thepriest 0 Posted October 5, 2008 Report Share Posted October 5, 2008 Hello Ladies and Gents Anybody got a fool proof method for prefect yorkies? My cooking is all a bit hit and miss when it comes to making them. Sometimes they are perfect and other times they come out flatter than a fox on the M25. Any help would be wonderful. TP Quote Link to post Share on other sites
Guest jbswildlife Posted October 5, 2008 Report Share Posted October 5, 2008 make sure the oven is hot and the tray has had time to heat up as well or boil oil and place that in the tray when adding the mix speed is the key Quote Link to post Share on other sites
Malt 379 Posted October 5, 2008 Report Share Posted October 5, 2008 Agree with the above post, the oil should be smoking hot to put the batter into. Quote Link to post Share on other sites
thepriest 0 Posted October 5, 2008 Author Report Share Posted October 5, 2008 Cheers fellas I know about the heat bit i think its more down to the ingredients i use. Quote Link to post Share on other sites
Guest jbswildlife Posted October 5, 2008 Report Share Posted October 5, 2008 INGREDIENTS (Nutrition) 190 g all-purpose flour 5 g salt 3 eggs, room temperature 180 ml water 120 ml beef drippings 180 ml milk, room temperature Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture. Preheat oven to 400 degrees F (205 degrees C). Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately. Quote Link to post Share on other sites
sallymonkey 0 Posted October 5, 2008 Report Share Posted October 5, 2008 I love it ...... get those aprons on boys... Got any tips for my other half.... sally.x Quote Link to post Share on other sites
Guest jbswildlife Posted October 5, 2008 Report Share Posted October 5, 2008 INGREDIENTS (Nutrition) 905 g rump roast garlic powder to taste salt to taste freshly ground pepper, to taste 2 g salt 125 g all-purpose flour 2 eggs, beaten 235 ml milk DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown. Quote Link to post Share on other sites
Jim Grant 4 Posted October 5, 2008 Report Share Posted October 5, 2008 JBSwf. You waste all of that good meat just to get a bit of dripping for Yorkshire Puds. Are you an imigrant to Scotland. Buy your dripping from the local butcher. Quote Link to post Share on other sites
Guest jbswildlife Posted October 5, 2008 Report Share Posted October 5, 2008 JBSwf.You waste all of that good meat just to get a bit of dripping for Yorkshire Puds. Are you an imigrant to Scotland. Buy your dripping from the local butcher. yes irish by birth stupid me thinking you would waste meat Quote Link to post Share on other sites
masmiffy 82 Posted October 6, 2008 Report Share Posted October 6, 2008 My mum always made the yorkie round the meat! She cooked joints in an old enamel self basting roasting dish. [think you can still get em?] Took the lid off just before she put in the batter, which was made in the morning! Was bloody tasty cos it was cooked in the meat juice/fat! Quote Link to post Share on other sites
Keeps 403 Posted October 6, 2008 Report Share Posted October 6, 2008 Make sure the batters thick - too watery and they'll never hit the top of the oven. I never weigh anything, just guess, but generally its 1 egg for every 2 ounces of flour, a very hot oven, heat the fat before pouring in the batter and they should come out perfect every time Quote Link to post Share on other sites
Malt 379 Posted October 6, 2008 Report Share Posted October 6, 2008 Make sure the batters thick - too watery and they'll never hit the top of the oven. I never weigh anything, just guess, but generally its 1 egg for every 2 ounces of flour, a very hot oven, heat the fat before pouring in the batter and they should come out perfect every time I'm exactly the same! I cant be doing with weights & measurements! My method is to add a bit, and then stop when I think I've added enough! Quote Link to post Share on other sites
Keeps 403 Posted October 6, 2008 Report Share Posted October 6, 2008 Make sure the batters thick - too watery and they'll never hit the top of the oven. I never weigh anything, just guess, but generally its 1 egg for every 2 ounces of flour, a very hot oven, heat the fat before pouring in the batter and they should come out perfect every time I'm exactly the same! I cant be doing with weights & measurements! My method is to add a bit, and then stop when I think I've added enough! its usually about right isnt it... Quote Link to post Share on other sites
garethstroud 0 Posted October 7, 2008 Report Share Posted October 7, 2008 I always use Delia's recipe which always turns out spot on. 3 oz (75g) plain flour 1 egg 3 fl oz (75ml) milk 2 fl oz (55ml) water salt and pepper Mix everything together and whisk to make a smooh batter. Get your oven on high and put the tin in with some oil in it and wait until oil is v hot. Get the tinout and get the batter in as quick as you can, then stick it straight back in the oven. Quote Link to post Share on other sites
HannahPig 0 Posted October 7, 2008 Report Share Posted October 7, 2008 yeah super hot oil!!! Makes them rise all nice and fluffy!!! Quote Link to post Share on other sites
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