Home made food or ingredients not worth the effort
Discussion
Evoluzione said:
cbmotorsport said:
Oh goodness. You need to master them. Then you'll feel slightly ashamed that you ever wrote the above. Aunt Bessie's are shocking.
You need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
I'm sorry, but as a Yorkshireman I can tell you they aren't Yorkshire puddings. They look sYou need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
t, more like some kind of deformed croissants or something.He never mentioned Aunt Bessies, but at least a bought Yorkie will look and act like one, not like those things.
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Lucas CAV said:
Kermit power said:
Lucas CAV said:
Not a fan of them myself - nor of roast potatoes.
Roasted meat of some description with some roasted veg (not potatoes) - just no stodgy bulk.
No gravy though - my mother's one was like engine oil and the mother in law makes it like coffee.
If the meat is good enough it doesn't need gravy imho.
It sounds like you're doing the roast potatoes very, very wrong if they're coming out as stodge!!!Roasted meat of some description with some roasted veg (not potatoes) - just no stodgy bulk.
No gravy though - my mother's one was like engine oil and the mother in law makes it like coffee.
If the meat is good enough it doesn't need gravy imho.
They should just be a mixture of light and fluffy with nice and crunchy
pteron said:
Wouldn't be without my zyliss - don't even need to peel the cloves. Stick it in the dishwasher and job's a carrot.
I've got one from IKEA that was pennies to buy and is dishwasher safe.Unless I want roughly chopped garlic, it now all goes through the crusher, and as you say there's no need to peel it.
cbmotorsport said:
Well, thanks for the critique...albeit verging on rudeness to someone you've never met. I try not to, but I'll bite this time...
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Can I have 2nd dibs on the free lunch if he doesn't take it?That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
pteron said:
PositronicRay said:
Who the hell uses a garlic crusher? Very 1970s, nasty fiddley things to clean, just crush it with a flat blade.
Wouldn't be without my zyliss - don't even need to peel the cloves. Stick it in the dishwasher and job's a carrot.captain_cynic said:
HarryFlatters said:
Chips... Rarely have I gotten better results when making my own chips over deep frying frozen chips.
With home made chips you need to parboil them before hand, then ensure they're completely dry (free of starch) before putting them in the fryer. Frozen chips will be par-cooked before being frozen.
cbmotorsport said:
Well, thanks for the critique...albeit verging on rudeness to someone you've never met. I try not to, but I'll bite th time...
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Where is your pub? I'd be inclined to come and try it out as a normal paying customer given your attitude to proper food if it's not hundreds of miles away!That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
coyft said:
cbmotorsport said:
Well, thanks for the critique...albeit verging on rudeness to someone you've never met. I try not to, but I'll bite this time...
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Never mind your yorkshire puddings, (they look superb btw) how are your roast potatoes? That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
I've never had a roast dinner from a pub/restaurant that has served decent roast potatoes. I don't think it's possible to get the crunch and fluffiness unless they come straight from the oven?
I completely agree that the best roast potatoes need to be eaten straight from a hot oven. The main issue with them is that as soon as you take them out they start to steam from the inside out, and that makes the crust soften, so there's no real way of keeping them warm and still crunchy for any length of time.
Many years ago I briefly worked in a place that would drop each portion into the deep fryer for a minute or two to try and crisp them up. Funnily enough they also served pre made bought in Yorkshire puddings ;-) . I didn't stay there long.
Kermit power said:
cbmotorsport said:
Well, thanks for the critique...albeit verging on rudeness to someone you've never met. I try not to, but I'll bite th time...
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Where is your pub? I'd be inclined to come and try it out as a normal paying customer given your attitude to proper food if it's not hundreds of miles away!That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
cbmotorsport said:
coyft said:
cbmotorsport said:
Well, thanks for the critique...albeit verging on rudeness to someone you've never met. I try not to, but I'll bite this time...
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
Never mind your yorkshire puddings, (they look superb btw) how are your roast potatoes? That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
I've never had a roast dinner from a pub/restaurant that has served decent roast potatoes. I don't think it's possible to get the crunch and fluffiness unless they come straight from the oven?
I completely agree that the best roast potatoes need to be eaten straight from a hot oven. The main issue with them is that as soon as you take them out they start to steam from the inside out, and that makes the crust soften, so there's no real way of keeping them warm and still crunchy for any length of time.
Many years ago I briefly worked in a place that would drop each portion into the deep fryer for a minute or two to try and crisp them up. Funnily enough they also served pre made bought in Yorkshire puddings ;-) . I didn't stay there long.
Sorry to shout
cbmotorsport said:
Evoluzione said:
cbmotorsport said:
Oh goodness. You need to master them. Then you'll feel slightly ashamed that you ever wrote the above. Aunt Bessie's are shocking.
You need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
I'm sorry, but as a Yorkshireman I can tell you they aren't Yorkshire puddings. They look sYou need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
t, more like some kind of deformed croissants or something.He never mentioned Aunt Bessies, but at least a bought Yorkie will look and act like one, not like those things.
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
You've entered into the debate deriding someone else's choices whilst alluding to the fact you've somehow mastered them when you haven't.
Anyone can throw a pudding mix into an oven and create a mess and call it what they like, that doesn't make it right though. You're also mass producing them and reheating.....
When you've mastered it they will look like the ones in the pic I posted.
Edited by Evoluzione on Wednesday 26th September 08:44
Evoluzione said:
cbmotorsport said:
Evoluzione said:
cbmotorsport said:
Oh goodness. You need to master them. Then you'll feel slightly ashamed that you ever wrote the above. Aunt Bessie's are shocking.
You need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
I'm sorry, but as a Yorkshireman I can tell you they aren't Yorkshire puddings. They look sYou need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
t, more like some kind of deformed croissants or something.He never mentioned Aunt Bessies, but at least a bought Yorkie will look and act like one, not like those things.
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
You've entered into the debate deriding someone else's choices whilst alluding to the fact you've somehow mastered them when you haven't.
Anyone can throw a pudding mix into an oven and create a mess and call it what they like, that doesn't make it right though. You're also mass producing them and reheating.....
When you've mastered it they will look like the ones in the pic I posted.
He has already said they look like the ones you posted, just they're already out of the tin, not still hole side up. Not sure what your point is?
Kermit power said:
Evoluzione said:
cbmotorsport said:
Evoluzione said:
cbmotorsport said:
Oh goodness. You need to master them. Then you'll feel slightly ashamed that you ever wrote the above. Aunt Bessie's are shocking.
You need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
I'm sorry, but as a Yorkshireman I can tell you they aren't Yorkshire puddings. They look sYou need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
t, more like some kind of deformed croissants or something.He never mentioned Aunt Bessies, but at least a bought Yorkie will look and act like one, not like those things.
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
You've entered into the debate deriding someone else's choices whilst alluding to the fact you've somehow mastered them when you haven't.
Anyone can throw a pudding mix into an oven and create a mess and call it what they like, that doesn't make it right though. You're also mass producing them and reheating.....
When you've mastered it they will look like the ones in the pic I posted.
He has already said they look like the ones you posted, just they're already out of the tin, not still hole side up. Not sure what your point is?
Edited by cbmotorsport on Wednesday 26th September 11:11
Evoluzione said:
cbmotorsport said:
Evoluzione said:
cbmotorsport said:
Oh goodness. You need to master them. Then you'll feel slightly ashamed that you ever wrote the above. Aunt Bessie's are shocking.
You need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
I'm sorry, but as a Yorkshireman I can tell you they aren't Yorkshire puddings. They look sYou need equal quantities of milk/egg/flour and a good pinch of salt. Use a cup or mug for the quantities.
Preheat the oven to around 200c (if it's a good one) and put about 1/2cm of sunflower/vegetable oil in the bottom of each hole of a deep muffin tin. Preheat the oil for 5 mins or so, and then quickly pour your batter into the tin. I usually put the tin on the hob to make sure the oil stays hot. You want it to bubble and spit when you put the batter in.
You can do them a bit in advance and give them a flash in the oven before serving to crisp them back up.
Put in the oven, and don't open it for 20 minutes, they'll probably take around 25 mins in total.
t, more like some kind of deformed croissants or something.He never mentioned Aunt Bessies, but at least a bought Yorkie will look and act like one, not like those things.
That picture shows a load of them put in a tray to be reheated for service, they all have holes in the middle, and will all take gravy if that's your thing.
The post I replied to did mention Aunt Bessie yorkshire puddings, go back and read it properly.
I'd be keen to see your interpretation of a Yorkshire pudding, and not some google image like the one in your post, perhaps make some and lets see your efforts?
We run an award winning pub, we have 2 AA Rosettes, we're recommended in the Michelin guide and we have a wealth of regular customers so I like to think we're doing something right. :-)
Come down to the pub and I'll offer you a free Sunday roast for 1, if we can fit you in that is - real world and not internet criticism gratefully received, it's how we improve. Unfortunately your suggestion that you'd rather have a mass produced, shop bought yorkshire pudding because it looks like you think it should, and not due to it's consistency and how it tastes, probably tells me that you're not the sort of customer who would appreciate our efforts though, but I'm open to trying. Probably shooting myself in the foot as you sound like a classic trip advisor nightmare tbh.
You've entered into the debate deriding someone else's choices whilst alluding to the fact you've somehow mastered them when you haven't.
Anyone can throw a pudding mix into an oven and create a mess and call it what they like, that doesn't make it right though. You're also mass producing them and reheating.....
When you've mastered it they will look like the ones in the pic I posted.
Edited by Evoluzione on Wednesday 26th September 08:44
If I 'derided' someones choice, then I apologise. Not my intention, my intention was to suggest an alternative...and one that has proved very popular when given a real world chance by thousands of people over the years, I shouldn't have bothered. :-(
I'm not wanting to pop your balloon, but other than you, nobody gave you the job of deciding what is and what isn't a yorkshire pudding.
In my opinion, both of those photos contain yorkshire puddings. Some made by me and photographed quickly during service, and some made and photographed by a food stylist....probably the sum of their days work, and 15 attempts.
Just to be clear, there's no Protected Designation of Origin on a yorkshire pudding or any other similar restriction. It's like saying that an odd shaped loaf is not a loaf of bread because it's not rectangular like the majority are. It's still bread. It still has the same ingredients and is cooked in the same way.
Mass produced and reheated? Not mass produced, no (you should adjust your internal definition of this phrase). Reheated? Yes!, it's one of the few things that reheats incredibly well, and takes about 30 seconds...I guarantee you wouldn't notice. If you can suggest a method, piece of equipment or technique of preparing and serving non reheated yorkshire puddings when catering for 100+ over 4 hours, I'd be really interested to hear it. I hate to break it to you, but I'll let you into a little trade secret - with the exception of things that are very quick and easy to cook on the fly, probably 90% of what you eat in any restaurant is made ahead, otherwise you'd all be waiting 1-2 hours for your meal. :-)
Not sure why I'm feeling the need to fight my corner here, I really don't need to. It seems that this is the way of Pistonheads these days. There are very few threads that don't end in some sort of argument. :-(
Edited by cbmotorsport on Wednesday 26th September 11:01
Kermit power said:
He has already said they look like the ones you posted, just they're already out of the tin, not still hole side up. Not sure what your point is?
I've eaten those things in pubs and restaurants before, they're horrible and made by people who can't work out how to make proper Yorkshires.
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