graham wrote:
> "Nancy2" > wrote in message
> ...
> 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.

Having had to use oil and/or butter many times when I didn't have enough
beef fat they are still Yorkies. It's the gravy that makes them worthwhile.