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Pan Searing Flour?

nickdanger Jan 25, 2007 08:41 AM

Wegman's latest magazine contains a recipe for pan seared snapper, using (suggesting?) Wegman's pan searing flour to coat the fillets. I have never heard of pan searing flour. Is it seasoned, or what? and why use?

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  1. b
    ben61820 RE: nickdanger Jan 25, 2007 09:40 AM

    good question. they might be talking bout something like WONDRA, http://www.generalmills.com/corporate...

    wondra has a good percentage of malted barley flour which will brown and crisp up maybe a bit more than just plain old AP flour. the wondra product is pretty much AP combined with malted barley flour.
    many professional and commercial bread bakers also use some malted barley flour as it leads to a nice, brown, caramelized crust on the loaves.

    1. C. Hamster RE: nickdanger Jan 25, 2007 10:21 AM

      I'm betting that people who buy it are paying $$$ for some salt and pepper and maybe garlic powder or even MSG. Also, it could be instant flour like Wondra or have some sugar or dry milk or baking powder added.

      I can't see any reason to run out and buy it.

      1 Reply
      1. re: C. Hamster
        ammel_99 RE: C. Hamster Jan 30, 2008 05:19 AM

        It cost less than $2.00. We use it to pan fry fish and definitely makes a difference.

      2. n
        nickdanger RE: nickdanger Jan 26, 2007 09:01 AM

        Interesting. The recipe says to saute until "paper bag brown", a term I also have never heard, but makes sense according to Ben's post. Can't see buying flour solely to fry, unless of course, it is something like Zatarain's fish fry.

        1 Reply
        1. re: nickdanger
          hotoynoodle RE: nickdanger Jan 26, 2007 09:50 AM

          sounds like a roux color, which can range from white to dark brown. a good visual tip, methinks.

        2. Karl S RE: nickdanger Jan 26, 2007 09:05 AM

          WONDRA is what is usually recommended for this purpose, as it is processed in a way to make a better fond.

          1. r
            RUShue RE: nickdanger Jan 30, 2008 05:08 AM

            Pan searing flour is very fine , like wondra, but with some spices and sesonings. Perhaps paprica, salt, pepper, garlic. I like to use it because of the grind, it is not as heavy as all purpose flour. It is more expensive but it won't break the bank, try it if you don't like it don't use it. It's great for chicken marsala and cordon bleu. I used to get it a Shop-Rite in my area but I have not seen it there lately. As a matter of fact I am heading for Wegman's today and it is one of he things on my list. Ironic.

            1 Reply
            1. re: RUShue
              Owegoman RE: RUShue Feb 22, 2009 03:00 PM

              I took an educated guess when I made this tonight and used regular flour seasoned with garlic powder, paprika, and S&P. Cooked in EVOO the talapia came our gorgeous. I served the garlic-beans sauteed in EVOO over wild/white rice. You don't need special flour, just season it yourself.

            2. Lovthebluz RE: nickdanger Feb 27, 2009 10:43 AM

              1 cup all-purpose flour
              1 tbsp. coarse salt (Kosher or sea)
              1 tsp. white pepper

              Measure 1 level cup of flour and add it to the container.
              Measure 1 level tablespoon of salt and add it to the container.
              Measure 1 level teaspoon of white pepper and add it to the container.
              Mix the ingredients, either by closing the lid of the container and shaking or stirring with a a small whisk or wooden spoon. Make sure the container is air- and water-tight and can hold at least one and one-half cups of mixture.
              This mixture will keep for months as long as it is kept dry and away from light.

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