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Janet

In article >,
says...
>
> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
> wrote:
>
> > On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
> >
> > >On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:
> > >
> > >> jmcquown wrote:
> > >> >
> > >> > On 11/23/2016 11:05 AM, sf wrote:
> > >> > > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > >> > > > wrote:
> > >> > >
> > >> > >> there's absolutely no reason to sift flour anymore, it
> > >> > >> all comes presifted.
> > >> > >
> > >> > > It settles down, numbskull, that's why anyone who cares about weight
> > >> > > should give it a good stir with a whisk before they measure by volume.
> > >> > > It's a concept that isn't hard to understand. You don't care about
> > >> > > weight and you never use recipes written in miniscule weights, so
> > >> > > don't do it.
> > >> > >
> > >> > >
> > >> > Flour does indeed "settle". That's why I have one of those
> > >> > *old-fangled* flour sifters. Not that I use it very often.
> > >>
> > >> Not that I do a lot of baking either but I have never sifted flour and
> > >> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> > >> whatever), I just scoop it out with a measuring cup. I've never had a
> > >> flour fail. Not ever. Seems like nit-picky stuff to me.
> > >
> > >AFAIC, it is nitpicky and when you read about how the "must weigh it"
> > >people actually weigh their items, it's a real crap shoot. They are
> > >no more precise than volume measuring when they are just layering one
> > >ingredient on top of another, because there's no backsies if they
> > >over-pour.
> >
> > that's a silly argument and applies only to silly people
>
> Oh, really? You go right ahead and over pour then.

Well, I haven't had that problem in the last 50 years, on account of
having a brain and a steady hand.

Janet UK