McDougalls Instant Thickening Granules

McDougalls Instant Thickening Granules

History of McDougall

McDougalls are a well established, household brand that have been manufacturing bread and baking flours for over a century.
It all began in 1845 when Alexander Mcdougall, a struggling shoe merchant in Scotland, changed his career direction and set up as a manufacturing chemist.
His business was experimental with food products and in 1864 he recruited his sons. Together they developed a substitute for yeast. They had invented self raising flour. A product that would revolutionise the baking process and the thousands of possible pastrys and dishes that would follow.
The granules came about a century later as a flour substitute.

Why review?

This product has got to be one of the most used cooking aides in my household. The granules can be used for so many things during cooking and thickens sauces, gravy and soups without leaving the powdery aftertaste of some agents. It is a clean and easier to mix alternative to flour.
It takes little effort to stir and mix into a liquid and is so much faster than adding flour. The directions couldn't be simpler and the granules are so versatile you can add them to a lot of hot things.

What does the container look like?

Its a small white cardboard tube with a plastic blue lid that keeps contents fresh. Comes in 170g pots and the container can be recycled.
The pot is handy to take on travels and doesn't spill in powdery patches like flour.

What does the content look like?

Small white rectangular pellets that squash in the fingers with little pressure. They just look like white gravy granules.
They are taste free but with a tiny hint of smell that could actually be the cardboard container!
They are harmless hardened pieces of well, flour is suppose! They do not alter the taste of your food, they simply make the food feel better in the mouth.

what is it made of?

The recipe is simple and is suitable for vegetarians. It contains potato starch, maltodextrin, hydrogenated vegtable oil, emulsifier: lecithin. The product is gluten free.

How is it used or made?

There are basic instructions on the side of the can:
1. Bring dish to the boil
2. Remove from heat and stir in the granules.
(approximately 2 tablespoons for every 300ml (1/2 pint) of liquid.)
3. Place back on heat and continue to stir with a whisk or fork until the granules disolve.
(for extra thickness, stir in more granules)

How do i use it?

I find them incredibly usefull and have an endless list of when i use the granules.

1. I cheat when i make gravy anyway and use gravy granules, but for years ive added half an oxo cube to the gravy granules and a bit of flour. There's only two of us in the house so the standard size mug isnt really adapted for gravy making!
My mother introduced me to the little pot of thickening granules and it is a god send for quick simple gravies in a mug.

2. Another use is the same idea as gravy in a mug but with curry granules. I regularly take a microwave packet of rice to work and i make up the curry sauce to go with it and add my thickening granules and its nicer than runny curry sauce.

3. I also am a fan of the "Homepride" sauces. My usual dish where i add the granules at last minute of cooking, is White wine sauce. I bake meat pieces and the sauce for an hour or so then just before serving i stir in the granules. My sauce turns lovely and thick and is so much more presentable for anyone other than myself!

4. i know so far i have listed ways to make a ready meal better, but i do actually cook some things myself!
I recently made a farmhouse lamb and leek stew (cawl), and, after two hours of my pot being on the boil, added the granules. My stew was instantly transformed from a very liquid soup that resembled meat stock, to a rather apetizing thick traditional dish.

5. I also tried a tiny bit in a liquid stir fry i made but unfortunaley it turned a bit mushy because of the difficulty in mixing the granules.

6. Add some to your bowl/ cup of soup to make a better drinking experience.

7. You could also try adding them at last minute to a "Hot Pot" or a pie.

8. They are great if there's no flour available and your after something hot.

9. Providing youv'e got a little sacepan or kettle you can take the pot camping and add to soup. The pot is perfect as it comes with a plastic lid, keeps the contents dry and is somewhat weatherproof!

10. Add the granules to soups, sauces, gravies, casseroles, stews, or even just a cup of "Bovrill" if you like to drink it when your ill or cold.

11. my boyf puts the granules in his pot noodles!!

12. Don't put any in your tea, coffee or hot chocolate as the product is not suitable and you wouldn't put flour in any of them anyway!!

Any downsides?

Yes, only a minor flaw.
Once you've added the granules to a hot liquid you have to make sure it is mixed in well or you will be left with little rectangle pellets floating in your food.

Also, no matter how thick you like your sauces, don't overload with the granules as they can leave a residue at the bottom of the food. And when used in excessive amounts you can taste a rather bitter floury substance.

Note

I would not completely rule out flour and replace with the granules. The granules are designed to be a cooking aide. When baking sweet liquids or dishes its best to use the real thing.
McDougalls Thickening granules are mainly to be used in savoury dishes and liquids.

Whos it for?

Good on the move or to take to work to add to soups and ideal for people who dont like cooking, or have little time.
When making sauces (parsley, white, garlic etc..) flour is best used and must be watched over and stirred at appropriate times. But for the people that prefer not to make their own sauces and are happy to use "Colmans" or "Schwarz" packets thickening granules are ideal.

Where available?

All supermarkets and corner shops should sell them and the pots usually located by the home cooking and bakery products.
170g pots cost 73pence in Tesco so its a good buy as the pot lasts quite a long time.