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36 Comments
allie
August 11, 2011
Just riffed on this dish last night as follows: made the fish with salmon, but kept it all on stovetop (didn't have time to preheat oven). Once I turned the fish, I added grape tomatoes, zucchini and basil to the pan and covered it with foil ... One dish dinner and now Wondra is my new go-to ingredient for fish (maybe will try with chicken cutlets??)
dymnyno
August 3, 2011
Well, Wondra is older that Eric Ripert and yes, he is very handsome. I think that the genius award should go to Wondra, not to a chef who uses the product. Wondra is a genius product that has been in my own pantry for at least 30 years. Making crispy fish skin is not genius.
R D.
June 27, 2013
No. But, busting ass and owning a Michelin star restaurant in NYC and being a celebrity is a bit more genius than having Wondra flour in your pantry.
Sharon
April 5, 2014
Dynamo is right. Credit where credit is due. Americans have been using wonderful Wondra in this way for decades, and most of them never even HEARD of a Michelin star, let alone Eric Ripert. Wondra flour certainly doesn't need Eric (whom I adore and respect) to give it credibility. I just don't see any logic in your comment. Sorry.
nutcakes
July 28, 2011
I was taught,in a cooking class years ago, to use Wondra to dust freshly made pasta with instead of regular flour. The gritty texture of the Wondra works well to keep the pasta from sticking together if you are waiting to cook it, and it shakes off more easily than regular flour so the pasta doesn't get gummy when you drop it into the water.
I recently used it for some oven fried chicken wings and the crispy texture was great.
I recently used it for some oven fried chicken wings and the crispy texture was great.
LucyLean
July 26, 2011
I love WONDRA - was introduced to the wonders of Wondra by that other Fish genius David Pasternack when he showed me how to make Fish and Chips
meredith
July 26, 2011
amd I use it with boneless skinless chicken breast cooking, and great to use with stew beef..
meredith
July 26, 2011
i have always loved and used wondra, I know with a little pressure gold medal would produce it i organic..
flo.makanai
July 26, 2011
I've never used Wondra, and it's not sold in France anyway, but I've been using starch (rice or tapioca, also sometimes called flours, in asian stores) to dust my fish, like it's often done in Asia. Try adding some fleur de sel and a lot of freshly cracked pepper to some starch, dip the fish (or, mmmm, the calamari) and drop in hot oil until it's just golden, do not overcook or it'll spoil everything, yummy!! All the juices are kept inside, fantastic. Works with thin slices of poultry too.
Bon Appétit everyone :)
Bon Appétit everyone :)
bmallorca
July 25, 2011
I just learned the skewer to the lips technique last week, in the Rancho La Puerta demo/class kitchen, from chef Denise Roa. Looks a little scary to me. . .Denise did it with the tip of a knife.
It's so funny how that works -- something you have never heard of in your whole life will show up twice, just days apart.
I know mom had Wondra in her kitchen. I think it was to make something Filipino. I'll have to ask, but I think it was a recipe for steamed breads, sort of like little Chinese bao. I'll have to get myself some. Crispy fish! Yum!
It's so funny how that works -- something you have never heard of in your whole life will show up twice, just days apart.
I know mom had Wondra in her kitchen. I think it was to make something Filipino. I'll have to ask, but I think it was a recipe for steamed breads, sort of like little Chinese bao. I'll have to get myself some. Crispy fish! Yum!
Meatballs&Milkshakes
July 23, 2011
I'm going out to try some today! I just had the sticking-fish problem last night. Does it work as well on a fillet without skin, like tilapia or sole?
Kristen M.
July 23, 2011
Yes! In fact, here's a video of Eric Ripert using Wondra on cod without skin (around 2:30): http://www.youtube.com/watch?v=aupPmDtdmNI
TXExpatInBKK
July 20, 2011
I'd love to know more uses for Wondra... Food52 should make it a contest! "Your best Wondra recipe"
sixelagogo
July 20, 2011
i was "turned on" to the wonders of Wondra for the first time when i sat at the bar at Mario Batali's Casa Mono in NYC and watched the chefs dip sardines into the flour then fry them whole. Amazing. I now use Wondra for my fried squash blossoms stuffed with ricotta and have never looked back.
Windtryst
July 21, 2011
Do you make your own ricotta? It is squash season, can you share your recipe?
pierino
July 20, 2011
I guess I'm a child of the 1960s because I use Wondra all the time before browning fish, flesh or fowl.
AntoniaJames
July 20, 2011
What's surprising to me about Wondra is that not everyone has a can of it in their cupboard, and is already using it to dust on fish before frying! Until I recently started using rice flour (thank you, pauljoseph), I couldn't imagine using anything else. That this product is in a shake can is what clinched the deal for me initially, that is, sometime in the early 1980s, when I established my own kitchen. It's an excellent product, but I often wonder if it would have taken off and endured the way it has as an essential staple in so many ktichens, had it not been introduced in that handy container. ;o)
Kitchen B.
July 21, 2011
Thank you for the rice flour reminder....since I can't readily get my hands on a fancy can of Wondra. Rice flour I can make myself....and have done, also from Paul Joseph's fish recipe.
chelseachef
July 20, 2011
I had fish skin-sticking-to-the-pan frustration just the other day. I'll try this technique - thanks!!
Kitchen B.
July 20, 2011
Next time I'm in the States, Wondra shall be on my shopping list....I've heard so much about it. And Eric is cute. Love his eyes. And the fish recipe too!
heide
July 20, 2011
I have never heard of the Wondra before and I have cooked many of Julia's receipes.
I will have to purchase some. Thank you...I have learned something new today...
I will have to purchase some. Thank you...I have learned something new today...
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