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?
12 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
With vinegar?
When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?July 15th 20269044.8
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .July 7th 2026784 25
Cut twice as fast
When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.May 21th 20262,0915
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.May 9th 20261,8943
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?April 26th 20262,2785
Other pages you may also like
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 2017137 K 14.2
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201938 K4.1
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...April 9th 202213 K
How to properly roll out a pie crust?
Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.May 10th 202312 K4.9
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 20258,5615
Post a comment or question
Follow this page
Receive an e-mail as soon as this page is modified or receives a new comment.
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.