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?
7,377 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
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20255355
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 2025787 13
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...July 13th 20251,1635
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.July 1st 20251,1875
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20251,0745
Other pages you may also like
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 2025787 13
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?November 28th 20208,3304.5
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...February 9th 201140 K4.2
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...October 9th 202019 K4.8
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 20237,5674.9
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.