That's what I do. I have been told to measure the flour after sifting. However, to me, whisking the flour and dry ingredients works just fine. Probably only a very special dish would get the flour sifted.
And of course, lots of recipes call for the powdered sugar to be sifted, too, although I usually just whisk that, too. Charlotte ----- Original Message ----- From: "Helen Whitehead" <[email protected]> To: <[email protected]> Sent: Tuesday, December 15, 2009 4:37 PM Subject: Re: [CnD] Recipie changes I fine that whisking the dry ingredients works well too Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 ----- Original Message ----- From: "Immigrant" <[email protected]> To: <[email protected]> Sent: Tuesday, December 15, 2009 5:12 PM Subject: Re: [CnD] Recipie changes > It is always good to sift the flour, whether the recipe specifically says > so > or not. > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Blaine > Deutscher > Sent: Tuesday, December 15, 2009 3:25 PM > To: Cooking in the Dark > Subject: [CnD] Recipie changes > > Hello there. There are two cookie recipies that were sent in and I was > wondering they're exactly the same but one has sifted flour and one just > says "flour." The recipie that I'm refering to is cherry whinks. > > Blaine > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
