I made a chocolate chip cake once that Jan gave me the recipe for, and it
was wonderful, but the chocolate chips sank to the bottom.
Lora

----- Original Message ----- 
From: "Patricia Dunbar" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 15, 2009 8:56 PM
Subject: Re: [CnD] sifting


> I wondered why recipes called to sift fruits or nuts with flour, I wasn't
> aware of the role flour played for these items for the batter.
> ----- Original Message ----- 
> From: "leverenz" <[email protected]>
> To: "c n d" <[email protected]>
> Sent: Tuesday, December 15, 2009 7:21 PM
> Subject: [CnD] sifting
>
>
> >I find myself more not sifting unless I know the recipe is to be very
> >delicate.  However Giada De Laurentiis (food network TV) had an
interesting
> >hint so take it or leave it...
> > She was making a cranberry cake.  After chopping the dried cranberries,
> > she put them into a fine sieve and then put the flour over them and
shook
> > the sieve over the bowl to allow the flour to shake into the bowl. By
> > doing this, she not only sifted the flour but also coated the dry fruit
as
> > to keep them from sinking and keep them suspended in the batter...
> > I thought this a good idea.
> > It has always caused me to laugh when I see on a bag of flour words
> > "sifted"... How can this be since even if they sift the darn stuff it is
> > compacted in packaging and shipping.
> > So like I said take this info or leave it because folks seem to eat the
> > baked goods whether they are sifted or not.*smile*
> > Dee
> >
> > love lightens all difficulties and sweetens all bitterness. --- St.
> > Francis ---
> >
> > Scanned by the Barracuda Spam Firewall at CPWS Broadband
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