"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.