Home Cooking 5

Sifting au MacGyver

greygarious | Apr 29, 2012 08:56 AM

Between kitchen scales and the dip&sweep method, sifting dry ingredients is rarely called for in recent recipes. I am old enough that I do have a sifter, and if I looked hard enough could probably find it under some potshards and bone fragments, but hey.... The Rose of Persia cake recipe calls for sifting AP and chickpea flour. New recipe with unfamiliar ingredient means I'm gonna follow it as written. So I dump the dry ingredients into a wire mesh sieve and start tapping on it with a spoon. The sieve was quite full so I had to tap lightly lest the flours spill over the top, unsifted. Progress was agonizingly slow until inspiration struck. I turned on the nearest thing with a motor - an immersion blender - and held it lightly against the sieve. The flours rapidly cascaded through the mesh, and I was done in a minute, feeling mighty proud of my ingenuity. I pass this tip along for anyone who needs to sift without a sifter.

Want to stay up to date with this post?

Recommended From Chowhound