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  1. #1
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    david44's Avatar
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    Question Yorkshire Pudding any experts?

    I have the inclination,time ,cash ,appetite and oven


    Have access to Makro , Bakers supply and Lotus regularly, can obtain Bicarb and baking powder and a ltd range of Thai flours plus a few others at TOPS etc

    I have just purchased an oven thermometer and no stick Pizza dish

    I know in England there is a debate

    How long to stand the batter etc

    Whether to cook a big circle and cut or individuals

    While not a professional kitchen have fridg.e freeze.r ove.n micro wave whisks etc blender. mixer

    So over to you.

    I thought maybe the humidity temperature may make online recipes redundant
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  2. #2
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    FFS David, have you heard of google ?

  3. #3
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    Apart from that Noon does the best yorkies I've ever had. Does them every Christmas when he comes up. Makes a splendid mess of the kitchen but the Yorkies are excellent.

  4. #4
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    No its a good question the water content inThai eggs, can make or break the mix.

    Usuallly equal amounts of eggs milk(water) and flour is the best recipe,and makes no difference if you use straight away or leave
    to stand.

  5. #5
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    Quote Originally Posted by Chico
    No its a go9d question the warer content inTha eggs3, can make or break the m8x.
    WTF!

  6. #6
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    Quote Originally Posted by crackerjack101 View Post
    FFS David, have you heard of google ?
    I believe he has....
    Looking for a personal and interactive touch, to be sure.

    All about connecting and socializing.

  7. #7
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    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Chico
    No its a go9d question the warer content inTha eggs3, can make or break the m8x.
    WTF!
    I think he's trying David44 speak.........

  8. #8
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    Quote Originally Posted by crackerjack101
    Noon does the best yorkies I've ever had
    case solved I'll ask him or wait for a reply.

    I did read about Google once on a cordwainer or was it Katoeys Own Weakly,cigarette card but as I posted the humidity temp here , and as others commented the egginess is the issue.
    Some of my failed efforts may be of use as Roof tiles if your a slate loose.

  9. #9
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  10. #10
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    You have rebeemed yourself,thank you , My oven maxes at 200c but close enough

  11. #11
    Pedantic bastard
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    Quote Originally Posted by david44 View Post
    You have rebeemed yourself,thank you , My oven maxes at 200c but close enough
    Hot, smoking hot fat is a big part of success.

  12. #12
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    Me. I am not only good with buckets,

    Well not me but my wife.

  13. #13
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    Quote Originally Posted by david44
    You have rebeemed yourself,thank you , My oven maxes at 200c but close enough
    not. You need 220 minimum because ...
    Quote Originally Posted by nidhogg
    Hot, smoking hot fat is a big part of success.
    More important than all the other crap you might learn.

    It might help to use proper flour, but I have made both large and small ones successfully with Thai general purpose stuff.

    I usually make half a tray of plain, and half a tray of sage and onion puds.

  14. #14
    Fresh Seaman CaptainNemo's Avatar
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    Quote Originally Posted by Loy Toy View Post
    Me. I am not only good with buckets,

    Well not me but my wife.
    I once had a job pouring and packing batter into buckets up int dales... you wouldn't believe the shit we sprayed out of the 30% rotten egg or melange that got sterilised through half a dozen processes. That's what goes into your pasta and Aunt Bessies.

  15. #15
    Custom user Neverna's Avatar
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    Quote Originally Posted by crackerjack101 View Post
    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Chico
    No its a go9d question the warer content inTha eggs3, can make or break the m8x.
    WTF!
    I think he's trying David44 speak.........
    It's Yasojack speak, so a mix of Scouse and stoopid. That said, he's a chef, so he should know how to make Yorkshire puddings.

  16. #16
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    Quote Originally Posted by nidhogg
    Hot, smoking hot fat is a big part of success.
    Yes, a very big part.
    And as to the OP question, individuals win hands down.

  17. #17
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    Quote Originally Posted by crackerjack101 View Post
    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Chico
    No its a go9d question the warer content inTha eggs3, can make or break the m8x.
    WTF!
    I think he's trying David44 speak.........
    How did you guys get that quote from my post.

  18. #18
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    Quote Originally Posted by Neverna View Post
    Quote Originally Posted by crackerjack101 View Post
    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Chico
    No its a go9d question the warer content inTha eggs3, can make or break the m8x.
    WTF!
    I think he's trying David44 speak.........
    It's Yasojack speak, so a mix of Scouse and stoopid. That said, he's a chef, so he should know how to make Yorkshire puddings.
    Nev still chasing shadows around the forum I see, Nev the days of stalking surely are behind you by now.

    Some just can't move on.

  19. #19
    Custom user Neverna's Avatar
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    I gave you a compliment, Yaso (the chef part). And the Scouse part is right, so that just leaves one part of my post that is up for debate. I understand if you don't agree. No hard feelings.

  20. #20
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    Quote Originally Posted by chassamui View Post

    It might help to use proper flour...
    And what might proper flour be?


    [this should be good]


  21. #21
    Can I still change this?
    Bogon's Avatar
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    This is how I make them at Bogon Mansions

    1- In a measuring jug I add equal parts of white flour (the flour you use for cakes, donuts and bread), eggs and milk with a big pinch of salt.

    2- I whisk with a fork, and you should have the consistency of double cream or just a bit thicker. Just add a bit more flour if too runny.

    3 - I don't worry about lumps because it goes through a sieve after the whisk.

    4 - Place mixture in the fridge for a bit (around 30 mins).

    5 - Once ready to cook the puds, I add some oil to my tins, put in a preheated oven at around 220 and give 'em 5 mins to heat up.

    6 - Whilst the tins are getting hot, take your mixture out the fridge and whisk the fuck out of it to add some air to the mixture.

    7 - Pour desired amount in the tins and watch those babies rise.

    8 - Do not give in to temptation to have a sneaky peek to see how they are rising. Leave that oven door shut

    9 - Should be done around the 15 minute mark.

    I make 'em about 2 times a month, and it was a bit hit and miss at first, but got it down to a tee now
    Black diamonds? I shit 'em.

  22. #22
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    Quote Originally Posted by Neverna View Post
    I gave you a compliment, Yaso (the chef part). And the Scouse part is right, so that just leaves one part of my post that is up for debate. I understand if you don't agree. No hard feelings.
    It's nor really up for debate though...

  23. #23
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    Nev Carry on with your little game of Charades,it was amusing years ago.

  24. #24
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    Looks as if Alex has been outed.

    It's quite alright, Yaso -
    You're welcomed back.


  25. #25
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    Jeff there still gay,you said they weren't.

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