Jeni Wright, Eric Treuille, Le Cordon Bleu

Sift

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To work dry ingredients through a sieve so that larger pieces are retained in the sieve and separated from the fine powder. Used frequently in baking to aerate ingredients.

© 1996 All rights reserved. Published by Le Cordon Bleu.