Kitchen

[depglass]

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?  

[Ainhisg]

@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.

[Bhvbum]

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@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?  

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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.

[Bhvbum]

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

[Ainhisg]

@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 

[SharkE]

no hard and fast rules

Do whatever pleases you.

[Bhvbum]

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@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 

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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.

[software]

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.   

[Ainhisg]

@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 

[Bhvbum]

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@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 

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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.