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Old 07-08-2007, 11:30 AM   #1
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Sifting flour question

When a recipe says to sift dry ingredients together (say, flour & baking soda), I first stir them together thoroughly then run them thru a sieve. It's a pretty tiresome step, especially if the recipe says to sift three times!

Then I saw a Martha Stewart episode where she just used a wire whisk to 'sift' dry ingredients together in a bowl. She actrually called it 'sifting them together'.

So do any of you guys use Martha's method and is it as effective as the ol' sieve ? Thanks!

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Old 07-08-2007, 11:56 AM   #2
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I do both depending on how much time I have or how lazy I feel. I haven't had any problem. The only difference is that when using a sieve/strainer, any lumps would be left in the sieve/strainer. Of course, those could be broken through the mesh with a spatula or spoon.
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Old 07-09-2007, 12:01 AM   #3
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I cheat. I just whisk the flour, salt, leavenings, and other dry ingredients a few times.

Sifting serves two different purposes:
1) To add air to the mix to aid in baking.
2) To remove small foreign particles from the flour.

Unless I'm trying to remove weavils from some flour, I see no real reason to run flour through a sifter when I can accomplish the same thing with a whisk.
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Old 07-09-2007, 06:43 AM   #4
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Weevils/weavils! I'd throw out the whole lot, never mind sifting! Those nasty things lay eggs your sieve won't filter out........
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Old 07-09-2007, 07:18 AM   #5
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I don't sift either, just whisk, works for me with no problem I see.
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Old 07-09-2007, 10:50 AM   #6
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I don't mind so much when the recipes says "sift three cups flour" but hate when it says "three cups sifted flour." Sifting significantly increases the volume so a cup is more than a sifted cup, and sifting into a cup is a real nuisance. To make it a little easier I weighed a cup of of sifted flour (124 g) and taped that to the canister.
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Old 07-09-2007, 11:38 AM   #7
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Quote:
Originally Posted by skilletlicker
I don't mind so much when the recipes says "sift three cups flour" but hate when it says "three cups sifted flour." Sifting significantly increases the volume so a cup is more than a sifted cup, and sifting into a cup is a real nuisance. To make it a little easier I weighed a cup of of sifted flour (124 g) and taped that to the canister.
That's one of the reasons I love cooking by weight. I use an electronic scale for almost all my measuring/weighing and love it. A bonus to this method is that far fewer measuring cups/spoons/bowls are dirtied up, which allows me to cook cleaner and more efficiently.
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Old 07-10-2007, 10:25 AM   #8
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Along the lines of some of the replies; I don't sift but had the equivalent weights listed on the door of my refrigerator.

I was told that Martha Stewart learned that trick while in jail LOL
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Old 07-10-2007, 11:59 AM   #9
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Quote:
Originally Posted by Katie E
That's one of the reasons I love cooking by weight. I use an electronic scale for almost all my measuring/weighing and love it. A bonus to this method is that far fewer measuring cups/spoons/bowls are dirtied up, which allows me to cook cleaner and more efficiently.
so do you sift after you've weighed? or just whisk?

fwiw, try both in two bowls, side by side, and see if the results you get are the same. It won't take very long, and you won't waste anything....

I measure by weight and then sift -- using an old fashioned sifter!

Some cakes need to be lighter than others. If it's not for a cake, you probably don't need to sift, anyway.

Just my 5 cents.
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Old 07-10-2007, 02:46 PM   #10
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Clearly i don't watch enough tv.:) I have never seen that trick. The whisk sounds way better then my sieve. Next time i may try that. But i do wonder if it is for a cake it would not be best to use the sieve.

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