I have always had the fat really hot, but was told it was not neccesary to do this, HELP
2007-01-02 16:49:01 · 5 answers · asked by Rose Marie H 1 in Food & Drink ➔ Cooking & Recipes
Yorkshire pudding batter is full of air bubbles after it's been beaten, and they combine with the liquid to form steam when the batter is poured in the pan. Steam is what causes the pudding to rise, and for that, you need the fat to be sizzling hot.
Some recipes call for other forms of leavening to be added, but most traditional recipes rely on the steam method. I've never had a problem with the batter failing to rise as long as the drippings or other fat is very hot.
2007-01-02 17:18:35 · answer #1 · answered by Wolfeblayde 7 · 1⤊ 0⤋
I would say no. I have made yorkshire pudding many times and I have not found the final outcome of the pudding to be dependant on the fat being "really hot". Often I stick the pan in the oven with the butter to heat it up before adding the batter, but sometimes if I'm in a hurry I just drop the batter into the dish and pop it in the oven. The one thing that does effect the outcome is having your oven pre-heated to the correct temp. Hope that helps!
2007-01-03 01:01:30 · answer #2 · answered by blueskies_14 1 · 1⤊ 0⤋
Most definately yes. Put the muffin tins with lil fat in each one..into the oven for approx 2 minutes..till the fat is smoking*...then add the batter for the yorkshire puddings. I also found that turning the oven down in the stages..makes the yorkshires as delicious as ever.
2007-01-03 02:31:07 · answer #3 · answered by friskymisty01 7 · 0⤊ 0⤋
The temperature of the fat is not a huge issue.
2007-01-03 01:02:02 · answer #4 · answered by Norton N 5 · 1⤊ 0⤋
Hot works best.........
2007-01-03 01:03:52 · answer #5 · answered by Oilfieldtrashwtx 3 · 0⤊ 0⤋