I just bought a package of tri-tip steaks. It's the first time I have seen them here. I did a search here cause I thought there have been some threads about them but I only find discussions about tri-tip roasts. This package has small cut pieces. I would like to grill them so should I just treat them like a steak with a very fast grilling time? And can anyone tell me what is the difference in all-purpose flour and bread flour?
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Two questions please. One about tri-tip steaks and one about bread flour.>>>
- Thread starter orchid
- Start date
Bread flour is...
milled from a harder wheat, and has a higher gluten content. It makes great bread.
You can achieve the same results by adding 1 teaspoon of vital wheat gluten to each cup of all-purpose flour, or 1.5 teaspooons gluten to each cup of whole grain flour.
If you need to use it for another use, like cakes or muffins, for each cup of flour, substitute 2 tablespoons with cornstarch, and decrease the mixing time.
milled from a harder wheat, and has a higher gluten content. It makes great bread.
You can achieve the same results by adding 1 teaspoon of vital wheat gluten to each cup of all-purpose flour, or 1.5 teaspooons gluten to each cup of whole grain flour.
If you need to use it for another use, like cakes or muffins, for each cup of flour, substitute 2 tablespoons with cornstarch, and decrease the mixing time.
Thanks Judy...I made a Bechamel type sauce yesterday and was out>>>
of all purpose flour and used the bread flour in place. I've made this recipe a hundred times but this time it had a kinda flour taste to it. Would it be the bread flour? I went shopping today a got flour again so won't happen again but I'm just curious. Thanks
of all purpose flour and used the bread flour in place. I've made this recipe a hundred times but this time it had a kinda flour taste to it. Would it be the bread flour? I went shopping today a got flour again so won't happen again but I'm just curious. Thanks
Yes, just grill the tri-tip like you would serloin, Orchid
Tri-tip is a little tougher than, say, New York Strip or the like but the flavor is excellent. Tri-tip steaks are just cut from what is called Tri-tip roast.
I have used bread flour instead of all-purpose in a pinch- with good results. Maybe you didn't let the flour taste cook out long enough? Could be as simple as that.
Tri-tip is a little tougher than, say, New York Strip or the like but the flavor is excellent. Tri-tip steaks are just cut from what is called Tri-tip roast.
I have used bread flour instead of all-purpose in a pinch- with good results. Maybe you didn't let the flour taste cook out long enough? Could be as simple as that.
music-city-missy
Well-known member
Some answers on both questions...
using bread flour as a thickener shouldn't really be any noticable difference - it's mainly in baking that the difference in the gluten content is noticable.
On the tri-tips - I do them all the time but I mainly do the whole ones. I buy the whole dang cryovac pack with 8-10 from Costco since they only sell the cut up otherwise.
Main thing is they are a cut that cooks quickly and gets tough if overcooked. But it's very flavorful. Takes marinates very well.
Our favorite is to do the Brazilian method of rubbing it with a heavy salt and garlic rub and letting it sit for at least a couple of hours then wiping as much off as possible and grilling quickly. Slice thinly against the grain and serve with chimichurri sauce - can make into sandwiches also.
Another favorite is to marinate with chilis, lime juice and tequila and then grill.
And yet another is to marinate with a good stout (prefer Murphy's over Guiness) and a couple of heaping tablespoons of expresso powder and a dash or two of seasonings such as garlic, worchestershire, little chili powder, etc.....
using bread flour as a thickener shouldn't really be any noticable difference - it's mainly in baking that the difference in the gluten content is noticable.
On the tri-tips - I do them all the time but I mainly do the whole ones. I buy the whole dang cryovac pack with 8-10 from Costco since they only sell the cut up otherwise.
Main thing is they are a cut that cooks quickly and gets tough if overcooked. But it's very flavorful. Takes marinates very well.
Our favorite is to do the Brazilian method of rubbing it with a heavy salt and garlic rub and letting it sit for at least a couple of hours then wiping as much off as possible and grilling quickly. Slice thinly against the grain and serve with chimichurri sauce - can make into sandwiches also.
Another favorite is to marinate with chilis, lime juice and tequila and then grill.
And yet another is to marinate with a good stout (prefer Murphy's over Guiness) and a couple of heaping tablespoons of expresso powder and a dash or two of seasonings such as garlic, worchestershire, little chili powder, etc.....