SC - OOP- Yorkshire Pudding poof results

[Philip & Susan Troy]

Mike and Pat Luco wrote:
> 
> I also tried Yorkshire pudding for our New Years dinner (cholesterol feast).  Using a few tablespoons of fat from the roast I followed the directions.  I poured it into the smoking cast iron skillet and put it in the oven.  The sides poofed over the top
> of the skillet and browned well, but the center stayed low.  I guess the pan may not have been hot enough, or by pouring the cold mixture into the center lowered the temp to low for a successful poof, any Ideas?  Should I have let the mixture warm
> slightly before placing into the pan?

You're probably right about pouring the cold mixture into the center
cooling it off, but another consideration is that gluten in a batter can
only give so much support under those conditions. To improve the "poof"
you need to change the conditions (I believe the central custardy sag is
pretty universal and part of the dish's charm): you can make smaller
puddings, like Manka's Babies, popovers, and the plethora of other names
used for this, or you might be able to use the batter for fritters,
which would probably be very poofy indeed. I just never considered it a
problem; if you want a giant creampuff there's always paté a choux ;  )
. 
>  I'll try again later after eating many bowls of Irish oatmel to get the cholesterol down again.
> 
> Interesting thought--  an Irish dish corrects what an English dish unbalances

Not unprecedented ;  ). I always loved the exchange between Samuel
Johnson and James Boswell, when Johnson snidely defined oats in his
dictionary as a grain which in England sustains horses, and in Scotland
sustains the men. Boswell wrote that that would doubtless account for
the unparalleled superiority of English horses and Scots men.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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