"Dora" > wrote in message
...
> 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.
>>
>> --------------------
>> Agreed!!!
>> Graham
>
> You *have* to use beef drippings, or it's not Yorkshire pudding!!
>
> Dora
There's an episode of "All Creatures Great & Small" where Mrs Hall, the
housekeeper, is cooking the Sunday roast. She opens the oven door and you
see the beef on a rack above the YP which is catching the drippings. That's
the *real* way to make it.
Graham