On 22 Dec 2004 13:19:21 -0800, "Dr. Dog"
> wrote:
> Indeed, what I was describing is called "popovers" by Americans, but
> it's the same substance. I've heard about your method before. I suspect
> it produces a softer product, but I like the crispiness of mine.
You're right the recipes are similar, but the results are
not. I don't make muffin sized Yorkshire puddings (mine
come out just like the restaurant version), so I can't
testify about the fine differences in the muffin sizes ones.
vvvvvvvvvvvvvv
Home Cookin
Yorkshire Pudding
2 Cups Flour
1 Teaspoon Salt
1 1/4 Cup Milk; at room temp
4 Eggs; at room temp
1 Cup Water; at room temp
Beef drippings or melted
Suet or sunflower oil for the pan
The ingredients must be at room temp when mixed to maximize
the puffing effect.
Preheat the oven to 400 F
In a bowl, stir together the flour and salt. Make a well in
the centre and pour in the milk. Stir. In another bowl beat
the eggs until fluffy and then add the water. Beat this
mixture into the batter until large bubbles form.
[Let stand up to an hour if you need to finish the roast.]
Heat the muffin tins in the oven. Pour beef drippings or
melted suet into each muffin hole to a depth of 1/4". It
should be hot enough to sizzle but not smoke. Pour in the
batter about 5/8" to 3/4" deep. Bake at 400 F for about 20
minutes; reduce heat to 350 F and bake another 10 to 15
minutes.
Serve at once with the roast, gravy, and hot mustard or
horseradish.
Thyme Popovers Copyright, 2004,
Ina Garten, All Rights Reserved
Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook
Time: 30 minutes Yield: 12 popovers User Rating:
Softened butter for greasing pans,
plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
Preheat the oven to 425 degrees F. Generously grease
aluminum popover pans or custard cups with softened butter.
You'll need enough pans to make 12 popovers. Place the pans
in the oven for 2 minutes to preheat. Meanwhile, whisk
together the flour, salt, thyme, eggs, milk, and melted
butter until smooth. The batter will be thin. Fill the
popover pans less than half full and bake for exactly 30
minutes. Do not peek. Serve hot.
sf
Practice safe eating - always use condiments
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