Perfect Yorkshire Pudding (vegetarian, pepper, peppers, best)

[in_newengland]

Originally Posted by Dirt Grinder

What????

I know. But relax, it will be alright. My heart is still pounding though.

Seeing this thread pop up again reminded me to thaw out the roast! Maybe by tomorrow it'll be ready and I can eat it with Yorkshire pudding.

[Dirt Grinder]

Originally Posted by burdell

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.

There have been several variations over the years. Here's another variation that may have actually had cast iron cups at some point...

Professional popover pan

[ralphfr]

Originally Posted by ralphfr

Maybe a little cornstarch in the batter for more browning?

Originally Posted by Dirt Grinder

What????

OK. Come down off the ledge!

I will retract this suggestion even though cornstarch will help with browning. It would probably make the pudding a little too crispy. I was just spitballin' here.

[Heidi60]

Originally Posted by Dirt Grinder

There have been several variations over the years. Here's another variation that may have actually had cast iron cups at some point...

Professional popover pan

My popover pan is the Chicago metal 12 cup (similar to the one on the link) and it doesn't stick. If I don't have sunflower oil I use what ever is around, once I even tried olive oil and they were fine. I make the batter and let it sit on the counter while the oven warms the pan.

My UK neighbor can't get enough of them.

[Dirt Grinder]

Originally Posted by ralphfr

OK. Come down off the ledge! ...

Ha ha!!! Yorkshire pudding is a finicky thing, and when we get it right we tend to be a bit steadfast in our method.

I'm pretty sure I'd like all of the Yorkshire pudding variations mentioned within this thread.

[ralphfr]

I completely understand. This is not something I have had a lot of so I don't have any strong leanings one way or the other.

[lubby]

Yorkshire Pudding Recipe | Tyler Florence | Food Network This sounds easy to make. I never made this or ate this but I think I would try it. I mean who doesn't like meat drippings soaked in hot crispy dough. Does the finished product taste like puff pastry or more like a Biscuit?

[Dirt Grinder]

Originally Posted by lubby

...Does the finished product taste like puff pastry or more like a Biscuit?

Neither, it has more of a chewy, eggy consistency. A sheet Yorkshire Pudding has fluffy, crusty portions along with spongier, dense portions.

[in_newengland]

Like a popover. Eggy and hollow inside. Tastey thin crust, and nothing like bread.

[burdell]

Originally Posted by Dirt Grinder

There have been several variations over the years. Here's another variation that may have actually had cast iron cups at some point...

Professional popover pan

If nothing else I'd guess cast iron would contribute to the browning issue.