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Old 03-16-2015, 06:24 PM   #51
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Quote:
Originally Posted by taxlady View Post
Do you have a sieve? Sieves work just fine for true sifting. Sieves are handy for lots of things. Mine gets used a lot for rinsing rice before I cook it.
Excellent suggestion. Just for straining pasta alone makes it worthwhile. And it is easier to break up the lumps with a sieve.
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Old 03-16-2015, 06:52 PM   #52
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Quote:
Originally Posted by taxlady View Post
Do you have a sieve? Sieves work just fine for true sifting. Sieves are handy for lots of things. Mine gets used a lot for rinsing rice before I cook it.

My sifter broke a few months ago and I've been using sieves for the time being.

Never thought to rinse rice in it, though! Thank you Taxlady for that tip.
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Old 03-16-2015, 07:25 PM   #53
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Originally Posted by Aunt Bea View Post
If you don't still have your Granny's sifter you can get good results using a fine mesh wire strainer similar to this one. Just tap it against the palm of your hand.



Browne-Foodservice - S9098 8" Fine Mesh Stainless Steel Single Strainer
That's what I use and I always sift. Because we almost always weigh ingredients over here it doesn't matter whether we sift before or after.

As for flour, we don't have the equivalent of your AP flour so it's plain flour for pastry, self-raising for most cakes and strong flour for Bread. Very soft cake flour is a fairly recent addition over here and not widely used so far. Most varieties come in bleached or unbleached (unbleached is more expensive) and wholemeal flour

We also have specialist flours such as rye flour (mainly for bread making) available.
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Old 03-16-2015, 07:33 PM   #54
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Originally Posted by Blackitty View Post
I got a scale. I've started weighing things.

I do whisk it, lol. I whisk everything I can and probably longer than is needed. But I run it through the FP when sifting is called for...because Alton said so and for no other reason. It isn't hard to clean, but those food processors do have a lot of parts. It's kind of a pain in the butt.

I want to make cakes that are as yummy as they can be. So, if actual sifting is best, then that's what I want to do.

I also want my breads to rise better. They taste good and aren't doughy or anything and no tunnels, but they don't get very high up and I'm trying to work on that, too. I honestly don't know what I'm doing wrong there, so no clue on how to fix it. Kind of hoping that I'll just get better somehow. Maybe real sifting will help.
I always sift but recently I was in a tearing hurry and trying to do several things at once. I decided not to bother with sifting flour for a madeira cake and when it was cooked you could tell I hadn't sifted. I've made that recipe hundreds of times and it's always worked but the time I didn't sift the flour the texture of the cake was not good. It was course and crumbly and difficult to cut and it didn't taste quite as good.
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Old 03-17-2015, 06:27 PM   #55
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Thanks, everyone! This board is so helpful!

I have a sieve and will use that for sifting. One less thing to buy and yay that. Sieve cleaning is easier than FP cleaning. FPs would be much handier if they weren't a pain to clean. I'm still doing things myself that I thought I'd let it do, because it's quicker to chop the onions myself than it is to clean it. I'm only using it to do things that I simply couldn't do without it. I suppose a smaller one might be helpful there, but my money and counter space are not unlimited.

I'm eager to see the difference with the sifting. Planning to make a layer cake, so I'm going to do one with unsifted and one with sifted, to see how they differ.

I feel like I should be paying you people. You're teaching me so much. Thanks!
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Old 03-17-2015, 07:09 PM   #56
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Instead of getting a small FP, I got this Cuisinart immersion blender with attachments. There is a whisk and a mini food processor. I use this all the time and it's easy to clean. Probably I use it a lot because it is easy to clean.

https://www.cuisinart.com/products/h...rs/csb-79.html
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