Why does my toad in the hole go wrong....?!
lol sounds like im talking about somthing else!!
Whenever I cook toad in the hole the batter mix is still raw, gungy in the middle!?
Do you reckon I'm using too much mixture!? do I need to cook at a lower or higher temp!?
Cheers!.Www@FoodAQ@Com
Whenever I cook toad in the hole the batter mix is still raw, gungy in the middle!?
Do you reckon I'm using too much mixture!? do I need to cook at a lower or higher temp!?
Cheers!.Www@FoodAQ@Com
Answers:
you should make sure that the ingredients like the eggs for example haven't just come out of the fridge - all of your ingredients should be room temperature
also you should use good quality turd I rather like human tramp turd myself - works like a charm!.!.!.!. Oh sorry I thought you was talking about turd in the hole not toad in the hole - sorry I'm afraid I can't help you on this one nowWww@FoodAQ@Com
also you should use good quality turd I rather like human tramp turd myself - works like a charm!.!.!.!. Oh sorry I thought you was talking about turd in the hole not toad in the hole - sorry I'm afraid I can't help you on this one nowWww@FoodAQ@Com
Everyone who says to have the pan smoking hot is dead on!.
I cook my sausages in the pan or muffin tins for mini one's using cocktail sausages!. The oil from the sausages just adds to the flavour!.
1 + 1/2 cups plain flour, pinch of salt, 3/4 cup milk, 3/4 cup water & three eggs!.
Using a hand whisk mix in the water a bit at a time to the flour & salt then when the consistency isn't too thick whisk in the eggs one at a time and then the remaining milk then when the sausages are almost done remove them from the oven and crank it right up to heat your roasting tin or muffin tins- i have a fan assisted and they come out great cooked at 220 after about 40 minutes - pour in the mixture to the smoking tin (you have to hear the sizzle) when they looked cooked (glass door is very handy) just leave them for another 5 mins so they cook a little more inside!.
Personally I find if the sausages are hot or at least warm then this stops the mixture being soggy in the middle when they're cooked!.
Then eat as many as you can before the kids come into the kitchen!!Www@FoodAQ@Com
I cook my sausages in the pan or muffin tins for mini one's using cocktail sausages!. The oil from the sausages just adds to the flavour!.
1 + 1/2 cups plain flour, pinch of salt, 3/4 cup milk, 3/4 cup water & three eggs!.
Using a hand whisk mix in the water a bit at a time to the flour & salt then when the consistency isn't too thick whisk in the eggs one at a time and then the remaining milk then when the sausages are almost done remove them from the oven and crank it right up to heat your roasting tin or muffin tins- i have a fan assisted and they come out great cooked at 220 after about 40 minutes - pour in the mixture to the smoking tin (you have to hear the sizzle) when they looked cooked (glass door is very handy) just leave them for another 5 mins so they cook a little more inside!.
Personally I find if the sausages are hot or at least warm then this stops the mixture being soggy in the middle when they're cooked!.
Then eat as many as you can before the kids come into the kitchen!!Www@FoodAQ@Com
Toad in the hole
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 free-range eggs
125g/4?oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3?oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve
brown onion and madeira gravy
Method
1!. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour!. The consistency should be about that of ordinary double cream, but no thinner!. Rest for 15 minutes!.
2!. Preheat the oven to 220C/425F/Gas 7!.
3!. Carefully remove the skin from each of the sausages!. Wrap each piece of skinned sausage meat in a piece of cured ham!.
4!. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking!.
5!. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter!.
6!. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden!. Serve with brown onion and madeira gravy!.
Www@FoodAQ@Com
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 free-range eggs
125g/4?oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3?oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve
brown onion and madeira gravy
Method
1!. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour!. The consistency should be about that of ordinary double cream, but no thinner!. Rest for 15 minutes!.
2!. Preheat the oven to 220C/425F/Gas 7!.
3!. Carefully remove the skin from each of the sausages!. Wrap each piece of skinned sausage meat in a piece of cured ham!.
4!. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking!.
5!. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter!.
6!. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden!. Serve with brown onion and madeira gravy!.
Www@FoodAQ@Com
So you've got a gas oven!. Toad in the hole works best in an electric oven!.
You should have a heavy duty metal baking sheet that came with your oven!. Now you can find out what it's for!. Preheat the sheet near the top of the oven for at least 10 minutes, then put the tin with the batter on top!. That way the heat from the baking sheet will cook the batter under the sausages!.Www@FoodAQ@Com
You should have a heavy duty metal baking sheet that came with your oven!. Now you can find out what it's for!. Preheat the sheet near the top of the oven for at least 10 minutes, then put the tin with the batter on top!. That way the heat from the baking sheet will cook the batter under the sausages!.Www@FoodAQ@Com
I think the secret - as well as having the oven already heated fully - is to have the pan over the heat on the top of the stove as you pour the batter in so that it really sears as it strikes - and THEN you quickly put it all in the over!. If you're still in doubt, give it another five minutes each time until the batter comes out properly!. Ovens vary (as they keep telling us!) so you should experiment until you get the right time!.Www@FoodAQ@Com
maybe your mix is too thick, i know it has to be thicker than regular pudding mix but not too much!. also make sure the oven and the tray are hot before you put your batter in!. and plenty of whisking when you make your mix helps so lots of air gets in and leave it get to room temperature before you use itWww@FoodAQ@Com
Chefs get their dishes right by experimenting away from dinner time!.
Cook a small quantity of batter only!.
Try more fluid
Try less fluid!.
Try in-between fluid!.
Try hotter
Colder
Baking hot
Freezing cold!.
When you get it right, keep doing that and you'll always have great toad in the hole!.Www@FoodAQ@Com
Cook a small quantity of batter only!.
Try more fluid
Try less fluid!.
Try in-between fluid!.
Try hotter
Colder
Baking hot
Freezing cold!.
When you get it right, keep doing that and you'll always have great toad in the hole!.Www@FoodAQ@Com
Took me ages to find a good recipe!. I use this one (link below)!. I use a slightly smaller, round pyrex dish and put the sausages in for a few minutes while the oil gets hot!.
It really comes out very well every time!.
I use all milk instead of milk and water and I use sunflower oil instead of dripping, but I don't think it makes much difference!.Www@FoodAQ@Com
It really comes out very well every time!.
I use all milk instead of milk and water and I use sunflower oil instead of dripping, but I don't think it makes much difference!.Www@FoodAQ@Com
listen up GRIMBO,you try my method i guarentee it will work!.
take a plastic beaker and crack 3 eggs into it,mark with a felt tip pen!.
now upto this mark add the same flour and same milk!.this way youve the perfect mixture,as every egg varys in size and weight!.if you need more mixture just repeat the above steps,and bang in the oven about 180!. honestly youll never have seen any better!.Www@FoodAQ@Com
take a plastic beaker and crack 3 eggs into it,mark with a felt tip pen!.
now upto this mark add the same flour and same milk!.this way youve the perfect mixture,as every egg varys in size and weight!.if you need more mixture just repeat the above steps,and bang in the oven about 180!. honestly youll never have seen any better!.Www@FoodAQ@Com
when i make a toad in the whole i half cook the sausages first then add the batter to the sausages and hot oil and i cook it on a gas mark 8 and when i think its ready i put a knife through the batter if it comes out clean i know its cooked!.Www@FoodAQ@Com
You need to get the fat smoking hot before you put the batter in, and then don't open the oven door until just before it's ready to come out!. Add a pinch of baking soda to the mix, that should help as well!. Good cooking!! Www@FoodAQ@Com
you need to make sure the oven is very hot before you put them in, and you are supposed to pour the mixure into hot fat right before you put them in the oven!. Www@FoodAQ@Com
Your oven needs to be really hot for toad in the hole!.!.!.make sure you pre heat the oven first Www@FoodAQ@Com
Mine too! I'm sorry I can't help you but I am happy you asked!Www@FoodAQ@Com
omg ! i had it for dinner tonight, thats freaky
dunno why, my gf makes it and i car`nt ask her atm cause shs`s asleep!.
sorry!.!.!. Www@FoodAQ@Com
dunno why, my gf makes it and i car`nt ask her atm cause shs`s asleep!.
sorry!.!.!. Www@FoodAQ@Com