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.
79,3303.9/5 for 16 ratings
Grade this recipe: Last modified on: October 13th 2010
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 2 min. | 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.Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).81,775 25/5 for 12 ratings 23 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.120,5785/5 for 1 ratings 8 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.87,920 24.6/5 for 14 ratings 3 hours
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.78,602 15/5 for 13 ratings 1 hour 23 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.20,3953/5 for 2 ratings 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-05)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email 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.
Post your comment or question