This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
12 K 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
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20265435
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20268615
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,9515
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,9075
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,737
Other pages you may also like
How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...June 26th 202116 K4.8
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201564 K4.0
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201884 K 24.3
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...June 30th 202121 K5
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201915 K4.9
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.