Glossary (talk like a chef): "Sieving"

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To 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."
Meaning: Tip the icing sugar into a sieve, then shake it until all the sugar falls through directly onto where it is to be used.

Note: "sieving" is not the same as passing through a sieve.


Your 10 comments or questions on this page

What is the french word for carrots cut into circles?
Posted by copper penny carrots november 3rd 2010 at 09:50 (n° 1)
It's "rondelles de carottes"
Posted by jh november 3rd 2010 at 10:11 (n° 2)
What is the term chefs use for a tray that is specifically used for gathering ingredients?
Posted by Anonymous november 30th 2012 at 00:03 (n° 3)
I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
Posted by jh november 30th 2012 at 15:40 (n° 4)
what about misanplas ?
Posted by jon january 22th 2013 at 10:23 (n° 5)
It is actually spelt mise-en-place, it is defined as before you start cooking, you have time to prepare e.g. Put apron on, wash hands, get equipment, weigh ingredients out and chop up vegetables or meat etc. These are just a few examples :)
Posted by Anonymous june 19th 2013 at 21:43 (n° 6)
What are words which sound like 'punwa' and 'matignor' in french
Posted by arissafahim july 8th 2013 at 07:29 (n° 7)
They don't exist in French.
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
Posted by jh july 8th 2013 at 08:57 (n° 8)
I use "en chemise" also for boiled potatoes, as served with raclette, for example.
Posted by Carlo july 23th 2016 at 13:43 (n° 9)
Maybe 'Punwa' is Brunoise?
Posted by Andy F august 2nd 2016 at 17:09 (n° 10)
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