On Tue, 5 Jul 2016 18:53:56 -0400, 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.
>
>
And won't need to buy an otherwise useless product just to make a
flour thickened gravy.

--

sf