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If I'm going to buy tenderloin, I'm more likely to use it for Steak Diane. I find it is not very flavorful as a steak. Not enough fat in the meat, most likely. (That's why a filet is often wrapped with bacon, to add some extra fat.)
I usually do sirloin steak, because one of the stores usually stocks a thick cut of it and I can trim it into 2 sets of 4-5 ounce steaks with a few scraps that go in the freezer for the next batch of beef stock. Or sometimes I'll use the 2nd half of it for a stir fry or for beef Stroganoff.
RIbeye steaks have too much fat in them for my taste, NY Strip usually does too.
The chocolate chip chllah is very good. My big oven was busy with dinner, so I did a 3 strand braid that was only about 13" long, I should probably have done two smaller braids or a longer one that waited until the big oven was available, because it got REALLY wide and had a bit of a blowout. (One of the braids essentially got pulled apart by the one underneath it.) It was probably underproofed, this dough takes long time to proof.
But I think I'd make it again. I wanted to put some cinnamon chips in the 3rd braid, but I couldn't find any in the house and didn't feel like making a trip to the store just for one item. So I just put some extra cinnamon in it.
I may try making French toast with it, I'll definitely need to freeze a bunch of it, there's way too much of it to eat. I may offer some to our neighbor.
We did a video chat with our older son and his family for over an hour.
My wife got some flowers from our older son, but our younger son probably doesn't even know what day it is. I'm doing the cooking and baking here, but that's the norm anyway.
Yeah, we had rain yesterday, I'm sure the grass and plants appreciated it. Today it is sunny but not very warm, and frost warnings are out for tonight again. Then it is supposed to warm up.
Today I'm doing boeuf bourguignon with braised onions, sauteed mushrooms and spaetzle, a cherry pie and chocolate chip challah.
I've already baked a cherry pie and I have chocolate chip challah dough rising.
Today's bake was a D+ for appearance and an A- for taste.
The dough was even harder to slash than the previous batch, I tried a slightly higher hydration level, let the bulk proof run an additional hour and tried spraying the dough with water before final proof.
I think the 3rd change was the biggest problem, it seemed to have the opposite effect of what I wanted, making the dough easier to slash. The dough was quite sticky and loose at division, a couple of stretch-and-folds and a light dusting of flour on the work surface seemed to help both issues for shaping. The baguettes still flattened out a bit during final rise, but the oven spring nearly made up for it. They stuck down to the parchment, but it peeled off OK.
This batch was tastier than the previous batch, my wife thinks it was lighter and a bit less chewy. I'm attributing that mainly to the longer bulk rise.
I'll need at least one more test batch, I think.
Today I'm making the 2nd test set of baguettes. I'm going to give this one a slightly longer bulk rise, its a few degrees colder in the kitchen today.
We've got frost warnings the next 3 nights. In years past we often had our tomatoes in the ground around Mother's Day, but in the past few years we've had several cold snaps after the 15th of May, so I'm waiting a while. The seeds we started inside aren't big enough to be transplanted yet, anyway.
We had leftover lasagna.
Interesting articles. The whole wheat honey challah is one I may try, I found it interesting that it used the egg yolk instead of the egg white for the wash.
Aaron, can we find a time to test your zoom account?
Not sure what happened, the topic was in the 'pending' queue, but I released it.
Baguettes are not the easiest bread to make, quite a few bread sites have post after post from people seeking the key.
We wound up having peanut butter on baguettes for supper.
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