What are you doing?
- Thread starter buckytom
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
That's why I make Shrek leave the kitchen...
Why, because he won't fit in the sifter?
Aunt Bea
Master Chef
He's the easiest critter to keep out of the cooking...
Ya gotta let him lick the bowl!
Andy M.
Certified Pretend Chef
I'll take it to him...no problem!
SO either throws me out of the kitchen when she's baking or I have to sit silent. Then I'm allowed back in for clean-up.
Skittle68
Sous Chef
leasingthisspace said:
I sift my flour because I feel like it makes things mix better and makes dough smoother. Plus my sifter has a measuring cup on the bottom that goes up to 3 cups. Makes measuring a breeze. Love my sifter!
Addie
Chef Extraordinaire
Poor Shrek.
Some recipes call for sifted flour before you measure and others don't call for any sifting. For those recipes I measure out the required amount, then I sift all my dry ingredients. Specially if I am making a cake.
This idea that you can aerate your dry ingredients with a whisk just doesn't fly with me. I find that by using a sifter, cakes are so much lighter. I have your grandmother's sifter. You crank the handle. Holding it up just high enough, but not to high that it will be all over the kitchen, makes a nice light fluffy pile. Then I spoon it into the wet ingredients a little at a time. I also sift it onto a large piece of wax paper. That little bit at the end, just pick it up and slide the rest into the bowl.
If I am making chicken fried steak or flouring pork chops, I still sift. Sometimes the old way is still the better way.
Some recipes call for sifted flour before you measure and others don't call for any sifting. For those recipes I measure out the required amount, then I sift all my dry ingredients. Specially if I am making a cake.
This idea that you can aerate your dry ingredients with a whisk just doesn't fly with me. I find that by using a sifter, cakes are so much lighter. I have your grandmother's sifter. You crank the handle. Holding it up just high enough, but not to high that it will be all over the kitchen, makes a nice light fluffy pile. Then I spoon it into the wet ingredients a little at a time. I also sift it onto a large piece of wax paper. That little bit at the end, just pick it up and slide the rest into the bowl.
If I am making chicken fried steak or flouring pork chops, I still sift. Sometimes the old way is still the better way.
JoAnn L.
Master Chef
Just found out that DH is getting his surgery done next Tuesday for the carpal tunnel. He had to wait one and a half months for the appointment with the surgeon. The nurse said they do about 7 surgeries a day for this problem. I just hope they can help DH with the pain he has been having.
Trying to decide which way is up...
Andy M.
Certified Pretend Chef
babetoo
Chef Extraordinaire
i am so bored i could scream. lots of things to do and no interest in any of them. not sure why i feel this way but i certainly don't like it.
Thanks, Andy!
Latté wants to know why I have not fed her, yet...guess I have to go ---->>>> after I stand up.
Latté wants to know why I have not fed her, yet...guess I have to go ---->>>> after I stand up.
Andy M.
Certified Pretend Chef
Imagine! A guy giving directions to a woman.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Enjoy it now!Filling the huge ruts in our road from the last big rainstorm. Had to get bigger rock and more Dricrete.
Last edited:
Andy M.
Certified Pretend Chef
Yes, but I am listening
Ouch!
Latté says, "Burp, thanks!"
vitauta
Executive Chef
Yes, but I am listening
and that's the whole difference, right there folks....
