Rogue Baking Tips with Alice Medrich

The Quickest Way to Dry Strainers and Whisks

By • September 30, 2013 • 1 Comment

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Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: How to dry your strainers and whisks quickly -- a dish towel just won't cut it.

How to Dry Strainers and Whisks on Food52

When a just-rinsed whisk or strainer needs to be used again right away to mix or sift dry ingredients, it needs to be bone dry to prevent dry ingredients from clumping or sticking. 

Drying with a dishtowel won’t cut it. Instead, wave the utensil over an open gas or electric burner electric coil -- or dry it with a hair dryer. If your strainers have plastic rims, the hair dryer is safer!

More: Do you really have to sift dry ingredients? The short answer: It's complicated. Alice explains.


Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.

 

Photo by James Ransom

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Tags: rogue baking tips, alice medrich, dry, whisks, strainers, baking

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Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

This is so smart.