I follow Alton Brown's advice and use my food processor for
sifting. Then, if I have to cut in butter, I just add
that, in Tablespoon-sized lumps, and proceed with the recipe. I
still own a sifter, but I haven't used it in years because the food
processor, which lives on my countertop, does such a good job.
Penny
and At 10:53 PM 12/15/2009, you wrote:
I know they say that today you don't have to, but I sift my dry
ingredients, as I like how it produces a finer cake.
Kathy.
----- Original Message ----- From: "leverenz" <lever...@cpws.net>
To: "c n d" <cookinginthedark@acbradio.org>
Sent: Tuesday, December 15, 2009 8:21 PM
Subject: [CnD] sifting
I find myself more not sifting unless I know the recipe is to be
very delicate. However Giada De Laurentiis (food network TV) had
an interesting hint so take it or leave it...
She was making a cranberry cake. After chopping the dried
cranberries, she put them into a fine sieve and then put the flour
over them and shook the sieve over the bowl to allow the flour to
shake into the bowl. By doing this, she not only sifted the flour
but also coated the dry fruit as to keep them from sinking and keep
them suspended in the batter...
I thought this a good idea.
It has always caused me to laugh when I see on a bag of flour words
"sifted"... How can this be since even if they sift the darn stuff
it is compacted in packaging and shipping.
So like I said take this info or leave it because folks seem to eat
the baked goods whether they are sifted or not.*smile*
Dee
love lightens all difficulties and sweetens all bitterness. --- St.
Francis ---
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