If you don’t have a strainer or sifter, you can use a wire whisk to sift the flour. In addition to a wire whisk, get a bowl large enough to contain as much flour as you need. If you don’t have a wire whisk, you can use a fork in a pinch. Go for a bigger fork, as this will allow you to sift the flour more efficiently.
If you don’t have a sieve or a sifter, however, fear not. You can sift flour with a whisk. A whisk both mixes and aerates in one, simple power move. You can also use a fork, but a whisk works a lot better.
Sifting flour used to be necessary to separate out things like bugs or chaff (husk of corn or seeds). Commercial flour, however, is refined enough now that this process is generally unnecessary in ordinary, everyday baking.
Now, most commercial flour is refined and clump-free, meaning there’s no real need to sift it. (You should, however, use a kitchen scale to ensure that your cups of flour aren’t way heavier than the recipe developer’s.)
You Don’t Need to Sift Together Ingredients
But in a recipe that calls for sifting ingredients for no other reason but to mix them, you can safely skip this step. If you want to mix together dry ingredients, mix them together.
Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement. Sifted flour is much lighter than unsifted flour and is easier to mix into other ingredients when making batters and doughs.
If a recipe calls for “1 cup sifted flour,” sift the flour first and then measure. What sifting does is aerates the flour (and other ingredients) to make them light. One cup of unsifted flour weighs 5 ounces, and 1 cup of sifted flour weighs 4 ounces.
The simplest way we know to sift flour is to dump it into a strainer over our mixing bowl. A fine-meshed strainer is best, but any old strainer or even a colander can work in a pinch. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Gelatinization of starch granules occurs during the heat treatment of flour allowing starch granules to absorb more water. Starch granules swell with water adding viscosity to batter and stabilization to the baking process. Baked goods produced with heat treated flour have improved texture, height and volume.
Tip #2: Sift the cake mix before mixing in the wet ingredients. … Sifting the cake mix beforehand will quickly get rid of those lumps so that you have a nice smooth batter. Once you add the wet ingredients into the dry ingredients, there is one last tip to making sure you have a delicious cake.
It’s also a good idea to sift flour if you are combining it with other dry ingredients, such as salt, baking powder or soda and other powder substances. This is done by placing all of the dry ingredients into a bowl, stirring and then sifting them together.
Sifting brown sugar: When brown sugar is called for in a recipe, sift it before mixing it into a recipe. Even if the sugar is soft, it may still have small hard lumps, which can be hard to pick out of a batter or dough. Sifting beforehand takes care of any clumps before they become a problem.
Definition of sift
transitive verb. 1a : to put through a sieve sift flour. b : to separate or separate out by or as if by putting through a sieve. 2 : to go through especially to sort out what is useful or valuable sifted the evidence —often used with through sift through a pile of old letters.
The most traditional type of whisk, balloon whisks, are made from several metal (or sometimes silicone) wires which loop into a bulb-like shape at the end. The shape is designed to increase the amount of air you can whip into food.
sift through something
to examine all parts of something. The fire inspector sifted through the rubble, looking for clues to the start of the fire. We sifted through all the papers in the old trunk, but we did not find what we were looking for.
Use a food processor to sift flour if you find yourself without a sifter. A food processor very often achieves a similar result as if you were using a whisk, only it is easier on your arms and it is so much faster. Put your flour into your food processor and then gently pulse a few times to break the flour up.
For 1 cup sifted all purpose white flour, substitute: 1/4 cup soy flour plus 3/4 cup white flour. 1/3 cup wheat germ plus 2/3 cup white flour. 1/3 cup whole wheat flour plus 2/3 cup white flour.
It keeps baked goods soft and moist.
The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don’t dry out too quickly.
If your recipe reads “1 cup flour, sifted”, spoon flour into a measuring cup level to the rim and then sift. If your recipe reads “1 cup sifted flour”, spoon flour directly into the sifting tool and sift over the measuring cup and level off the flour at the rim.
Either way, the flour should be sifted at least once to remove those small lumps and help ensure that your cake turns out as perfectly as possible. In the event that you come across a recipe that calls for cake flour but does not ask you to sift it, I would recommend sifting it just to be on the safe side.
Heating food to 160 degrees Fahrenheit is thought to kill numerous strains of bacteria. You can do this by placing the raw flour in a microwave-safe bowl and heating it for up to one minute. … Heating the flour too much can cause it to dry out and harden, which will make it useless for recipes that require baking.
Place the flour in the bowl and microwave on high for 30 seconds at a time, stirring between each interval. Stir well to make sure none of the ingredient burns (microwaves have those tricky hot spots). 3. Use an instant-read thermometer to test the grain in several places to make sure it has reached 165°F throughout.
To heat treat flour in the microwave, place the flour in a large (soup) bowl. Heat it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon in-between intervals. Each microwave is different, but mine take around 3 intervals.
Williams says you can always use a large whisk if you don’t have a flour sifter or sieve because it will still work hard to break up any lumps in the batter.
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