The proper use of a dusting machine
Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface.
If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes more or less big, or a sieve, but very practical, with it you can sprinkle regularly what you want.
If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes more or less big, or a sieve, but very practical, with it you can sprinkle regularly what you want.
8,458 4.6/5 (18 reviews)
Keywords for this post:GestureTipTrickPowderSprinkleLast modified on: July 31th 2019
The proper use of a dusting machine
It's not rocket science, is it?
No, indeed, but if you take a shaker (or a salt or pepper shaker etc.) in your hand, you will naturally use it like this, from top to bottom:
How to do it?
The trick, and the good gesture with this kind of utensil, is to handle it "flat", like this:
This way, the powder inside moves in the shaker, doesn't clog the outlet, and is much easier to distribute.
Humidity, the enemy of powdered productsIn
the same spirit, if you use a salt shaker above a dish that is cooking, and inevitably releases some steam, you will inevitably moisten the salt contained inside, and as you go along this moistening will increase until it more or less clogs your salt shaker, and this even if you hold it the right way round, i.e. flat, as you know now ;-).Can you avoid this?
Not really, in fact, even if you do it quickly, your salt will get a little bit wet, and over time...It's inevitable, but it can be corrected : You just have to put your salt shaker in a soft oven (we say "falling"), for a while, to dry again its content. The best way to do this is to put it in the oven after cooking a dish, remove the dish, turn off the oven, and put the salt shaker in. Leave it for a good hour, with the lid off if possible, until all the salt in it has dried completely.
To sum up: 1) To use a salt shaker, hold it "flat". 2) To dry a clogged salt shaker, put it in a low oven (hot, but turned off) for 1 hour.
Lasts posts
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,0455
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,805
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,2105
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,4225
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,5525
Other pages you may also like
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.June 28th 20237,9705
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 201138 K4.2
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201360 K4.5
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017127 K 14.1
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...May 1st 201818 K4.4
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.