Le Bernadin chef Eric Ripert makes use of Wondra flour on every thing from salmon and striped bass fillets to dishes of soft-shell crabs. Wondra, an on the spot flour that has been pre-cooked and dried, has a gritty cornmeal-like texture. With the addition of malted barley flour, Wondra flour turns golden and turns proteins into crisped perfection. Julia Baby and Jacques Pepin even have used the ingredient to make easy sauces, gravy, and crispy hen.
First delivered to market in 1963, Wondra flour was the reply for cooks striving to serve easy sauces and clump-free gravies at residence, per Gourmet Sleuth. In contrast to different flour, Wondra is made via a singular course of that leads to a fine-grained powder that dissolves in water and different cooking liquids.
“It is nice for creating a lightweight, crisp crust on proteins as a result of it binds the floor liquids rather well with a good coating you can’t obtain through the use of uncooked flour,” Adrienne Cheatham, Le Bernardin’s former govt sous chef, informed BuzzFeed in 2019.
