YORKSHIRE PUDDING RECIPE

[teesquare]

You mean WHEN it works - right?

[mikecorn.1]

You mean WHEN it works - right?

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[teesquare]

I guess the harsh truth about the state of technology today - is that we are all the guinea pigs in the competitive world of "mobile applications".

There are very, very few that are 100% functional, across all platforms, 100% of the time.  Just as in my case- prior to the last update on this phone ( which is automatic and no option to opt out of the up-date ) it worked perfectly. But, someone at Samsung did not test on Macs for full compatibility - or at least not with enough variables such as different OS versions, etc….

So, that is why I am as much of a Luddite as I can afford to be. Fewer programs = better reliability.

[CDN Smoker]

Just made my first batch ever…THIS is my new favorite "denier roll"….I substituted a garlic and rosemary infused olive oil instead of lard. What a great aroma and taste….

That's a great idea T, did you get a good pop

Here is a better pic of what I'm attempting, even bigger.

[mikecorn.1]

I read online in some recipes, that you should let the batter rest for a long while or make it way ahead of time in order to get the biggest rise.
Don't know what y'all's experiance has been with this.


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[teesquare]

I could only let the batter rest for 30 minutes. But I beat it on high speed when adding in the flour…I got a really good rise tho. Still trying to work around the technical glitches in order to post some pics….I liked the flavor and aroma for sure. There are a lot of other savory - or sweet combinations I want to do with these.

[Pam Gould]

Parmesan and fresh cracked black pepper are killer too.  ☆´¯`•.¸¸. ི   

[CDN Smoker]

I read online in some recipes, that you should let the batter rest for a long while or make it way ahead of time in order to get the biggest rise.
Don't know what y'all's experiance has been with this.


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I made my batter late morning so it sat for about 7 hrs with no harm done. I did cover with plastic wrap.

I also experimented with filling the cups to different levels, I will be going to about 95% full next time.

[teesquare]

Parmesan and fresh cracked black pepper are killer too.  ☆´¯`•.¸¸. ི   

That sounds good Pam! How about some sweet fillings - after they come out of  the oven, but are still warm?

[africanmeat]

Go to 1:13 on the video .

[Pam Gould]

Parmesan and fresh cracked black pepper are killer too.  ☆´¯`•.¸¸. ི   

That sounds good Pam! How about some sweet fillings - after they come out of  the oven, but are still warm?

You don't want to weight them down..they are sposed to be light. You could grate different kinds of cheeses, some herbs appropriate to what your cooking or you would defeat your purpose. A lil gravy or au jus to dip them in would be nice. The pan is the difference. Pam ☆´¯`•.¸¸. ི   

[sliding_billy]

There are certain things that I'll leave up to the experts (AKA restaurants that get it right every time).  Yorkshire pudding is one of them.

[teesquare]

Because they are "hollow" - I was thinking about squirting a little Bavarian cream and apricot preserves into them after they cool a bit…. THoughts?

[Pam Gould]

Because they are "hollow" - I was thinking about squirting a little Bavarian cream and apricot preserves into them after they cool a bit…. THoughts?

Can I have one when you make them? We should have a Yorkshire pudding bake off at the gathering and see who makes the best. I have a Yorkshire pudding tin thingi.  Pam ☆´¯`•.¸¸. ི   

[CDN Smoker]

I'm with Pan it's all about the thingi