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Flour like Wondra?
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Julie Bove
Jul 4, 2016, 7:32:41 PM7/4/16
to
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!
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!
Julie Bove
Jul 4, 2016, 11:13:02 PM7/4/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:3tx4n5ul...@sqwertz.com...
> 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
>
>> 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.
>
> eventually just throw it away.
Yes it is cooked.
http://bakingbites.com/2008/05/what-is-wondra-flour/
Says it is essentially cooked already.
isw
Jul 5, 2016, 2:34:32 AM7/5/16
to
In article <ta7bbq21eyct$.d...@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:
> 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
Sqwertz <swe...@cluemail.compost> wrote:
> 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
Julie Bove
Jul 5, 2016, 3:34:59 AM7/5/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>
>
> 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.
>
> -sw
> 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.
>
I made gravy all the time without it but it is a heck of a lot easier.
And it is not true that e-coli can not survive in cooked food. There was
that big Jack In The Box burger thing some years back.
Julie Bove
Jul 5, 2016, 3:36:14 AM7/5/16
to
"isw" <i...@witzend.com> wrote in message
news:isw-A38C13.2...@news-roam.garlic.com...
to break down upon reheating.
Julie Bove
Jul 5, 2016, 3:47:41 AM7/5/16
to
"Cheryl" <jlhs...@hotmail.com> wrote in message
news:577b2d47$0$35662$b1db1813$6557...@news.astraweb.com...
> "Julie Bove" <juli...@frontier.com> Wrote in message:
> before you even get any replies. You've done that the last several of your
> OPs. I know you get ragged on but don't let it color your questions. You
> already know the haters are going to hate no matter what so why not just
> post without sounding all defensive? I'd rather read your posts as just
> being a regular in the group which you are.
Sorry. I just feel like I don't do that, they will start dog piling me. And
I do think that sw is wrong about the acid in the flour. I first heard of it
being cooked when Claudine Pepin mentioned the cooked part when she and her
dad were cooking on his show. Asked him if that type of flour could be used
in the particular recipe. He said it could. I actually used it to flour the
Bundt cake pan and it worked for that too. I only have a small amount of
Wondra that will expire in a few months. It was old enough to not have been
in that recall. And I realized as I was dumping out the bag of Gold Medal
that it too was not in the recall either. But it was about to expire so no
problems there. At any rate, I didn't want to open the new bag of flour I
just bought just to flour the pan. I can see now that regular flour might
have worked better. I did have to dust the cake off. But... Somebody ate
quite a lot of it so I guess it is still good.
Doris Night
Jul 5, 2016, 8:22:35 AM7/5/16
to
>And it is not true that e-coli can not survive in cooked food. There was
>that big Jack In The Box burger thing some years back.
survived. That is why it is recommended that you always eat burgers
well done.
Doris
Nancy2
Jul 5, 2016, 8:28:14 AM7/5/16
to
What happens if you use AP flour after it "expires?" I never pay any attention
to those kinds of dates on pantry staples, for the most part.
N.
Gary
Jul 5, 2016, 8:38:12 AM7/5/16
to
Nancy2 wrote:
>
> What happens if you use AP flour after it "expires?"
Nothing happens as long as it stays dry. I buy ap flour and pour it into
>
> What happens if you use AP flour after it "expires?"
a tupperware canister and toss out the wrapper. I've never once thought
about it getting too old. My flour now is old but I have no idea how old
nor do I care. It works fine. I *think* I buy new about once per year.
Just a guess. If longer, no worries.
Janet B
Jul 5, 2016, 10:13:11 AM7/5/16
to
that into the sauce to thicken it? The paste easily blends into the
sauce and will not lump.
Janet US
jmcquown
Jul 5, 2016, 11:04:48 AM7/5/16
to
thought about it "expiring". :)
Jill
graham
Jul 5, 2016, 11:22:25 AM7/5/16
to
AP bag and it is BB is next Sunday! That doesn't bother me! I've just
bought a 20kg sack of bread flour and the BB date is next May.
However, it is important to take note of the BB date on wholemeal flours
as they go rancid under normal conditions. I store those flours in the
freezer.
Graham
Taxed and Spent
Jul 5, 2016, 11:29:44 AM7/5/16
to
probably 10 years old, and it tasted like cardboard.
Janet B
Jul 5, 2016, 11:43:28 AM7/5/16
to
good for 2 years. I was reading in one of the dedicated artisan bread
books at the time, so I've always applied that to my bread making
flour. (I do think the dough gets a little wimpy when the flour is
more than 2) I've never worried much about the flour that I use for
other things, except whole wheat flour, as you say, has a short life
if left unfrozen.
Janet US
sf
Jul 5, 2016, 11:48:27 AM7/5/16
to
On Tue, 05 Jul 2016 08:13:12 -0600, Janet B <nos...@cableone.net>
wrote:
Just shake up some flour with a little water (in a covered container)
for a lump free slurry, no need for butter.
--
sf
wrote:
for a lump free slurry, no need for butter.
--
sf
Janet B
Jul 5, 2016, 12:33:09 PM7/5/16
to
On Tue, 5 Jul 2016 11:21:18 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>
>> And it is not true that e-coli can not survive in cooked food. There was
>> that big Jack In The Box burger thing some years back.
>
>I specifically said that certain temperatures needed to be achieved.
>E-coli is killed at very specific temperatures for very specific
>lengths of time. 160F is considered the safe temperature to cook
>hamburger and other meats, but JitB was not doing that. If the USDA
>says 160F for hamburgers, what do you think would happen to e-coli in
>flour steamed at 200-212F?
>
>Wondra flour may have been steamed back in the 60's and 70's and
>General Mills still wants people to think that, but not now.
>Virtually all the mass produced modified food starches are now made by
>acid, alkaline, or enzymatic treatments.
>
>-sw
can't e. coli can be re-introduced into properly cooked foods by
hands, machinery, etc.?
Janet US
wrote:
>On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>
>> And it is not true that e-coli can not survive in cooked food. There was
>> that big Jack In The Box burger thing some years back.
>
>E-coli is killed at very specific temperatures for very specific
>lengths of time. 160F is considered the safe temperature to cook
>hamburger and other meats, but JitB was not doing that. If the USDA
>says 160F for hamburgers, what do you think would happen to e-coli in
>flour steamed at 200-212F?
>
>Wondra flour may have been steamed back in the 60's and 70's and
>General Mills still wants people to think that, but not now.
>Virtually all the mass produced modified food starches are now made by
>acid, alkaline, or enzymatic treatments.
>
>-sw
can't e. coli can be re-introduced into properly cooked foods by
hands, machinery, etc.?
Janet US
jmcquown
Jul 5, 2016, 12:45:28 PM7/5/16
to
freezer. That's just to keep it away from bugs. :)
Jill
sf
Jul 5, 2016, 12:54:44 PM7/5/16
to
> Not so much expiring but flours do have Best Before dates. I checked my
> AP bag and it is BB is next Sunday! That doesn't bother me! I've just
> bought a 20kg sack of bread flour and the BB date is next May.
> However, it is important to take note of the BB date on wholemeal flours
> as they go rancid under normal conditions. I store those flours in the
> freezer.
I don't like to bake with whole wheat, so that isn't an issue - but I
> AP bag and it is BB is next Sunday! That doesn't bother me! I've just
> bought a 20kg sack of bread flour and the BB date is next May.
> However, it is important to take note of the BB date on wholemeal flours
> as they go rancid under normal conditions. I store those flours in the
> freezer.
have noticed that organic flour sprouts bugs after a while. Freezing
would solve the problem, but I don't have the freezer capacity for
that.
--
sf
Cheri
Jul 5, 2016, 1:10:00 PM7/5/16
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:nlfnuv$p8k$1...@dont-email.me...
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> 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.
>>
>> -sw
>
> I made gravy all the time without it but it is a heck of a lot easier.
>
> And it is not true that e-coli can not survive in cooked food. There was
> that big Jack In The Box burger thing some years back.
Gee, he decides what you do and don't need, typical king of the internet
>> 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.
>>
>> -sw
>
> I made gravy all the time without it but it is a heck of a lot easier.
>
> And it is not true that e-coli can not survive in cooked food. There was
> that big Jack In The Box burger thing some years back.
wannabe.
Cheri
Nancy2
Jul 5, 2016, 1:26:29 PM7/5/16
to
I do know self-rising flour gets ineffective so I keep it in the freezer.
I wish they sold it in smaller pkg. than 5 lbs.
N.
I wish they sold it in smaller pkg. than 5 lbs.
N.
itsjoan...@webtv.net
Jul 5, 2016, 1:40:35 PM7/5/16
to
On Tuesday, July 5, 2016 at 11:45:28 AM UTC-5, Jill McQuown wrote:
>
> I do store flour and cornmeal in the
> freezer. That's just to keep it away from bugs. :)
>
> Jill
>
>
I store my cornmeal in the freezer and only buy the
>
> I do store flour and cornmeal in the
> freezer. That's just to keep it away from bugs. :)
>
> Jill
>
>
small 2 pound sacks of flour when needed as I'm not
a baker.
itsjoan...@webtv.net
Jul 5, 2016, 1:43:31 PM7/5/16
to
rising or all purpose flour. I don't know about whole
wheat flour though, never pay any attention to what size it
comes in.
Julie Bove
Jul 5, 2016, 6:25:33 PM7/5/16
to
"Doris Night" <goodnig...@yahoo.com> wrote in message
news:tf9nnbtimkak82pfr...@4ax.com...
they put all sorts of crap in their food that I don't eat. Ingredients are:
POTATO STARCH, LACTOSE, MALTODEXTRIN, RICE FLOUR, CARAMEL, MONOGLYCERIDE.
So that's a no go for me., Two things I can't eat. Sorry.
>>And it is not true that e-coli can not survive in cooked food. There was
>>that big Jack In The Box burger thing some years back.
>
> The burgers at JITB weren't cooked through. That's how the e-coli
> survived. That is why it is recommended that you always eat burgers
> well done.
The mere fact that something has been cooked means nothing when it comes to
food poisoning.
Julie Bove
Jul 5, 2016, 6:27:12 PM7/5/16
to
"Janet B" <nos...@cableone.net> wrote in message
news:f0gnnbhp1nent6ufi...@4ax.com...
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?
Julie Bove
Jul 5, 2016, 6:28:03 PM7/5/16
to
"sf" <s...@geemail.com> wrote in message
news:vjlnnbt45d0fpbnlq...@4ax.com...
Julie Bove
Jul 5, 2016, 6:28:54 PM7/5/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>
>> And it is not true that e-coli can not survive in cooked food. There was
>> that big Jack In The Box burger thing some years back.
>
>
>> And it is not true that e-coli can not survive in cooked food. There was
>> that big Jack In The Box burger thing some years back.
>
> I specifically said that certain temperatures needed to be achieved.
> E-coli is killed at very specific temperatures for very specific
> lengths of time. 160F is considered the safe temperature to cook
> hamburger and other meats, but JitB was not doing that. If the USDA
> says 160F for hamburgers, what do you think would happen to e-coli in
> flour steamed at 200-212F?
>
> Wondra flour may have been steamed back in the 60's and 70's and
> General Mills still wants people to think that, but not now.
> Virtually all the mass produced modified food starches are now made by
> acid, alkaline, or enzymatic treatments.
>
> -sw
It's not a modified food starch. It's a flour.
> E-coli is killed at very specific temperatures for very specific
> lengths of time. 160F is considered the safe temperature to cook
> hamburger and other meats, but JitB was not doing that. If the USDA
> says 160F for hamburgers, what do you think would happen to e-coli in
> flour steamed at 200-212F?
>
> Wondra flour may have been steamed back in the 60's and 70's and
> General Mills still wants people to think that, but not now.
> Virtually all the mass produced modified food starches are now made by
> acid, alkaline, or enzymatic treatments.
>
> -sw
Julie Bove
Jul 5, 2016, 6:31:37 PM7/5/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 05 Jul 2016 10:33:11 -0600, Janet B wrote:
>
>> On Tue, 5 Jul 2016 11:21:18 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>>I specifically said that certain temperatures needed to be achieved.
>>>E-coli is killed at very specific temperatures for very specific
>>>lengths of time. 160F is considered the safe temperature to cook
>>>hamburger and other meats, but JitB was not doing that. If the USDA
>>>says 160F for hamburgers, what do you think would happen to e-coli in
>>>flour steamed at 200-212F?
>>>
>>>Wondra flour may have been steamed back in the 60's and 70's and
>>>General Mills still wants people to think that, but not now.
>>>Virtually all the mass produced modified food starches are now made by
>>>acid, alkaline, or enzymatic treatments.
>>
>
>> On Tue, 5 Jul 2016 11:21:18 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>>I specifically said that certain temperatures needed to be achieved.
>>>E-coli is killed at very specific temperatures for very specific
>>>lengths of time. 160F is considered the safe temperature to cook
>>>hamburger and other meats, but JitB was not doing that. If the USDA
>>>says 160F for hamburgers, what do you think would happen to e-coli in
>>>flour steamed at 200-212F?
>>>
>>>Wondra flour may have been steamed back in the 60's and 70's and
>>>General Mills still wants people to think that, but not now.
>>>Virtually all the mass produced modified food starches are now made by
>>>acid, alkaline, or enzymatic treatments.
>>
>> can't e. coli can be re-introduced into properly cooked foods by
>> hands, machinery, etc.?
>
> Sure. Anything can happen. Wondra would have a different packaging
>> hands, machinery, etc.?
>
> line for the canisters and bags-in-boxes. Wondra probably shares the
> same treatment apparatus used for bleaching their flour - which is
> treated with chlorine gas and benzoyl peroxide - yum!
>
> It's interesting to note that Wondra has been pulled from all web
> sites like Amazon and Walmart. You can find some old links to the
> product descriptions, but it's all been removed from their own search
> indexes. Not just out of stock ... but gone! It wouldn't surprise me
> that we've seen the last of Wondra.
I bought a bag of flour at QFC. There was a lady frantically pulling flour
from the shelves. The shelves were mostly empty but I did see Wondra.
Apparently I bought some from Amazon Fresh because they sent me a recall
notice. I bought whatever store brand flour QFC sells. Not sure who makes
it. Gold Medal makes Signature Kitchens and that's a Safeway brand so it
should be okay.
Julie Bove
Jul 5, 2016, 6:33:18 PM7/5/16
to
"Cheri" <che...@newsguy.com> wrote in message
news:nlgpj...@news4.newsguy.com...
https://www.youtube.com/watch?v=nCNF3wPgqFc
jmcquown
Jul 5, 2016, 6:54:01 PM7/5/16
to
Jill
Taxed and Spent
Jul 5, 2016, 6:55:00 PM7/5/16
to
On 7/5/2016 3:49 PM, Sqwertz wrote:
> (modified) wheat starch. It's 70+% starch.
>
> I think your whole purpose here is to waste other people's time under
> the guise of cooking "conversation".
>
> -sw
>
You and the other foolish responders have only yourselves to blame.
Won't you ever learn?
>> It's not a modified food starch. It's a flour.
>
> And get this - flour is a starch. Duh. Wondra is a pre-gelatinized
>
> (modified) wheat starch. It's 70+% starch.
>
> I think your whole purpose here is to waste other people's time under
> the guise of cooking "conversation".
>
> -sw
>
You and the other foolish responders have only yourselves to blame.
Won't you ever learn?
jmcquown
Jul 5, 2016, 6:55:39 PM7/5/16
to
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.
Jill
jmcquown
Jul 5, 2016, 6:59:29 PM7/5/16
to
On 7/5/2016 1:33 PM, Sqwertz wrote:
>
Hey, I have an ancient cannister of Wondra in the pantry. It was
something my mother bought. One of these days I'll throw it away. It's
undoubtedly "expired" anyway. ;)
Jill
> On Tue, 05 Jul 2016 10:33:11 -0600, Janet B wrote:
>
>> On Tue, 5 Jul 2016 11:21:18 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> I specifically said that certain temperatures needed to be achieved.
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>
>
>> On Tue, 5 Jul 2016 11:21:18 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> I specifically said that certain temperatures needed to be achieved.
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>
>> can't e. coli can be re-introduced into properly cooked foods by
>> hands, machinery, etc.?
>
>> hands, machinery, etc.?
>
> Sure. Anything can happen. Wondra would have a different packaging
> line for the canisters and bags-in-boxes. Wondra probably shares the
> same treatment apparatus used for bleaching their flour - which is
> treated with chlorine gas and benzoyl peroxide - yum!
>
> It's interesting to note that Wondra has been pulled from all web
> sites like Amazon and Walmart. You can find some old links to the
> product descriptions, but it's all been removed from their own search
> indexes. Not just out of stock ... but gone! It wouldn't surprise me
> that we've seen the last of Wondra.
>
> -sw
> line for the canisters and bags-in-boxes. Wondra probably shares the
> same treatment apparatus used for bleaching their flour - which is
> treated with chlorine gas and benzoyl peroxide - yum!
>
> It's interesting to note that Wondra has been pulled from all web
> sites like Amazon and Walmart. You can find some old links to the
> product descriptions, but it's all been removed from their own search
> indexes. Not just out of stock ... but gone! It wouldn't surprise me
> that we've seen the last of Wondra.
>
>
Hey, I have an ancient cannister of Wondra in the pantry. It was
something my mother bought. One of these days I'll throw it away. It's
undoubtedly "expired" anyway. ;)
Jill
Taxed and Spent
Jul 5, 2016, 7:01:34 PM7/5/16
to
jmcquown
Jul 5, 2016, 7:02:35 PM7/5/16
to
flour but I definitely don't need a large bag of it. Ditto cornmeal. I
buy the 2 lb. bags and into the freezer it goes.
Jill
sf
Jul 5, 2016, 7:19:36 PM7/5/16
to
On Tue, 5 Jul 2016 18:53:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:
And won't need to buy an otherwise useless product just to make a
flour thickened gravy.
--
sf
wrote:
flour thickened gravy.
--
sf
sf
Jul 5, 2016, 7:21:21 PM7/5/16
to
Brooklyn1
Jul 5, 2016, 7:24:33 PM7/5/16
to
I buy Bob's Redmill muffin mixes. For the little flour I now use I
buy Wondra.
Julie Bove
Jul 5, 2016, 7:46:18 PM7/5/16
to
"Nancy2" <ellor...@gmail.com> wrote in message
news:7f3e5809-43ae-4313...@googlegroups.com...
>
> What happens if you use AP flour after it "expires?" I never pay any
> attention
> to those kinds of dates on pantry staples, for the most part.
>
> N.
Dunno. I do know that Whole Wheat will go rancid.
Taxed and Spent
Jul 5, 2016, 7:52:44 PM7/5/16
to
On 7/5/2016 4:42 PM, Sqwertz wrote:
>
> -sw
>
you cannot tell what I read. No, I have her KFd and don't read the
threads, but I was interested in some FACTS about wondra.
> On Tue, 5 Jul 2016 15:54:59 -0700, Taxed and Spent wrote:
>
>> You and the other foolish responders have only yourselves to blame.
>> Won't you ever learn?
>
> BTW, I notice you're reading it all. That's not much to brag about.
>
>> You and the other foolish responders have only yourselves to blame.
>> Won't you ever learn?
>
>
> -sw
>
you cannot tell what I read. No, I have her KFd and don't read the
threads, but I was interested in some FACTS about wondra.
Taxed and Spent
Jul 5, 2016, 9:14:26 PM7/5/16
to
On 7/5/2016 5:23 PM, Sqwertz wrote:
> On Tue, 5 Jul 2016 16:52:42 -0700, Taxed and Spent wrote:
>
>> On 7/5/2016 4:42 PM, Sqwertz wrote:
>>> On Tue, 5 Jul 2016 15:54:59 -0700, Taxed and Spent wrote:
>>>
>>>> You and the other foolish responders have only yourselves to blame.
>>>> Won't you ever learn?
>>>
>>> BTW, I notice you're reading it all. That's not much to brag about.
>>
>
>> On 7/5/2016 4:42 PM, Sqwertz wrote:
>>> On Tue, 5 Jul 2016 15:54:59 -0700, Taxed and Spent wrote:
>>>
>>>> You and the other foolish responders have only yourselves to blame.
>>>> Won't you ever learn?
>>>
>>> BTW, I notice you're reading it all. That's not much to brag about.
>>
>> you cannot tell what I read. No, I have her KFd and don't read the
>> threads,
>
> Uh, she started the thread and is active in this subthread. So yes, I
>> threads,
>
> can tell what you're reading.
>
>> but I was interested in some FACTS about wondra.
>
> Your welcome.
>> but I was interested in some FACTS about wondra.
>
>
> -sw
>
I certainly have not been "reading it all". You have no reason to think
otherwise.
Jeßus
Jul 5, 2016, 10:17:47 PM7/5/16
to
>I seem to recall she is "sensitive" to water.
Mother of god...
Doris Night
Jul 5, 2016, 10:56:49 PM7/5/16
to
manie", or kneaded butter. A slurry is a combination of a starch (corn
starch, flour, etc) and cold water. There is no butter or other fat
involved.
Doris
>
Janet B
Jul 5, 2016, 11:00:56 PM7/5/16
to
directly to someone else (Isaac). That means that you don't need to
pay any attention to what I said. You can ignore me. That means you
don't have to post to me. Get it?
I've forgotten more than you will ever know or understand on your
best, most lucid day.
Janet US
Janet B
Jul 5, 2016, 11:03:07 PM7/5/16
to
On Tue, 5 Jul 2016 15:25:19 -0700, "Julie Bove"
No. That is not what he said.
Janet US
Janet US
Julie Bove
Jul 6, 2016, 12:13:32 AM7/6/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 15:25:19 -0700, Julie Bove wrote:
>
>> "Doris Night" <goodnig...@yahoo.com> wrote in message
>> news:tf9nnbtimkak82pfr...@4ax.com...
>>
>
>> "Doris Night" <goodnig...@yahoo.com> wrote in message
>> news:tf9nnbtimkak82pfr...@4ax.com...
>>
>>> The burgers at JITB weren't cooked through. That's how the e-coli
>>> survived. That is why it is recommended that you always eat burgers
>>> well done.
>>
>> I know but he was saying the flour couldn't be cooked because it had
>> e-coli.
>> The mere fact that something has been cooked means nothing when it comes
>> to
>> food poisoning.
>
> You totally ignored what I said (twice now) to try and continue to
>>> survived. That is why it is recommended that you always eat burgers
>>> well done.
>>
>> I know but he was saying the flour couldn't be cooked because it had
>> e-coli.
>> The mere fact that something has been cooked means nothing when it comes
>> to
>> food poisoning.
>
> support your defective argument.
What defective argument is that?
Julie Bove
Jul 6, 2016, 12:15:10 AM7/6/16
to
news:06tonb13e8o06kd6d...@4ax.com...
That's exactly what he said. It's even quoted above.
Julie Bove
Jul 6, 2016, 12:18:01 AM7/6/16
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:IVWez.23223$Lh7....@fx30.iad...
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.
Julie Bove
Jul 6, 2016, 12:20:17 AM7/6/16
to
news:3msonbpjh2b8vst5r...@4ax.com...
*I* know what a slurry is. I believe I even mentioned it in the original
post. Yes. Yes I did. I just looked. I also know how to make a white sauce.
That has butter in it.
post. Yes. Yes I did. I just looked. I also know how to make a white sauce.
That has butter in it.
Julie Bove
Jul 6, 2016, 12:22:27 AM7/6/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 15:26:59 -0700, Julie Bove wrote:
>
>> "Janet B" <nos...@cableone.net> wrote in message
>> news:f0gnnbhp1nent6ufi...@4ax.com...
>>
>
>> "Janet B" <nos...@cableone.net> wrote in message
>> news:f0gnnbhp1nent6ufi...@4ax.com...
>>
>>> 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.
>>
>>> that into the sauce to thicken it? The paste easily blends into the
>>> sauce and will not lump.
>>
>> 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.
>
> Margarine works, too. Not that that makes it any easier than making a
>> flying
>> to the bathroom in agony? I can't eat butter.
>
> slurry.
>
> [wait for it...]
Most margarine also contains milk. I only know of two that I can purchase
here that don't. One tastes like oil. There are others, perhaps more readily
available in areas where a lot of Jewish people live.
My point was that with the Wondra flour, you could use it as is. No need to
make a paste or slurry or anything else.
Julie Bove
Jul 6, 2016, 12:23:18 AM7/6/16
to
news:32tonbdpsebhvs74g...@4ax.com...
You know what? I can respond to whoever I want to.
Julie Bove
Jul 6, 2016, 12:24:33 AM7/6/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 15:27:50 -0700, Julie Bove wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>> news:vjlnnbt45d0fpbnlq...@4ax.com...
>>> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B <nos...@cableone.net>
>>> wrote:
>>>
>
>> "sf" <s...@geemail.com> wrote in message
>> news:vjlnnbt45d0fpbnlq...@4ax.com...
>>> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B <nos...@cableone.net>
>>> wrote:
>>>
>>> Just shake up some flour with a little water (in a covered container)
>>> for a lump free slurry, no need for butter.
>>
>>> for a lump free slurry, no need for butter.
>>
>> But with the Wondra, you don't need the slurry.
>
> How hard is it to take a few spoonfulls of the cooking liquid (or tap
>
> water) and put it into a small cup and stir??? You could have done
> that 50 times in the time you've spent on this useless thread.
>
> (Here comes the list of reasons why it's so difficult to make a
> slurry...)
Nobody said it was hard. That is exactly how I used to do it. But with
Wondra, I don't have to. That means no spoon bowl to wash.
Julie Bove
Jul 6, 2016, 12:25:17 AM7/6/16
to
news:9UWez.23222$Lh7....@fx30.iad...
Well... You all can keep making your slurries if that's what makes you
happy.
happy.
Julie Bove
Jul 6, 2016, 12:29:54 AM7/6/16
to
news:o1gonb5700i96jl00...@4ax.com...
It's not otherwise useless. It can be used for other things. It is purported
to make flaky pastries and pie crusts. Fact is, I don't do a lot of baking
like I used to. I like that the Wondra comes in a small and easy to use
container. It's just something that I like and use a lot.
When I bought flour on Sat. I had to wrestle with how much to buy. I don't
like to keep a lot of it and prefer to buy as needed. Two of the very small
bags would have been the perfect amount but it was much cheaper to buy the
larger bag. I only bought that because I need it to mix with the whole wheat
that I am trying to use up. Most weeks I bake nothing at all. So flour isn't
something I keep much of. But I can keep the little can of the Wondra and
that's what works for me.
to make flaky pastries and pie crusts. Fact is, I don't do a lot of baking
like I used to. I like that the Wondra comes in a small and easy to use
container. It's just something that I like and use a lot.
When I bought flour on Sat. I had to wrestle with how much to buy. I don't
like to keep a lot of it and prefer to buy as needed. Two of the very small
bags would have been the perfect amount but it was much cheaper to buy the
larger bag. I only bought that because I need it to mix with the whole wheat
that I am trying to use up. Most weeks I bake nothing at all. So flour isn't
something I keep much of. But I can keep the little can of the Wondra and
that's what works for me.
Julie Bove
Jul 6, 2016, 12:32:22 AM7/6/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 15:28:40 -0700, Julie Bove wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:198losxibn36c$.dlg@sqwertz.com...
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> I specifically said that certain temperatures needed to be achieved.
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>
>> It's not a modified food starch. It's a flour.
>
> And get this - flour is a starch. Duh. Wondra is a pre-gelatinized
> (modified) wheat starch. It's 70+% starch.
Yes. I know it is a starch. But it is labeled as flour and not modified food
>
> And get this - flour is a starch. Duh. Wondra is a pre-gelatinized
> (modified) wheat starch. It's 70+% starch.
starch. It is not just used as a thickener. I can be used as flour.
>
> I think your whole purpose here is to waste other people's time under
> the guise of cooking "conversation".
I wasn't looking for a conversation. I asked what I thought was a very
> I think your whole purpose here is to waste other people's time under
> the guise of cooking "conversation".
specific question. I find it hard to believe that no other company makes
this kind of flour but it is rather looking that way.
Julie Bove
Jul 6, 2016, 12:41:53 AM7/6/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Tue, 5 Jul 2016 15:31:24 -0700, Julie Bove wrote:
>
>> I bought a bag of flour at QFC. There was a lady frantically pulling
>> flour
>> from the shelves. The shelves were mostly empty but I did see Wondra.
>
> You started this useless thread by stating that you looked everywhere
> but couldn't find it. Now you're saying that you DID see it????
>
> Sheesh. Attention Whore much?
That's not what I said. I asked for a flour *like* Wondra. As in some other
brand that is *not* Gold Medal. I will use up the can that I have but I have
no intention of buying any more Gold Medal products for the time being. What
I said that I couldn't find was another flour *like* it.
Ophelia
Jul 6, 2016, 4:16:23 AM7/6/16
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:nlhcja$ojs$1...@dont-email.me...
>
> "Cheri" <che...@newsguy.com> wrote in message
> news:nlgpj...@news4.newsguy.com...
>>
>> "Julie Bove" <juli...@frontier.com> wrote in message
>> news:nlfnuv$p8k$1...@dont-email.me...
>>>
>>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>
>>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>
>>>> My store used to carry both the canister and the box of Wondra but
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>> -sw
>>>
>>> I made gravy all the time without it but it is a heck of a lot easier.
>>>
>>>
>>> I made gravy all the time without it but it is a heck of a lot easier.
>>>
>>> And it is not true that e-coli can not survive in cooked food. There was
>>> that big Jack In The Box burger thing some years back.
>>
>> Gee, he decides what you do and don't need, typical king of the internet
>>> that big Jack In The Box burger thing some years back.
>>
>> wannabe.
>>
>> Cheri
>
> And he dissed my burgers. Big old meanie bobeanie! This could be him.
>
> https://www.youtube.com/watch?v=nCNF3wPgqFc
He isn't the only one.
--
http://www.helpforheroes.org.uk/shop/
Julie Bove
Jul 6, 2016, 4:22:08 AM7/6/16
to
Cindy Hamilton
Jul 6, 2016, 9:08:40 AM7/6/16
to
On Tuesday, July 5, 2016 at 6:55:39 PM UTC-4, Jill McQuown wrote:
her.
Cindy Hamilton
> On 7/5/2016 6:26 PM, Julie Bove wrote:
> >
> > "Janet B" <nos...@cableone.net> wrote in message
> > news:f0gnnbhp1nent6ufi...@4ax.com...
> >
> > "Janet B" <nos...@cableone.net> wrote in message
> > news:f0gnnbhp1nent6ufi...@4ax.com...
> >> On Mon, 04 Jul 2016 23:34:23 -0700, isw <i...@witzend.com> wrote:
> >>
> >>> In article <ta7bbq21eyct$.d...@sqwertz.com>,
> >>> Sqwertz <swe...@cluemail.compost> wrote:
> >>>
> >>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
> >>>>
> >>
> >>> In article <ta7bbq21eyct$.d...@sqwertz.com>,
> >>> Sqwertz <swe...@cluemail.compost> wrote:
> >>>
> >>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
> >>>>
> >>>> > "Sqwertz" <swe...@cluemail.compost> wrote in message
> >>>> > news:3tx4n5ul...@sqwertz.com...
> >>>> >> 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.
> >>>>
> >>>> >> 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.
> >>>
> >>>> 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 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?
> >
> >
> > 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
> 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.
her.
Cindy Hamilton
Doris Night
Jul 6, 2016, 10:00:53 AM7/6/16
to
On Tue, 5 Jul 2016 21:17:47 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
>It's not difficult and I didn't ask for suggestions. I asked specifically if
>there was another brand of flour like Wondra.
No. There, does that answer your specific question?
<juli...@frontier.com> wrote:
>It's not difficult and I didn't ask for suggestions. I asked specifically if
>there was another brand of flour like Wondra.
Doris
Cheri
Jul 6, 2016, 11:07:32 AM7/6/16
to
news:nlif3c$ftt$1...@dont-email.me...
More like this:
http://www.flamewarriorsguide.com/warriorshtm/jerk.htm
http://www.flamewarriorsguide.com/warriorshtm/jerk.htm
jmcquown
Jul 6, 2016, 11:20:57 AM7/6/16
to
On 7/6/2016 12:24 AM, Julie Bove wrote:
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
described yourself perfectly in another reply: a simpering idiot.
Doris gave you the answer: NO. If there's something else out like like
Wondra the replies you've gotten would indicate we are not aware of any.
Want me to send you the <gasp> expired cannister of Wondra I have in the
pantry? LOL
Jill
jmcquown
Jul 6, 2016, 11:22:29 AM7/6/16
to
On 7/6/2016 12:20 AM, Julie Bove wrote:
>
> "Doris Night" <goodnig...@yahoo.com> wrote in message
> news:3msonbpjh2b8vst5r...@4ax.com...
>>
>
> "Doris Night" <goodnig...@yahoo.com> wrote in message
> news:3msonbpjh2b8vst5r...@4ax.com...
>>
>> The butter and flour mixture isn't a slurry - it's called "buerre
>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>> starch, flour, etc) and cold water. There is no butter or other fat
>> involved.
>
> *I* know what a slurry is. I believe I even mentioned it in the original
> post. Yes. Yes I did. I just looked. I also know how to make a white
> sauce. That has butter in it.
No one was talking about white sauce. You're flip-flopping again.
>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>> starch, flour, etc) and cold water. There is no butter or other fat
>> involved.
>
> *I* know what a slurry is. I believe I even mentioned it in the original
> post. Yes. Yes I did. I just looked. I also know how to make a white
> sauce. That has butter in it.
Jill
Ophelia
Jul 6, 2016, 12:19:04 PM7/6/16
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news:nlj6p...@news4.newsguy.com...
Wow you got that spot on:)) Well found:))
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Julie Bove
Jul 6, 2016, 2:47:14 PM7/6/16
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Julie Bove
Jul 6, 2016, 2:49:34 PM7/6/16
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news:ol9fz.23865$JC.2...@fx14.iad...
Why would I want your ancient Wondra? I could buy it if I wanted to. Fact
is, I want to buy a different brand. But if you still have foods around that
were your mother's, your kitchen must be scary indeed.
is, I want to buy a different brand. But if you still have foods around that
were your mother's, your kitchen must be scary indeed.
Julie Bove
Jul 6, 2016, 2:50:13 PM7/6/16
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news:Rm9fz.23866$JC....@fx14.iad...
Actually someone mentioned a mix of flour and butter and that is the start
of a white sauce. No?
of a white sauce. No?
Ophelia
Jul 6, 2016, 3:04:29 PM7/6/16
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news:nljjnd$vni$1...@dont-email.me...
I would add to to that ... so far as she knows. Unless of course she knows
everything?
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everything?
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Ophelia
Jul 6, 2016, 3:04:29 PM7/6/16
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news:nljjt1$od$1...@dont-email.me...
If it is of any use I can tell you what I use to thicken gravies and sauces.
I whiz butter and flour up until it looks like breadcrumbs. I can keep a
poly bag of it in the freezer and just spoon some out when I need it. It
doesn't freeze in a hard lump either.
I just add it to the liquid in the pan and whisk it up.
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http://www.helpforheroes.org.uk/shop/
I whiz butter and flour up until it looks like breadcrumbs. I can keep a
poly bag of it in the freezer and just spoon some out when I need it. It
doesn't freeze in a hard lump either.
I just add it to the liquid in the pan and whisk it up.
--
http://www.helpforheroes.org.uk/shop/
Cheri
Jul 6, 2016, 3:43:33 PM7/6/16
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news:du531o...@mid.individual.net...
That's a great idea.
Cheri
Cheri
Ophelia
Jul 6, 2016, 4:11:17 PM7/6/16
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Ray Abbitt
Jul 6, 2016, 9:34:28 PM7/6/16
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In article <nlhcb2$npr$1...@dont-email.me>,
two--as in 1 + 1) batches of Wondra that are subject to the recall. And
my local Winco (Julie shops at Winco doesn't she) AND both of my local
Walmarts have Wondra in stock--and both with later "Use By" dates than
the recalled batches. So what the hell is the problem?
-ray
>news:198losxibn36c$.dlg@sqwertz.com...
>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>
>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>
>>> And it is not true that e-coli can not survive in cooked food. There was
>>> that big Jack In The Box burger thing some years back.
>>
>>> that big Jack In The Box burger thing some years back.
>>
>> I specifically said that certain temperatures needed to be achieved.
>> E-coli is killed at very specific temperatures for very specific
>> lengths of time. 160F is considered the safe temperature to cook
>> hamburger and other meats, but JitB was not doing that. If the USDA
>> says 160F for hamburgers, what do you think would happen to e-coli in
>> flour steamed at 200-212F?
>>
>> Wondra flour may have been steamed back in the 60's and 70's and
>> General Mills still wants people to think that, but not now.
>> Virtually all the mass produced modified food starches are now made by
>> acid, alkaline, or enzymatic treatments.
>>
>> -sw
>> E-coli is killed at very specific temperatures for very specific
>> lengths of time. 160F is considered the safe temperature to cook
>> hamburger and other meats, but JitB was not doing that. If the USDA
>> says 160F for hamburgers, what do you think would happen to e-coli in
>> flour steamed at 200-212F?
>>
>> Wondra flour may have been steamed back in the 60's and 70's and
>> General Mills still wants people to think that, but not now.
>> Virtually all the mass produced modified food starches are now made by
>> acid, alkaline, or enzymatic treatments.
>>
>
>It's not a modified food starch. It's a flour.
>
The stupid part is that there are only 2 (read that two as the number
>It's not a modified food starch. It's a flour.
>
two--as in 1 + 1) batches of Wondra that are subject to the recall. And
my local Winco (Julie shops at Winco doesn't she) AND both of my local
Walmarts have Wondra in stock--and both with later "Use By" dates than
the recalled batches. So what the hell is the problem?
-ray
jmcquown
Jul 6, 2016, 9:47:35 PM7/6/16
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On 7/6/2016 9:34 PM, Ray Abbitt wrote:
> The stupid part is that there are only 2 (read that two as the number
> two--as in 1 + 1) batches of Wondra that are subject to the recall. And
> my local Winco (Julie shops at Winco doesn't she) AND both of my local
> Walmarts have Wondra in stock--and both with later "Use By" dates than
> the recalled batches. So what the hell is the problem?
>
> -ray
She shops in different stores depending on what she wants to buy. She
> The stupid part is that there are only 2 (read that two as the number
> two--as in 1 + 1) batches of Wondra that are subject to the recall. And
> my local Winco (Julie shops at Winco doesn't she) AND both of my local
> Walmarts have Wondra in stock--and both with later "Use By" dates than
> the recalled batches. So what the hell is the problem?
>
> -ray
wants something *like* Wondra, not Wondra. Even though Wondra seemed to
work okay before...
Jill
Julie Bove
Jul 6, 2016, 10:19:41 PM7/6/16
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fat to my food.
Julie Bove
Jul 6, 2016, 10:21:49 PM7/6/16
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"Ray Abbitt" <spam...@abbitt.org> wrote in message
news:nlkbj1$c7o$1...@dont-email.me...
has been recalled, I don't want to buy that brand right now. That may change
in the future but for now I shall buy another brand. Which is why I asked
the question.
Julie Bove
Jul 6, 2016, 10:23:30 PM7/6/16
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news:Twifz.14$Zw...@fx07.iad...
OMG! You people here are especially thick! I am displeased with the company
that makes Gold Medal flours. So many things were recalled, not once but
twice. I do not want to buy that brand at this point in time. Got it?
Probably not, but one can always hope.
that makes Gold Medal flours. So many things were recalled, not once but
twice. I do not want to buy that brand at this point in time. Got it?
Probably not, but one can always hope.
Cheri
Jul 6, 2016, 10:51:06 PM7/6/16
to
news:du56v1...@mid.individual.net...
that will be so handy to have in the freezer. Thanks for the suggestion, I
am always looking for easier ways. :)
Cheri
>>> 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
>>> 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:)
that will be so handy to have in the freezer. Thanks for the suggestion, I
am always looking for easier ways. :)
Cheri
Doris Night
Jul 6, 2016, 11:47:22 PM7/6/16
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>> If it is of any use I can tell you what I use to thicken gravies and
>> sauces.
>>
>> 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 is a really good idea! I'm going to file it away for future
>> sauces.
>>
>> 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.
reference.
I'd imagine that you could do this with olive oil instead, if you
didn't want to use butter for some reason.
Thanks very much!
Doris
Ophelia
Jul 7, 2016, 3:08:40 AM7/7/16
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news:nlkg6...@news6.newsguy.com...
You are welcome. It works well very for me:)
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Ophelia
Jul 7, 2016, 3:08:41 AM7/7/16
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news:s1krnbdvfsh351lq6...@4ax.com...
Not sure how you get it like dry breadcrumb using oil.
>
> Doris
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>
> Doris
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graham
Jul 7, 2016, 9:42:15 AM7/7/16
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I suppose.
Graham
Taxed and Spent
Jul 7, 2016, 9:43:15 AM7/7/16
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Ophelia
Jul 7, 2016, 10:00:58 AM7/7/16
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"graham" <gst...@shaw.ca> wrote in message
news:nllm7j$6cp$1...@dont-email.me...
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Ophelia
Jul 7, 2016, 10:00:58 AM7/7/16
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"Taxed and Spent" <nospam...@nonospam.com> wrote in message
news:nllm9g$5p6$2...@dont-email.me...
going I will add extra of one of the other to ensure the 'breadcrumb'
texure.
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jmcquown
Jul 7, 2016, 10:08:05 AM7/7/16
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butter and flour but that will certainly be a handy short cut. :)
Jill
notbob
Jul 7, 2016, 10:16:47 AM7/7/16
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On 2016-07-07, jmcquown <j_mc...@comcast.net> wrote:
> Even though Wondra seemed to work okay before...
Wonra is excellent if you need to thicken that gravy, on the fly.
> Even though Wondra seemed to work okay before...
OTOH, so is reg flour mixed in cold water to make slurry. Costs less,
too. ;)
nb
jmcquown
Jul 7, 2016, 10:48:41 AM7/7/16
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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
jinx the minx
Jul 7, 2016, 11:26:32 AM7/7/16
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--
jinx the minx
Cheri
Jul 7, 2016, 11:56:46 AM7/7/16
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"jinx the minx" <jinx...@yahoo.com> wrote in message
news:775198066.489597734.638...@news.eternal-september.org...
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
jinx the minx
Jul 7, 2016, 12:22:59 PM7/7/16
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(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
Cheri
Jul 7, 2016, 12:27:48 PM7/7/16
to
news:2118092560.489600340.84...@news.eternal-september.org...
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
bread crumbs too, more like french toast and pancake in one.
Cheri
dsi1
Jul 7, 2016, 1:25:18 PM7/7/16
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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/share/t6paPED4ynYQAtbKz99GDXfc7cSi2WMYVnhJWysVrkI
> 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/share/t6paPED4ynYQAtbKz99GDXfc7cSi2WMYVnhJWysVrkI
Julie Bove
Jul 7, 2016, 3:19:16 PM7/7/16
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news:2118092560.489600340.84...@news.eternal-september.org...
Says the texture of pie crust is flakier. Not sure about pancakes.
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