• I have one, but I only use it when the recipe calls for it. I'm not sure what the big deal is, or if it can alter the outcome. I think it's good to have one in the kitchen.
  • I do own a flour sifter. However it is currently being employed as a device to seperate mealworms (for the chickens) from their bran bedding. Now don't that make you want to come to my house for muffins?
  • can be---depends on the flour-also the humidity-some flour is not as finely shifted-and if the humidity is up it also can cause clumping-it never hurts to use one----chef for a living---smile and enjoy the night--hope this helps--good question
  • I just use a strainer when a recipe says to sift.
  • Yes! And I've used it recently. It reminded me of getting in deep trouble in home Ec for washing it. I made two batches of vegan cupcakes last weekend for my granddaughter's eleventh birthday - of course Hannah Montana was well represented - in napkins, plates, games, etc. I used the sifter for both flour and confectioner's sugar, and remembering the chastising for washing that one in seventh grade, wiped it out with a cloth. Then I put the whole thing in a zip lock bag to keep our lovely palmetto bugs out of it and put it away. I'm thinking it is a valuable kitchen tool, as after sifting the confectioner's sugar, there were lumps left. Also, it's likely the sifter did an effective job of distributing the flour, baking soda, and baking powder thoroughly. When cooking, I find I can be less regimented about measurements, but with baking, it is an exact science. So yes, I value my sifter. How about you?
  • I have a strainer that I use. Most flour these days has already been sifted, so if you don't own a sifter or strainer most of the time you will be ok not sifting. It helps to make it so you don't use too much flour and so you don't get clumps. Also, if you are baking with cocoa or something like that, it helps to blend the ingredients if you sift them together.
  • My mom used one when I was little, but I haven't seen one in years. I think the main reason for using a flour sifter is to make sure any bugs that might have found their way into the flour don't also make their way into your food. I don't see why you would need one now, since flour bought at the store is made in a huge factory tends to be pretty clean, rather than from Old Farmer Bob's mill up the road. Maybe you could use it to sift out the lumps or to distribute the flour more evenly, though I don't even know if that would be important, since I don't really use flour.
  • I don't own one used to b4 it broke.. but you can now buy presifted flour.. unless the instuctions say you need to sift all ingrediants together then you reall don't need one
  • It prevents lumps and makes the measuring more accurate and is a good way to mix dry ingrediants. That said, I ussually don't bother and use a whisk or a fork to break up the lumps and mix the dry material. Cooking eventually comes down to experience and touch. My mom had a flour bin with a sifter attached, so we always had sifted flour. Not sure if they still have them.
  • It really depends on what you are making. Most flour now is so finely milled, it doesn't really need it for most things. However, if you are making a particulalry delicate cake or souffle, that sifting can be quite important. Older recipes call for sifting because older milling methods were not as good.
  • I don't have one. I use a strainer when I need to, which is rarely. I really only sift my flour when I'm making one particular cake which really is ruined by lumps of flour or over-stirring.
  • I have several, but I usually just use a big strainer. It's usually faster and easier. (When I do use the sifter, I do the same thing, hit the side, as with the strainer, so I really don't see the point of dragging one out) I don't use one often. A couple cake recipes that really need it, and powdered sugar.
  • I own one but I rarely use it because it isn't very big. I prefer to use a fine metal strainer and add all the dry ingredients to it and shake. It's much quicker. I may do it twice for extra delicate cakes or batters that need to be light. I think it's very good for distributing the rising agents throughout the flours, too. I use it fro fussy cakes or cookies, especially if they will be raised by eggs.
  • sifting flour helps get more air in your recipes resulting in lighter cakes/bread/pancakes etc. Typo 00 pasta flour is very fine and can be used for baking if you can't be bothered to sift.
  • makes for a perfect coating of flour on fried chicken
  • yes I have a flour sifter, actually alot of them I collect them. I also think its important to use them when a recipe calls for them, for some reason my stuff always turn out better, hmmmmm maybe its in my head? :)
  • Yes I do...I use it all the time.. it help you get rid of the clumps that might be in the also allows air to get in to get a fluffly cake.
  • If the recipe calls for sifted flour. I own one, but a lot of you flour you can buy already sifted. You used to need one because flour used to not be sifted.

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