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34 votes

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

Get a precision scale. Not the one you posted; it’s way too expensive, since it needs to be both high-capacity and high-precision. Here’s the one I use, and it’s fifteen bucks, and ten times as ...
Sneftel's user avatar
  • 28.6k
25 votes

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

There is a misconception in your question. You say: I do not really care about knowing the actual weight and I do care that today's measure is the same as tomorrow's measure In fact, the "...
rumtscho's user avatar
  • 139k
14 votes

Is flouring meat necessary in stews (specifically ossobuco)?

I'd say the reasoning is three-fold. It cooks it first, in oil, so it's not going to go lumpy when liquid is added, same premise as a roux but one-pot. It saves having to make up a slurry later, ...
Tetsujin's user avatar
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5 votes

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

You could get a small sifter and sift over your measuring device to get fairly uniform measuring. You would of course do this over a large plate so you can reclaim the excess flour. Albeit, ...
MonkeyZeus's user avatar
5 votes

Is flouring meat necessary in stews (specifically ossobuco)?

Flouring meat is absolutely NOT required in stews. I made what amounts to a chicken stew the other night and I didn't thicken it till the end. In fact, a stew doesn't necessarily need to be thick at ...
Peter Roscoe's user avatar
3 votes

Is flouring meat necessary in stews (specifically ossobuco)?

I decided to simply do my own experiment and I can report back that adding the flour separately worked much better. I made my ossobuco as I normally do, but this time instead of flouring the meat, I ...
Ruben van Bergen's user avatar
3 votes

Can I make buckwheat flour starting from toasted buckwheat?

The previous answer did not address the question of whether the toasted variety is the source of the flour. The answer is that both types are available but flour from toasted groats is more common. ...
artemi primo's user avatar
3 votes
Accepted

Wheat-based gluten-free pie crust?

“Gluten sensitivity” is actually a sensitivity to gliadin, a precursor to gluten found in wheat flour. Even when the dough has not been kneaded to form gluten, the gliadin is still a problem. It is ...
Sneftel's user avatar
  • 28.6k
3 votes

What is it about Malthouse flours that makes them so "special"?

I reckon there are two factors: the flakes, which concentrate fibre, so the actual flour and therefore the bread has a bit less. the flavour from the malt. This is generally reckoned to give a tasty ...
Chris H's user avatar
  • 44.2k
3 votes

Is double milled flour the same as 00 type flour?

No, double milled flour is not 00 flour. The 00 on flour is a measure of the milling fineness, this does not indicate that it has been double milled. In fact, I can find a number of sites that sell ...
bob1's user avatar
  • 14.7k
2 votes

How do I make the dough for soup dumplings?

Using boiling water, which breaks down the gluten (as is used to great effect with choux pastry, and with some fluffy steamed buns) would not be a good idea here. For xiaolongbao you want thin, ...
Sneftel's user avatar
  • 28.6k
2 votes

Is there a meaningful difference between potato starch and potato flour?

If they are correctly labeled, they are not the same thing, and can only be substituted in certain recipes. Potato starch is the dried pure starch was washed out of potatoes. Potato flour is 100% of ...
FuzzyChef's user avatar
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2 votes

Is there a meaningful difference between potato starch and potato flour?

In principle, there is a difference, yes. I'm not sure how it relates to products and their labeling, though. Starch is, strictly speaking, a chemical compound. It is produced by different plants, and ...
rumtscho's user avatar
  • 139k
2 votes

Is there a gluten-free substitute for self rising flour?

Self rising flour is equivalent to regular flour mixed with a bit of baking powder (about 2 tsp per cup). There’s no issue with substituting one for the other. The gluten-free aspect is trickier. I ...
Sneftel's user avatar
  • 28.6k
2 votes

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

Is your storage location subject to large variations in relative humidity? Having worked in laboratories where seasonal variation in humidity affects the weighing of various leaf and grain samples, ...
FourW's user avatar
  • 31
2 votes
Accepted

Interior Dried Flour or Mold After Storing Bread?

It's hard to say with certainty with one picture, however from the distribution it's very likely mold. The discoloration is evenly spread in the middle, but stops before the crust, if it was flour the ...
GdD's user avatar
  • 76.3k
1 vote

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

Is this mixed in with dry ingredients? Because, from chemistry, we make up stock solutions for pretty much this reason. You could just make a dry stock mix. You'd take several days worth of flour, and ...
lupe's user avatar
  • 284
1 vote

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

As you've already heard the best way to measure is weight but you can get 0.01g accurate scales to a max of 100g on ebay for less than $10. You'll be using a tooth pick as a scoop to get your weight ...
Jazza's user avatar
  • 19
1 vote

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

In addition to all the things people have said about weighing the powder for accuracy, you should NEVER scoop up a compressible powder into a measuring device, as variations in technique will cause ...
arp's user avatar
  • 211
1 vote

What is it about Malthouse flours that makes them so "special"?

Malting is a process used in brewing and sometimes in manufacture of flours etc, where the grain is germinated by soaking and then dried again. This process converts the starches that the seed ...
bob1's user avatar
  • 14.7k
1 vote

Kneading apple strudel dough

I suspect that there isn't a functional reason per se. It's just a description of what the kneading motion becomes when you have a lot of dough in your hands. If you're making a small batch, then you ...
rumtscho's user avatar
  • 139k
1 vote

What are the most effective wheat flour substitutes?

I am currently using a low carb "flour" blend of Bamboo Fiber, Almond Flour, egg white protein powder in my recipes. Supposedly, you can use it 1:1 in place of white flour. I have been ...
Susan's user avatar
  • 21
1 vote

Is toasted flour a good idea for bread?

As you mentioned in your own post, the toasting process will deactivate the flour's proteins. They won't actually be destroyed, but they will lose their binding capacity. This means that bread is the ...
rumtscho's user avatar
  • 139k
1 vote

What are the cheapest options for a thickening agent for making soups?

Possibly the cheapest thickener is simply the soup itself. Remove a portion of your soup, liquids and solids together, and puree using a blender. Return the puree to the pot of soup and check the ...
user105870's user avatar
1 vote

Does this flour dish exist in other countries, and what is its name?

Yes, this is a quite antique dish similar to "Halusky" https://uk.wikipedia.org/wiki/%D0%93%D0%B0%D0%BB%D1%83%D1%88%D0%BA%D0%B8 https://en.wikipedia.org/wiki/Halu%C5%A1ky
Theoristos's user avatar

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