A number of you attempted to make a roux (fat+flour sauce base) this weekend. Some of you started to add flour to the warm milk and butter and it clumped up like gummy balls. Others experienced grittiness. Most of us have a snap style mesh ball tea infuser rattling around inside a drawer. Try adding the flour using the mesh ball infuser. For instance, if you are making mac-n-cheese with a Béchamel (milk+butter+flour), fill the infuser with flour and gently tap the infuser against the side of the pan to disperse a gentle dusting. No clumps. Need an even sprinkle of powdered sugar on cookies? Try administering the sweet sugarfrost with the infuser. Sifters can be unwieldy, with an infuser you better control the mess. Making a meringue or angel food cake? This is a great technique for adding sugar without collapsing your eggy fluff.
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