If a recipe simply calls for "flour", does that mean all purpose flour? The
particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.

> wrote in message
...
> If a recipe simply calls for "flour", does that mean all purpose flour?
> The
> particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.

Yes.

rfdjr1 wrote:
>
>If a recipe simply calls for "flour", does that mean all purpose flour? The
>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.

I'd use Wondra.

On Sun, 23 Nov 2014 02:10:51 -0500, wrote:

>If a recipe simply calls for "flour", does that mean all purpose flour? The
>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.

Logically, yes.

Boron

On Sun, 23 Nov 2014 02:10:51 -0500, wrote:

>If a recipe simply calls for "flour", does that mean all purpose flour? The
>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.

Thanks.

Boron Elgar wrote:
>rfdjr1 wrote:
>
>>If a recipe simply calls for "flour", does that mean all purpose flour? The
>>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.
>
>Logically, yes.

If all one has is AP I'm sure it would work but for me a small
quantity of flour for that type of dish the logical flour is Wondra,
blends well cold with no lumps... I always keep a small canister of
Wondra in my pantry... gets used quite often. It's my go-to flour for
dusting meats and and baking pans, excellent for thickening sauces,
pours neatly without creating a cloud of dust so no clean up.

On 11/23/2014 1:40 AM, Sqwertz wrote:
> What ever happened to common sense?
>
> Do they have an App for that?

http://www.hungerisunacceptable.com/...tation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

"Brooklyn1" > wrote in message
...
> Boron Elgar wrote:
>>rfdjr1 wrote:
>>
>>>If a recipe simply calls for "flour", does that mean all purpose flour?
>>>The
>>>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.
>>
>>Logically, yes.
>
> If all one has is AP I'm sure it would work but for me a small
> quantity of flour for that type of dish the logical flour is Wondra,
> blends well cold with no lumps... I always keep a small canister of
> Wondra in my pantry... gets used quite often. It's my go-to flour for
> dusting meats and and baking pans, excellent for thickening sauces,
> pours neatly without creating a cloud of dust so no clean up.

Wondra is pre-cooked. Meant for gravies and sauces.

On Monday, November 24, 2014 12:15:47 AM UTC-6, Julie Bove wrote:
>
> "Brooklyn1" > wrote in message:
>
> > I always keep a small canister of
> > Wondra in my pantry... gets used quite often.
>
> Wondra is pre-cooked.
>
>
No, it's not.

> wrote in message
...
> On Monday, November 24, 2014 12:15:47 AM UTC-6, Julie Bove wrote:
>>
>> "Brooklyn1" > wrote in message:
>>
>> > I always keep a small canister of
>> > Wondra in my pantry... gets used quite often.
>>
>> Wondra is pre-cooked.
>>
>>
> No, it's not.

I will look it up. Claudine (Jacques Pepin's daughter) said that it was.

I'm right. You're wrong.

http://bakingbites.com/2008/05/what-is-wondra-flour/

"(flour) with very hot water and/or steam, then drying it out, so that it
has essentially been cooked already"

On 11/24/2014 1:59 AM, wrote:
> On Monday, November 24, 2014 12:15:47 AM UTC-6, Julie Bove wrote:
>>
>> "Brooklyn1" > wrote in message:
>>
>>> I always keep a small canister of
>>> Wondra in my pantry... gets used quite often.
>>
>> Wondra is pre-cooked.
>>
>>
> No, it's not.
>
http://bakingbites.com/2008/05/what-is-wondra-flour/

"The process is called pregelatinization, and it involve heat a starch
(flour) with very hot water and/or steam, then drying it out, so that it
has essentially been cooked already."

Jill

On Mon, 24 Nov 2014 10:17:24 -0500, jmcquown >
wrote:

> On 11/24/2014 1:59 AM, wrote:
> > On Monday, November 24, 2014 12:15:47 AM UTC-6, Julie Bove wrote:
> >>
> >> "Brooklyn1" > wrote in message:
> >>
> >>> I always keep a small canister of
> >>> Wondra in my pantry... gets used quite often.
> >>
> >> Wondra is pre-cooked.
> >>
> >>
> > No, it's not.
> >
> http://bakingbites.com/2008/05/what-is-wondra-flour/
>
> "The process is called pregelatinization, and it involve heat a starch
> (flour) with very hot water and/or steam, then drying it out, so that it
> has essentially been cooked already."
>

Sounds similar to what they do to convert rice.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 23 Nov 2014 22:15:35 -0800, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> Boron Elgar wrote:
>>>rfdjr1 wrote:
>>>
>>>>If a recipe simply calls for "flour", does that mean all purpose flour?
>>>>The
>>>>particular recipe is for a chocolate truffle pie, and uses 1/4 cup flour.
>>>
>>>Logically, yes.
>>
>> If all one has is AP I'm sure it would work but for me a small
>> quantity of flour for that type of dish the logical flour is Wondra,
>> blends well cold with no lumps... I always keep a small canister of
>> Wondra in my pantry... gets used quite often. It's my go-to flour for
>> dusting meats and and baking pans, excellent for thickening sauces,
>> pours neatly without creating a cloud of dust so no clean up.
>
>Wondra is pre-cooked. Meant for gravies and sauces.

Wondra is also excellent for pudding/chiffon type fillings, which is
very likely that pie recipe... too bad pinheads are too lazy (and too
stupid) to post the recipe they are asking about.

"jmcquown" > wrote in message
...
> On 11/24/2014 1:59 AM, wrote:
>> On Monday, November 24, 2014 12:15:47 AM UTC-6, Julie Bove wrote:
>>>
>>> "Brooklyn1" > wrote in message:
>>>
>>>> I always keep a small canister of
>>>> Wondra in my pantry... gets used quite often.
>>>
>>> Wondra is pre-cooked.
>>>
>>>
>> No, it's not.
>>
> http://bakingbites.com/2008/05/what-is-wondra-flour/
>
> "The process is called pregelatinization, and it involve heat a starch
> (flour) with very hot water and/or steam, then drying it out, so that it
> has essentially been cooked already."
>
> Jill

Yep.