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Friday, September 21, 2012

Smooth like butta!

Happy Friday everyone! At last we are here. Today I wanted to give you a tip about straining ice creams, syrups, soups, etc. to make a smooth, delicious consistency. If you make a lot of stocks, soups, or ice creams, you may want to invest in a chinois. This is a fabulous chef's strainer. For every day baking, you might not want to spend as much. I also recommend getting a colander, rather than a sifter. You can use these to sift dry ingredients AND drain pasta. You get more bang for your buck! I hope you have a great weekend and maybe try out a new colander. Happy baking!

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