Experience allows you to distinguish useful advice from misconceptions. This is especially important in cooking, when it suddenly turns out that many mandatory actions simply took up a lot of time.
Housewives often wonder whether it is worth sifting flour. And even experienced housewives make mistakes in this regard.
Flour is the very ingredient that is present, without exaggeration, in most recipes, from banal pancakes to exquisite sauces and everyday gravies.
These are the cases in which the advice “to sift the flour” does no harm, but simply wastes time.
To sift or not to sift
As for the preparation of first courses, sauces and other non-confectionery recipes, sifting flour does not play a role here.
As for baking, the chefs' opinions are divided. Some believe that sifting the mixture through a sieve alone will not achieve that same airy consistency in baking.
That is, baked goods go stale equally quickly, regardless of whether the flour was sifted or not. There are other secrets for this case.
At the same time, sifting allows you to get rid of any garbage or even insects that may have gotten into the bag.
In addition, if the flour is not the freshest, for example, caked, then by passing it through a sieve, kneading the dough without lumps will definitely be easier and faster.
