2006-09-28 15:19:48 · 17 answers · asked by Mohammed & Areej B 1 in Food & Drink ➔ Cooking & Recipes
cause its fun and relaxing and you can pretend that you are a drug kingpin and daydream about all your money and exotic cars
2006-09-28 15:28:18 · answer #1 · answered by Anonymous · 1⤊ 0⤋
The quick answer is so you can remove the lumps, and ensure a uniform texture. But the real answer is that flour today is pre-sifted and processed so it doesn't form lumps. Originally, people sifted flour so they could get the maggots and weevils out of it. Sounds revolting, but the original unprocessed, stone ground flour was a perfect hiding place for these little critters and once they got in, it was very difficult to get them out. Sifting the flour was the most effective way of handling the problem, and it's simply become something we do because that's what our mothers, and their mothers, and their mothers did. You don't really need to do it any longer.
2006-09-28 22:30:03 · answer #2 · answered by old lady 7 · 0⤊ 0⤋
commercial flour has been sifted so many times before packaging for sale, it is no longer necessary to sift before using. The flour should be stirred in its container with a spoon, then layered softly in the measuring container.
If you are adding other dry ingredients to your recipe, (baking soda, baking powder, cinnamon, etc) it is best to sift the whole mix together to prevent the additives from clumping together in the bowl.
2006-09-28 22:23:14 · answer #3 · answered by Clarkie 6 · 0⤊ 1⤋
you sift flour so that it gets all the lumps out of it.... so when you cook something your not going to have little pockets of flour for your finished result
2006-09-28 22:36:10 · answer #4 · answered by *L-I-V-E* 5 · 0⤊ 0⤋
We are taught to sift flour when making cakes to make it rise better.
2006-09-28 22:48:54 · answer #5 · answered by medicalunknown 1 · 0⤊ 0⤋
We sift flour mainly to get those stiking bugs out. If this wasn't done, then bugs would get eatin, and millions of innocent people would die because you were too lazy to sift. So get off yor *** and sift!!!
2006-09-28 22:28:34 · answer #6 · answered by Anonymous · 1⤊ 1⤋
it settles in the bag or container - and it takes up less room settled. so if a recipe calls for cup of sifted flour - its actually less flour than if you just scoop out a cup.
2006-09-28 22:27:46 · answer #7 · answered by Melis__A 3 · 0⤊ 1⤋
It puts air into the mix.
This is desirable if you want something light and fluffy.
eg: angle food cake!
In the good old days our mothers used the sifter to eliminate foreign objects which were more prelevent before we had packaged flour.
2006-09-28 22:33:08 · answer #8 · answered by blatt 4 · 0⤊ 0⤋
Hi Mo, You want the flour smooth and without lumps.It makes everything you bake,look nices and taste great.NO lumps.
clowmy
2006-09-28 22:24:41 · answer #9 · answered by Anonymous · 0⤊ 1⤋
to get any lumps out and most important--to get air in the flour
2006-09-28 22:22:10 · answer #10 · answered by sagie29 2 · 0⤊ 1⤋
To remove lumps and mainly to make the end product fluffy.
2006-09-28 22:23:25 · answer #11 · answered by Charles C 1 · 0⤊ 1⤋