Before sifting, it's crucial to carefully read the recipe. While it's always important to thoroughly review a recipe before cooking, this attentiveness becomes even more critical when it involves sifting. If the recipe states "X cups flour, sifted," it means you should measure the flour before sifting it. On the other hand, if the recipe calls for "X cups sifted flour," sift the flour first and then measure it. Why does this matter? Sifting introduces air into the flour, making sifted flour lighter compared to non-sifted flour.
Which Sifter Should I Use?
Chang recommends using a tamis, also known as a drum sifter, which is not only suitable for flour but also a handy tool for achieving velvety smooth mashed potatoes. Sheehan, on the other hand, prefers a fine-mesh sieve. She explains, "I mostly use it for savory applications (it's not exclusively for baking), and it works wonderfully. I also use it to sift clumpy cocoa powder and powdered sugar." Regardless of your choice, opt for a larger-sized sifter. Chang advises, "The bigger the sifter, the easier the sifting process."
Sheehan also emphasizes the importance of completing the sifting process before moving on to cleaning up. She notes, "Sometimes I rinse my sieve too early, only to realize that I still need to use it. If it's wet, it won't work, and I have to wait for it to dry."
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