bourrut Posted February 24, 2008 Share Posted February 24, 2008 Just had soggy yorkshire puddings ,[:(]what are we doing wrong,any good tips,etc type of flour,etc come on you super cooks. Link to comment Share on other sites More sharing options...
Just Katie Posted February 24, 2008 Share Posted February 24, 2008 Three heaped table spoons of PLAIN flour, pinch of S&P, 1 egg and a drop of milk. Beat to to the required consistency. Add a teaspoon of boiling water from the veg which will put bubbles into it. You may then rest this for a while in the fridge, say half hour. Heat a bit of oil , preferably from the meat, into a TIN. When this is hot fill with the batter and bake on gas mark 6/7 for around half hour.How is the village Bourrut? Link to comment Share on other sites More sharing options...
bourrut Posted February 24, 2008 Author Share Posted February 24, 2008 Katie the village is great ,the weather is fantastic at the moment, being told not usual but who cares.[:)] Link to comment Share on other sites More sharing options...
bourrut Posted February 24, 2008 Author Share Posted February 24, 2008 forgot to say thanks for recipe.[kiss] Link to comment Share on other sites More sharing options...
osie Posted February 24, 2008 Share Posted February 24, 2008 Make sure the fat in the tin is very hot before adding the liquid... Pop it in the oven a good 15minutes before hand....and why not use duck fat.... it comes out free when you cook one ;-)osie Link to comment Share on other sites More sharing options...
mint Posted February 24, 2008 Share Posted February 24, 2008 No can do, osie, OH does not eat meat![:(] Link to comment Share on other sites More sharing options...
bourrut Posted February 24, 2008 Author Share Posted February 24, 2008 The flour i am using is( farine de ble)is this correct,got given 2 jars of duck fat yesterday ,will try next time,thanks. Link to comment Share on other sites More sharing options...
DZ Posted February 24, 2008 Share Posted February 24, 2008 Can anyone tell me, please, how long duck fat keeps fresh (if stored in a cool place)? I often end up throwing the stuff away for the simple reason that I don't know if it is still good. I have discovered, by the way, that pancakes fried in duck fat are particularly nice (with savoury filling, of course). Link to comment Share on other sites More sharing options...
Val_2 Posted February 24, 2008 Share Posted February 24, 2008 Try using Farine Fluide as this works much better than type 55. Link to comment Share on other sites More sharing options...
Matelot Posted February 24, 2008 Share Posted February 24, 2008 After cooking, strain the hot duck (or goose) fat thru a fine seive or cloth & put it in a large kilner jar. Let it cool and bung it in the fridge (or cave) and it's good for months.BTW - Charlotte spuds sautéd in duck fat, sprinkled with sea salt and served with a nice juicy medium-rare steak, a mâche salad with a walnut vinaigrette and a bottle of Buzet. Mmmmmmmmmmmmm! Now that's good eatin' mes enfants! [:D] Link to comment Share on other sites More sharing options...
DZ Posted February 25, 2008 Share Posted February 25, 2008 Thanks for your advice, Matelot. Why or why have I been throwing this wonderful stuff out?! I shall use the lot I have in the fridge now cook some potatoes with sea salt! Link to comment Share on other sites More sharing options...
bourrut Posted February 25, 2008 Author Share Posted February 25, 2008 osie ,still have not right right flour, but had to try duck fat ,bl--dy fantastic ,thanks. Link to comment Share on other sites More sharing options...
nounoupie Posted February 25, 2008 Share Posted February 25, 2008 I had the same problems with my Yorkshire Puddings[:(] and then I came across a recipe that said to use 4 eggs - I must admit I was a bit dubious at first - but the first time I tried it I had trouble getting them out of the oven!!! The constitancy was like single cream . I must admit I dont weigh anything its all by the feel of the mixture.Good luck Link to comment Share on other sites More sharing options...
osie Posted February 26, 2008 Share Posted February 26, 2008 Thanks... I also like to use duck fat.. especially as mentioned earlier with roast spuds..put lots of salt in a saucepan(the salt with stop the potatoes taking in water- osmosis)boil the spuds in a saucepan until they give but are still quite hardleave them for a few minutes in a colander to dry themselvesput duck fat it the empty saucepan(without water) used for cooking the spuds and leave it to meltput water-free spuds in saucepan with melted fat, add garlic(smashed but not cut), rosemary(several branches), saltput the lot in a roasting try in oven (200c) for 20minutes or so.good luckosie Link to comment Share on other sites More sharing options...
Just Katie Posted February 26, 2008 Share Posted February 26, 2008 That looks grest Osie. I will give my husband a treat this weekend. Link to comment Share on other sites More sharing options...
Clair Posted February 26, 2008 Share Posted February 26, 2008 [quote user="Just Katie"]I will give my husband a treat this weekend.[/quote](Quick, before Leo gets here...)Oooh Errr [Www] Link to comment Share on other sites More sharing options...
lizzy h Posted February 26, 2008 Share Posted February 26, 2008 I also use 4 eggs when making yorkshire pudds a very hot oven and dont open the door untill you think they are done or they will sink mine are always massive! Link to comment Share on other sites More sharing options...
bourrut Posted February 26, 2008 Author Share Posted February 26, 2008 massive ,eh how massive photo please.[:D][:D] Link to comment Share on other sites More sharing options...
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