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Wondra - what's it all about?

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Wondra - what's it all about?

j
jounipesonen | | Feb 24, 2012 10:50 PM

I've been using various flours, corn starch, potato flour for YEARS as thickeners for gravies, soups - whatever.

I just plop some in a small glass - add cold water - and stir for a few secs to a slur - and add to the food - bringing it to a quick boil.

No lumps - no uncooked 'additive' - and all as 'instant' as I could wish for

Why in the world would I need another box on my shelf which I surely would pay a premium for?

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