which is great for the kitchen. But you can't scrub the flour off the table.

And also the mother-in-law presented a set of mugs and plates. They are colored, mine likes to drink from them. Because they don't fight. It is convenient to take with you on the road, you can pour hot and cold into them. But again, if she hadn't given them to me, I would have bought others, cheaper. There is no difference ...

But everything else ... Silicone brushes - I bought a pair when there weren't many of them on sale - it's inconvenient. There are two of them, one spatula, the other a brush, can be inserted into a special handle. Well, this pen is bullshit. My brush falls out of it all the time. Therefore, I use the handle in the closet without it. The same Teskoma and other manufacturers of these brushes now have the sea, of any size, and at the price - 3 times cheaper ...
Compactuses ... Damn, who came up with such an idiotic cover for oval ones? Well, I can't open it, the result is to call my husband or son, or to hammer myself, the result is starch or powdered sugar scattered on the table ... In general, it is an extremely inconvenient thing.

The 30-year plastic warranty bothers me at all ... Why? For 5 years such dishes are already bored.And plastic - it is plastic ... It scratches, loses its appearance. For me, it's better to buy new containers every 3-4 years, for a price 3-4 times lower ...

Blimey !!! And I can't get enough of the "Clever cheese"! I keep the cheese in it perfectly! No mold, no drooling, etc.

Maybe I keep it on the wrong shelf ??? or not washed correctly ??? I do not even know

Have you moistened the back side with water?

Water and moistened and watered abundantly, I have a stone countertop, can the quality of adhesion depend on this? Or maybe my hands are in the wrong place

Water and moistened and watered abundantly, I have a stone countertop, can the quality of adhesion depend on this? Or maybe my hands are in the wrong place

I have a laminated tabletop, not quite smooth surface. It sticks perfectly, I just run it on the back side with a wet hand.

THERMOSERVER.
Every night he is busy with the production of yoghurts! While in snack cups, 8 pieces fit perfectly! It turns out a liter of delicious yogurt. I ordered another set of 4 Charm mugs, they also fit there, but there will be 1,400 yogurt. I often make a curd from frozen kefir in it. Didn't expect him to taste like that !!! Like a very delicate children's curd, flies away with a bang!
And product number 1 for me is a quick mixer, a syrnitsa and a silicone scraper! I won't write about baileys and pancakes, super! And how perfectly these pancakes are removed with silicium. scraper! They can collect the dough from any bowl to the last drop, ... and grease the cake with cream, a fur coat with mayonnaise ... etc.
CHEESE. I am always very surprised when I read negative news about her.
I don't understand ... There are only 2 small rules in dealing with her. Air every day (when you cut the cheese, leave it open for a while) And wipe the condensate from the lid and membrane boom. with a napkin. AND EVERYTHING! I have different cheeses stored together in it, and everything is super, there have never been any problems!

[yulika66,]

yulika66, or you can have a yogurt recipe, I have this one: mix one liter of milk heated to a temperature of 40 degrees (if the milk is pasteurized, then it is enough only to heat it to 40 degrees, if the milk is from a barrel, then it must be boiled and then cooled to 40 degrees), and one pack of Danone or Lianozovsky yogurt. Pour the contents into B16 cups or any Tupperware liter container, close the lid. In a TS, pour boiling water to the bottom of the insert with holes, place the containers and cover with a lid. After a few hours (three to eight), the yogurt is ready. But I haven't tried it yet.

The thermoserver is probably an analogue of a thermos?

there are two containers, between them water is poured (cold or hot), and of course the lid.

[Mams]

I also like the cheesecake, and the silicone scrapers, and both broke small, so now I miss it so much

agree with Mams - an oval compactus, or rather, I don’t throw out its full lid just because I feel sorry for the money and rack my brains on what to adapt it to open no more than 2 times a year

Lekssa, Baileys .. I don't even know, I have to try, but why did I not understand why freezing kefir at all, I pour ordinary kefir into a colander covered with two layers of paper towels and for the night in the refrigerator, for breakfast excellent curd what does freezing give?

I have only 1 compactus with an oval lid (from the set of success), the lid is really not very convenient compared to the "new products" (I bought these in full - 2 sets of 6 pieces and 2 more 2-liter ones).

the small one broke, so now I miss him so much

My distributor said TW has a lifetime warranty. Contact your distributor for a replacement.

My distributor said TW has a lifetime warranty. Contact your distributor for a replacement.

Laughter alone these guarantees! You might think I will keep this piece of paper for years, or my seller will be doing this for decades.

well, firstly, I was my own distributor, then .. secondly, I already threw it out, and thirdly, it seems that I cut it about the knives in a blender, and only then it finally broke

Lekssa
You asked for a yoghurt recipe ... in glasses I got a liter of yoghurt, at first I made it as a starter with a jar of activation (pure, no additives). I didn't really like it, sour, not very thick. Now I buy a sourdough every few days (for Ukraine - Yagotynska). I take 125 ml of fresh starter culture, or leave some of my own yogurt. I add cream 15-20% 200 grams. Many people add milk powder or cream, I didn't like something ... Milk, how much is needed to a liter, I heat it up to 40 degrees, add sugar there ... mix, then combine with sourdough and cream, mix thoroughly, pour into cups. Pour boiling water to the level of the sieve, close. It is important not to open ahead of time, not to look there, not to try, the heat goes away ... I do it at night, put it in the refrigerator in the morning, it turns out very thick and tasty! But a lot depends on milk !!! If you get a powder, it will not be very ... I try to do it with homemade. The last few days have speeded up the process a little ... I wrap the thermoserver in a towel.
I already wrote that the charm mugs fit, it turns out 1,400. Basically for yoghurt they take a 1.3 liter charm bowl, it is not very expensive. I like it better to get it in portions. Today I will try it for the first time in circles.

[Chantal]

Laughter alone these guarantees! You might think I will keep this piece of paper for years, or my seller will be doing this for decades.

This is also a problem for me. So, go directly to the firm. Chantal, if you were a distributor, you should know where to go. By the way, for example, in Israel they change without any paperwork, they know their products there in TW.

[Chantal]

Chantal

but why freeze kefir I did not understand at all, I pour ordinary kefir into a colander covered with two layers of paper towels and for the night in the refrigerator, for breakfast excellent cottage cheese what does freezing give?

I thought about the question, tried to make it without freezing, the curd turned out to be watery and it seemed to me that the whey did not all separate ... as I understand it, freezing gives separate crystallization of whey and curd, and when defrosting, the whey already drains in the form of a separate liquid, but the curd remains, but for the sake of checking once again I will put two options at once

yulika66, thanks for the recipe I will definitely try

By the way, yesterday I tried to make a baileys in a quick mixer .... if we consider it as an option "for lack of the best," it's not even bad, maybe you just need to vary the proportions to taste, because for me 2 teaspoons of coffee was too much and it seemed to me that it is coffee that prevents this homemade version from getting closer to the original

Tempted by a big mixer, just made a jelly. Super, very comfortable.

By the way, yesterday I tried to make a baileys in a quick mixer .... if we consider it as an option "for lack of the best," it's not even bad, maybe you just need to vary the proportions to taste, because for me 2 teaspoons of coffee was too much and it seemed to me that it is coffee that prevents this homemade version from getting closer to the original

I can recommend this recipe: 50 ml of cognac + 1 tsp each. instant coffee and cocoa coffee (like Nesquik) - beat in a quick mixer, then add 0.5 cans of concentrated and uncooked condensed milk (I don't really like sweets, so I put condensed milk in 1/3 can) and beat a little more. It turns out a small portion, and the taste is even nothing!

I did not even consider the kneading dish with a bread machine.

I want to intercede for a pastry dish. First I bought a dish to make pancakes and all that kind of nonsense.But one day I decided to knead yeast dough for pizza. I filled up all the ingredients, as in HP. I closed it with a lid. And made a couple of circular turns. Opened it. The dough was already formed, but the flour breasts were still visible. I closed the lid again and made a couple of circular turns. The dough was a round, beautiful bun. She poured warm tap water into the sink (that is, not boiling water from a kettle), put the kneading dish in the water. In 12 min. I hear a clap, a little quieter than champagne. I come the lid is open, the dough has increased in volume. She closed the lid, made several circular turns again, and again into the water. Again after 12 minutes - cotton. The dough has increased 3 times. In total, the dough kneading lasted 30 minutes with the preparation of products. In HP, it takes me 1 hour 30 minutes. I always make pizza according to one and the same recipe, but with HP I get 2 servings, in the kneading one I got 3 (due to the fact that each portion was virostal in volume while I was cooking the previous one). I didn't even count on it and cooked the sauce only for 2. Well, the dough for corrugation, pancake - just super.

But the thermoserver ... Under please tell me its dimensions. In thought ...

To be honest, having a cartoon, I don't even think about him.
In general, I want to say that each company has both its own "branded" product, and just a product for the assortment. And of course, it still depends on the number of kitchen utensils already on the farm, for example, if you have both a blender and a combine, it makes no sense to buy a hand mixer from TW, a multi-thermoserver, scrapers are no worse than Tescoma ... and even at such a price. ...
I have:
small cheesecake - it takes up little space, it justified the trust
cook - I use less often
mixer-quick - almost every day, I make marinade, sauces, liquid dough
can opener - bought at half price, happy
Disco (for jelly) - not bad, but for me for a little
pickle - super
ball mozart - comfortable
giant - great, especially for cucumbers
jug - the advantage that you can lay it horizontally
the rug is not convenient to wash, but I use it all the time.
rolling pin - very huge
hit parade - I use it every day
"diffuser" - convenient, but more often I forget about it
funnel - super for me, as it folds and takes up little space
a snack cup, a measuring spoon, "pull-out", "can separator" - these were gifts from the consultant
pasta dish - super
cake maker - super
business lunch - every day the husband takes on the robot
there is still a spatula for the rug, I don’t remember what it’s called
in my opinion everything ...

I want to intercede for a pastry dish. In total, the dough kneading lasted 30 minutes with the preparation of products. In HP, it takes me 1 hour 30 minutes. I always make pizza according to one and the same recipe, but with HP I get 2 servings, in the kneading one I got 3 (due to the fact that each portion was virostal in volume while I was cooking the previous one). I didn't even count on it and cooked the sauce only for 2.

In HP Panasonic, kneading pizza dough takes 45 minutes, as you can see, the difference is not fundamental, and since the family is not big, there is enough dough for 2 servings from HP for the eyes. So, for me personally, it makes no sense for me to change the completely automated process of baking for shamanism with a kneading dish and basins of warm water. But anyway, thanks for the clarification. Someone will definitely need your information.

[frozen kefir curd]

I am accountable for frozen kefir curd it turns out unambiguously drier than from a liquid one and to its taste-consistency strongly resembles store-bought pasty options (there was a suspicion that they are somehow made on an industrial scale) from half a liter of kefir 0.5% it turned out just such a store-bought 200g brick, even in a wrapper wrap up

moral: a great way to get a more "wrung out" version of the curd in the cold way, and the TW cookware is completely optional for this

Lekssa, thanks for the recipe

[Chantal,]

Chantal, not at all

But I also want to report back, because when talking about the creamy version of cottage cheese, I was guided by the cooking experience while on vacation in Kiev (that's where it was made from local kefir like sour cream). Yesterday I put our "House in the Village" liter and the cottage cheese turned out to be rather dry and rather small, there was definitely more whey, it even rose above the grate. Conclusion - kefir must be selected.

I also tried to make yogurt, it turned out to be drinkable, I did not guess with the consistency.

We tried to make a phantom with the help of a cook and a large mixer. Tasty.

[Boo Boo]

We tried to make a phantom with the help of a cook and a large mixer. Tasty.

Boo Boo, and if you throw 2-3 cubes of frozen juice into the phantom - in the heat it will be the very thing,

Found a couple of recipes for a large mixer

SEMOLINA

What do you need:
700 ml milk
5 tbsp. l. semolina
salt, sugar, butter to taste What to do: Pour 100 gr. into the Big Mixer. cold milk, add cereal, salt, sugar and a piece of butter, mix. Boil the remaining milk, pour into a mixer and mix again. Let the mixer stand for 5 minutes and the porridge is ready.

DRINK "CAPPUCCINO"

What do you need:
250 ml milk
250 ml cream (10%)
1 tsp instant coffee
100 g dark chocolate (bitter) What to do: Pour hot milk (about 60 degrees) into the "Big Mixer", add finely grated chocolate and instant coffee, stir. Let the mixer cool slightly, at this time heat the cream to 60 degrees. Pour the hot cream into the Big Mixer, close the lid, beat until frothy and serve immediately.
The drink has a pleasant tart, bitter taste.
For those who prefer sugary drinks, you can take milk chocolate instead of dark chocolate.
Very tasty, very high in calories!

Found a couple of recipes for a large mixer

SEMOLINA
DRINK "CAPPUCCINO"

Honestly, some recipes that are weird in their attraction to TW. Well, why mix it into cereals with cold milk in this mixer, if then boil milk in a ladle somewhere separately? Well, then, in the old-fashioned way, cook porridge in a ladle, and not be perverted with an additional amount of dishes in the form of a mixer, which you also need to wash afterwards for ordinary semolina. What improves porridge after using a mixer, or what is simplified? And such a cappuccino will be great in a Kenwood chocolate maker in a fully automatic mode - both heating and stirring ... But if there is no Kenwood, then probably TW will do, however, like any other convenient dish.

I think semolina porridge in a mixer is good for those who have a problem of lumps when cooking porridge "the old fashioned way", only I could just shake up some of the milk with semolina and pour it into boiling milk ....

As for attraction, the exchange of recipes is not positioned as a call for the acquisition of this particular dish, but helps those who have it in its use.

I think semolina porridge in a mixer is good for those who have a problem of lumps when cooking porridge "the old fashioned way", only I could just shake up some of the milk with semolina and pour it into boiling milk ....

There will never be lumps, if you do not rush and pour the cereal in a very thin stream, constantly stirring the milk in the scoop. But when mixed with cold milk semolina, it will simply settle to the bottom of the mixer as soon as you stop shaking it and cold milk will first pour into the ladle, and then you have to shake out the wet semolina from it. She will not be suspended in it.

There will never be lumps, if you do not rush and pour the cereal in a very thin stream, constantly stirring the milk in the scoop.

I used to constantly get porridge with lumps, until I read that semolina is not poured into hot milk. No problem now. I will not cook porridge in a mixer, extra body movements + extra dishes. But you can try cappuccino.

I used to constantly get porridge with lumps, until I read that semolina is not poured into hot milk.

As I was taught in adolescence, I cook, I always fall asleep in a thin stream in boiling milk, no lumps. I myself hate them if I come across them somewhere with lumps. Do you put it in cold milk and then heat it up?

Do you put it in cold milk and then heat it up?

Yes exactly. I don’t remember where I read it, it seems from Pokhlebkin. There was a chapter that our children don't eat semolina because we don't know how to cook it. I pour semolina, salt, sugar into cold milk. With constant stirring, bring to a boil and turn off immediately. Let it brew for 10 minutes. Just be prepared for the fact that according to this recipe the porridge turns out to be thinner than according to the usual one, so you can put a little more semolina.

Now in our, Russian TW catalog, a syringe-ball for the cream of the test has appeared and, surprisingly for TW, not at an exorbitant price, 650 rubles, so I notify-who wants and who needs to-you can buy. This is one of the very few things TW has that sunk into my soul. They should bring it to me on Friday.
Video about the syringe for acquaintance

I watched the video on the link, my opinion is this: even a disposable pastry bag is better. If you only do what this girl does. then all right, but you can't make a rosette from such a device, you can't hold such a device with one hand. To be honest, it was also doubtful that, due to the "accordion" nature, a lot of cream will remain inside, while the bag can be squeezed out almost all of it !!!