Reply
 
Thread Tools Display Modes
  #1  
Old 03-26-2020, 11:07 AM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857

Quarantine Culinary Casualties


Almost an alliteration!

We all know how all the flour vanished, almost as quickly as the TP and bottled water.

Baking cookies with the housebound kids is entertaining, and you can double the recipe for math problems. But how many cookies can everybody eat?

Because of Mr VOW's new no-salt dietary restrictionsm I can't use processed food, mixes, convenience foods, etc. The other night, I wanted to make Shepherd's Pie, but hey, couldn't use good old cream of mushroom soup!

Fortunately, I had laid in a supply of no salt chicken broth and no salt beef broth. I made a roux of unsalted real butter and Wondra, then used the NS beef broth.

Oh, the Shepherd's Pie was delightful!

However, I used the last of the Wondra. When I went online to buy more, Wondra seemed to have vanished from the Internet! Acckkk!

Two days later, the Amazon home page featured Wondra, so I immediately bought four cans.

So, just for the Hell of it, I checked out bread machines. Holy shit!

IF you can find a bread machine, they are going for $300-$400! My fave brand, Zojirushi, those machines are $500 and up!

I saw a machine, no brand, reasonably priced from a third party. Heh. It was 220v.


~VOW
__________________
Klaatu Barada Nikto
  #2  
Old 03-26-2020, 11:39 AM
Beckdawrek's Avatar
Beckdawrek is online now
Member
 
Join Date: Aug 2017
Location: Boonies??
Posts: 22,174
~VOW, what is this 'Wondra' you're touting?
I must know.

b.
  #3  
Old 03-26-2020, 11:43 AM
pulykamell is offline
Charter Member
 
Join Date: May 2000
Location: SW Side, Chicago
Posts: 49,335
Quote:
Originally Posted by Beckdawrek View Post
~VOW, what is this 'Wondra' you're touting?
I must know.

b.
It's a make of flour (under the Gold Medal brand) that is not so much powdery as it is like a very, very fine sand. It's got a grain that is something like a very fine semolina. It's good for thickening things without having to make a slurry first. You can just dump the Wondra in there, mix it up, and it thickens without clumping up. It's also very good for making Czech bread dumplings.

Last edited by pulykamell; 03-26-2020 at 11:44 AM.
  #4  
Old 03-26-2020, 11:46 AM
Kent Clark's Avatar
Kent Clark is offline
Charter Member
 
Join Date: Apr 1999
Posts: 27,741
Wondra is a finely milled wheat flour, designed to mix more quickly and with fewer lumps than regular wheat flour.
  #5  
Old 03-26-2020, 12:10 PM
Ike Witt's Avatar
Ike Witt is offline
Charter Member
Charter Member
 
Join Date: Aug 1999
Location: Lost in the mists of time
Posts: 15,386
My question more centres on, why would you put cream of mushroom soup in shepherd's pie?
  #6  
Old 03-26-2020, 12:34 PM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857
Quote:
Originally Posted by Ike Witt View Post
My question more centres on, why would you put cream of mushroom soup in shepherd's pie?

It's a working mommy hack. I have a bunch of recipes that call for cream of whatever soup.

Since I haven't been a working mommy in a hundred years or so, I need to forget that cream of whatever soup exists.


~VOW
__________________
Klaatu Barada Nikto
  #7  
Old 03-26-2020, 12:37 PM
nearwildheaven is offline
Guest
 
Join Date: Apr 2013
Posts: 13,769
They do make low-salt cream soups, FYI for future reference.

If thrift stores are still open in your area, trust me, bread machines are a dime a dozen. You might even put out a request on your local Craigslist or other buy/sell/trade website, and be besieged with offers to sell or even give you theirs.
  #8  
Old 03-26-2020, 12:43 PM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857
Quote:
Originally Posted by Beckdawrek View Post
~VOW, what is this 'Wondra' you're touting?
I must know.

b.

In the grocery store, right next to the bags and sacks of flour, there are bright blue cans--a little bit smaller than those green parm cheese cans.

It is indeed a product of General Mills, the makers of Gold Medal flour.

I describe it as "instant flour." I'm not brave enough to sprinkle it into liquid, but supposedly you can. I either make a traditional roux, or I mix a slurry of cold water with flour and stir that into broth.

Alton Brown of Food Network fame, explains that the starch granules are pre-gelatinized, making the flour easier to dissolve.

Call it whatever you want. I call it a miracle. I have enough lumpy gravy in my history that I'd rather grab a can of Wondra and guarantee edible results.

It's 100% real flour. No artificial tastes to worry about. And it worth every penny.


~VOW
__________________
Klaatu Barada Nikto
  #9  
Old 03-26-2020, 01:33 PM
Beckdawrek's Avatar
Beckdawrek is online now
Member
 
Join Date: Aug 2017
Location: Boonies??
Posts: 22,174
Well, then I'll try it. I'm game. ()
  #10  
Old 03-26-2020, 02:27 PM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857
Quote:
Originally Posted by Beckdawrek View Post
Well, then I'll try it. I'm game. ()

You'll love it, I promise!

And who knows? Big Wrek might have bought a pallet or two of Wondra when he was hoarding, I mean, "stocking up."


~VOW
__________________
Klaatu Barada Nikto
  #11  
Old 03-27-2020, 05:53 PM
wolfman is offline
Guest
 
Join Date: Mar 2000
Posts: 11,198
I just sieved barley from lentils


I decided I wanted to make one of my favorites, while it is still fairly cool out . Beef,bean, and barley stew. While I was getting the beans to start soaking overnight, I checked on the barley I knew was there. except it wasn't. Either I misremembered, or misplaced, but current reality I didn't want to go out for just barley.

I do have some barley though. I make a mix of 50/50 pearl barley and lentils that both take 45 minutes to cook. And the "quick rice" setting on my setting on my rice cooker takes 45 minutes. So it is a no effort side I keep mixed and ready.

I considered my options:
1. Leave out the barley. Very disappointing
2. Put the mix in and end up with lentil in addition the beans I had already begun to soak. Weird, too legumey by the time I get it barleyey enough..
3. Separate the lentils out of the mix.

I actually considered tweezering them one-by-one but it is only day 4 of confinement, not that bored yet.
Fortunately I noticed my old plastic colander has holes on the flat part just about lentil sized. Eureka!, it mostly worked. The holes on the sides are bigger so I had to do sieve small amounts at a time. It took 15 minutes and 3 passes to get to a result I estimate to be 96% barley, which is good enough.

Last edited by wolfman; 03-27-2020 at 05:53 PM.
  #12  
Old 03-27-2020, 06:22 PM
Beckdawrek's Avatar
Beckdawrek is online now
Member
 
Join Date: Aug 2017
Location: Boonies??
Posts: 22,174
We're making chicken and dumplings tonight. As I didn't trust the girls with my dumplings I sat and made them.
It's a crap shoot how they'll turn out. The head chef (Mid-daughter) cam be contrary at times...
She's got the broth boiling now. I told her to turn it down. It just takes a few minutes for the dumplings to cook.

Crossed fingers.
  #13  
Old 03-27-2020, 08:42 PM
Ukulele Ike is offline
Charter Member
Charter Member
 
Join Date: Jul 1999
Location: Brooklyn
Posts: 18,409
Ouch, undercooked dumplings. Mine take at least 15 minutes in the broth, and they taste better if they stand in that delicious, delicious, chicken/vegetable soup.

1 cup flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp fresh ground black pepper
1/3 cup whole milk
1 beaten egg
2 tblsp minced fresh parsley

Beat together and let the dough sit for an hour. Drop into the soup by teaspoons.

How do you make YOURS?

(The Ukulele Lady wants me to make a gallon of chicken soup tomorrow so if th’ Coronavirus gits us, we’ll have something ready to eat. She specified ditalini or orzo or some other small pasta, but I want to talk her into dumplings.)
__________________
Uke
  #14  
Old 03-27-2020, 09:12 PM
Chefguy's Avatar
Chefguy is offline
Charter Member
 
Join Date: Jun 2003
Location: Portlandia
Posts: 43,593
Quote:
Originally Posted by Beckdawrek View Post
Well, then I'll try it. I'm game. ()
Or, you know, just buy a whisk.
  #15  
Old 03-27-2020, 09:31 PM
Left Hand of Dorkness's Avatar
Left Hand of Dorkness is offline
Charter Member
 
Join Date: May 1999
Location: at the right hand of cool
Posts: 42,368
I texted my brother a profanity laced rant last week because the dried-beans aisle was cleaned out, and maybe I don't have much in my life, but by God I cook with dried beans a couple of times a week, and if some panic-hoarding fools are gonna buy up all my staple products I'm ready to throw down, those mofos don't even know what to do with lentils.

The lentils were back this week, and I was much calmer.
  #16  
Old 03-27-2020, 10:49 PM
pulykamell is offline
Charter Member
 
Join Date: May 2000
Location: SW Side, Chicago
Posts: 49,335
Quote:
Originally Posted by Chefguy View Post
Or, you know, just buy a whisk.
It's not so much the whisk that matters. If you know how to do a proper slurry or a roux, you're fine. Where you get into trouble is if you start trying to dump flour into hot liquid. With normal flour, you're going to clump, no matter how much you whisk. With Wondra, you can get away with it. I very rarely have Wondra around (I do happen to have it now, though, as I was making Czech dumplings.) If you just do a normal slurry with cold water and flour, you shouldn't get clumping. Same if you do a roux with fat. I don't even use a whisk, just a regular fork for this sort of stuff.
  #17  
Old 03-27-2020, 11:02 PM
MLS is offline
Charter Member
 
Join Date: Mar 2003
Location: New Jersey
Posts: 7,880
I've never used a bread machine -- it s so much more fun to knead the dough by hand. And cheaper.
  #18  
Old 03-28-2020, 10:20 AM
wolfman is offline
Guest
 
Join Date: Mar 2000
Posts: 11,198
Quote:
Originally Posted by wolfman View Post
I just sieved barley from lentils


I decided I wanted to make one of my favorites, while it is still fairly cool out . Beef,bean, and barley stew. While I was getting the beans to start soaking overnight, I checked on the barley I knew was there. except it wasn't. Either I misremembered, or misplaced, but current reality I didn't want to go out for just barley.

I do have some barley though. I make a mix of 50/50 pearl barley and lentils that both take 45 minutes to cook. And the "quick rice" setting on my setting on my rice cooker takes 45 minutes. So it is a no effort side I keep mixed and ready.

I considered my options:
1. Leave out the barley. Very disappointing
2. Put the mix in and end up with lentil in addition the beans I had already begun to soak. Weird, too legumey by the time I get it barleyey enough..
3. Separate the lentils out of the mix.

I actually considered tweezering them one-by-one but it is only day 4 of confinement, not that bored yet.
Fortunately I noticed my old plastic colander has holes on the flat part just about lentil sized. Eureka!, it mostly worked. The holes on the sides are bigger so I had to do sieve small amounts at a time. It took 15 minutes and 3 passes to get to a result I estimate to be 96% barley, which is good enough.
ARGHHHH now my oven lamp burned out apparently.In my cold house, I'm not sure If I'm gonna be able to get my sourdough bread to rise in time to bake to go with the stew. I put 2 gallons of the hottest tap water I have in the oven with the bread, hopefully to radiate some heat in there.
  #19  
Old 03-28-2020, 10:34 AM
running coach's Avatar
running coach is online now
Arms of Steel, Leg of Jello
Charter Member
 
Join Date: Nov 2000
Location: Riding my handcycle
Posts: 37,840
Quote:
Originally Posted by wolfman View Post
ARGHHHH now my oven lamp burned out apparently.In my cold house, I'm not sure If I'm gonna be able to get my sourdough bread to rise in time to bake to go with the stew. I put 2 gallons of the hottest tap water I have in the oven with the bread, hopefully to radiate some heat in there.
Why not turn on the oven briefly?
  #20  
Old 03-28-2020, 10:40 AM
wolfman is offline
Guest
 
Join Date: Mar 2000
Posts: 11,198
I considered that, but decided the water as a thermal battery would work better. I'm afraid of the window between getting the air warm enough to actually do something but not killing the yeast.

Last edited by wolfman; 03-28-2020 at 10:41 AM.
  #21  
Old 03-28-2020, 11:37 AM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857
Quote:
Originally Posted by Chefguy View Post
Or, you know, just buy a whisk.

Oh, I've made lumpy gravy with a whisk! I really am that hopeless at times! I've even taken said lumpy gravy, poured it in a blender, and blended the shit outta it.

You get FOAMY gravy, then!

Ever used Wondra, Chef Dood?


~VOW
__________________
Klaatu Barada Nikto
  #22  
Old 03-28-2020, 11:46 AM
VOW is offline
Guest
 
Join Date: Apr 2002
Location: NE AZ
Posts: 3,857
My latest eff up is flour. The Daughter had some tucked away, but it ended up tasting stale.

I made dumplings with it. The texture was perfect, they just didn't taste right. I mean, if we were starving...

I ordered flour from Sam's Club. I didn't want a 25-pound bag. They offered several five pound bags, so I bought those. They finally arrived.

AAARRRRGGGGHHHH! It's gluten-free flour!

Now...returning it would be a gigantic pain in the behind, because of the "stay home, dammit" order. So I COULD use it. I desperately need help with it, though. It is a blend of "ancient grains" (whoopie) and supposedly measures 1:1.

Gluten-free searches give me recipes using combinations of crap in a single recipe, including tapioca starch and/or xanthan gum. Well, shit.

Maybe I should just return the damned stuff.


~VOW
__________________
Klaatu Barada Nikto

Last edited by VOW; 03-28-2020 at 11:47 AM.
  #23  
Old 03-28-2020, 12:40 PM
Tom Terrific's Avatar
Tom Terrific is offline
Guest
 
Join Date: Apr 2015
Location: North Carolina
Posts: 331
I order flour from King Arthur Flour. They, in the past, have been pretty quick filling orders. It seems to me that if anyone had flour it would be a manufacturer.
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 04:32 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2020, vBulletin Solutions, Inc.

Send questions for Cecil Adams to: cecil@straightdope.com

Send comments about this website to: webmaster@straightdope.com

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Copyright 2019 STM Reader, LLC.

 
Copyright © 2017