Hi abby,
Thanks for the clarrification.
Dawnielle
-----Original Message-----
From: Abby Vincent
Sent: Saturday, November 05, 2011 4:52 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about sieves/sifters.
A sifter has at least two, usually metal layers with holes in them. There's
a handle that moves them in opposite directions so the flour goes through
and is finer, i.e. less dense. A sieve has one layer. It is used to strain
things like pasta or vegetables that have been cooked in water to separate
them from the water. You can use them to wash or rinse food. You can also
sift with it by forcing food through the holes to make a puree.
Abby
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lori Scharff
Sent: Saturday, November 05, 2011 11:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about sieves/sifters.
Dawnielle,
When you don't sift some of the time the end product may be more heavy in
texture. The sifting puts "air" into the flour... and can produce a lighter
texture to the end result. I've only got one cake that I make that I sift
for. The rest of the time I don't bother.
Lori
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of I am Thing
Sent: Saturday, November 05, 2011 1:55 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] A question about sieves/sifters.
Hi,
I was wondering what you guys think about using sieves/sifters. My mom
claims that sifting dry ingredients is mainly useless. Therefore, she
doesn't do it and has taught me not to. My grandma however, uses a sifter
constantly and claims it's much better when dry ingredients are sifted. I
was wondering what you guys' thoughts are on the subject.
Thank you for your time,
Dawnielle
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