Originally Posted by sf[_9_]

On Sun, 26 Dec 2010 20:58:09 -0500, Cheryl
wrote:

On 12/26/2010 8:30 PM, sf wrote:
On Sun, 26 Dec 2010 19:15:39 -0500,
wrote:

On 12/26/2010 1:13 PM, sf wrote:
Tip for those who still have some Yorkshire Pudding left over. Reheat
YP in the toaster and it comes out crispy, yummy good.

Mine wouldn't have sliced into toaster shape. Does this look like how
it's supposed to turn out? It was very custardy in the middle. I'm
sure it was supposed to puff up more in the oven, but we had to open the
oven too many times to make it correctly.

http://i55.tinypic.com/11iz675.jpg

That looks beautiful! Be sure to preheat your baking pan (work
quickly so it doesn't cool off) and bake the YP at 400-425° if you
didn't try a high a temp this year. You could also try using a larger
dish next time. This year was the first time I used a roasting pan,
but it won't be the last! One good reason to use a cast iron skillet
is so you can turn on a burner to keep it hot while you pour in the
batter.

It was cooked at 400F for 45 minutes.

That should have done it; but since the middle still wasn't cooked
after 45 minutes, try a bigger pan next time.

I saw other recipes saying to
cook it at high temp at first then turn it down but again, we had other
food to cook. I did see other recipes that kept it at a steady temp. I
wanted to use the roasting pan, but since the roast finished way ahead
of schedule, my brother wanted to put it back in the oven to heat up a
little more so wanted to keep the pan free. Turns out we didn't put it
back in the oven.

Yes, I've seen those recipes too. I don't use it for YP, but I
suppose the hi/low method would be just as valid as it is for roast
beef.


Place your oven rack on the lowest rung possible, the point is to get
lots of heat from the bottom and to try not to brown the top before
the middle part cooks (which is what happened to you).


Is that what it means since the middle was custardy? That the middle
part wasn't cooked at the way? For a first try it was really delicious.
Everyone loved it. Mom said that this was a dish my dad wouldn't have
ever gone for, so that's why she never made it for us while we were
growing up.

Have you ever made a Dutch Baby? YP is similar only not sweet.


Never heard of that! I'm not much for sweets and this year making
dessert was new for me.

My bad, I guess. They use "sweet" spices, not sugar. This always
turns out for me.
German Pancakes, Dutch Baby Pancakes, How To Make German Pancakes, How To Make Dutch Baby Pancakes, Pancake Recipes


I wish I'd taken pictures of the cheesecake.
It was really good, and very pretty when dressed with the candied lemon
slices.

I saw the one with lemons on top when it was posted by Wayne (?) and I
love lemony cheesecake even if it doesn't have any lemons on the top.

--

Never trust a dog to watch your food.