Better use yours sparingly; Knorr doesn't make it anymore.

stark wrote:
>
> Better use yours sparingly; Knorr doesn't make it anymore.



??????????

Oh no. That is great stuff. We always have some on hand.

On Aug 3, 8:04 am, Dave Smith > wrote:
> stark wrote:
>
> > Better use yours sparingly; Knorr doesn't make it anymore.
>
> ??????????
>
> Oh no. That is great stuff. We always have some on hand.

That's what I heard. Guess I'll never know.

stark wrote:
>
> Better use yours sparingly; Knorr doesn't make it anymore.

Just what is Veloutine? I 'googled' and nothing useful (to me) popped
up (dang it!). I even checked the Knorr website, and since I don't know
what Veloutine is, that website wasn't useful either. I even used
"Veloutine" in the recipe search on the Knorr website, and nothing came
up (dang it again!). So, I did do my homework <g> before posting my
question. TIA.

Sky, who likes Knorr sauce packets

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Aug 3, 5:48 am, stark > wrote:
> Better use yours sparingly; Knorr doesn't make it anymore.

Make your own- it's just white sauce!

On Aug 3, 9:04 am, Dave Smith > wrote:
> stark wrote:
>
> > Better use yours sparingly; Knorr doesn't make it anymore.
>
> ??????????
>
> Oh no. That is great stuff. We always have some on hand.

This stuff?

http://tinyurl.com/278sm3

aka veloute (with an accent over the last e)



-Tracy

Sky wrote:

> Just what is Veloutine? I 'googled' and nothing useful (to me) popped
> up (dang it!). I even checked the Knorr website, and since I don't know
> what Veloutine is, that website wasn't useful either. I even used
> "Veloutine" in the recipe search on the Knorr website, and nothing came
> up (dang it again!). So, I did do my homework <g> before posting my
> question. TIA.


It is a thickening powder. Add it to gravy and bring it to a boil and it
thickens to a nice gravy in about a minute. We use it all the time for
stews. It is great stuff.

Tracy wrote:
>
> On Aug 3, 9:04 am, Dave Smith > wrote:
> > stark wrote:
> >
> > > Better use yours sparingly; Knorr doesn't make it anymore.
> >
> > ??????????
> >
> > Oh no. That is great stuff. We always have some on hand.
>
> This stuff?
>
> http://tinyurl.com/278sm3
>
> aka veloute (with an accent over the last e)
>
> -Tracy

Thanks for the link. It helps a lot to describe what veloutine/veloute
is. However, something I don't know and can't find about the product is
-- is it a powder mix or is it liquid based?

Sky, who's always curious <g>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Dave Smith wrote:
>
> Sky wrote:
>
> > Just what is Veloutine? I 'googled' and nothing useful (to me) popped
> > up (dang it!). I even checked the Knorr website, and since I don't know
> > what Veloutine is, that website wasn't useful either. I even used
> > "Veloutine" in the recipe search on the Knorr website, and nothing came
> > up (dang it again!). So, I did do my homework <g> before posting my
> > question. TIA.
>
> It is a thickening powder. Add it to gravy and bring it to a boil and it
> thickens to a nice gravy in about a minute. We use it all the time for
> stews. It is great stuff.

Thanks for the information. It sounds like something I'd like to have
known about years ago! Well dang it again <g>. Just as soon as I
discover a new product (to me) - it's something that's longer made. Go
figure. Murphy's Law at work again

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
>
> Tracy wrote:
> >
> > On Aug 3, 9:04 am, Dave Smith > wrote:
> > > stark wrote:
> > >
> > > > Better use yours sparingly; Knorr doesn't make it anymore.
> > >
> > > ??????????
> > >
> > > Oh no. That is great stuff. We always have some on hand.
> >
> > This stuff?
> >
> > http://tinyurl.com/278sm3
> >
> > aka veloute (with an accent over the last e)
> >
> > -Tracy
>
> Thanks for the link. It helps a lot to describe what veloutine/veloute
> is. However, something I don't know and can't find about the product is
> -- is it a powder mix or is it liquid based?
>
> Sky, who's always curious <g>

I've since learned that it's a powder mix. Thanks folks for all the
information.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Tracy wrote:
>
> O
> > Oh no. That is great stuff. We always have some on hand.
>
> This stuff?
>
> http://tinyurl.com/278sm3
>
> aka veloute (with an accent over the last e)
>

That is a different product. The stuff I use comes in a 250 gram box and
is called Veloutine Instant Thickener. It contains potato flour, lactose,
maltodextrin, rice flour, caramel and monoglyceride.

It is very easy to use, Just bring the liquid to a bowl and add about 3
Tbsp. of Veloutine per cup of liquid and boil for one minute and after that
it is about as thick as it is going to get without cooking it more and
reducing the amount of liquid. You can start off with a little and know in
a minute if you need more or not. It is very reliable.

Sky wrote:
>
>
> Thanks for the link. It helps a lot to describe what veloutine/veloute
> is. However, something I don't know and can't find about the product is
> -- is it a powder mix or is it liquid based?
>
> Sky, who's always curious <g>
>

The Veloutine Instant Thickener I use is a powder that comes in a box. I
think the only difference between this and the one linked is the addition
of caramel for colouring.

Dave Smith wrote:
>
> Tracy wrote:
> >
> > O
> > > Oh no. That is great stuff. We always have some on hand.
> >
> > This stuff?
> >
> > http://tinyurl.com/278sm3
> >
> > aka veloute (with an accent over the last e)
> >
>
> That is a different product. The stuff I use comes in a 250 gram box and
> is called Veloutine Instant Thickener. It contains potato flour, lactose,
> maltodextrin, rice flour, caramel and monoglyceride.
>
> It is very easy to use, Just bring the liquid to a bowl and add about 3
> Tbsp. of Veloutine per cup of liquid and boil for one minute and after that
> it is about as thick as it is going to get without cooking it more and
> reducing the amount of liquid. You can start off with a little and know in
> a minute if you need more or not. It is very reliable.

Thanks again for the info. Do you happen to have a link that shows what
the product looks like? How is this stuff different than corn-starch
slurry? I'm curious about this stuff since it sounds like something I'd
really like to use maybe.

Sky

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Ultra Ultimate Kitchen Rule - Use the Timer!
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Sorry, I read it as veloute- my mistake!

Sky wrote:

> Thanks for the information. It sounds like something I'd like to have
> known about years ago! Well dang it again <g>. Just as soon as I
> discover a new product (to me) - it's something that's longer made. Go
> figure. Murphy's Law at work again

I don't know where Stark got the information that Knorr is not making it
any more, but I stocked up on it at the grocery store this morning. I
bought 2 boxes of it. I suppose I could resort to making my own with a mix
of rice flour and potato flour. It sure is handy stuff. It has been a
staple in our house for years. My wife is the braising queen and introduced
me to it years ago.

"Sky" > wrote in message
...
> Tracy wrote:
>>
>> On Aug 3, 9:04 am, Dave Smith > wrote:
>> > stark wrote:
>> >
>> > > Better use yours sparingly; Knorr doesn't make it anymore.
>> >
>> > ??????????
>> >
>> > Oh no. That is great stuff. We always have some on hand.
>>
>> This stuff?
>>
>> http://tinyurl.com/278sm3
>>
>> aka veloute (with an accent over the last e)
>>
>> -Tracy
>
> Thanks for the link. It helps a lot to describe what veloutine/veloute
> is. However, something I don't know and can't find about the product is
> -- is it a powder mix or is it liquid based?
>
> Sky, who's always curious <g>
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice
Powder.

Sky wrote:
>
> > That is a different product. The stuff I use comes in a 250 gram box and
> > is called Veloutine Instant Thickener. It contains potato flour, lactose,
> > maltodextrin, rice flour, caramel and monoglyceride.
> >
> > It is very easy to use, Just bring the liquid to a bowl and add about 3
> > Tbsp. of Veloutine per cup of liquid and boil for one minute and after that
> > it is about as thick as it is going to get without cooking it more and
> > reducing the amount of liquid. You can start off with a little and know in
> > a minute if you need more or not. It is very reliable.
>
> Thanks again for the info. Do you happen to have a link that shows what
> the product looks like? How is this stuff different than corn-starch
> slurry? I'm curious about this stuff since it sounds like something I'd
> really like to use maybe.

I don't know why I can't find a link to it anywhere. I have searched and
seen references to it, but no link to the product itself. There are several
links to online food services that sell it, like this one.
http://grocerycheckout.com/default.aspx?CategoryID=1197



There are several differences between Veloutine and corn starch. Corn
starch has to be mixed into a slurry and gives a glossy sheen to the sauce.
The Veloutine powder is added directly to the hot liquid and does not get
lumpy. Veloutine has a (caramel) colouring in it to give rich colour to the
sauce.

It is good stuff. It is cheap, easy to use and versatile. It can be used in
any type of gravy, and I like the way it works in a minute and then you
know what you are going to end up with, provided you don't reduce the sauce
too much.


If I am not mistaken Veloutine is like Bisto powder.

On Aug 3, 1:06 pm, Dave Smith > wrote:
> Sky wrote:
>
> I don't know where Stark got the information that Knorr is not making it
> any more, but I stocked up on it at the grocery store this morning. I
> bought 2 boxes of it. I suppose I could resort to making my own with a mix
> of rice flour and potato flour. It sure is handy stuff. It has been a
> staple in our house for years. My wife is the braising queen and introduced
> me to it years ago.

I axed Knorr. I spotted a packet listed on your ref URL. Better grab
some if they still stock.

On Aug 3, 12:22 pm, merryb > wrote:
> On Aug 3, 5:48 am, stark > wrote:
>
> > Better use yours sparingly; Knorr doesn't make it anymore.
>
> Make your own- it's just white sauce!

Mais non, mon cher! 'Tis a thickener.