topic Re: Back to the flour sifter in Kitchen

Back to the flour sifter

depglass — Fri, 26 Feb 2021 14:31:58 GMT

That thread has already wandered, so I have a flour sifter question. What recipes do you use this with? I have many old depression era cookbooks that say to use sifted flour. So how do you convert amounts if you chose to use the opposite one from the recipe? Do you measure the flour before sifting or after?

Here's another question if you feel like answering. Many of these old recipes say to separate the yolks from the whites and incorporate them at different stages. What happens if you just use the whole eggs?

Any home ec teachers here?

Re: Back to the flour sifter

Ainhisg — Fri, 26 Feb 2021 15:00:07 GMT

@depglass Personally, I don't think flour sifters work nearly as well as a stainless mesh strainer/sieve where you just tap the strainer over and over against your other hand to allow the flour, powdered sugar, cocoa, "whatever" to fall through. Then if any larger grains are left, you can just use your fingers to push it through the sieve.

I sift flour only when a recipe calls for it. Terminology makes all the different. If a recipe says 1 cup sifted flour, that means to sift the flour and then measure it. If a recipe says 1 cup flour, sifted, then you measure the flour and then sift it.

A mesh strainer/sifter is invaluable for powdered sugar and cocoa when you want your dessert or frosting to be as smooth as possible. I use Bisquick, and it is sometimes lumpy, so I sift it, too. A photo of what I use is attached. You can find nice sets at a lesser cost at HomeGoods, TJ Maxx, etc.

I cannot answer your second question, but I know that baking is a science, and I would follow the recipe.

Re: Back to the flour sifter

Bhvbum — Fri, 26 Feb 2021 15:04:33 GMT

@depglass wrote:
That thread has already wandered, so I have a flour sifter question. What recipes do you use this with? I have many old depression era cookbooks that say to use sifted flour. So how do you convert amounts if you chose to use the opposite one from the recipe? Do you measure the flour before sifting or after?

Here's another question if you feel like answering. Many of these old recipes say to separate the yolks from the whites and incorporate them at different stages. What happens if you just use the whole eggs?

Any home ec teachers here?

I put dry ingredients together in a sifter, it mixes the salt, baking powder, flour well. I don't sift the flour first and then again. I am careful not to overload while measuring flour (google this, there is a technique to measure flour).

For eggs it depends on what you are making and if the eggs perform a certain function. i.e. Egg whites are often separated so they can be whipped and then folded into a batter to add air and lightness to what you are making. That may be why the yolk is added to the batter first and the whipped whites later if you want a lighter, higher cake for example.

PS: look at a sifter versus a strainer, a sifter lifts and incorporates air into the dry ingredients and will even lightly break up any clumps. They perform two totally different operations; a strainer is not a sifter.

Re: Back to the flour sifter

Bhvbum — Fri, 26 Feb 2021 15:07:12 GMT

This is what a sifter looks like and you can see when you crank the handle it lifts and mixes the dry ingredients.

Re: Back to the flour sifter

Ainhisg — Fri, 26 Feb 2021 15:14:25 GMT

@Bhvbum Ina Garten uses a strainer/sieve to sift flour, so I think using one to sift flour obviously gives great results and is much easier than using a flour sifter. See this video!

https://www.youtube.com/watch?v=R-PTOrhXT0U&feature=emb_logo

Re: Back to the flour sifter

SharkE — Fri, 26 Feb 2021 15:18:59 GMT

no hard and fast rules

Do whatever pleases you.

Re: Back to the flour sifter

Bhvbum — Fri, 26 Feb 2021 15:27:23 GMT

@Ainhisg wrote:
@Bhvbum Ina Garten uses a strainer/sieve to sift flour, so I think using one to sift flour obviously gives great results and is much easier than using a flour sifter. See this video!

https://www.youtube.com/watch?v=R-PTOrhXT0U&feature=emb_logo

I think you missed the point of her answer, this is how to measure flour, sifting and then measuring gives consistancy. You can use a strainer to do that.

A sifter is different, it lifts, adds air and mixes dry ingredients and breaks up clumps. Do you have a sifter?? I posted a picture on this thread. I have a sifter and I use it when the recipie calls for it.

Re: Back to the flour sifter

software — Fri, 26 Feb 2021 15:53:50 GMT

I can't use hand crank sifters. There is also another kind where you squeeze the handle. I don't have enough strength in my hands & wrists.

I like the big sieve method. I do fluff my flour first by stirring it up in the canister. Then I scoop out the approximate amount I need onto parchment paper through the sieve then measure. Anything left over on the parchment goes back in the canister.

I don't bake anything fancy, close enough works for me.

I would also like to add, there are only a few specific recipes where you need to separate the eggs first.

Re: Back to the flour sifter

Ainhisg — Fri, 26 Feb 2021 15:59:23 GMT

@Bhvbum yes, I used a sifter for years until I found a better/easier way to sift flour using a strainer. Ina starts the video by saying that baking is an exact science and then uses a strainer to sift her flour. lol That's good enough for me. You easily add air with a strainer when you pour the flour into the strainer and then tap the strainer back and forth against the hand. You can add other dry ingredients to the flour while using the strainer. and the back and forth motion will mix them. You can get rid of lumps by pushing any remaining product down through the sieve. Here's another video showing Ina making a cake and using a strainer to sift her dry ingredients together. What matters most is that all of us are providing great baked goods to our loved ones, so the end result is what's most important! Have a great day!

https://www.youtube.com/watch?v=lwNiUIJdbyg

Re: Back to the flour sifter

Bhvbum — Fri, 26 Feb 2021 16:10:11 GMT

@Ainhisg wrote:
@Bhvbum yes, I used a sifter for years until I found a better/easier way to sift flour using a strainer. Ina starts the video by saying that baking is an exact science and then uses a strainer to sift her flour. lol That's good enough for me. You easily add air with a strainer when you pour the flour into the strainer and then tap the strainer back and forth against the hand. You can add other dry ingredients to the flour while using the strainer. and the back and forth motion will mix them. You can get rid of lumps by pushing any remaining product down through the sieve. Here's another video showing Ina making a cake and using a strainer to sift her dry ingredients together. What matters most is that all of us are providing great baked goods to our loved ones, so the end result is what's most important! Have a great day!

https://www.youtube.com/watch?v=lwNiUIJdbyg

I have the "old dog/new tricks" problem, ha. Plus I am using my mother's sifter that must be a gazillion years old. And since I only have grandsons, I am going to have to find a cook in that bunch, ha.

Re: Back to the flour sifter

queendiva — Fri, 26 Feb 2021 16:13:32 GMT

Depending on the type of flour used, using a whisk may be enough.

Re: Back to the flour sifter

Kachina624 — Fri, 26 Feb 2021 16:17:43 GMT

@Bhvbum. I have my mother's old sifter, which is the best I ever used, and it looks nothing like yours. There are many different designs.

Re: Back to the flour sifter

Shem — Fri, 26 Feb 2021 16:36:47 GMT

As a Home Ec teacher for 46 years and Culinary iteacher for 26 of those years, you are absolutely correct on how to measure/sift flour.

Re: Back to the flour sifter

Shem — Fri, 26 Feb 2021 16:38:59 GMT

You are absolutely correct on the eggs. if he recipe calls for separating the whites and yolks, then you will have a better outcome on your product.

Re: Back to the flour sifter

faeriemoon — Fri, 26 Feb 2021 16:39:06 GMT

I always used the sieve method, and always found it kind of messy. I recently bought the type of sifter with the squeeze handle and find I make less of a mess with it. Eons ago I used to use my grandmothers crank handle one.

I'm most likely to dump all the dry ingredients into a bowl and stir them with a wisk, unless of course a recipe calls specifically for sifted flour.

Re: Back to the flour sifter

Icegoddess — Fri, 26 Feb 2021 16:52:51 GMT

For recipes that require you to measure your flour after sifting, you can't mix your dry ingredients in the sifter. One of the purposes of sifting before measuring is to get consistent results in your baking since how you put the flour into your measuring cups make a big difference in how much flour is actually going into your recipe. If you stick your measuring cup into your flour and dig it out, you're going to get more flour than if you spoon it into your measuring cup. Once sifted you should spoon it into the measuring cup, or, if you have a foldable plastic thingy you can pour it into the cup.

If you want to be really accurate in your measurements, go by weiight instead of cups.

Re: Back to the flour sifter

Ainhisg — Fri, 26 Feb 2021 16:54:28 GMT

@Bhvbum wrote:
@Ainhisg wrote:
@Bhvbum yes, I used a sifter for years until I found a better/easier way to sift flour using a strainer. Ina starts the video by saying that baking is an exact science and then uses a strainer to sift her flour. lol That's good enough for me. You easily add air with a strainer when you pour the flour into the strainer and then tap the strainer back and forth against the hand. You can add other dry ingredients to the flour while using the strainer. and the back and forth motion will mix them. You can get rid of lumps by pushing any remaining product down through the sieve. Here's another video showing Ina making a cake and using a strainer to sift her dry ingredients together. What matters most is that all of us are providing great baked goods to our loved ones, so the end result is what's most important! Have a great day!

https://www.youtube.com/watch?v=lwNiUIJdbyg
I have the "old dog/new tricks" problem, ha. Plus I am using my mother's sifter that must be a gazillion years old. And since I only have grandsons, I am going to have to find a cook in that bunch, ha.

How lucky you are that you have your mother's sifter! What a blessing each time you use it; I'm sure you think of her with loving memories.

Re: Back to the flour sifter

RespectLife — Fri, 26 Feb 2021 16:54:52 GMT

I always sift the flour and cocoa (and 10x) whether the recipe calls for it or not.

I was taught that in Home Ec a million years ago and I still do it.

I measure the flour first and then sift with all other dry ingredients.

I have a crank sifter as shown and a set of strainers/sieves.

I grab which ever is closest to me and have found NO diff in my baking using either one.

Same results and I bake a lot.

Sorry, I don't know about your egg question, I have never seen that before unless you were using each egg component in a diff part...such as the Lemon Mer. pie I just made.

Yolks in the custard but then whites for the Merg.

I have never made something when both ended up in the same bowl but at separate times.

Re: Back to the flour sifter

Desertdi — Fri, 26 Feb 2021 18:21:59 GMT

Never bothered with that

Re: Back to the flour sifter

luvmyteddy4 — Fri, 26 Feb 2021 18:27:23 GMT

I never sift anymore and I love the old sifter you showed.

I was watching a 40s movie the other day and the maid was using the old fashioned egg beater with the handles that you turn. I have the same one that I use all the time, I love it!