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Started By
Message
Wondra Flour?
Posted on 9/6/19 at 10:15 am
Posted on 9/6/19 at 10:15 am
Anyone used this to batter and deep fry something? I am SV'ing some ribs to fry tonight and im thinking about using some of this kind of flour and mixing it with some of the honey bbq rub for the batter.
4
Posted on 9/6/19 at 11:05 am to NOLAGT
I like white rice flour for a light breading
This post was edited on 9/6/19 at 1:26 pm
Posted on 9/6/19 at 11:47 am to NOLAGT
quote:
mixing it with some of the honey bbq rub for the batter.
Have you ever done this? I would be too worried about the sugars burning and making it bitter.
If you're looking for a unique crispy crust look up Korean fried chicken recipes and fry them that way.
Posted on 9/6/19 at 12:21 pm to Duane Dibbley
I have not but the sugars was something I was wondering about. I have seasoned flour before to fry stuff but dont know if the stuff I used had a lot of sugar. It will be just a flash fry to get a brown crust not really trying to cook the meat. I was going to test one and see how it comes out before doing the whole batch. Worst case I can use plain flour and dust them when they come out the oil.
Posted on 9/6/19 at 12:24 pm to NOLAGT
quote:
Worst case I can use plain flour and dust them when they come out the oil.
If you dust them with flour after they come out of the oil, that will be uncooked flour. I'm confused.
I've only had fried ribs once and they were so good. No thick batter of any kind. Seemed to be just seasoned flour.
Posted on 9/6/19 at 12:30 pm to Gris Gris
quote:
If you dust them with flour after they come out of the oil, that will be uncooked flour. I'm confused.
I've only had fried ribs once and they were so good. No thick batter of any kind. Seemed to be just seasoned flour.
Sorry typing fast at work
I was saying I could dust them with the BBQ rub that I used on the ribs after they get fried. I will batter them either with plain flour or mix some of the BBQ rub in the flour but there is questions if the sugar will burn if I mix before frying.
Thats what I want just a nice crust that wont over power the ribs.
Posted on 9/6/19 at 12:36 pm to NOLAGT
Posted on 9/6/19 at 12:47 pm to NOLAGT
Wondra flour is meant for a specific purpose - to make gravy or to thicken pan juices. It is flour that has been hydrated, cooked and then dried. The effect is that it will now re-hydrate easier, without the tendency to form lumps.
I don't know how it would work on other items, but the internet says it works well for frying fish. Supposedly it absorbs less oil.
Coastal Living
I don't know how it would work on other items, but the internet says it works well for frying fish. Supposedly it absorbs less oil.
quote:
The wondrous Wondra makes for excellent fried fish because the instant flour absorbs less fat when frying than its all-purpose counterpart, which prevents a gummy texture and keeps the coating crispy. To use it when frying fish (like in our Ultimate Fish Fry recipe), treat it like any other flour. Dip the fillet in egg, then in the flour, shake off the excess, and fry until golden brown.
Coastal Living
Posted on 9/6/19 at 1:32 pm to Stadium Rat
Yea I did a little google foo after a friend suggested it. Seemed it would be great for doing graves and all since it doesn't clump, but had also read about frying foods in it and using it for pastries. Some little blurb said it will stay crispy longer as well. So as long as the lady pick some up on the way home I am going to give it a try. I wont use a egg wash tho just meat into flour.
This post was edited on 9/6/19 at 1:36 pm
Posted on 9/6/19 at 2:12 pm to NOLAGT
I use it in gravy's only. Interested to see how it comes out.
Posted on 9/6/19 at 7:41 pm to LSUlefty
Yup...this experiment worked out quite well! I’ll try it on fish or shrimp next...was hard to tell difference on the ribs the way they eat.
150 for 24hrs then fried for about 1-2 min at 375-400
150 for 24hrs then fried for about 1-2 min at 375-400
Posted on 9/6/19 at 7:45 pm to NOLAGT
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