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...there was a chef who swore that special pan for cooking popovers made all the difference.
I have a special pan for individual Yorkshire puddings, but a lot of people prefer the original sheet version of Yorkshire pudding. With the sheet version you get some light, fluffy portions along with the more dense portions.
I've been cooking Roast Beef and Yorkshire Pudding for Christmas dinner for literally years, now, and it always turns out very well. What I'm shooting for, though, is "perfect." And so, I have several questions...
I've never used the drippings from the roast. There just isn't enough. ..........
To get extra fat, in addition to the roast, I always buy a cheap, fatty piece of beef or fatty beef ribs and render the fat from it. (I then simmer it in water and use the resulting broth when I make gravy.)
I've tried using butter but there is no substitute for beef fat. The pudding turns out so much better. There is no comparison.
I have a special pan for individual Yorkshire puddings, but a lot of people prefer the original sheet version of Yorkshire pudding. With the sheet version you get some light, fluffy portions along with the more dense portions.
I should probably buy a popover pan. I've been using a muffin pan and they turn out somewhat hollow which is a good thing. When the puddings cool a bit the tops open up and you can fill the puddings with gravy. People love it.
I have a Yorkshire pudding pan that I bought in England. It's like a muffin tin but the indentations are shallower. It works better than trying to make it in a large pan if you're like me and not such a great cook. There's less chance of the pudding caving in.
FWIW, I know on some show I've watched, possibly on one of Guy Fieri's Triple D outings, there was a chef who swore that special pan for cooking popovers made all the difference.
I've tried it in the form of popovers, but my family prefers it made in a large pan and then cut into pieces.
I think the drippings adhering to the bottom of the pudding is more important than how high it pops. You can make a big popover but it is not YP to me unless it is dripping beef fat and crusted on the bottom.
I’ve only made Mollie Katzen’s popover recipe (in a muffin tin), never a proper Yorkshire pud with beef fat.
How many eggs do you use to 12 “muffins?” Her recipe calls for 2-4. Mine came out heavy but tasty (2 eggs). I don’t know if that’s too much egg, I didn’t beat them enough, the pan wasn’t hot enough, the pan was too shallow, or all of the above or some combo thereof.
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Quote:
Originally Posted by Dirt Grinder
I have a special pan for individual Yorkshire puddings, but a lot of people prefer the original sheet version of Yorkshire pudding. With the sheet version you get some light, fluffy portions along with the more dense portions.
It was a while ago but I believe the pan looked somewhat like the one pictured, I can't swear to it but I have the feeling it may have had cast iron cups.
Maybe a little cornstarch in the batter for more browning?
What????
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