On Tuesday, July 5, 2016 at 6:55:39 PM UTC-4, Jill McQuown wrote:
> 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.

Or we know that if we manage to keep track, she'll say we are stalking
her.

Cindy Hamilton