How to cook one that is smooth and creamy? Foreign culinary sources highlight a few simple rules.
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The biggest mistake – adding semolina all at once
If you want to avoid lumps, add the semolina to the milk not all at once, but in a thin, steady stream.
This is exactly the method recommended by the “Scandinavian Cookbook” presenting Norwegian cuisine.
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In their semolina porridge recipe, it is first suggested to warm the milk, then gradually add the semolina while stirring with a spoon. According to the recipe authors, this helps to avoid lumps.
