On 7/7/2016 6:41 AM, graham wrote:
> On 7/7/2016 1:06 AM, Ophelia wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>
>>>>>> I whiz butter and flour up until it looks like breadcrumbs. I can
>>>>>> keep a
>>>>>> poly bag of it in the freezer and just spoon some out when I need
>>>>>> it. It
>>>>>> doesn't freeze in a hard lump either.
>>>>>>
>>>>>> I just add it to the liquid in the pan and whisk it up.
>>>>>
>>>>> That's a great idea.
>>>>
>>>> Hope you like it
>>>
>>> I know I will since I usually do the butter flour mix to add to
>>> things, and that will be so handy to have in the freezer. Thanks for
>>> the suggestion, I am always looking for easier ways.
>>
>> You are welcome. It works well very for me
>
> And if the ratios are right, it can also be used to make a quick pastry,
> I suppose.
> Graham

Way too much butter, I would think.

"graham" > wrote in message
...
> On 7/7/2016 1:06 AM, Ophelia wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>
>>>>>> I whiz butter and flour up until it looks like breadcrumbs. I can
>>>>>> keep a
>>>>>> poly bag of it in the freezer and just spoon some out when I need
>>>>>> it. It
>>>>>> doesn't freeze in a hard lump either.
>>>>>>
>>>>>> I just add it to the liquid in the pan and whisk it up.
>>>>>
>>>>> That's a great idea.
>>>>
>>>> Hope you like it
>>>
>>> I know I will since I usually do the butter flour mix to add to
>>> things, and that will be so handy to have in the freezer. Thanks for
>>> the suggestion, I am always looking for easier ways.
>>
>> You are welcome. It works well very for me
>
> And if the ratios are right, it can also be used to make a quick pastry, I
> suppose.

I haven't ever used it for that but you may be right.

--
http://www.helpforheroes.org.uk/shop/

"Taxed and Spent" > wrote in message
...
> On 7/7/2016 6:41 AM, graham wrote:
>> On 7/7/2016 1:06 AM, Ophelia wrote:
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "Cheri" > wrote in message
>>>>
>>>>>>> I whiz butter and flour up until it looks like breadcrumbs. I can
>>>>>>> keep a
>>>>>>> poly bag of it in the freezer and just spoon some out when I need
>>>>>>> it. It
>>>>>>> doesn't freeze in a hard lump either.
>>>>>>>
>>>>>>> I just add it to the liquid in the pan and whisk it up.
>>>>>>
>>>>>> That's a great idea.
>>>>>
>>>>> Hope you like it
>>>>
>>>> I know I will since I usually do the butter flour mix to add to
>>>> things, and that will be so handy to have in the freezer. Thanks for
>>>> the suggestion, I am always looking for easier ways.
>>>
>>> You are welcome. It works well very for me
>>
>> And if the ratios are right, it can also be used to make a quick pastry,
>> I suppose.
>> Graham
>
> Way too much butter, I would think.

When I whiz it up, I start with equal amounts and then when I see how it is
going I will add extra of one of the other to ensure the 'breadcrumb'
texure.



--
http://www.helpforheroes.org.uk/shop/

On 7/6/2016 10:50 PM, Cheri wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>
>>>> I whiz butter and flour up until it looks like breadcrumbs. I can
>>>> keep a
>>>> poly bag of it in the freezer and just spoon some out when I need
>>>> it. It
>>>> doesn't freeze in a hard lump either.
>>>>
>>>> I just add it to the liquid in the pan and whisk it up.
>>>
>>> That's a great idea.
>>
>> Hope you like it
>
> I know I will since I usually do the butter flour mix to add to things,
> and that will be so handy to have in the freezer. Thanks for the
> suggestion, I am always looking for easier ways.
>
> Cheri

I think I'll give that a try myself. I don't often need to combine
butter and flour but that will certainly be a handy short cut.

Jill

On 2016-07-07, jmcquown > wrote:

> Even though Wondra seemed to work okay before...

Wonra is excellent if you need to thicken that gravy, on the fly.
OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
too.

nb

On 7/7/2016 10:16 AM, notbob wrote:
> On 2016-07-07, jmcquown > wrote:
>
>> Even though Wondra seemed to work okay before...
>
> Wonra is excellent if you need to thicken that gravy, on the fly.
> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
> too.
>
> nb
>
At some point she explained she doesn't want to buy Gold Medal products
due to a recent flour recall. Okay... so buy a different brand of flour
and make a slurry. Except she doesn't want to make a slurry.

Jill

jmcquown > wrote:
> On 7/7/2016 10:16 AM, notbob wrote:
>> On 2016-07-07, jmcquown > wrote:
>>
>>> Even though Wondra seemed to work okay before...
>>
>> Wonra is excellent if you need to thicken that gravy, on the fly.
>> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
>> too.
>>
>> nb
>>
> At some point she explained she doesn't want to buy Gold Medal products
> due to a recent flour recall. Okay... so buy a different brand of flour
> and make a slurry. Except she doesn't want to make a slurry.
>
> Jill
>

I've never used Wondra as I'm a slurry maker but now I'm curious to try it.

--
jinx the minx

"jinx the minx" > wrote in message
...
> jmcquown > wrote:
>> On 7/7/2016 10:16 AM, notbob wrote:
>>> On 2016-07-07, jmcquown > wrote:
>>>
>>>> Even though Wondra seemed to work okay before...
>>>
>>> Wonra is excellent if you need to thicken that gravy, on the fly.
>>> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
>>> too.
>>>
>>> nb
>>>
>> At some point she explained she doesn't want to buy Gold Medal products
>> due to a recent flour recall. Okay... so buy a different brand of flour
>> and make a slurry. Except she doesn't want to make a slurry.
>>
>> Jill
>>
>
> I've never used Wondra as I'm a slurry maker but now I'm curious to try
> it.
>
> --
> jinx the minx

It can be used for other things, I have made pancakes out of it which were
great. The problem with using it for other things is that it's expensive
compared to regular flour, but it can be used for them in a pinch with good
results.

Cheri

Cheri > wrote:
>
> "jinx the minx" > wrote in message
> ...
>> jmcquown > wrote:
>>> On 7/7/2016 10:16 AM, notbob wrote:
>>>> On 2016-07-07, jmcquown > wrote:
>>>>
>>>>> Even though Wondra seemed to work okay before...
>>>>
>>>> Wonra is excellent if you need to thicken that gravy, on the fly.
>>>> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
>>>> too.
>>>>
>>>> nb
>>>>
>>> At some point she explained she doesn't want to buy Gold Medal products
>>> due to a recent flour recall. Okay... so buy a different brand of flour
>>> and make a slurry. Except she doesn't want to make a slurry.
>>>
>>> Jill
>>>
>>
>> I've never used Wondra as I'm a slurry maker but now I'm curious to try
>> it.
>>
>> --
>> jinx the minx
>
> It can be used for other things, I have made pancakes out of it which were
> great. The problem with using it for other things is that it's expensive
> compared to regular flour, but it can be used for them in a pinch with good
> results.
>
> Cheri
>
>

That's interesting. I make pancakes often on the weekends for the family
(I can't eat them myself), so I'm curious if using Wondra gives a different
texture/fluffiness/etc.? I'm not really sold on any one particular recipe
so I change it up often just because I can. Heck, I'll even use boxed
mixes if need be.

--
jinx the minx

"jinx the minx" > wrote in message
...
> Cheri > wrote:
>>
>> "jinx the minx" > wrote in message
>> ...
>>> jmcquown > wrote:
>>>> On 7/7/2016 10:16 AM, notbob wrote:
>>>>> On 2016-07-07, jmcquown > wrote:
>>>>>
>>>>>> Even though Wondra seemed to work okay before...
>>>>>
>>>>> Wonra is excellent if you need to thicken that gravy, on the fly.
>>>>> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
>>>>> too.
>>>>>
>>>>> nb
>>>>>
>>>> At some point she explained she doesn't want to buy Gold Medal products
>>>> due to a recent flour recall. Okay... so buy a different brand of
>>>> flour
>>>> and make a slurry. Except she doesn't want to make a slurry.
>>>>
>>>> Jill
>>>>
>>>
>>> I've never used Wondra as I'm a slurry maker but now I'm curious to try
>>> it.
>>>
>>> --
>>> jinx the minx
>>
>> It can be used for other things, I have made pancakes out of it which
>> were
>> great. The problem with using it for other things is that it's expensive
>> compared to regular flour, but it can be used for them in a pinch with
>> good
>> results.
>>
>> Cheri
>>
>>
>
> That's interesting. I make pancakes often on the weekends for the family
> (I can't eat them myself), so I'm curious if using Wondra gives a
> different
> texture/fluffiness/etc.? I'm not really sold on any one particular
> recipe
> so I change it up often just because I can. Heck, I'll even use boxed
> mixes if need be.
>
> --
> jinx the minx

It is a bit of a different texture, but good. I often make pancakes with
bread crumbs too, more like french toast and pancake in one.

Cheri

On Monday, July 4, 2016 at 1:32:41 PM UTC-10, 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.
>
> And yes, I know that I don't need it. I did without it for most of my life,
> having only discovered it in the past 10 or so years after watching my mom
> use it. I just like it and would like something like it but I don't want to
> buy Gold Medal any more. Thanks!

Sounds like you're up a creek if you won't buy the Gold Medal product.

My daughter made a tart that was pretty good. It had a most wonderful crust.. It was made with two parts flour, one part almond flour, and one part butter. The problem is that almond flour is about $15/lb so I'm looking for a cheaper substitute. Wondra might do the trick.

https://www.amazon.com/clouddrive/sh...WMYVnhJWysVrkI

"jinx the minx" > wrote in message
...
> Cheri > wrote:
>>
>> "jinx the minx" > wrote in message
>> ...
>>> jmcquown > wrote:
>>>> On 7/7/2016 10:16 AM, notbob wrote:
>>>>> On 2016-07-07, jmcquown > wrote:
>>>>>
>>>>>> Even though Wondra seemed to work okay before...
>>>>>
>>>>> Wonra is excellent if you need to thicken that gravy, on the fly.
>>>>> OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
>>>>> too.
>>>>>
>>>>> nb
>>>>>
>>>> At some point she explained she doesn't want to buy Gold Medal products
>>>> due to a recent flour recall. Okay... so buy a different brand of
>>>> flour
>>>> and make a slurry. Except she doesn't want to make a slurry.
>>>>
>>>> Jill
>>>>
>>>
>>> I've never used Wondra as I'm a slurry maker but now I'm curious to try
>>> it.
>>>
>>> --
>>> jinx the minx
>>
>> It can be used for other things, I have made pancakes out of it which
>> were
>> great. The problem with using it for other things is that it's expensive
>> compared to regular flour, but it can be used for them in a pinch with
>> good
>> results.
>>
>> Cheri
>>
>>
>
> That's interesting. I make pancakes often on the weekends for the family
> (I can't eat them myself), so I'm curious if using Wondra gives a
> different
> texture/fluffiness/etc.? I'm not really sold on any one particular
> recipe
> so I change it up often just because I can. Heck, I'll even use boxed
> mixes if need be.

Says the texture of pie crust is flakier. Not sure about pancakes.