How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
160 K 3.8/5 (25 reviews)
2 min.
Easy
10 g
1 IngredientLast modified on: October 13th 2010
For 10 g, you will need:
- 1
10 g icing sugar - Total weight: 10 grams
Times for this recipe
Preparation: 2 min.
Step by step recipe
Stage 1
The first instinct is to use your hand.
But if you do, you're going to produce an uneven layer, plus if there are any lumps in your powder (icing sugar or whatever) they will fall, break up, and it will spoil the appearence...
But if you do, you're going to produce an uneven layer, plus if there are any lumps in your powder (icing sugar or whatever) they will fall, break up, and it will spoil the appearence...
Stage 2
...as in this photo where I'm trying to sprinkle some ice sugar onto a (black) pastry sheet.
Stage 3 - ⌛ 2 min.
The best solution is to use a fine sieve or strainer (small or large, it does not matter), fill it with your powder, and to shake it all over.
Like this you will produce a fine and even layer, where even the small lumps will be broken into powder.
You can also use a special utensil: a shaker.
Like this you will produce a fine and even layer, where even the small lumps will be broken into powder.
You can also use a special utensil: a shaker.
Stage 4
With this method you can produce artistic patterns made using a sheet paper cut out in designs of your choice.
Stage 5
By carefully removing the paper, you will get pretty effects.
It is a good way of "writing" on a birthday cake for example.
It is a good way of "writing" on a birthday cake for example.
Stage 6
You can also watch this short video which recaps on the basics.
Remarks
The golden rule when dusting is to use a really dry powder, because if it's damp, it will form lumps or balls which are diffcult to use. If your powder is not dry enough, you can put it in a cool oven for about 30 minutes to dry it, and then pass it through a sieve before use.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 10 RDI=1 % | 0 | 40 RDI=2 % | 170 RDI: 2 % |
| Per 100 g | 0 | 100 RDI=9 % | 0 | 400 RDI=20 % | 1,680 RDI: 20 % |
How much will it cost?
- For 10 g : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
Like these other recipes: Hazelnut and orange cake, Almond dacquoise, Amiens macaroons, Amaretti, Santiago Cake, ... See them all 62
Other recipes you may also like
Oat financiers for Louise
These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture. October 21th 2012122 K 23.9 45 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine. August 19th 202039 K 25 min.
Basic cake batter - the French way
The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice. September 7th 202563 K 20 min.
Ham and endives au gratin
You may already be familiar with the classic endives au gratin, but here's a new version where the endives are thinly sliced and pan-fried. March 6th 202426 K 1 hour 15 min.