Flour is the main ingredient of countless number of foods, including some of the most basic and most enjoyable things that we eat, from bread, after the cake, bread, sweet and savoury pies and not only. A kitchen without a ready stocks of flour on hand is never full and long, stable shelf life of this ancient staple, combined with low price makes that this neglect is flagrant violation in the eyes of any serious chef.
However, storage of flour on hand is not always enough; you should also know what to do with it, and you must be willing to properly measure, process and store the flour. In the following chapters we will discuss the storage of flour (and a way to check whether it is safe to use). If you have a decent set of standards and a fine set of measurements, it is often overlooked przesiewaczu flour focus. Before we talk about how to choose the right unit for your kitchen, let us first talk about the General issues, when, why and how you use the flour sifter?
Sifted flour, as the name implies, takes place through the mechanism of screening, which helps to remove all lumps and pieces that usually are flour, especially if he’s older or she has been exposed to moisture. It przesiana flour is light and breathable, and you can easier to mix in with cakes and farszami. This process eliminates the likelihood of lumps of powder in a loaf of bread or the batter due to the uneven internal structure.
Machine for the sieving of flour, therefore, excellent tools for the Baker and is especially useful not only for processing of flour and for mixing with other dry ingredients such as salt, garlic powder or other herbs and spices mixed with bread recipe, or sugar, cocoa or cinnamon is used in the dish, biscuits and other products. Flour, it is also very important, when you open a new bag of flour, or when used flour, which for some time is in store. This applies to the aeration of the product, and remove any unwanted items such as insects or pieces of other products from previous cooking sessions.
Now if we are talking about flour sifter that is suitable for you depends on the frequency of use of the device and the amount of flour that you can handle in any given time and what type of mechanism you prefer. In fact, even the best machine for the sieving of flour intended for home use, all beautifully cheap, so your budget is not a problem. Some screens use levers managed through handles for sliding lattices while sifting flour, and these functions allow the precise control of steam, followed by the volume. However, their use can be uncomfortable for people with low adhesive force, such as age, injury, or condition of the patient.
Rotary grind for flour are a good choice for the chef who needs to distribute large quantities of food at a time, and they are easy to use continuously. They are, however, somewhat difficult to control with greater accuracy. In the end, the simplest design siftera may be better for some chefs, a lot of engineers like a wide, shallow bowl with small siateczką below. They are supported by thumping or shaking side to side, and they are perfect for scattering flour with a large surface area at once, for example, a chef may need ice for chops of meat or topping a cake or loaf of bread with flour, which will improve the character of the shell.
Storing pasta 101: Maintaining safe food
Check sales or better by the date on the bag of flour you buy is a good way to tell how long this can go on food, but in reality, due to legal protection, most brands uses a date range which is considerably shorter than actual security “service life” of the universal bracket. Flour stored in a cool, dry place and, accordingly, will be kept closed for at least a year, if not longer. In the fridge, the same flour can easily hold two years. In the freezer – especially in the deep freezer, the flour will often be safe to prepare meals for half a decade. (If your flour is infested by insects, or even suspect, that can be, to put it in the freezer for a few days can kill the insects, larvae and most of the eggs, but, of course, the best option may be a replacement).
Most people keep their flour in the kitchen cupboard, and is quite acceptable practice. Remember, however, that flour is unique because it is one of the few products that are always saved in the latest packages, leaving them in the original, unopened packaging. If you buy a sack of flour, which is unlikely after some time, to wrap the sealed plastic bag around the closed packing paper, or paste nieotwartą bag in a container that can be closed. If none of these options are possible, consider the discussion about the article in the food industry in a large glass jar or kanisteru that securely protects itself.
If you regularly cook the flour, but usually used in smaller amounts (for example, the Bag will last for many weeks or even months), well-spread a little flour to make moderately the size of the container is indented for regular use, leaving most of the food in a container that you can leave tight and straight. And for a reminder, if your flour looks or smells weird, it probably has changed in zjełczałą and must be rejected. Luckily, to replace it easily affordable offer.
Many modern types of flour
When most people talk about meal, talking about the product made by grinding wheat. However, because the gluten-free movement has gained power (basically, for some reason, due to the fact that this protein is harmless, if not directly profitable for most people), many people were looking for alternatives to flour produced from wheat.
Many people agree that brown rice flour is the best stand-in for traditional wheat flour in the preparation of classic dishes such as bread, biscuits, cakes and so on. Rice flour has little flavor and easily takes the flavor profile of other ingredients that you use. It is also ideal for homemade pasta.
In the case of bakery products, cakes and pastries some people prefer a substitute for flour, which adds a touch of flavor, both from coconut flour and flour migdałowej, bringing a bit of sweetness and, as you would expect in the case of these last, notes orzechową.
In the end, if you want to add protein to grilled food, consider the use of chickpea flour or flour obtained from seeds such as pumpkin seeds or sunflower. Please note that cooking often needs to be adjusted when using alternative flours.