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Yorkshire Pudding
2 eggs
4oz plain flour pinch salt milk lard put one egg into a half pint mug and fill up to the top with milk whisk with the other egg into the flour and salt until smooth Now (Very important) allow to stand for minimum one hour. Longer if possible. Have the oven ready to be very hot put the tin onto the fire and when the fat is sizzling pour in the batter Put into the hot oven after the pudding has risen turn down the heat and continue to cook until ready  I hope that helps If you have any questions please ask O A Yorkshire woman living in Scotland |
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"Ophelia" > ha scritto nel messaggio k... >2 eggs > 4oz plain flour > pinch salt > milk > lard > > put one egg into a half pint mug and fill up to the top with milk > > whisk with the other egg into the flour and salt until smooth > > Now (Very important) allow to stand for minimum one hour. Longer if > possible. > > Have the oven ready to be very hot > > put the tin onto the fire and when the fat is sizzling pour in the batter > > Put into the hot oven > > after the pudding has risen turn down the heat and continue to cook until > ready > > I hope that helps > > If you have any questions please ask > > O A Yorkshire woman living in Scotland Well, I found the right person! Thank you Ophelia Also Debbie gave me a recipe and I can see that they are a little different. I will try both and then I will keep the better one (for me, of coarse). Cheers and regards to your beautiful Scotland Pandora > > |
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"Ophelia" > ha scritto nel messaggio k... >2 eggs > 4oz plain flour > pinch salt > milk > lard > > put one egg into a half pint mug and fill up to the top with milk > > whisk with the other egg into the flour and salt until smooth > > Now (Very important) allow to stand for minimum one hour. Longer if > possible. > > Have the oven ready to be very hot > > put the tin onto the fire and when the fat is sizzling pour in the batter > > Put into the hot oven > > after the pudding has risen turn down the heat and continue to cook until > ready When they are ready? How much time after they risen. What color must they have? Thanks Pandora |
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"Pandora" > wrote in message ... > > "Ophelia" > ha scritto nel messaggio > k... >>2 eggs >> 4oz plain flour >> pinch salt >> milk >> lard >> >> put one egg into a half pint mug and fill up to the top with milk >> >> whisk with the other egg into the flour and salt until smooth >> >> Now (Very important) allow to stand for minimum one hour. Longer if >> possible. >> >> Have the oven ready to be very hot >> >> put the tin onto the fire and when the fat is sizzling pour in the >> batter >> >> Put into the hot oven >> >> after the pudding has risen turn down the heat and continue to cook >> until ready > > > When they are ready? How much time after they risen. What color must > they have? Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c Once it is risen and crunchy it is ready. It must be a deep golden colour |
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"Ophelia" > ha scritto nel messaggio .uk... > > "Pandora" > wrote in message > ... >> >> "Ophelia" > ha scritto nel messaggio >> k... >>>2 eggs >>> 4oz plain flour >>> pinch salt >>> milk >>> lard >>> >>> put one egg into a half pint mug and fill up to the top with milk >>> >>> whisk with the other egg into the flour and salt until smooth >>> >>> Now (Very important) allow to stand for minimum one hour. Longer if >>> possible. >>> >>> Have the oven ready to be very hot >>> >>> put the tin onto the fire and when the fat is sizzling pour in the >>> batter >>> >>> Put into the hot oven >>> >>> after the pudding has risen turn down the heat and continue to cook >>> until ready >> >> >> When they are ready? How much time after they risen. What color must they >> have? > > Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c > Once it is risen and crunchy it is ready. It must be a deep golden colour Thank you Ophelia, I will make this week end. Then I tell you. Cheers Pandora > > |
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"Pandora" > wrote in message ... > > "Ophelia" > ha scritto nel messaggio > .uk... >> >> "Pandora" > wrote in message >> ... >>> >>> "Ophelia" > ha scritto nel messaggio >>> k... >>>>2 eggs >>>> 4oz plain flour >>>> pinch salt >>>> milk >>>> lard >>>> >>>> put one egg into a half pint mug and fill up to the top with milk >>>> >>>> whisk with the other egg into the flour and salt until smooth >>>> >>>> Now (Very important) allow to stand for minimum one hour. Longer >>>> if possible. >>>> >>>> Have the oven ready to be very hot >>>> >>>> put the tin onto the fire and when the fat is sizzling pour in the >>>> batter >>>> >>>> Put into the hot oven >>>> >>>> after the pudding has risen turn down the heat and continue to >>>> cook until ready >>> >>> >>> When they are ready? How much time after they risen. What color must >>> they have? >> >> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at >> 220c Once it is risen and crunchy it is ready. It must be a deep >> golden colour > > Thank you Ophelia, I will make this week end. Then I tell you. If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time. |
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"Ophelia" > ha scritto nel messaggio .uk... > > "Pandora" > wrote in message > ... >> >> "Ophelia" > ha scritto nel messaggio >> .uk... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "Ophelia" > ha scritto nel messaggio >>>> k... >>>>>2 eggs >>>>> 4oz plain flour >>>>> pinch salt >>>>> milk >>>>> lard >>>>> >>>>> put one egg into a half pint mug and fill up to the top with milk >>>>> >>>>> whisk with the other egg into the flour and salt until smooth >>>>> >>>>> Now (Very important) allow to stand for minimum one hour. Longer if >>>>> possible. >>>>> >>>>> Have the oven ready to be very hot >>>>> >>>>> put the tin onto the fire and when the fat is sizzling pour in the >>>>> batter >>>>> >>>>> Put into the hot oven >>>>> >>>>> after the pudding has risen turn down the heat and continue to cook >>>>> until ready >>>> >>>> >>>> When they are ready? How much time after they risen. What color must >>>> they have? >>> >>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at >>> 220c Once it is risen and crunchy it is ready. It must be a deep golden >>> colour >> >> Thank you Ophelia, I will make this week end. Then I tell you. > > If you find that the pudding, when risen, begins to get dark turn down the > heat. Many ovens are different. In my oven I cook it for 10 minutes at > 220c and then turn down to 180c for the remainder of the time. Ohh! Yes! And what kind of function do you use for the oven? Do you put on "wind function" or electric fire up and down, or only down? Sorry for all these questions but I don't want make errors! Pandora > > |
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"Pandora" > wrote in message ... > > "Ophelia" > ha scritto nel messaggio > .uk... >> >> "Pandora" > wrote in message >> ... >>> >>> "Ophelia" > ha scritto nel messaggio >>> .uk... >>>> >>>> "Pandora" > wrote in message >>>> ... >>>>> >>>>> "Ophelia" > ha scritto nel messaggio >>>>> k... >>>>>>2 eggs >>>>>> 4oz plain flour >>>>>> pinch salt >>>>>> milk >>>>>> lard >>>>>> >>>>>> put one egg into a half pint mug and fill up to the top with milk >>>>>> >>>>>> whisk with the other egg into the flour and salt until smooth >>>>>> >>>>>> Now (Very important) allow to stand for minimum one hour. Longer >>>>>> if possible. >>>>>> >>>>>> Have the oven ready to be very hot >>>>>> >>>>>> put the tin onto the fire and when the fat is sizzling pour in >>>>>> the batter >>>>>> >>>>>> Put into the hot oven >>>>>> >>>>>> after the pudding has risen turn down the heat and continue to >>>>>> cook until ready >>>>> >>>>> >>>>> When they are ready? How much time after they risen. What color >>>>> must they have? >>>> >>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes >>>> at 220c Once it is risen and crunchy it is ready. It must be a deep >>>> golden colour >>> >>> Thank you Ophelia, I will make this week end. Then I tell you. >> >> If you find that the pudding, when risen, begins to get dark turn >> down the heat. Many ovens are different. In my oven I cook it for >> 10 minutes at 220c and then turn down to 180c for the remainder of >> the time. > > Ohh! Yes! And what kind of function do you use for the oven? Do you > put on "wind function" or electric fire up and down, or only down? > Sorry for all these questions but I don't want make errors! Please ask all the questions you wish to ask )As I said before... all ovens behave differently. You could try it my way and see what happens. I think you will have to experiment a few times until you get it the right timing for your own oven. But.. it is worth it At times when I have a new oven or have moved house... I have had to be careful until I can see how the oven will behave AS I said... I put it into the oven 220c and after 10 minutes turn it down to 180c for 20 + minutes. There should be no uncooked batter within it but it shouldn't be burnt either. I expect you know that you need very good gravy to serve with it O |
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Pandora wrote: > "Ophelia" > ha scritto nel messaggio > k... > >2 eggs > > 4oz plain flour > > pinch salt > > milk > > lard > > > > put one egg into a half pint mug and fill up to the top with milk > > > > whisk with the other egg into the flour and salt until smooth > > > > Now (Very important) allow to stand for minimum one hour. Longer if > > possible. It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature. N. |
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Pandora wrote: > "Ophelia" > ha scritto nel messaggio > k... > >2 eggs > > 4oz plain flour > > pinch salt > > milk > > lard > > > > put one egg into a half pint mug and fill up to the top with milk > > > > whisk with the other egg into the flour and salt until smooth > > > > Now (Very important) allow to stand for minimum one hour. Longer if > > possible. It puffs even more beautifully if you "let it stand" (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature. N. |
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"nancy1" > wrote in message ups.com... > > Pandora wrote: >> "Ophelia" > ha scritto nel messaggio >> k... >> >2 eggs >> > 4oz plain flour >> > pinch salt >> > milk >> > lard >> > >> > put one egg into a half pint mug and fill up to the top with milk >> > >> > whisk with the other egg into the flour and salt until smooth >> > >> > Now (Very important) allow to stand for minimum one hour. Longer >> > if >> > possible. > > It puffs even more beautifully if you "let it stand (rest) in the > refrigerator. The chilled batter going into the very hot grease will > make it puff more than if you just pour it in at room temperature. Exactly right ) That is what I do |
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"Ophelia" > ha scritto nel messaggio k... > > "Pandora" > wrote in message > ... >> >> "Ophelia" > ha scritto nel messaggio >> .uk... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "Ophelia" > ha scritto nel messaggio >>>> .uk... >>>>> >>>>> "Pandora" > wrote in message >>>>> ... >>>>>> >>>>>> "Ophelia" > ha scritto nel messaggio >>>>>> k... >>>>>>>2 eggs >>>>>>> 4oz plain flour >>>>>>> pinch salt >>>>>>> milk >>>>>>> lard >>>>>>> >>>>>>> put one egg into a half pint mug and fill up to the top with milk >>>>>>> >>>>>>> whisk with the other egg into the flour and salt until smooth >>>>>>> >>>>>>> Now (Very important) allow to stand for minimum one hour. Longer if >>>>>>> possible. >>>>>>> >>>>>>> Have the oven ready to be very hot >>>>>>> >>>>>>> put the tin onto the fire and when the fat is sizzling pour in the >>>>>>> batter >>>>>>> >>>>>>> Put into the hot oven >>>>>>> >>>>>>> after the pudding has risen turn down the heat and continue to cook >>>>>>> until ready >>>>>> >>>>>> >>>>>> When they are ready? How much time after they risen. What color must >>>>>> they have? >>>>> >>>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at >>>>> 220c Once it is risen and crunchy it is ready. It must be a deep >>>>> golden colour >>>> >>>> Thank you Ophelia, I will make this week end. Then I tell you. >>> >>> If you find that the pudding, when risen, begins to get dark turn down >>> the heat. Many ovens are different. In my oven I cook it for 10 >>> minutes at 220c and then turn down to 180c for the remainder of the >>> time. >> >> Ohh! Yes! And what kind of function do you use for the oven? Do you put >> on "wind function" or electric fire up and down, or only down? >> Sorry for all these questions but I don't want make errors! > > Please ask all the questions you wish to ask )> > As I said before... all ovens behave differently. You could try it my way > and see what happens. I think you will have to experiment a few times > until you get it the right timing for your own oven. But.. it is worth > it > > At times when I have a new oven or have moved house... I have had to be > careful until I can see how the oven will behave > > AS I said... I put it into the oven 220c and after 10 minutes turn it down > to 180c for 20 + minutes. Perhaps I didn't explain well what I mean. I would like to know if you use ventilated oven or other functions. > > There should be no uncooked batter within it but it shouldn't be burnt > either. > > I expect you know that you need very good gravy to serve with it This is another thing that I don't understand. Is gravy a sort of meat sauce? If yes, how do you eat? Do you put it over the puddings? Pandora > > O > > |
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"nancy1" > ha scritto nel messaggio ups.com... > > Pandora wrote: >> "Ophelia" > ha scritto nel messaggio >> k... >> >2 eggs >> > 4oz plain flour >> > pinch salt >> > milk >> > lard >> > >> > put one egg into a half pint mug and fill up to the top with milk >> > >> > whisk with the other egg into the flour and salt until smooth >> > >> > Now (Very important) allow to stand for minimum one hour. Longer if >> > possible. > > It puffs even more beautifully if you "let it stand (rest) in the > refrigerator. The chilled batter going into the very hot grease will > make it puff more than if you just pour it in at room temperature. Ahhh! Ok! This is a good idea! I will do like you say! Thanks Pandora > > N. > |
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"Pandora" > wrote in message ... > > "Ophelia" > ha scritto nel messaggio > k... >> >> "Pandora" > wrote in message >> ... >>> >>> "Ophelia" > ha scritto nel messaggio >>> .uk... >>>> >>>> "Pandora" > wrote in message >>>> ... >>>>> >>>>> "Ophelia" > ha scritto nel messaggio >>>>> .uk... >>>>>> >>>>>> "Pandora" > wrote in message >>>>>> ... >>>>>>> >>>>>>> "Ophelia" > ha scritto nel messaggio >>>>>>> k... >>>>>>>>2 eggs >>>>>>>> 4oz plain flour >>>>>>>> pinch salt >>>>>>>> milk >>>>>>>> lard >>>>>>>> >>>>>>>> put one egg into a half pint mug and fill up to the top with >>>>>>>> milk >>>>>>>> >>>>>>>> whisk with the other egg into the flour and salt until smooth >>>>>>>> >>>>>>>> Now (Very important) allow to stand for minimum one hour. >>>>>>>> Longer if possible. >>>>>>>> >>>>>>>> Have the oven ready to be very hot >>>>>>>> >>>>>>>> put the tin onto the fire and when the fat is sizzling pour in >>>>>>>> the batter >>>>>>>> >>>>>>>> Put into the hot oven >>>>>>>> >>>>>>>> after the pudding has risen turn down the heat and continue to >>>>>>>> cook until ready >>>>>>> >>>>>>> >>>>>>> When they are ready? How much time after they risen. What color >>>>>>> must they have? >>>>>> >>>>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 >>>>>> minutes at 220c Once it is risen and crunchy it is ready. It must >>>>>> be a deep golden colour >>>>> >>>>> Thank you Ophelia, I will make this week end. Then I tell you. >>>> >>>> If you find that the pudding, when risen, begins to get dark turn >>>> down the heat. Many ovens are different. In my oven I cook it for >>>> 10 minutes at 220c and then turn down to 180c for the remainder of >>>> the time. >>> >>> Ohh! Yes! And what kind of function do you use for the oven? Do you >>> put on "wind function" or electric fire up and down, or only down? >>> Sorry for all these questions but I don't want make errors! >> >> Please ask all the questions you wish to ask )>> >> As I said before... all ovens behave differently. You could try it >> my way and see what happens. I think you will have to experiment a >> few times until you get it the right timing for your own oven. >> But.. it is worth it >> >> At times when I have a new oven or have moved house... I have had to >> be careful until I can see how the oven will behave >> >> AS I said... I put it into the oven 220c and after 10 minutes turn it >> down to 180c for 20 + minutes. > > Perhaps I didn't explain well what I mean. I would like to know if you > use ventilated oven or other functions. >> >> There should be no uncooked batter within it but it shouldn't be >> burnt either. >> >> I expect you know that you need very good gravy to serve with it > This is another thing that I don't understand. Is gravy a sort of meat > sauce? > If yes, how do you eat? Do you put it over the puddings? Yes Yes I suppose you can call it a meat sauce |
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"Pandora" > wrote in message ... > > "nancy1" > ha scritto nel messaggio > ups.com... >> >> Pandora wrote: >>> "Ophelia" > ha scritto nel messaggio >>> k... >>> >2 eggs >>> > 4oz plain flour >>> > pinch salt >>> > milk >>> > lard >>> > >>> > put one egg into a half pint mug and fill up to the top with milk >>> > >>> > whisk with the other egg into the flour and salt until smooth >>> > >>> > Now (Very important) allow to stand for minimum one hour. Longer >>> > if >>> > possible. >> >> It puffs even more beautifully if you "let it stand (rest) in the >> refrigerator. The chilled batter going into the very hot grease will >> make it puff more than if you just pour it in at room temperature. > > Ahhh! Ok! This is a good idea! I will do like you say! This is turning out to be a really International Yorkshire Pudding LOL |
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"Ophelia" > ha scritto nel messaggio .uk... > > "Pandora" > wrote in message > ... >> >> "nancy1" > ha scritto nel messaggio >> ups.com... >>> >>> Pandora wrote: >>>> "Ophelia" > ha scritto nel messaggio >>>> k... >>>> >2 eggs >>>> > 4oz plain flour >>>> > pinch salt >>>> > milk >>>> > lard >>>> > >>>> > put one egg into a half pint mug and fill up to the top with milk >>>> > >>>> > whisk with the other egg into the flour and salt until smooth >>>> > >>>> > Now (Very important) allow to stand for minimum one hour. Longer if >>>> > possible. >>> >>> It puffs even more beautifully if you "let it stand (rest) in the >>> refrigerator. The chilled batter going into the very hot grease will >>> make it puff more than if you just pour it in at room temperature. >> >> Ahhh! Ok! This is a good idea! I will do like you say! > > This is turning out to be a really International Yorkshire Pudding LOL ROTFL It is true! Pandora > > |
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"Ophelia" > ha scritto nel messaggio o.uk... > > "Pandora" > wrote in message > ... >> >> "Ophelia" > ha scritto nel messaggio >> k... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "Ophelia" > ha scritto nel messaggio >>>> .uk... >>>>> >>>>> "Pandora" > wrote in message >>>>> ... >>>>>> >>>>>> "Ophelia" > ha scritto nel messaggio >>>>>> .uk... >>>>>>> >>>>>>> "Pandora" > wrote in message >>>>>>> ... >>>>>>>> >>>>>>>> "Ophelia" > ha scritto nel messaggio >>>>>>>> k... >>>>>>>>>2 eggs >>>>>>>>> 4oz plain flour >>>>>>>>> pinch salt >>>>>>>>> milk >>>>>>>>> lard >>>>>>>>> >>>>>>>>> put one egg into a half pint mug and fill up to the top with milk >>>>>>>>> >>>>>>>>> whisk with the other egg into the flour and salt until smooth >>>>>>>>> >>>>>>>>> Now (Very important) allow to stand for minimum one hour. Longer >>>>>>>>> if possible. >>>>>>>>> >>>>>>>>> Have the oven ready to be very hot >>>>>>>>> >>>>>>>>> put the tin onto the fire and when the fat is sizzling pour in the >>>>>>>>> batter >>>>>>>>> >>>>>>>>> Put into the hot oven >>>>>>>>> >>>>>>>>> after the pudding has risen turn down the heat and continue to >>>>>>>>> cook until ready >>>>>>>> >>>>>>>> >>>>>>>> When they are ready? How much time after they risen. What color >>>>>>>> must they have? >>>>>>> >>>>>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes >>>>>>> at 220c Once it is risen and crunchy it is ready. It must be a deep >>>>>>> golden colour >>>>>> >>>>>> Thank you Ophelia, I will make this week end. Then I tell you. >>>>> >>>>> If you find that the pudding, when risen, begins to get dark turn down >>>>> the heat. Many ovens are different. In my oven I cook it for 10 >>>>> minutes at 220c and then turn down to 180c for the remainder of the >>>>> time. >>>> >>>> Ohh! Yes! And what kind of function do you use for the oven? Do you put >>>> on "wind function" or electric fire up and down, or only down? >>>> Sorry for all these questions but I don't want make errors! >>> >>> Please ask all the questions you wish to ask )>>> >>> As I said before... all ovens behave differently. You could try it my >>> way and see what happens. I think you will have to experiment a few >>> times until you get it the right timing for your own oven. But.. it is >>> worth it >>> >>> At times when I have a new oven or have moved house... I have had to be >>> careful until I can see how the oven will behave >>> >>> AS I said... I put it into the oven 220c and after 10 minutes turn it >>> down to 180c for 20 + minutes. >> >> Perhaps I didn't explain well what I mean. I would like to know if you >> use ventilated oven or other functions. >>> >>> There should be no uncooked batter within it but it shouldn't be burnt >>> either. >>> >>> I expect you know that you need very good gravy to serve with it >> This is another thing that I don't understand. Is gravy a sort of meat >> sauce? >> If yes, how do you eat? Do you put it over the puddings? > > Yes Yes I suppose you can call it a meat sauceOh! So I can call "Ragù" Pandora > > |
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snipped
">>>> >>>> I expect you know that you need very good gravy to serve with it >>> This is another thing that I don't understand. Is gravy a sort of meat >>> sauce? >>> If yes, how do you eat? Do you put it over the puddings? >> >> Yes Yes I suppose you can call it a meat sauce> > Oh! So I can call "Ragù" > Pandora >> No Pandora, ragu is sauce with meat in it (at least that's what my mother says)...gravy is often made using the juices left in the bottom of the roasting pan when you have cooked a roast meat, you drain off some of the fat, add flour to make a roux and scrape up all the yummy bits in the pan, then add liquid (water, stock, whatever) to make the gravy Regards Maria |
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On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
wrote: >2 eggs >4oz plain flour >pinch salt >milk >lard > >put one egg into a half pint mug and fill up to the top with milk > >whisk with the other egg into the flour and salt until smooth > >Now (Very important) allow to stand for minimum one hour. Longer if >possible. > >Have the oven ready to be very hot > >put the tin onto the fire and when the fat is sizzling pour in the >batter > >Put into the hot oven > >after the pudding has risen turn down the heat and continue to cook >until ready Well now Ophelia, I have heard of Yorkshire Pudding before but I don't know if I want to try it...did you leave out the sugar? What would folks over here in the "Colonies" call Yorkshire pudding...an Omelet...pie crust...custard? Help me understand the texture and flavor of Yorkshire Pudding! Bill |
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"MG" > ha scritto nel messaggio ... > snipped > > ">>>> >>>>> I expect you know that you need very good gravy to serve with it >>>> This is another thing that I don't understand. Is gravy a sort of meat >>>> sauce? >>>> If yes, how do you eat? Do you put it over the puddings? >>> >>> Yes Yes I suppose you can call it a meat sauce>> >> Oh! So I can call "Ragù" >> Pandora >>> > No Pandora, ragu is sauce with meat in it (at least that's what my mother > says)...gravy is often made using the juices left in the bottom of the > roasting pan when you have cooked a roast meat, you drain off some of the > fat, add flour to make a roux and scrape up all the yummy bits in the pan, > then add liquid (water, stock, whatever) to make the gravy > Regards > Maria Ohhhhh! I understand, now, Maria! Thank you. You have an Italian name, is your mother italian? Pandora > > |
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"MG" > wrote in message ... > snipped > > ">>>> >>>>> I expect you know that you need very good gravy to serve with it >>>> This is another thing that I don't understand. Is gravy a sort of >>>> meat sauce? >>>> If yes, how do you eat? Do you put it over the puddings? >>> >>> Yes Yes I suppose you can call it a meat sauce>> >> Oh! So I can call "Ragù" >> Pandora >>> > No Pandora, ragu is sauce with meat in it (at least that's what my > mother says)...gravy is often made using the juices left in the bottom > of the roasting pan when you have cooked a roast meat, you drain off > some of the fat, add flour to make a roux and scrape up all the yummy > bits in the pan, then add liquid (water, stock, whatever) to make the > gravy Ahh excellent description |
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On Sat, 6 Aug 2005 17:05:11 +0200, "Pandora" >
wrote: >"MG" > ha scritto nel messaggio ... >> snipped >> No Pandora, ragu is sauce with meat in it (at least that's what my mother >> says)...gravy is often made using the juices left in the bottom of the >> roasting pan when you have cooked a roast meat, you drain off some of the >> fat, add flour to make a roux and scrape up all the yummy bits in the pan, >> then add liquid (water, stock, whatever) to make the gravy >> Regards >> Maria > >Ohhhhh! I understand, now, Maria! Thank you. >You have an Italian name, is your mother italian? >Pandora To add another level of copmplexity to this discussion, many Italian-Americans call Marinara sauce "gravy". I don't know how long ago this started, but it has been the case for a long time. |
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"Ophelia" > ha scritto nel messaggio k... > > "MG" > wrote in message > ... >> snipped >> >> ">>>> >>>>>> I expect you know that you need very good gravy to serve with it >>>>> This is another thing that I don't understand. Is gravy a sort of meat >>>>> sauce? >>>>> If yes, how do you eat? Do you put it over the puddings? >>>> >>>> Yes Yes I suppose you can call it a meat sauce>>> >>> Oh! So I can call "Ragù" >>> Pandora >>>> >> No Pandora, ragu is sauce with meat in it (at least that's what my mother >> says)...gravy is often made using the juices left in the bottom of the >> roasting pan when you have cooked a roast meat, you drain off some of the >> fat, add flour to make a roux and scrape up all the yummy bits in the >> pan, then add liquid (water, stock, whatever) to make the gravy > > Ahh excellent description isn't it? > > |
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"Jed" > ha scritto nel messaggio ... > On Sat, 6 Aug 2005 17:05:11 +0200, "Pandora" > > wrote: > >>"MG" > ha scritto nel messaggio ... >>> snipped > >>> No Pandora, ragu is sauce with meat in it (at least that's what my >>> mother >>> says)...gravy is often made using the juices left in the bottom of the >>> roasting pan when you have cooked a roast meat, you drain off some of >>> the >>> fat, add flour to make a roux and scrape up all the yummy bits in the >>> pan, >>> then add liquid (water, stock, whatever) to make the gravy >>> Regards >>> Maria >> >>Ohhhhh! I understand, now, Maria! Thank you. >>You have an Italian name, is your mother italian? >>Pandora > > To add another level of copmplexity to this discussion, many > Italian-Americans call Marinara sauce "gravy". I don't know how long > ago this started, but it has been the case for a long time. Unbelievable!!!!! Marinara is something of the sea, I don't understand what has that got to do with meat! Pandora P.S. Italian - Americans have little inventive )))> |
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On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
> >Well now Ophelia, I have heard of Yorkshire Pudding before but I don't >know if I want to try it...did you leave out the sugar? What would >folks over here in the "Colonies" call Yorkshire pudding...an >Omelet...pie crust...custard? Help me understand the texture and >flavor of Yorkshire Pudding! > >Bill > Similar to a popover? Pan Ohco |
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"Bill" > ha scritto nel messaggio ... > On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" > > wrote: > >>2 eggs >>4oz plain flour >>pinch salt >>milk >>lard >> >>put one egg into a half pint mug and fill up to the top with milk >> >>whisk with the other egg into the flour and salt until smooth >> >>Now (Very important) allow to stand for minimum one hour. Longer if >>possible. >> >>Have the oven ready to be very hot >> >>put the tin onto the fire and when the fat is sizzling pour in the >>batter >> >>Put into the hot oven >> >>after the pudding has risen turn down the heat and continue to cook >>until ready > > Well now Ophelia, I have heard of Yorkshire Pudding before but I don't > know if I want to try it...did you leave out the sugar? What would > folks over here in the "Colonies" call Yorkshire pudding...an > Omelet...pie crust...custard? Help me understand the texture and > flavor of Yorkshire Pudding! > > Bill I look it as a salted muffins. I will eat YP instead of bread or with some sauce with my cocktail. Pandora > > |
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"Bill" > wrote in message ... > On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" > > wrote: > >>2 eggs >>4oz plain flour >>pinch salt >>milk >>lard >> >>put one egg into a half pint mug and fill up to the top with milk >> >>whisk with the other egg into the flour and salt until smooth >> >>Now (Very important) allow to stand for minimum one hour. Longer if >>possible. >> >>Have the oven ready to be very hot >> >>put the tin onto the fire and when the fat is sizzling pour in the >>batter >> >>Put into the hot oven >> >>after the pudding has risen turn down the heat and continue to cook >>until ready > > Well now Ophelia, I have heard of Yorkshire Pudding before but I don't > know if I want to try it...did you leave out the sugar? What would > folks over here in the "Colonies" call Yorkshire pudding...an > Omelet...pie crust...custard? Help me understand the texture and > flavor of Yorkshire Pudding! Hi Bill )It is not sweet. It is eaten with beef and veggies and gravy It is made with similar batter to pancakes but the batter puffs up and becomes crispy |
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"Pan Ohco" > wrote in message ... > On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote: > > >> >>Well now Ophelia, I have heard of Yorkshire Pudding before but I don't >>know if I want to try it...did you leave out the sugar? What would >>folks over here in the "Colonies" call Yorkshire pudding...an >>Omelet...pie crust...custard? Help me understand the texture and >>flavor of Yorkshire Pudding! >> >>Bill >> > Similar to a popover? Help Debbie! I don't know what a popover is |
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"Ophelia" > wrote > > "Pan Ohco" > wrote in message > ... >> Similar to a popover? Quite, except heavier. I've only heard of them being made using drippings from a roast as the fat, but I'm sure there are other methods. Yes, like a popover in that it's full of air in the middle. I've got a horrific craving for them since these thread started, I am helpless for popovers. > Help Debbie! I don't know what a popover is They are light breads that are made individually in like ... muffin pans. They puff up and are all air inside, with a yummy crust. Plenty of room for lots of butter. (smile) nancy |
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"Nancy Young" > wrote in message ... > > "Ophelia" > wrote >> >> "Pan Ohco" > wrote in message >> ... > >>> Similar to a popover? > > Quite, except heavier. I've only heard of them being > made using drippings from a roast as the fat, but I'm > sure there are other methods. Yes I usually use drippings. It gives a lovely flavour > > Yes, like a popover in that it's full of air in the middle. > I've got a horrific craving for them since these thread > started, I am helpless for popovers. LOL > >> Help Debbie! I don't know what a popover is > > They are light breads that are made individually in > like ... muffin pans. They puff up and are all air > inside, with a yummy crust. Plenty of room for > lots of butter. (smile) Ahh thank you. I sometimes make YP in muffin tins. It still comes out the same as a big one though It is just quicker to cook that way. |
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On Sat, 06 Aug 2005 16:06:58 GMT, "Ophelia" >
wrote: > >"Bill" > wrote in message .. . >> On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" > >> wrote: >> >>>2 eggs >>>4oz plain flour >>>pinch salt >>>milk >>>lard >>> >>>put one egg into a half pint mug and fill up to the top with milk >>> >>>whisk with the other egg into the flour and salt until smooth >>> >>>Now (Very important) allow to stand for minimum one hour. Longer if >>>possible. >>> >>>Have the oven ready to be very hot >>> >>>put the tin onto the fire and when the fat is sizzling pour in the >>>batter >>> >>>Put into the hot oven >>> >>>after the pudding has risen turn down the heat and continue to cook >>>until ready >> >> Well now Ophelia, I have heard of Yorkshire Pudding before but I don't >> know if I want to try it...did you leave out the sugar? What would >> folks over here in the "Colonies" call Yorkshire pudding...an >> Omelet...pie crust...custard? Help me understand the texture and >> flavor of Yorkshire Pudding! > >Hi Bill )> >It is not sweet. It is eaten with beef and veggies and gravy > >It is made with similar batter to pancakes but the batter puffs up and >becomes crispy > Thank You! I must give this a try...it sounds delicious! Bill |
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Ophelia wrote:
>> "Pan Ohco" > wrote in message >> ... >>> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote: >>> >>> >>>> >>>> Well now Ophelia, I have heard of Yorkshire Pudding before but I >>>> don't know if I want to try it...did you leave out the sugar? What >>>> would folks over here in the "Colonies" call Yorkshire pudding...an >>>> Omelet...pie crust...custard? Help me understand the texture and >>>> flavor of Yorkshire Pudding! >>>> >>>> Bill >>>> >>> Similar to a popover? >> >> Help Debbie! I don't know what a popover is Basically they are the same thing. A popover is baked in a greased pan.. and Yorkshire Pudding is cooked in the meat drippings. Debbie |
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"Debbie" > wrote in message ... > Ophelia wrote: >>> "Pan Ohco" > wrote in message >>> ... >>>> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote: >>>> >>>> >>>>> >>>>> Well now Ophelia, I have heard of Yorkshire Pudding before but I >>>>> don't know if I want to try it...did you leave out the sugar? What >>>>> would folks over here in the "Colonies" call Yorkshire >>>>> pudding...an >>>>> Omelet...pie crust...custard? Help me understand the texture and >>>>> flavor of Yorkshire Pudding! >>>>> >>>>> Bill >>>>> >>>> Similar to a popover? >>> >>> Help Debbie! I don't know what a popover is > > Basically they are the same thing. A popover is baked in a greased > pan.. > and Yorkshire Pudding is cooked in the meat drippings. ta |
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Debbie wrote: > >> > >> Help Debbie! I don't know what a popover is > > Basically they are the same thing. A popover is baked in a greased pan.. > and Yorkshire Pudding is cooked in the meat drippings. > In the Joy of Cooking, it is the same recipe for the batter. If you don't have enough meat drippings for the yorkies, you can use melted butter or oil. |
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"Bill" > wrote in message ... > On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" > > wrote: > >>2 eggs >>4oz plain flour >>pinch salt >>milk >>lard >> >>put one egg into a half pint mug and fill up to the top with milk >> >>whisk with the other egg into the flour and salt until smooth >> >>Now (Very important) allow to stand for minimum one hour. Longer if >>possible. >> >>Have the oven ready to be very hot >> >>put the tin onto the fire and when the fat is sizzling pour in the >>batter >> >>Put into the hot oven >> >>after the pudding has risen turn down the heat and continue to cook >>until ready > > Well now Ophelia, I have heard of Yorkshire Pudding before but I don't > know if I want to try it...did you leave out the sugar? What would > folks over here in the "Colonies" call Yorkshire pudding...an > Omelet...pie crust...custard? Help me understand the texture and > flavor of Yorkshire Pudding! > > Bill > > A popover! |
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"Nancy Young" > wrote in message ... > > "Ophelia" > wrote >> >> "Pan Ohco" > wrote in message >> ... > >>> Similar to a popover? > > Quite, except heavier. I've only heard of them being > made using drippings from a roast as the fat, but I'm > sure there are other methods. > > Yes, like a popover in that it's full of air in the middle. > I've got a horrific craving for them since these thread > started, I am helpless for popovers. > >> Help Debbie! I don't know what a popover is > > They are light breads that are made individually in > like ... muffin pans. They puff up and are all air > inside, with a yummy crust. Plenty of room for > lots of butter. (smile) > > nancy > Or ... gravy. |
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Pandora wrote:
> "MG" > ha scritto nel messaggio > ... >> snipped >> >> ">>>> >>>>>> I expect you know that you need very good gravy to serve with >>>>>> it >>>>> This is another thing that I don't understand. Is gravy a sort of >>>>> meat sauce? >>>>> If yes, how do you eat? Do you put it over the puddings? >>>> >>>> Yes Yes I suppose you can call it a meat sauce>>> >>> Oh! So I can call "Ragù" >>> Pandora >>>> >> No Pandora, ragu is sauce with meat in it (at least that's what my >> mother says)...gravy is often made using the juices left in the >> bottom of the roasting pan when you have cooked a roast meat, you >> drain off some of the fat, add flour to make a roux and scrape up >> all the yummy bits in the pan, then add liquid (water, stock, >> whatever) to make the gravy >> Regards >> Maria > > Ohhhhh! I understand, now, Maria! Thank you. > You have an Italian name, is your mother italian? > Pandora Not everyone who is named Maria is Italian; it's also a Spanish name and French (Marie). Jill |
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"jmcquown" > ha scritto nel messaggio .. . > Pandora wrote: >> "MG" > ha scritto nel messaggio >> ... >>> snipped >>> >>> ">>>> >>>>>>> I expect you know that you need very good gravy to serve with >>>>>>> it >>>>>> This is another thing that I don't understand. Is gravy a sort of >>>>>> meat sauce? >>>>>> If yes, how do you eat? Do you put it over the puddings? >>>>> >>>>> Yes Yes I suppose you can call it a meat sauce>>>> >>>> Oh! So I can call "Ragù" >>>> Pandora >>>>> >>> No Pandora, ragu is sauce with meat in it (at least that's what my >>> mother says)...gravy is often made using the juices left in the >>> bottom of the roasting pan when you have cooked a roast meat, you >>> drain off some of the fat, add flour to make a roux and scrape up >>> all the yummy bits in the pan, then add liquid (water, stock, >>> whatever) to make the gravy >>> Regards >>> Maria >> >> Ohhhhh! I understand, now, Maria! Thank you. >> You have an Italian name, is your mother italian? >> Pandora > > Not everyone who is named Maria is Italian; it's also a Spanish name and > French (Marie). Of course. But she said:" That's what my mother say"...so I must think that her mother (knowing the italian ragù better than her daughter) is an Italian married with an American. In my life before I was an investigator ))))))Pandora |
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On Sat, 06 Aug 2005 10:52:20 -0500, Pan Ohco wrote:
> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote: > > > > > >Well now Ophelia, I have heard of Yorkshire Pudding before but I don't > >know if I want to try it...did you leave out the sugar? What would > >folks over here in the "Colonies" call Yorkshire pudding...an > >Omelet...pie crust...custard? Help me understand the texture and > >flavor of Yorkshire Pudding! > > > >Bill > > > Similar to a popover? > Yes, almost exactly - so think "plain popover". Popovers have a lot of variations... and yorkshire pudding has - one. |
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On Sat, 06 Aug 2005 16:22:31 GMT, Ophelia wrote:
> >>> Similar to a popover? > > > > Quite, except heavier. I've only heard of them being > > made using drippings from a roast as the fat, but I'm > > sure there are other methods. > > Yes I usually use drippings. It gives a lovely flavour I certainly does, but don't over do the drippings! *I made that mistake once* (think of a puddle of grease on top). Use just enough to coat the bottom and sides, discard the rest. |
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