On 7/5/2016 3:53 PM, jmcquown wrote:
> On 7/5/2016 6:27 PM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B >
>>> wrote:
>>>
>>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>>
>>>> >In article >,
>>>> > Sqwertz > wrote:
>>>> >
>>>> >> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>> >>
>>>> >> > "Sqwertz" > wrote in message
>>>> >> > ...
>>>> >> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>> >> >>
>>>> >> >>> I did try looking but came up empty. Do you know of another
>>>> brand >> >>> of
>>>> >> >>> flour
>>>> >> >>> like Wondra? It is a cooked flour, perfect for making gravy
>>>> and >> >>> sauce. No
>>>> >> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>> >> >>
>>>> >> >> It is not cooked. And you don't need it. You'd hate it and
>>>> >> >> eventually just throw it away.
>>>> >> >
>>>> >> > Yes it is cooked.
>>>> >> >
>>>> >> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>> >> >
>>>> >> > Says it is essentially cooked already.
>>>> >>
>>>> >> Wondra flour is a modified wheat flour starch made from treating it
>>>> >> with an acid, usually hydrochloric acid. Of course they don't
>>>> >> advertise that because people get freaked out when they know their
>>>> >> food has been treated with acid (as Braggs Liquid Aminos has
>>>> learned).
>>>> >>
>>>> >> If Wondra was cooked then it wouldn't have been the subject of the
>>>> >> current e-coli flour recall. Steaming temperatures (as the above
>>>> >> website claims) would easily kill e-Coli in milliseconds - well
>>>> before
>>>> >> steaming temperatures were reached. But acid treatments don't kill
>>>> >> e-coli. That is why e-coli survives in - and passes through - your
>>>> >> stomach. Which is full of acid. And that is why Wondra has been
>>>> >> recalled.
>>>> >>
>>>> >> My store used to carry both the canister and the box of Wondra but
>>>> >> they were not there today. Any half-moron should be able to make
>>>> fine
>>>> >> gravy using AP flour and corn starch. You don't need Wondra.
>>>> >
>>>> >"Need"??, No, but it sure is handy when that sauce you've already made
>>>> >just didn't tighten up the way you expected ...
>>>> >
>>>> >Isaac
>>>>
>>>> did you know that you can mix a paste of soft butter and flour and put
>>>> that into the sauce to thicken it? The paste easily blends into the
>>>> sauce and will not lump.
>>>> Janet US
>>>
>>> Just shake up some flour with a little water (in a covered container)
>>> for a lump free slurry, no need for butter.
>>
>> But with the Wondra, you don't need the slurry.
>
> God forbid you should have to shake some flour with water to make a slurry.
>
> Jill


I seem to recall she is "sensitive" to water.