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| Thread ID: 85167 | 2007-12-02 05:03:00 | And Now...A Yorkshire Pudding Thread..... | SurferJoe46 (51) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 617293 | 2007-12-02 05:03:00 | I tried one..this was only a bread pan version. I think I had too much oil in the pan as it bubbled over and made a mess in the oven. Here's a pix of it..it is dropping..but it sure tasted good! (www.imagef1.net.nz) I think I had a fast oven though..it was a little soggy in the middle..but still delicious. Next time, I'll use a smaller pan and a lot less oil. |
SurferJoe46 (51) | ||
| 617294 | 2007-12-02 07:53:00 | Real Yorkshire Pudding uses beef fat from the roast. When I've visited Yorkshire they served it as a separate dish (at least in the English Electric canteen in Bradford, along with fruit cake and cheese for afters :) ) >>SECRETS The secret of a successful Yorkshire pudding lies not only in the addition of a drop of water to the mixture, but also in the fat you use to cook it in. Traditionally beef dripping was used, but I always use lard. I would never dream of using lard for cooking anything else, neither would I dream of using oil for my Yorkshire puddings! Why? Because for a Yorkshire pudding to cook to perfection the batter has to be left to stand for at least half an hour prior to cooking and the fat has to be smoking hot before the mixture is added to it. Lard reaches a higher temperature than oil apparently, and so makes the perfect sizzle when the pudding batter is dropped into it.<< www.dooyoo.co.uk (Incidently the Porritts all come from the North West Riding, Guisborough, Danby, Marksby etc. ) |
Terry Porritt (14) | ||
| 617295 | 2007-12-02 20:32:00 | Real Yorkshire Pudding uses beef fat from the roast. When I've visited Yorkshire they served it as a separate dish (at least in the English Electric canteen in Bradford, along with fruit cake and cheese for afters :) ) >>SECRETS The secret of a successful Yorkshire pudding lies not only in the addition of a drop of water to the mixture, but also in the fat you use to cook it in. Traditionally beef dripping was used, but I always use lard. I would never dream of using lard for cooking anything else, neither would I dream of using oil for my Yorkshire puddings! Why? Because for a Yorkshire pudding to cook to perfection the batter has to be left to stand for at least half an hour prior to cooking and the fat has to be smoking hot before the mixture is added to it. Lard reaches a higher temperature than oil apparently, and so makes the perfect sizzle when the pudding batter is dropped into it.<< www.dooyoo.co.uk (Incidently the Porritts all come from the North West Riding, Guisborough, Danby, Marksby etc. ) PJ's lot come from the South Riding of Yorkshire. From Doncaster. As everyone knows the South Riding is the best of the three Ridings. !!! PJ :rolleyes: |
Poppa John (284) | ||
| 617296 | 2007-12-02 23:23:00 | Easy way; Buy them in a packet from the supermarket. We get them here under the Aunt Betty brand imported where else but from Yorkshire, in the UK also under the Aunt Bessie brand. I know they are imported into the US of A for the expat Brits. |
bonzo29 (2348) | ||
| 617297 | 2007-12-03 00:17:00 | We had Aunty Betty's Yorkshire puds out of the freezer last time we were visiting my wife's family in Yorkshire! Found them in a ChCh supermarket when we got back - same packaging and everything. Why did we get freezer puds in Yorkshire? Probably because my wife's cousin is from Lancashire and her husband is from Kent! Somehow I can't imagine a real Yorkshire family serving their overseas visitors frozen YPs! ;) |
John H (8) | ||
| 617298 | 2007-12-03 04:02:00 | Easy way; Buy them in a packet from the supermarket . We get them here under the Aunt Betty brand imported where else but from Yorkshire, in the UK also under the Aunt Bessie brand . I know they are imported into the US of A for the expat Brits . We got Bulgarians, Koreans, Laotians, Greeks and Italians . . but not a Brit in the area . Our sheep are tended by Portuguese and Basque/Spanish . . and NO NZers unfortunately . We do have a Nice n Easy store . . . but it doesn't even have Dundee marmalade . . . gads! |
SurferJoe46 (51) | ||
| 617299 | 2007-12-03 06:04:00 | I think I had a fast oven though..it was a little soggy in the middle..but still delicious. Looks better than 97.624% of the ones I have seen and tasted !!! Very impressive :thumbs: Misty |
Misty (368) | ||
| 617300 | 2007-12-03 06:15:00 | Looks better than 97 . 624% of the ones I have seen and tasted !!! Very impressive :thumbs: Misty Thanks . . . I thought I'd get yelled at for making it a real mess . . . but if it's SUPPOSED to look like that . . then I am happy . I'm gonna make another one tomorrow (Monday) night for dinner . . . . I'll try the individual small pans type . . but I'm having fun . |
SurferJoe46 (51) | ||
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