This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed.
But is that all?
But is that all?
10 K 4.7/5 (18 reviews)
Keywords for this post:TipsTricksStrainerPowderSprinkleSprinklingLast modified on: May 23th 2023
How to sprinkle well?
At the beginning you will realize that it is not that easy, and that it is very easy to put a little bit everywhere badly distributed vs a thin regular layer.
Especially if you go fast enough (with a spoon for example), the best way to make small piles of powder badly distributed on the targeted surface.
The use of a sieve or a sprinkler, which I have already mentioned, is almost indispensable in practice, as it contains the powder to be spread evenly and allows it to be spread "in the rain", thus sprinkling.
But, in a very natural reflex you will probably do this:
The practical trick is to block the colander with your hand when it reaches the limit of the right surface.
So you take a little momentum to the right (green arrow), and you go to the left where your hand blocks the colander (red arrow) with a tiny shock against your hand, a shock that still helps the sprinkling.
Of course, if you are left-handed, you will reverse the direction.
It is a very simple and effective gesture, try it the next time you have to sprinkle.
Especially if you go fast enough (with a spoon for example), the best way to make small piles of powder badly distributed on the targeted surface.
The use of a sieve or a sprinkler, which I have already mentioned, is almost indispensable in practice, as it contains the powder to be spread evenly and allows it to be spread "in the rain", thus sprinkling.
But, in a very natural reflex you will probably do this:
The practical trick is to block the colander with your hand when it reaches the limit of the right surface.
So you take a little momentum to the right (green arrow), and you go to the left where your hand blocks the colander (red arrow) with a tiny shock against your hand, a shock that still helps the sprinkling.
Of course, if you are left-handed, you will reverse the direction.
It is a very simple and effective gesture, try it the next time you have to sprinkle.
Lasts posts
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20257685
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 2025734
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20252,2705
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20257,2433
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20256,7725
Other pages you may also like
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201767 K 24.2
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...March 20th 202066 K4.3
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...February 6th 202138 K4.6
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202196 K 23.9
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017134 K 14.1
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.