Pan Searing Flour??

Nature Boy

Okay...I gotta stop blabberin and go cook dinner. Most I have posted in a couple years. So I am gonna do some chops in a pan (let's say it is a pan on the egg), and I did a quick search and found this Wegmans recipe. They call for "pan searing flour". Never heard of it!

What gives? Is it less prone to burning? What do they do to the flour to make it pan searing flour??

Thanks in advance, and happy cookin.
Chris

Not sure how to post a link yet....cut and paste this:
http://www.wegmans.com/greatMeals/recipes/frameset.asp?recipe=7455&url=displayrecipe.asp&direct=false

Sneezix

Here's the first reference I found to it, that wasn't referring to
Wegman's Pan Searing Flour:

1-ounce pan searing flour (consists of equal parts wheat flour, barley flour, 1/2 part ground white pepper, 1/4 part sea salt, all blended together)

Bordello

Not sure if this will help.

http://www.afoodexperience.net/Techniques/TechniquesDetail.php?TechID=8



Good Luck,
Bordello

lowercasebill

wegmans pan searing flour: wheat flour bleached, malted barley flour. some vitamins,sea salt and white pepper. consitency is a bit differnt than regular flour it does not seem to settle as much. always fluffy. does change the way you need to salt your food. worked fine the few times used it. if you buy it be sure to taste it first so you have an idea of the salt and pepper flavors.
bill

Nature Boy

Good tips. Thanks Bill! Sounds almost like a floured rub!

I had a problem when I pan seared some chicken breasts with regular flour. First batch was fine, but lots came off and settled, and the second batch got a bit bitter.

Wegmans is a mile away, and I am there nearly daily, so I will pick some up to try. A little salt and white pepper sounds like it's in line with the flavor profile you'd expect anyways. Will make sure and adjust to taste.''

Thanks Bill!
Chris

Nature Boy

Good info Bob. Sounds like there might be some possibilities for playing with the flavor as well....especially if you make your own, like the article sez. Now I gotta go look up Wondra Flour!

Thanks mang!
Chris

Basscat

Here's a quick read that pretty much covers it.

http://www.ochef.com/21.htm

I use it often for thickening sauces and things without lumps quite often, and it's great to have around for that. Sounds like it might work form your application as well...
Hope that helps!
Chris

Nature Boy

Thanks Chris. I came across that same page while googlin. Sounds like a necessary item for the pantry. I guess the same principle (dissolving quickly for gravy) would translate to dissolving in the oil before it burns.

I'm gonna get me some. Wondraflour. Nice 1960s ring to that name too. I like it!
Good to see you around! Best of 2008 toya.
Chris

Basscat

And in the spirit of testing the new site, let me try to post a pic of oxtail stew thickened with Wondra from last weekend....



And it's great to see you able to post more often again, you have been missed. Best of the new year back to you!

Nature Boy

Wow. That looks really tasty...well, except for the peas and carrots!...

So, when you thickened the stew, did you do it at the beginning in the bottom of your pan? Or add it later after it simmered a while??

Thanks very much for the kind words. I have sure missed being able to spend a little time here. I overdid my stay today, but it sure feels good!

Nature "a little wound up" Boy

Basscat

Sorry, stew has to have the peas and carrots around here. But Chicken has to have Shakin' the Tree, so it all works out :-)
With the Wondra, I just sprinkle it in at the end of the cook if more thickening is needed, bring it back to a boil, and sprinkle a little more if I want it thicker. It doesn't make lumps, like regular flour would in the same use. No slurry or roux needed to avoid lumpy gravy. Good stuff to have around.

Nature Boy

Yeah, stew up here has peas and carrots too. When I was growing up we had one dish we could use a "pass" on whenever Mom made it. For me, it was stew, and the reason was the peas and the carrots. Now I love stew, but I guess you'd have to call me out on breaking the tradition and not adding those things.

Wow. No clumping and you just dump it in to thicken. How many times have you scrambled to make a roux while people are waiting to eat because the sauce or stew or soup or chili is not thickening? Sounds extremely valuable. I have learned much here today. Thanks!!!
Chris