On Jan 4, 12:56*pm, sf > wrote:
> On Mon, 4 Jan 2010 08:40:47 -0800 (PST), Nancy2
>
> > wrote:
> >On Jan 3, 6:34 pm, Michael Horowitz > wrote:
> >> Made my first Yorkshire pudding and it came out well.
> >> I'd like to make it again but without the grease and a bit more
> >> savory. I assume I could use butter in place of the grease?
> >> If you have any recommendations for flavorings, I"d appreciate hearing
> >> them - Mike
>
> >I'd use oil instead of butter, since the temp is so high, the butter
> >might get browner (or burn) than you want. *You don't need much.
>
> The butter goes in the pudding not in the pan. *Use a little beef fat
> for flavor in the bottom of the pan or oil if you don't want any beef
> flavor.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I thought the OP wanted to subtitute butter for beef fat in the bottom
of the pan - heck, he might as well make Popovers, if he isn't using
any beef fat.

N.