The best FoodNetwork tip I ever learned comes from Alton Brown, who sifts dry ingredients with the food processor . It works great!The second best tip is for cooking boneless chicken breasts: cover with seasoned water or broth, bring to boiling, cook in bubbling liquid for 9 minutes,cover pot and let stand for 9minutes, off heat, remove from pot and use in recipe calling for cooked chicken or serve. Penny
Sent from my iPhone On Nov 5, 2011, at 7:52 PM, "Abby Vincent" <[email protected]> wrote: > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
