i heard the economy was bad in the UK and Europe but did not realize
you raised terriers for now for food.
No milk yorkies
http://www.bbc.co.uk/dna/mbfood/NF2670471?thread=8295708
;D
;D Nearly got me going there PL!
Despite being a Yorkshire girl I am hopeless at cooking Yorkies :-[
Love Yorkie puds, I often add some water along with the milk, makes them lighter I think :)
An extra egg works for me, plus beef dripping instead of vegetable oil.
Got myself a nice bit of beef rib for my Sunday Roast but I am useless at cooking yorkies. I think its oven temp - it always seems to hot for everything else in the oven!
I use a mixture of milk and water (makes them lighter). Dont have the batter too thick and get the oil in the pan so hot its actually smoking. pour in the batter really quickly and you will see it start to cook already put it quickly in the oven and let it cook. I always use plain flour as its the eggs that supply the raising agent. I make the batter and let it rest in the fridge.
Quote from: BarriedaleNick on November 13, 2011, 10:10:24
Got myself a nice bit of beef rib for my Sunday Roast but I am useless at cooking yorkies. I think its oven temp - it always seems to hot for everything else in the oven!
Crank the oven up to full when you take the meat out & let the meat rest for 30mins while you do your puds. Although can't you do rib pretty hot? Haven't had it for a while...
Well we are going to have a crack at em today Ollie - I always rest my meat (no laughing at the back) - more worried about the spuds/parsnips/pumpkin in the oven.
I know I want the fat as hot as I can get it to start them but do I have to keep the temp as high as poss for 25 mins??
fnar fnar. Yes you do, and you can't open the door during that time! It means that total cooking time for roasties is more like an hour than the hour & 20, and roast carrots or squash are down to about 40 mins.
We tend to under do the roast veg a bit (but have them in before & with the puds) & then finish them off after removing the puds but keeping the oven up full, if that makes sense. Doesn't take long for it all to come together at the end.
Its easy, tie the legs behind their backs put a tin can over their jaw so they can't bite back when you hit them over the head with something blunt and heavy and feed the poor sod to some American tourists, ;D
Quote from: Mr Smith on November 13, 2011, 20:08:51
Its easy, tie the legs behind their backs put a tin can over their jaw so they can't bite back when you hit them over the head with something blunt and heavy and feed the poor sod to some American tourists, ;D
Hey there now!
It's really just a savoury crepe batter. I use half and half milk-water. I have heard that a bit of soda water is good too but never tried it. And the fat has to be very hot, remember my mum (a Geordie) always doing that. I hardly ever make them even though we like them, as they are a bit fatty. I will make some on Xmas day with the roast.