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.
11 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
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20251,3845
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,8563
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20256,3035
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,4055
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,5325
Other pages you may also like
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201766 K 24.2
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201856 K4.6
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...January 14th 202214 K
The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...January 22th 202212 K4.9
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...May 8th 201250 K4.6
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.