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Best fat to make Yorkshires with?

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Beef dripping or whatever meat has been cooked. Failing that I use clarified butter.
Tend to use skimmed milk if we have any, or about a 6:1 ratio of milk and water but I do prefer massive crisp puds without the dip in the middle that the extra fat gives.
 
Ciro_DiMarzio said:
I'l try that with the bicarb, I love git was puddings.
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I wouldn’t bother. If you want huge puddings (ooh er) put an extra egg white in the mix and half milk / water creates steam which gives rise. Bicarb will make em taste funny I think, esp a tablespoon :eek:
I’ve never, ever seen a recipe for yorkies to add baking powder or bicarb and the likes
 
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South Hylton said:
I wouldn’t bother. If you want huge puddings (ooh er) put an extra egg white in the mix and half milk / water creates steam which gives rise. Bicarb will make em taste funny I think, esp a tablespoon :eek:
I’ve never, ever seen a recipe for yorkies to add baking powder or bicarb and the likes
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I'll give both a go.
 
South Hylton said:
I wouldn’t bother. If you want huge puddings (ooh er) put an extra egg white in the mix and half milk / water creates steam which gives rise. Bicarb will make em taste funny I think, esp a tablespoon :eek:
I’ve never, ever seen a recipe for yorkies to add baking powder or bicarb and the likes
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Also mix it up then let it stand in the fridge for a while to allow the gluten strands to form which will allow it to rise and hold the structure.
 
Olive oil and an oven at 230°C. Fats don't heat well to that temperature, they hit their smoke point and start to break down and taste burnt. Same goes for roasties. Some of the best tasting yet soggiest roasties I've ever had were cooked in beef or goose fat.
Wansbeck Viking said:
The missus swears by olive oil. The only complaint Is the bottom is a bit soggy
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Not hot enough!

The oil I mean, not your wife!
 
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Extra egg white
Fat smoking hot
Mix is cold and whisked just before pouring into the smoking tins
Mix needs to sizzle when poured into the tins .
Keep the oven very hot and turn down little by little so there not stodgy
 
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