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4laynes
Junior Member
Joined: May 24, 2008
Posts: 73
Location: TN
Birthday: Dec 11
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 Posted:
Sun Jul 27, 2008 8:56 am |
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I see a lot of new recipes calling for sifted flour and p.sugar. Everything is pre-sifted, so is sifting again a good idea? What are your thoughts?
Beverly |
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Texas_Rose
Forum Addict
Joined: Feb 26, 2008
Posts: 892
Location: San Antonio, TX
Gallery Supporter Member
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Sun Jul 27, 2008 9:00 am |
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Sifting makes a big difference for me, especially cake mixes and flour. It doesn't seem to be as necessary for frosting.
I've noticed that when I use my Kitchen Aid mixer, if I don't sift the cake mix I end up with lumps. When I use my smaller mixer, the beaters will break up the lumps, so I don't have to sift. |
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CarolynGwen
Forum Addict
Joined: Jul 10, 2007
Posts: 603
Location: Oregon
Birthday: Dec 21
Gallery Supporter Member
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Sun Jul 27, 2008 9:04 am |
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I've said it in many other sifting threads.
If you have found what I have in dry baking ingredients by sifting you'll never not sift again.
Screw head, hard plastic piece, odd metal thing that couldn't be identified and a few other things that I can't remember.
If it's a dry ingredient I sift it because paid cake or free cake the last thing I want is someone eating my cakes run across it in their piece.
Odd thing though... recently my son brought me a cupcake and on his firt bite he found a piece of clear silicone. All my items are bright red (so if any part or piece falls into the batter or frosting while mixing I can find it easily) so it wasn't from my kitchen.
It was definately in the cupcake and not the frosting (he licks all that off first). I sifted the cake mix and it couldn't have been the egg either so it had to be in the oil. That's the only possible place it came from. |
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kansaslaura
Forum Addict
Joined: Dec 15, 2006
Posts: 541
Location: Kansas
Birthday: Jul 11
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Sun Jul 27, 2008 9:14 am |
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I absolutley sift. I put all dry ingredients in a large screen sieve over a large bowl and give it a few shakes and it's done. It not only mixes them, but my cakes come out with better texture and I swear they rise better.
It's worth the effort! |
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southerncake
Forum Addict
Joined: Jul 22, 2004
Posts: 768
Location: North Carolina
Birthday: Jul 29
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Sun Jul 27, 2008 9:14 am |
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My grandma would be so ashamed, but...I NEVER sift -- not even when scratch baking cake, bread...even biscuits. |
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vixterfsu
Forum Addict
Joined: Sep 17, 2005
Posts: 580
Location: Long Beach, NY
Birthday: Sep 21
Gallery Supporter Member
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Sun Jul 27, 2008 9:15 am |
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YES! Sift some p.sugar and see if you have any
hard particles. I always do even with the 10x.
I sift everything. |
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nanny4
Junior Member
Joined: Jul 20, 2006
Posts: 70
Location: Tennessee
Birthday: Jun 30
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Sun Jul 27, 2008 9:22 am |
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I really agree with Texas_Rose I always sift. I can tell a difference since I got my Kitchen Aid last year. Sifting I agree, really works well for me.  |
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ssunshine564
Regular Member
Joined: Jun 11, 2007
Posts: 156
Location: Texas
Gallery Supporter Member
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Sun Jul 27, 2008 9:24 am |
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kjt
Forum Addict
Joined: Aug 15, 2005
Posts: 655
Location: North Georgia
Birthday: Feb 24
Gallery Supporter Member
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Sun Jul 27, 2008 9:31 am |
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| CarolynGwen wrote: |
If you have found what I have in dry baking ingredients by sifting you'll never not sift again.
Screw head, hard plastic piece, odd metal thing that couldn't be identified and a few other things that I can't remember.
If it's a dry ingredient I sift it because paid cake or free cake the last thing I want is someone eating my cakes run across it in their piece.
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...small rocks, a dry black-eyed pea  and various unidentifiable objects- I always, always, ALWAYS sift |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 941
Location: Plano, TX
Birthday: Dec 14
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Sun Jul 27, 2008 9:41 am |
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I never sift and haven't has any issues. The only thing that I sift is BC cake mixes because no matter how long I mix them, they are lumpy. (I usually use DH, but got BC on sale! Never again!)
I don't usually have the time to sift.
Stephanie |
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maryj
Junior Member
Joined: Apr 22, 2008
Posts: 65
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Sun Jul 27, 2008 11:55 am |
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| vixterfsu wrote: | YES! Sift some p.sugar and see if you have any
hard particles. I always do even with the 10x.
I sift everything. |
so here's a stupid question kinda off topic...what is 10x sugar. I've read it a million times and have no idea what the difference is between powdered sugar and 10x. |
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milissasmom
Frequent Member
Joined: Dec 09, 2007
Posts: 498
Location: Apple Valley, Ca
Birthday: Jul 18
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Sun Jul 27, 2008 12:03 pm |
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I always sift...ALWAYS....it has made a big difference for me. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4239
Location: Southern New Hampshire
Birthday: Oct 28
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Sun Jul 27, 2008 12:08 pm |
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Always always always sift. Just because something was sifted at the factory doesn't mean that it arrives to you clump free. Everything settles when shipped and I have also found odd things in flour and sugar.. so I always sift. I aerate my flour.. scoop and level (if I'm not using a scale).. then sift. |
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rvercher23
Regular Member
Joined: Aug 04, 2007
Posts: 102
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Sun Jul 27, 2008 12:25 pm |
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I always sift except when making icing because I use Sugarshacks icing recipe. But everything else is sifted, it really makes a difference. |
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gabbycakes
Junior Member
Joined: Jun 06, 2008
Posts: 31
Location: Gainesville, Texas
Birthday: Mar 27
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Sun Jul 27, 2008 1:08 pm |
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Here's a question for all of you who sift:
What is the best sifter? I have a LOT of trouble with the ones where you squeeze the handle, but it seems like any sifter gets really, really to work after just one or two uses.
What type/brand do you recommend? |
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