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

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
>

Beef fat is best, but you can use butter or vegetable oil. I don't
know about savory/ Yorkies are a vehicle for gravy.

Michael wrote on Sun, 03 Jan 2010 19:34:17 -0500:

> 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

That's pretty much what is a popover.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 3, 7:34*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 make Toad in the Hole (sausages in Yorkshire pudding) often and I
use olive oil in the pan instead. Works just fine.

I think the real key is having very hot oil/grease and well-mixed
(until thick) batter. What kind of grease is secondary I guess.

And as an aside - I use chopped herbs in my batter which helps the
savory flavor - I use thyme, chives and plain parsley (and salt of
course). Maybe try that?

Kris

On Sun, 03 Jan 2010 19:34:17 -0500, 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 use butter, but I also put some beef fat in the bottom of the
smoking pan. You really *do* need some beef flavor in your Yorkshire
pudding - otherwise it's just a thin souffle.

As far as butter vs beef fat, they're both saturated fat so you just
have to live with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Michael Horowitz" > wrote in message
...
> 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
>
>
You could reduce the beef fat and add some butter. However I'd make sure you
include the brown drippings on the bottom of the drip pan under the roast. I
think that's where the flavor comes from.

Kent

"Michael Horowitz" > wrote in message
...
> 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
>

The butter would burn since you have to preheat the pan and fat to 425F
before adding the batter. When I make them I heat the oil until it starts
to smoke. Vegetable oil should work.

Paul

"Michael Horowitz" > wrote in message
...
> 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
>
If you don't use beef dripping, IT AIN'T A YORKSHIRE PUDDING!!!!!!!!
FFS, why do you want to meddle with perfection?
Graham

"Michael Horowitz" > wrote in message
...
> 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

Well it won't be Yorkshire pudding but why let that stop you Toad in the
hole (sausages baked in with the batter) or anything come to think of it.
Experiment with the flavours you like


--
https://www.shop.helpforheroes.org.uk/

"Kris" > wrote in message
...
> On Jan 3, 7:34 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 make Toad in the Hole (sausages in Yorkshire pudding) often and I
> use olive oil in the pan instead. Works just fine.
>
> I think the real key is having very hot oil/grease and well-mixed
> (until thick) batter. What kind of grease is secondary I guess.
>
> And as an aside - I use chopped herbs in my batter which helps the
> savory flavor - I use thyme, chives and plain parsley (and salt of
> course). Maybe try that?

Yep, I do all that))

O who is a Yorkshire woman


--
https://www.shop.helpforheroes.org.uk/

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.

N.

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.

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

Why do you want to replace one type of cow generated fat with a
different type of cow generated fat? If you just think butter tastes
better than rendered beef fat, go for it. If you're doing it to tune
the ratios of fatty acids for nutritional purposes butter is not the way
to go.

I think the non-fat part of the drippings give it the flavor, the fat
part of the drippings give it the texture.

You could reduce beef stock down until it's very concentrated and the
result would taste a lot like yorkshire pudding. Whether it would count
as yorkshire pudding is a different discussion.

But beef stock can be bought canned at the store and so can butter.
Might not be a bad idea if your real target is yorkshire pudding without
the roast.

In article >,
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 use canola. While I won't defy anyone to tell the difference, I'm not
serving beefy Yorkshire and tea. I'm serving Yorkshire with loads of
gravy. I like the fat to contribute to the flavor of the gravy. I've yet
to get the excess of fat that I feel acceptable for mildly beefy
Yorkshire lube.

leo

Leonard Blaisdell wrote:

> I use canola. While I won't defy anyone to tell the difference, I'm not
> serving beefy Yorkshire and tea. I'm serving Yorkshire with loads of
> gravy. I like the fat to contribute to the flavor of the gravy. I've yet
> to get the excess of fat that I feel acceptable for mildly beefy
> Yorkshire lube.

You need a big piece of beef, and if it doesn't have enough fat you get
the butcher to throw in a chunk of fat.

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.

"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

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

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.

"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

graham wrote:
> "Dora" > wrote in message
>>>
>>
>> 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

That's how my mother always cooked it - and that's the real thing!
It's the only way I know.

Dora

"Dora" > wrote in message
...
> graham wrote:
>> "Dora" > wrote in message
>>>>
>>>
>>> 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
>
> That's how my mother always cooked it - and that's the real thing! It's
> the only way I know.
>
> Dora
I'd like to try it some day. What is the procedure? Presumably one must
not buy too lean a cut.
Graham

graham wrote:
> "Dora" > wrote in message
> ...
>> graham wrote:
>>> "Dora" > wrote in message
>>>>>
>>>>
>>>> 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
>>
>> That's how my mother always cooked it - and that's the real thing!
>> It's the only way I know.
>>
>> Dora
> I'd like to try it some day. What is the procedure? Presumably one
> must not buy too lean a cut.
> Graham

I'm going on memory, only. She always bought a rolled sirloin roast
which had a good coating of fat on the outside. Once the roast was
almost done, she heated the drippings until pretty well smoking and
poured in the pudding batter. Back in the oven. My mother wouldn't
let me get in the way of her cooking, so I'm afraid I can't give you
timing or temperature details. I only wish I knew.

"Dora" > wrote
> graham wrote:
>> "Dora" >
>>> graham wrote:

>>>> 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

>>> That's how my mother always cooked it - and that's the real thing!
>>> It's the only way I know.
>>> Dora

>> I'd like to try it some day. What is the procedure? Presumably one
>> must not buy too lean a cut.
>> Graham

> I'm going on memory, only. She always bought a rolled sirloin roast which
> had a good coating of fat on the outside. Once the roast was almost done,
> she heated the drippings until pretty well smoking and poured in the
> pudding batter. Back in the oven. My mother wouldn't let me get in the
> way of her cooking, so I'm afraid I can't give you timing or temperature
> details. I only wish I knew.

You've got it! My father made a three-legged wire rack and my mother stood
it in the pudding pan. Being from a Brit family, she tended to overcook the
roast, but the Yorkshire was incredibly good. I can't imagine it without the
drippings!

Felice

Felice wrote:

> You've got it! My father made a three-legged wire rack and my mother stood
> it in the pudding pan. Being from a Brit family, she tended to overcook the
> roast, but the Yorkshire was incredibly good. I can't imagine it without the
> drippings!

While I prefer roast beef rare to medium rare, sometimes you need to
overcook it to get the fat for Yorkies and the drippings for gravy.

On Wed, 6 Jan 2010 07:34:48 -0700, "graham" > wrote:

>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.

We know, but those who also like *real* gravy have to compromise.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Dave Smith" > wrote in message
m...
> Felice wrote:
>
>> You've got it! My father made a three-legged wire rack and my mother
>> stood it in the pudding pan. Being from a Brit family, she tended to
>> overcook the roast, but the Yorkshire was incredibly good. I can't
>> imagine it without the drippings!
>
> While I prefer roast beef rare to medium rare, sometimes you need to
> overcook it to get the fat for Yorkies and the drippings for gravy.
>
My mother never made a really good YP (although she was a superb cook) but
was from East Anglia. She always poured off the excess fat before making
the gravy, however, and stored this in the fridge. Perhaps you could do the
same and then have proper YPs with rare beef.
Graham

Dave Smith > wrote:

>While I prefer roast beef rare to medium rare, sometimes you need to
>overcook it to get the fat for Yorkies and the drippings for gravy.

What about using fat you have trimmed off the roast before
roasting it?

A rib roast starts out with an inch or more layer of fat on it.
I usually trim as much as it off as I possibly can since I
do not want to roast it past rare.

Steve

graham wrote:
drippings for gravy.
>>
> My mother never made a really good YP (although she was a superb
> cook) but was from East Anglia.

> Graham

Where in East Anglia, Graham? I grew up in Gants Hill, near Ilford
and have relatives in Norfolk and Braintree.

Dora

"Dave Smith" > wrote in message
m...
> Felice wrote:
>
>> You've got it! My father made a three-legged wire rack and my mother
>> stood it in the pudding pan. Being from a Brit family, she tended to
>> overcook the roast, but the Yorkshire was incredibly good. I can't
>> imagine it without the drippings!
>
> While I prefer roast beef rare to medium rare, sometimes you need to
> overcook it to get the fat for Yorkies and the drippings for gravy.
>
I wonder how much fat would come off with the low temp (250F) method that
leaves the meat rare, but tender.
Graham

Dora wrote:
> graham wrote:

>>>
>> My mother never made a really good YP (although she was a superb
>> cook) but was from East Anglia.
>
>> Graham
>
> Where in East Anglia, Graham? I grew up in Gants Hill, near Ilford
> and have relatives in Norfolk and Braintree.
>
> Dora

Oops - typo - Norwich, not Norfolk. Sorry.

"Dora" > wrote in message
...
> Dora wrote:
>> graham wrote:
>
>>>>
>>> My mother never made a really good YP (although she was a superb
>>> cook) but was from East Anglia.
>>
>>> Graham
>>
>> Where in East Anglia, Graham? I grew up in Gants Hill, near Ilford
>> and have relatives in Norfolk and Braintree.
>>
>> Dora
>
> Oops - typo - Norwich, not Norfolk. Sorry.

In the middle of Suffolk, Dora!
Graham