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Old 05-22-2012, 09:46 AM   #3061
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Originally Posted by leasingthisspace View Post
At work (Army Dining Facility) we get the crappiest flour ever. I sift through a 25 lbs bag almost every night not just for measurement reasons also for keeping crap out of my products.

Absolutely! Gotta keep the critters out of the cooking.
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Old 05-22-2012, 09:59 AM   #3062
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Absolutely! Gotta keep the critters out of the cooking.
That's why I make Shrek leave the kitchen...
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Old 05-22-2012, 10:01 AM   #3063
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That's why I make Shrek leave the kitchen...

Why, because he won't fit in the sifter?
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Old 05-22-2012, 10:04 AM   #3064
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Why, because he won't fit in the sifter?
He's the easiest critter to keep out of the cooking...
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Old 05-22-2012, 10:07 AM   #3065
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He's the easiest critter to keep out of the cooking...
Ya gotta let him lick the bowl!
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Old 05-22-2012, 10:12 AM   #3066
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Ya gotta let him lick the bowl!
I'll take it to him...no problem!
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Old 05-22-2012, 10:18 AM   #3067
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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.
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Old 05-22-2012, 10:51 AM   #3068
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Originally Posted by leasingthisspace

We are a dying breed.
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!
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Old 05-22-2012, 11:03 AM   #3069
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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.
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Old 05-22-2012, 04:09 PM   #3070
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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.
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