is this important to do?
2006-10-24 05:48:31 · 11 answers · asked by ♥Brown Eyed Girl ♥ 5 in Food & Drink ➔ Cooking & Recipes
yes it is. it aerates the dry ingredients and removes clumps and anything that might have fallen into the flour bag.
in addition spices are generally seeds and barks, sifting removes the large pieces and evenly mixes them in.
2006-10-24 10:04:59 · answer #1 · answered by ph62198 6 · 0⤊ 1⤋
In a perfect world you would sift the flour and the other dry things such as salt, baking soda, spices, etc all together. But I made a fantastic gingerbread last weekend that called for sifting and I didn't do it.
When you spoon out the flour into the measuring cup, make sure you don't pack it down as you would, for example, with brown sugar, or tamp it down in any way. To get an even measurement, you take a knife and run it across the top of the measuring cup to even it off.
You can add your other dry stuff to the flour and then stir it up with a whisk to make sure everything is "incorporated". You won't end up with a lump of salt or baking soda in the middle of one piece of cake or a cookie when you do it this way.
What are you making?
Hope this helps.
2006-10-24 14:38:10 · answer #2 · answered by ? 6 · 0⤊ 0⤋
I usually don't take the time to sift, but will usually aerate and break up dry ingredients by stirring them with a whisk before adding to the wet ingredients. But I think sifting does make a difference with cocoa because it can have clumps that don't come out when you beat the batter.
2006-10-24 13:17:51 · answer #3 · answered by gypsy50309 6 · 0⤊ 0⤋
Yes, b/c it aerates the dry ingredients and makes for a lighter texutre in some baked dishes. Also, if a recipe calls for you to sift before you measure a dry ingredient, you will get an accurate amount.
2006-10-24 12:52:00 · answer #4 · answered by bandit 6 · 0⤊ 0⤋
How can you see the difference if you've never done it!
Yes, not only for the aeration as posted above, but to break up and distribute all the dry ingredients so they will mix more evenly. Nothing like a lump of baking soda or baking powder in the middle of your cake to spoil things!
2006-10-24 12:59:06 · answer #5 · answered by Yahzmin ♥♥ 4ever 7 · 0⤊ 0⤋
I've never bothered with sifted and as the previous poster said, I've never seen a difference either.
2006-10-24 12:56:36 · answer #6 · answered by Jen B 2 · 0⤊ 0⤋
My grandmother was a professional baker, and I watched her for years. She never sifted anything- but she didn't measure much, either. I followed in her footsteps, and I bake pretty well.
2006-10-24 15:48:02 · answer #7 · answered by babidoozer 3 · 0⤊ 0⤋
I've never really sifted any thing and all my cakes, cookies, breads and whatnot have turned out fine.
2006-10-24 12:59:32 · answer #8 · answered by cawfeebeanz 4 · 1⤊ 0⤋
Yes I didn't one time and the cookies I was baking were gross. Some where to salty and some didn't have any salt in them!
2006-10-24 12:57:51 · answer #9 · answered by aimstir31 5 · 0⤊ 0⤋
a lot of people say it's important, but I never see the difference
2006-10-24 12:54:44 · answer #10 · answered by Lovebug123 5 · 0⤊ 0⤋