A sifter has at least two, usually metal layers with holes in them. There's a handle that moves them in opposite directions so the flour goes through and is finer, i.e. less dense. A sieve has one layer. It is used to strain things like pasta or vegetables that have been cooked in water to separate them from the water. You can use them to wash or rinse food. You can also sift with it by forcing food through the holes to make a puree.
Abby -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lori Scharff Sent: Saturday, November 05, 2011 11:26 AM To: [email protected] Subject: Re: [CnD] A question about sieves/sifters. Dawnielle, When you don't sift some of the time the end product may be more heavy in texture. The sifting puts "air" into the flour... and can produce a lighter texture to the end result. I've only got one cake that I make that I sift for. The rest of the time I don't bother. Lori -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of I am Thing Sent: Saturday, November 05, 2011 1:55 PM To: [email protected] Subject: [CnD] A question about sieves/sifters. Hi, I was wondering what you guys think about using sieves/sifters. My mom claims that sifting dry ingredients is mainly useless. Therefore, she doesn't do it and has taught me not to. My grandma however, uses a sifter constantly and claims it's much better when dry ingredients are sifted. I was wondering what you guys' thoughts are on the subject. Thank you for your time, Dawnielle _______________________________________________ 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
