Sieve: Advantages in the culinary field

When it comes to replicating recipes at home, especially when you’re not a kitchen pro, some steps are often overlooked, such as sievea term often used in pastry shop.

Sift (“Debug, select with care and thoroughness. Select, select, smooth”, according to RAE) in gastronomic area It consists of separating the thickest parts of dry and shredded food with the help of a strainer, he explained Chef Alfredo Villalba.

The process is not limited to Dry ingredientsVillalba explained that it can also be applied with sauces or other liquid preparations to remove impurities.

This procedure does not only consist of removing lumps, because it is necessary to aerate the dough well during baking. preparationwhich adds sponginess to the final result.

In addition, this process helps to remove impurities such as small stones or the remains of grain husks, and sifting will mix all the dry ingredients better, so you will get more homogeneous masses and results with a better texture, according to Kitchen Code (https://www.codigococina.com/tamizar/).

Performing this procedure is simple, just put the ingredient (flour or something else) in a sieve or strainer and tap it with your hand from the side, so the smaller particles will pass through the grate, and the coarser ones will be trapped.

According to Villalba, a sieve is a dish that can be found in different material and sizes. They often recommend using the model from stainless steel and with a double mesh for finer and more precise results.

Fact

In short, sifting ingredients such as flour, cocoa powder, sugar or others helps to obtain fine texturedelicate, soft and homogeneousHowever, this process is not exclusive to the culinary field.

This process is common in construction, fine arts, crafts, etc laboratory processes.