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My grandma swore by sifting flour three times for cakes
Tried her method on a yellow cake last weekend and it came out so light it almost floated off the plate. Has anyone else tested old family tricks like that and had them actually work better than the modern shortcuts?
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keith27413d ago
Hey, that's wild timing! I literally just tried the frozen butter grating trick for the first time last week, and yeah, it worked way better than I thought it would. But here's what I can't figure out - did your grandma do anything special with the flour after sifting it three times, or was it just the sifting that did all the work? I'm wondering because I've heard some people say you gotta measure before sifting or after sifting, and that seems like it would change everything depending on which way you do it. Also, did she sift it into a bowl or onto a piece of wax paper or something? I feel like all these little details matter more than anyone wants to admit.
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wells.christopher13d ago
Ha, that's amazing! My grandma had a similar thing with her pie crust - she'd chill the butter in the freezer, then grate it into the flour like cheese. I always thought it was just some old timer superstition, but nope, that crust came out so flaky it practically disintegrated on my tongue. I guess sometimes those pre-war tricks aren't just nostalgia, they're actually better science than we give them credit for. Your mileage may vary of course, but I'd take my grandma's advice over a box mix any day, even if it does make a bigger mess in the kitchen.
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