"jmcquown" > wrote in message
...
> On 7/5/2016 6:26 PM, Julie Bove wrote:
>>
>> "Janet B" > wrote in message
>> ...
>>> 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
>>
>> Sure I do. And then what? Wait for the butter to kick in and send me
>> flying to the bathroom in agony? I can't eat butter. And did you notice
>> the fact that I said that you don't need to make a slurry with the
>> Wondra? You do know what a slurry is...right?
>>
>>
> We do know what a slurry is. It is apparently something too darn
> difficult for you do to. Don't ask for suggestions then shoot them down.
> Sorry you cannot eat butter but most people can't keep up with what you
> can and cannot tolerate.

It's not difficult and I didn't ask for suggestions. I asked specifically if
there was another brand of flour like Wondra. People are throwing all this
other stuff into the mix as though I were some simpering idiot who doesn't
know how to cook. That gets very annoying to me.