Best fat to make Yorkshires with?

[ozz]

Cup of flour. Cup of milk. 2 eggs and the white of another egg. I put a tablespoon of bi- carb in and the Yorkshire was pushing the oven door open.
Beef dripping of course.

 

[HellsBells]

I don’t think some oils get hotter than others but they do have different smoke points which is where the oil starts to break down. For yorkies fats with high smoke points are better.

So you don’t want the oil to break down for good yorkies, then?

 

[RedAndWhiteJeff]

140g flour, 4 eggs, 200ml milk, sunflower oil in the tin.

 

[OOOSH YEAH]

I’ve been using goose fat for my Yorkshire puddings as I have buckets left over from Xmas (look at me etc) and then sunflower oil when it’s finished. I’ve recently tried lard but felt they were a bit stodgy last week.

I’m trying lard again now today but any advances on lard or goose fat?

The smoke point of sunflower oil is about 20 degrees higher than animal fats so definitely that. You want the hottest oil you can get an I think the only One higher Than that is peanut.

 

[Shandy drinker]

The missus swears by olive oil. The only complaint Is the bottom is a bit soggy.

Rules
Pics

 

[joemcdokes]

Rules
Pics

Are you sure?
It doesn’t sound very appealing to me.

 

[Shandy drinker]

Drop of oil in tin
2 eggs
4 dessert spoons of plain flour
Salt
Drop of milk to make batter
A little milk as possible guarantees success

 

[Two million voices]

I used Olive Oil and they were alreet but Popeye was raging.

 

[VXi]

Lard, tallow, bacon fat, goose fat, dripping. All adequate.

Get a vessel and fill with first flour, then fill with milk, then enough eggs to fill. Pinch of salt. Let it rest a few hours before remixing and using in smoking hot oil as mentioned.

 

[Hair Flick]

Use two eggs and an extra white for lift

sometimes i follow this (local) lads recipe which is 4 eggs and loadsa flour and they come out amazing

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Was just about to say just this. An extra egg white makes them extra fluffy.

 

[Shandy drinker]

I used Olive Oil and they were alreet but Popeye was raging.

Did she wash up afterwards

 

[DoctorMick]

So you don’t want the oil to break down for good yorkies, then?

You never want oil to breakdown in cooking if possible.

 

[superniall]

I use the fat from whatever meat we are having (not chicken mind) the consistency of the batter is important and needs to be like single cream, I use 3 eggs and a touch of baking powder

 

[Wearside Wanderer II]

Goose fat for me tatties, mind.

I think that different fat gets hotter than others. Veg oil doesn’t get as hot as animal fat I think.

Goose fat
Wedges of oranges and rosemary twigs for roasties.
Can always add sage stuffing mix into the roasties for added crunch

yorkies
2 free range large egss
Same semi skimmed milk
Same plain flour
Dash of table salt
Hand whisk, don’t machine it as it takes out too much air, don’t chill it,!leave it room temp.
As for oil, veg oil or goose for me depending what’s around.

 

[Shandy drinker]

I use the fat from whatever meat we are having (not chicken mind) the consistency of the batter is important and needs to be like single cream, I use 3 eggs and a touch of baking powder

Baking powder is a no no
Gives you a soggy bottom

Cup of flour. Cup of milk. 2 eggs and the white of another egg. I put a tablespoon of bi- carb in and the Yorkshire was pushing the oven door open.
Beef dripping of course.

Table spoon of bi carb
You’ll be dehydrated after that

 

[Ciro_DiMarzio]

I like beef dripping.

 

[Seaham Towny]

Beef dripping; smokin

Would’ve thought this is common knowledge.

That being said I’ve never tried doing them with goose fat before

 

[ozz]

Baking powder is a no no
Gives you a soggy bottom

Table spoon of bi carb
You’ll be dehydrated after that

You are right !! Meant teaspoon !

 

[superniall]

Baking powder is a no no
Gives you a soggy bottom

Table spoon of bi carb
You’ll be dehydrated after that

Never does mind put I only put a pinch in

 

[ozz]

Goose fat
Wedges of oranges and rosemary twigs for roasties.
Can always add sage stuffing mix into the roasties for added crunch

yorkies
2 free range large egss
Same semi skimmed milk
Same plain flour
Dash of table salt
Hand whisk, don’t machine it as it takes out too much air, don’t chill it,!leave it room temp.
As for oil, veg oil or goose for me depending what’s around.

I always thought that the more you whisk it the more air you would put into it which seems like common sense. However , you are bang on and the the more you whisk it the flatter it will be. The same with fish and chip batter.