I don't want to murder your thread, but this touches a special place in my heart. My mother used to make the most fluffy, delicate yorkies you'd ever seen. Then over time, she slowly devolved into...
I don't want to murder your thread, but this touches a special place in my heart.
My mother used to make the most fluffy, delicate yorkies you'd ever seen. Then over time, she slowly devolved into making hockey-pucks, and never really understood where she went wrong.
I don't have anything uniquely interesting or earth-shattering to add, but I will strongly advocate for using tallow if you have it or can find it. I took the trimmings from a brisket and melted...
I don't have anything uniquely interesting or earth-shattering to add, but I will strongly advocate for using tallow if you have it or can find it. I took the trimmings from a brisket and melted it down in the oven and then let it harden in mini-loaf pans. I keep the cubes in my freezer. That stuff is gold.
I think they're called muffin cups, but that can get ambiguous with the muffin cups made of paper that can also go in there. I would also accept "muffin tin holes" and "muffin cavity". I've never...
each muffin section (spot the non-chef, not sure what they're called).
I think they're called muffin cups, but that can get ambiguous with the muffin cups made of paper that can also go in there. I would also accept "muffin tin holes" and "muffin cavity".
I've never made yorkshire pudding, and now I'm wondering why not. I love eating them, and I already bake all the time. Thank you for your recipe, and reminding me that this is a thing.
On first glance at this recipe, if you're not eating them with gravy, you probably want to add some salt (best guess is 2-4g) to the recipe. A little salt goes a long way with drawing out flavours in bread.
I don't want to murder your thread, but this touches a special place in my heart.
My mother used to make the most fluffy, delicate yorkies you'd ever seen. Then over time, she slowly devolved into making hockey-pucks, and never really understood where she went wrong.
My wife used Kenji's recipie, and has literally NEVER had anything but perfection. And now my mother uses it too, and I'm a happy fucker.
https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe
I don't have anything uniquely interesting or earth-shattering to add, but I will strongly advocate for using tallow if you have it or can find it. I took the trimmings from a brisket and melted it down in the oven and then let it harden in mini-loaf pans. I keep the cubes in my freezer. That stuff is gold.
I think they're called muffin cups, but that can get ambiguous with the muffin cups made of paper that can also go in there. I would also accept "muffin tin holes" and "muffin cavity".
I've never made yorkshire pudding, and now I'm wondering why not. I love eating them, and I already bake all the time. Thank you for your recipe, and reminding me that this is a thing.
On first glance at this recipe, if you're not eating them with gravy, you probably want to add some salt (best guess is 2-4g) to the recipe. A little salt goes a long way with drawing out flavours in bread.
I would call them "wells" but I'm not sure if I've ever seen them described.