I've just made the best yorkshire puddings!

[oneilldo]

Best yorkshire ever. First ever wash your yorkshire/muffin tin as otherwise they will start sticking. Now the mixture.
The day before put equal measures of milk, eggs and plain flour into a bowl (i.e. a mug of each) and a pinch of salt and a dash of water. NB: ensure most of the egg white ends up in the bowl and not the egg shell as this helps them rise. Zip this up with a blender for added air (it will help them rise later). Now leave mixture in the fridge overnight.

Get the tray very very hot with a touch of oil and oven on max then wiz up the mixture again and put into the tray whilst over a hot stove. Place in oven and do not open the oven much during cooking (definately avoid the first 10 mins). You might need to reduce the temp to ~200c partway through cooking to ensure the tops don't burn.

Next time I make a roast I'll try to remember to get pics of the yorkies

 

[Spitfir3]

so you thought you would post your achievement on an internet hardware forum? hehe sorry

but seriously, used to love them now I cant stand them

 

[malfunkshun]

I used about 250g of plain flour, 4 eggs and enough milk to make it thick but not too thick And the salt.

Ahh that would be about right, its usually 100g of flour and 2 eggs. So if you were using that amount of flour with 2 eggs it was a bit short

 

[JodieO]

so you thought you would post your achievement on an internet hardware forum? hehe sorry

but seriously, used to love them now I cant stand them

Lol this is GD

 

[andyp]

Best yorkshire ever. First ever wash your yorkshire/muffin tin as otherwise they will start sticking. Now the mixture.
The day before put equal measures of milk, eggs and plain flour into a bowl (i.e. a mug of each) and a pinch of salt and a dash of water. NB: ensure most of the egg white ends up in the bowl and not the egg shell as this helps them rise. Zip this up with a blender for added air (it will help them rise later). Now leave mixture in the fridge overnight.

Get the tray very very hot with a touch of oil and oven on max then wiz up the mixture again and put into the tray whilst over a hot stove. Place in oven and do not open the oven much during cooking (definately avoid the first 10 mins). You might need to reduce the temp to ~200c partway through cooking to ensure the tops don't burn

This fella's not far off.

Salt isn't necessary, neither is water and there's no need to put it in the frigde. Personally I leave the mixture overnight on a cool windowsill.

Aeration in the preparation. That's all you need to know about Yorkshire Puddings.

 

[furnace]

Liar, you don't make the best yorkshire puds unless your name is furnace's mum!



I love it when they come out good though, I could live on them. I even like the left over ones the next morning straight out of the fridge

I remember as a kid I'd stuff my roast potatoe and sausage in the pud and eat it a bit like a pie.

 

[JodieO]

I'll try and get the pics on after, they do look good imho

 

[andyp]

Because i really like YP but dont see the need to eat it as if its a ritual like you wrong 'uns from the wrong side of the pennines

Every time I leave this wonderful county to make the perilous trip over them there hills I see enough Lancashire Puddings thank you very much

 

[Beren]

Mmmmm PUD... must go home and cook!

 

[G|mp]

Every time I leave this wonderful county to make the perilous trip over them there hills I see enough Lancashire Puddings thank you very much

 

[neil3k]

Dumplings > Yorkshire puddings.

 

[gumbald]

Dumplings > Yorkshire puddings.

Like them both as much, depends on the occasion

 

[kitten_caboodle]

my OH makes the best yorkshire puddings ever, second only to his legendary lasagne. Yum!

 

[Glaucus]

Salt isn't necessary,
.

... blasphemy,
Salt is essential, any chef will tell you that. With out salt it will be bland and tasteless.

 

[Tefal]

... blasphemy,
Salt is essential, any chef will tell you that. With out salt it will be bland and tasteless.

with salt would it not just taste of salt?

*note: knows nothing of cooking outside of steak and bacon .... or anything that can't be fired in fat *

 

[G|mp]

Aye you need a pinch of salt, makes all the difference

 

[gumbald]

No salt in mine and they're lovely.

 

[Burnsy2023]

... blasphemy,
Salt is essential, any chef will tell you that. With out salt it will be bland and tasteless.

Seasoning is the difference between a good and great dish. Don't underestimate it.

Acidhell, you on MSN?

Burnsy

 

[Glaucus]

can be, let me boot it up..

with salt would it not just taste of salt?

*note: knows nothing of cooking outside of steak and bacon .... or anything that can't be fired in fat *

Nope if you can taste salt, you added to much, a pinch of sea salt is all you need, and it goes on everything. Makes a huge huge diffrence.

 

[andyp]

Throwing handfuls of salt into everything is a less-than wonderful trait of British cooking I've never subscribed to.

To the point where I've completely stopped cooking with salt, there isn't even one grain of salt in this house. If i wanted everything to taste like sea water I'd... go to the seaside with a straw.

I can tell the difference between a good quality british and continental chef purely by taste. And the difference is usually the quantity of salt. I've sent back quite a few main courses, especially in the poncier restaurants, more often than not in London, and asked for it again with less or no salt as that was pretty much all I could taste.

Strangely enough the nicer restaurants I've eaten at in France (particularly Paris, Reims and Marseilles) South Africa, Australia and New Zealand were low on the salt factor.