The blog of cooking-ez.com
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.
4,450 6 3.8
Last modified on: July 31th 2019
Keywords for this post:GestureTipTrickPowderSprinkleThe 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
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...9365 June 23th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).1,1154.9 June 18th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...1,6103 June 11th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...1,172 June 4th 2022
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...1,7054.6 May 21th 2022
Other pages you may also like
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.11K3.1 March 30th 2020
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .95K 13.7 November 6th 2012
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...75K 23.2 June 16th 2021
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...44K3.3 January 30th 2015
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.39K3.9 October 25th 2016
Post your 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.