The Yorkshire Pudding Challenge - You Up For It?

[eaglesaquarium]

Indeed it would be - I don't know how well I'd do with the YP, but I know how I do with the standing rib roast. 

 
Let me put it this way: I graduated from high school at 170 lbs.  I went to college and started cooking on my own.  I got good at it, and now I weight 240lbs. 

   Maybe if I was a worse cook I'd be better at portion control.

 

[This Old Spouse]

We won't even get into weight. 

I'm a good cook too.

 

[eaglesaquarium]

First attempt at "popovers". Not exactly YP, but heading in that direction.

 

[RCA]

Glad to have you back on track eagles...

Ah, that was just a frustrated scream! I'd love to swap critters with you, and the dinner would just be an awesome treat!

Maybe you could all come to Yorkshire one day, for the real thing  Alas, cannot swap "critters" though.
 

First attempt at "popovers". Not exactly YP, but heading in that direction.

What are "popovers"?  I love the fact you are experimenting prior to your entry.
 
The advice you have been given by ...
 

The big trick to YP is to get the fat really, really smoking hot before you add the batter; that's what makes it puff up

 
and
 

Also you can't have too many eggs in there - my theory is whatever is says on the ingredient list for eggs - double it! You'll not regret it I promise - you might be knee-deep in Yorkshire puds but they'll be good ones! lol

...is sound
 

 Learn from others mistakes and do not forget the YPOTM verification shot
 
Enjoy the journey...

 

[eaglesaquarium]

A "popover" is an American variation on the classic Yorkshire Pudding - apparently. 
 
My source:

 
 
You will have to forgive the classic Imperial measurements (cups, Fahrenheit, etc.)

 

[fluttermoth]

Interesting!
 
I've never put any fat in the batter for Yorkshires, although I do for pancakes/crepes.

 

[eaglesaquarium]

I've made many things that have been discussed on this show - this guy is actually my "celebrity" chef of choice.  Unlike most chefs on TV, he teaches you about the history of classic dishes (as you may have noticed in this episode) and gives you the science behind why you are doing certain steps.  He takes a much different approach to cooking than most TV chefs who just do things rapidly and show your their backs as they put things into the oven.  As you may have noticed from this episode, he's actually cut holes into his oven, refrigerator, etc. so that you can still see his face as he grabs things, puts things into the oven.  Just a very different approach.
 
 
Most of his recipes are excellent.  I've had a few flops here and there, but the number of hits has been quite impressive.  The food really is "good eats" when you follow his directions.  I've learned most of my cooking techniques from this show.  Ironically, I'd seen this show, but never really took note of the "Yorkshire pudding" reference.  (It had been a long time since I had seen it.) 
 
 
Incidentally, the pizza crust that my wife now makes from scratch and is as good (if not better) than the local pizza places and certainly better than the chain pizza joints, is from this show.  The key: bread flour - more gluten which makes for a chewy and crispy crust.

 

[Mamashack]

Stop it - I'm getting hungry! lol

 

[eaglesaquarium]

Come now Mama, what do you expect?  The thread title includes a food item.  We aren't discussing fish here, unless its whether to grill, poach, broil or bake a salmon!
 
Speaking of which.... what's for dinner tonight? 

 

[Mamashack]

haha - less talking and more cooking (and photographing!) lol

 

[MBOU]

I found it was really easy I just cooked sausages slightly late on adding a thin layer of oil to the tray, meanwhile mixing flour and eggs and milk together (mum said 3 eggs so I did 4 ) and by the time I was done with that, I whacked oven right up for a minute to get oil really hot and poured batter in and put back in the over (remembering to turn it down lol).
 
Was pleased with myself as the only real advise I asked for was what on earth went into the batter and what point to add it, normally I have to ask loads of advise.
 
Gravy has always been my biggest bug bear, im almost as proud of making that as I am the toad in the hole!! parents fault as the both make it in different ways, my dad is very... pedantic... about everything being just so, I am much more like my mum haha. Heat up the oil, cook a table spoon of plain flour in it until it has soaked up the oil, take off heat and slowly stir in water and oxo cube bit by bit, constantly stirring it into a blob and eventually it become gravy like, around the time your arms about to fall off. Then add any yummy meat oils or veggie oils to favour it a bit more proper gravy that doesn't have so much salt in it that it will kill you lol

 

[fluttermoth]

Did you know the 'easy' way?
 
You just add all the ingredients (apart from your meat juices) to the pan, turn the heat on and stir like crazy (I use a whisk); no faffing about with roux Just make sure everything is cold when you start, and it will come together, AND not be lumpy
 
You can do cheese/parsley/white sauce the same.

 

[MBOU]

I tried that, just wasnt as nice
 
And blimey!! That faffing about has a name? LOL

 

[fluttermoth]

It does indeed; we had proper cookery lessons at school in my day
 

 

[Mamashack]

Showing your age fluttermoth! lol