How can I get my Yorkshire Puddings to rise? Every attempt I have had at making Yorkshire Puddings have ended?!
Answers:
Yorkshire Pudding: Understanding the complexities
Many people have making them !. !. !. why do they not rise!? Why do they fall flat!? Should they be crisp or soft!? The latter for me is a totally personal issue, some like them soft, some crisp on the outside and soft in the middle!. When you lash them with a gravy does it make any real difference!?
But to answer the main problems people have with them, rising and falling flat!. One must think and understand about why and how this happens to answer it!. They rise mainly because of the egg content in the mixture !. !. !. NEVER add baking powder! For this rising to occur the mixture needs instant heat, this creates steam and they puff up and rise - so the oven, etc must all be pre-heated, a slow gentle heat or cold oven will not work!.
They will fall flat if they are removed from the oven too soon!. If they do not slightly crispen on the outside the structure of the egg and flour mixture does not fully 'dextrinise' meaning its structure will not hold its own weight !. !. !. think of building a sky scraper out of wood, eventually it will buckle and collapse under its own weight!.
Cooking times will always vary, as everyone's oven is slightly different and because we tend to open and close the door to remove the meat, the potatoes, etc!. So the 12 minutes I have given here is approximate only, one will need to judge and modify accordingly!.
Yorkshire Pudding: The secrets
To get a good rise one must fill the mix with as much egg as possible using only a drizzle of milk!. Unfortunately the recipe here then is not 'foolproof' in amounts, as I cannot guarantee the size of eggs that you use and they do differ in amount by as much as 20gm per egg, so it is best to adjust the flour rather than the egg!. The trick is to pack the mixture with eggs!
Use deep sided muffin trays and heat these trays up prior to use
Put in a good measure of hot oil into each mould!. If the oil is really hot, until it just starts to give of a slight haze but not quite smoking (approximately 180°C) the moment the batter is poured in, it will sizzle, begin to cook and rise at the sides immediately!. This gives that 'hollowed' centre look that can be filled and will hold the gravy
Do not worry about the oil content too much: if you want perfect 'Yorkies' you have to live with it and most of it will still be there when they are cooked and can be poured away for re-use when you remove the final, cooked product
With experience one will be able to judge when they can be removed and not fall flat / deflate!. If you notice that they are beginning to, pop them straight back in for a few more minutes, this allows the correct amount of hardening / crispening of the outer walls to develop and holds the shape and sizeWww@FoodAQ@Com
Many people have making them !. !. !. why do they not rise!? Why do they fall flat!? Should they be crisp or soft!? The latter for me is a totally personal issue, some like them soft, some crisp on the outside and soft in the middle!. When you lash them with a gravy does it make any real difference!?
But to answer the main problems people have with them, rising and falling flat!. One must think and understand about why and how this happens to answer it!. They rise mainly because of the egg content in the mixture !. !. !. NEVER add baking powder! For this rising to occur the mixture needs instant heat, this creates steam and they puff up and rise - so the oven, etc must all be pre-heated, a slow gentle heat or cold oven will not work!.
They will fall flat if they are removed from the oven too soon!. If they do not slightly crispen on the outside the structure of the egg and flour mixture does not fully 'dextrinise' meaning its structure will not hold its own weight !. !. !. think of building a sky scraper out of wood, eventually it will buckle and collapse under its own weight!.
Cooking times will always vary, as everyone's oven is slightly different and because we tend to open and close the door to remove the meat, the potatoes, etc!. So the 12 minutes I have given here is approximate only, one will need to judge and modify accordingly!.
Yorkshire Pudding: The secrets
To get a good rise one must fill the mix with as much egg as possible using only a drizzle of milk!. Unfortunately the recipe here then is not 'foolproof' in amounts, as I cannot guarantee the size of eggs that you use and they do differ in amount by as much as 20gm per egg, so it is best to adjust the flour rather than the egg!. The trick is to pack the mixture with eggs!
Use deep sided muffin trays and heat these trays up prior to use
Put in a good measure of hot oil into each mould!. If the oil is really hot, until it just starts to give of a slight haze but not quite smoking (approximately 180°C) the moment the batter is poured in, it will sizzle, begin to cook and rise at the sides immediately!. This gives that 'hollowed' centre look that can be filled and will hold the gravy
Do not worry about the oil content too much: if you want perfect 'Yorkies' you have to live with it and most of it will still be there when they are cooked and can be poured away for re-use when you remove the final, cooked product
With experience one will be able to judge when they can be removed and not fall flat / deflate!. If you notice that they are beginning to, pop them straight back in for a few more minutes, this allows the correct amount of hardening / crispening of the outer walls to develop and holds the shape and sizeWww@FoodAQ@Com
I seem to recall reading somewhere it is best to havwe the batter at room temp!. I do this and don't have a problem with them!. As someone else said, you have to have the oven and fat really really hot!.Www@FoodAQ@Com
Robert is spot on with the pre-heats!. In addition, I always make the batter ahead of time in a blender and refrigerate until roast is done and pud pans are hot!.Www@FoodAQ@Com
the key trick* is to put a lil of the drippings or veg oil into each muffin tin
put muffin tins in oven for 2-3min till SMOKING hot*
then add the batter~, put back into oven and DO NOT OPEN OVEN UNTIL READYWww@FoodAQ@Com
put muffin tins in oven for 2-3min till SMOKING hot*
then add the batter~, put back into oven and DO NOT OPEN OVEN UNTIL READYWww@FoodAQ@Com
The secret is to pre-heat the oven & pans containing fat!.Www@FoodAQ@Com
Make sure the tin is hot and the grease is too!.Www@FoodAQ@Com