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Message started by cods on Feb 25th, 2021 at 8:41pm

Title: my quest
Post by cods on Feb 25th, 2021 at 8:41pm
is for the perfect yorkshire puddings..

I have tried most recipes...which are basically the same thing...and they rise to the occasion beautifully....but they are not crispy and by the time they are one the table they have flopped.....trouble is the family all like them..

does anyone have the secret...

Title: Re: my quest
Post by JaSin. on Feb 26th, 2021 at 1:59am
Don't do it Cods.
It will devour your soul.
It is your Moby Dick
and you'll turn into Ahab.

Title: Re: my quest
Post by cods on Feb 27th, 2021 at 10:36am
are you on one of your fantasy trips Jas?

Title: Re: my quest
Post by JaSin. on Feb 28th, 2021 at 12:51am
Are your men like your Yorkshire puddings Cods?

Title: Re: my quest
Post by cods on Feb 28th, 2021 at 5:55am
please take your meds jasin 

Title: Re: my quest
Post by JaSin. on Feb 28th, 2021 at 2:44pm
A Daisy Chain for Cods.  :-*
https://www.bing.com/videos/search?q=thrill+kill+kult&&view=detail&mid=B9C8CB02B925D5290065B9C8CB02B925D5290065&&FORM=VRDGAR&ru=%2Fvideos%2Fsearch%3Fq%3Dthrill%2520kill%2520kult%26qs%3DMM%26form%3DQBVR%26sp%3D1%26pq%3Dthrill%2520kill%26sc%3D8-11%26cvid%3D3451D529AB6541A5B5529903F5F1CEB2

Title: Re: my quest
Post by cods on Feb 28th, 2021 at 5:16pm

cods wrote on Feb 28th, 2021 at 5:55am:
please take your meds jasin 


Title: Re: my quest
Post by Bobby. on Feb 28th, 2021 at 5:23pm
I am a Knight - sworn to the quest -

the search for the holy Grail.

Title: Re: my quest
Post by Mjölnir on Feb 28th, 2021 at 7:31pm

cods wrote on Feb 25th, 2021 at 8:41pm:
is for the perfect yorkshire puddings..

I have tried most recipes...which are basically the same thing...and they rise to the occasion beautifully....but they are not crispy and by the time they are one the table they have flopped.....trouble is the family all like them..

does anyone have the secret...


Mine sink too when removed from the heat of the oven but still taste yummy. Maybe we use the wrong flour? Is there a right flour?

Title: Re: my quest
Post by JaSin. on Feb 28th, 2021 at 10:42pm

Mjölnir wrote on Feb 28th, 2021 at 7:31pm:

cods wrote on Feb 25th, 2021 at 8:41pm:
is for the perfect yorkshire puddings..

I have tried most recipes...which are basically the same thing...and they rise to the occasion beautifully....but they are not crispy and by the time they are one the table they have flopped.....trouble is the family all like them..

does anyone have the secret...


Mine sink too when removed from the heat of the oven but still taste yummy. Maybe we use the wrong flour? Is there a right flour?

Cods likes Set's 'flower'

Title: Re: my quest
Post by cods on Mar 4th, 2021 at 3:10pm

Mjölnir wrote on Feb 28th, 2021 at 7:31pm:

cods wrote on Feb 25th, 2021 at 8:41pm:
is for the perfect yorkshire puddings..

I have tried most recipes...which are basically the same thing...and they rise to the occasion beautifully....but they are not crispy and by the time they are one the table they have flopped.....trouble is the family all like them..

does anyone have the secret...


Mine sink too when removed from the heat of the oven but still taste yummy. Maybe we use the wrong flour? Is there a right flour?




yes  always always PLAIN FLOUR.....dont ask why  .

they shouldnt drop straight away  and should have a crunch outside..or crispy..not soft... might have to force myself to make more till I get it right.. :)

Title: Re: my quest
Post by Jovial Monk on Mar 4th, 2021 at 6:09pm
There is a difference in European and Australian wheat, ours is “strong” whatever that means (more gluten?) Why not try 000 flour from Italy?

Title: Re: my quest
Post by cods on Mar 5th, 2021 at 7:17am

Jovial Monk wrote on Mar 4th, 2021 at 6:09pm:
There is a difference in European and Australian wheat, ours is “strong” whatever that means (more gluten?) Why not try 000 flour from Italy?




never thought of that   might give it a try....... I am getting punchy from eating soft yorkies... just kidding..

Title: Re: my quest
Post by Jovial Monk on Mar 5th, 2021 at 8:10am
The scientist running the lab for a flour miller was a friend of the family, she did talk a bit about flour and I am sure I remember her saying our flour was too strong. This was 1960s and I was still in high school so details a bit vague.

But try it, can always make pasta with the flour if it doesn’t work for the yorkies.

Title: Re: my quest
Post by Jovial Monk on Mar 5th, 2021 at 8:12am
You could also try adding either corn flour or rye flour to your plain flour to reduce gluten content

Rye has gluten but a different form than the gluten in wheat.

Title: Re: my quest
Post by Neferti on Mar 5th, 2021 at 10:48am
Gluten free flour!

Woollies has gluten free flour.


Title: Re: my quest
Post by rhino on Mar 5th, 2021 at 11:01am

cods wrote on Feb 27th, 2021 at 10:36am:
are you on one of your fantasy trips Jas?
bad batch on the street this week.

Title: Re: my quest
Post by cods on Mar 5th, 2021 at 1:10pm

Jovial Monk wrote on Mar 5th, 2021 at 8:12am:
You could also try adding either corn flour or rye flour to your plain flour to reduce gluten content

Rye has gluten but a different form than the gluten in wheat.



dont muddy the water monk I am already confused...it cant be this hard to make a crispy yorky surely????

Title: Re: my quest
Post by Jovial Monk on Mar 5th, 2021 at 2:29pm
If you need 250g plain flour use 150g plain flour and 100g corn flour.

Title: Re: my quest
Post by cods on Mar 5th, 2021 at 5:57pm

Jovial Monk wrote on Mar 5th, 2021 at 2:29pm:
If you need 250g plain flour use 150g plain flour and 100g corn flour.




its only a yorky monk....make a batter leave it to rest  whack in hot oven  bobs your uncle...... no way would I use 250g  of flour  its mostly 2 tbls  p/f.. 2 eggs salt and pepper...and milk maybe...milk and water....

I always use the fat from the meat.. I dont like oil..

Title: Re: my quest
Post by Jovial Monk on Mar 5th, 2021 at 6:54pm
As I said, I do not make yorkshire puddings.

Title: Re: my quest
Post by Neferti on Mar 12th, 2021 at 7:05am
Here is my Scottish friend's recipe.


Quote:
Yorkshire Pudding recipe ( S.W.R.I. recipe)

75g plain flour. pinch of salt. 1 medium size egg.

150mls milk or milk and water mixed.

sift flour and salt into a basin and make a well in centre. Drop in egg and one third of liquid. Beat well together and gradually add rest of liquid. Put aside in cool place for at least 30 minutes

Heat oven to 200c/ 400f / gas mark 6. Heat a little fat until smoking hot in either individual patty tines or small roasting tin. Pour in batter and cook in a hot oven.40 minutes for one pudding. 30 minutes for individual ones.

Title: Re: my quest
Post by cods on Mar 12th, 2021 at 8:49am

Neferti wrote on Mar 12th, 2021 at 7:05am:
Here is my Scottish friend's recipe.


Quote:
Yorkshire Pudding recipe ( S.W.R.I. recipe)

75g plain flour. pinch of salt. 1 medium size egg.

150mls milk or milk and water mixed.

sift flour and salt into a basin and make a well in centre. Drop in egg and one third of liquid. Beat well together and gradually add rest of liquid. Put aside in cool place for at least 30 minutes

Heat oven to 200c/ 400f / gas mark 6. Heat a little fat until smoking hot in either individual patty tines or small roasting tin. Pour in batter and cook in a hot oven.40 minutes for one pudding. 30 minutes for individual ones.



thanks nef  will give it a go and let you know    I dont trust my oven so maybe just not hot enough

Title: Re: my quest
Post by Neferti on Mar 12th, 2021 at 11:01am
According to my Scottish friend, I think the main thing is to make sure that the dish(es) intended to hold the pudding are heated before hand and have some real fat (lard) in each, heated to what is called "smoking point".

Hope they work better now!

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