Kitchen Shortcuts - Store-Bought Dinner Ideas
Find out which ingredients will help your meals, from prepeeled garlic to instant mashed potatoes.
By Lynn Andriani
Original Content | February 22, 2012
Not worth it. Regardless of which side of the sifting-versus-not-sifting debate you're on (here's one pastry chef who says the practice isn't worth the trouble), presifted flour won't save you any time. Since the product compacts during shipping and handling, you'll still need to aerate it once you start baking.
Printed from Oprah.com on Saturday, December 7, 2013
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