Email"I have been using Wondra for over 20 yrs. I use it for mostly coating my protein when making a marsala dish or whenever I saute any protein. I seal the meat without getting too thick like when using flour. It's almost like having no coating at all, but just enough to leave the meat nice and moist." – awm922 on the wonders of Wondra wheat flour
"Gravlax has been on my to-do list for a while, and I just tried it this week. Came out a little salty after curing 2 1/2 days, so next time I'll test it sooner. It's so easy I can't believe I haven't done this sooner, esp. considering how expensive lox is to buy." – Niblet on homemade cured salmon
