The blog of cooking-ez.com
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?
4,623 4.7/5 based on 18 reviews
Last modified on: May 23th 2023
Keywords for this post:TipsTricksStrainerPowderSprinkleSprinklingHow 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
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.5035 July 24th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,8515 June 26th 2024
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,3305 June 18th 2024
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,4735 June 5th 2024
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,8715 May 28th 2024
Other pages you may also like
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...59K4.3 March 20th 2020
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...39K4.3 February 27th 2013
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...69K4.0 March 6th 2013
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.268K 23.7 June 23th 2021
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?37K4.3 February 28th 2018
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.