Glossary (talk like a chef): "Sieving"
SievingTo sieve means to pass a powder through a strainer with a fairly close mesh, to ensure that there is only a fine powder and no bits or lumps.
Example: "Sieving icing sugar."
Note: "sieving" is not the same as passing through a sieve.
You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.