My Yorkshire Puddings

[swee'pea99]

I'd try another batch with the heat cranked up 20 degrees, see how it goes and play it by ear from there.

 

[BAtoo]

OK...... Normally my yorkies rise nicely and would grace the plate of a king. Occasionaly they puff up so well that they threaten the integrity of the oven door!!
The last two times I've felt like offering them to the local ice hockey teams as emergency pucks..

Same recipe, same oil, same oven, same temperature same everything, yada yada yada.

What's going on?? (No pictures to save my embarrassment)

Are you whisking them too much? If you do the gluten will be too strong to allow them to rise as I've discovered recently.... when I started cheating by whizzing them up with the blender.

 

[alicat]

Ooh - that rings a bell.

Must try some tomorrow with less time spent whisking.

What milk is the OP using? My mother who has made Yorkshire puddings every Sunday of her married life reckons you need full fat milk.

 

[swee'pea99]

Ooh - that rings a bell.

Must try some tomorrow with less time spent whisking.

What milk is the OP using? My mother who has made Yorkshire puddings every Sunday of her married life reckons you need full fat milk.

Your mum's full of it. I use semi-skimmed and they come up lovely. (I always hand-whisk, BTW.)

 

[PeteXXX]

No photos of these stunning puffed up yorkies yet though...

I'm going get a new bag of plain flour and see if that works. Ive got a cake to make this Saturday for a trip to Sherwood Pines with some mates on Monday so will force myself to have the full roast on Sunday

 

[Peteaud]

No photos of these stunning puffed up yorkies yet though...

I'm going get a new bag of plain flour and see if that works. Ive got a cake to make this Saturday for a trip to Sherwood Pines with some mates on Monday so will force myself to have the full roast on Sunday

We want pics.

 

[ianrauk]

Semi skimmed works for me also. Also not a lot of whisking and leave to settle for a couple of hours before using the mixture.

 

[Saluki]

There maybe something in that.
You're not supposed to use washing up liquid on woks.
So we haven't washed our wok in over 15 years.
We just wipe clean with a bit of cooking oil and a papercloth.

We don't use washing up liquid on the wok or on the yorkie tin.
My ex husband cleaned my wok while I was at work. When I got home it was so clean and nearly to a mirror shine

My yorkies are a bit hit or miss. Most of the time they are OK but then, every so often, I produce a batch of puks. I give them to the dogs.

 

[Peteaud]

We don't use washing up liquid on the wok or on the yorkie tin.
My ex husband cleaned my wok while I was at work. When I got home it was so clean and nearly to a mirror shine

.

Was that grounds for divorce

 

[postman]

One of our relatives a bloke does the Yorkshire puds,in their house.Even when he has done the prep work and all she has to do is pour the liquid into said utensils,hers always turn out flat.The bloke is quite serious when he says,it's in the heat of the hands.How i don't know.But even she admits his are far superior.

 

[Saluki]

Was that grounds for divorce

Unreasonable behaviour What with that, the mental cruelty and serial adultery (him, not me) and the fact that he was a total pratt with an IQ of about 30.
The wok thing was the straw that broke the camel's back, so to speak. I had seasoned that wok in my forge about 4 years before he 'cleaned' it.

 

[Cyclist33]

Plain flour from Sainsburys, new bag. Same type of eggs from Tesco via a chicken..

From a chicken via Tesco. FTFY.

 

[Fab Foodie]

Semi skimmed works for me also. Also not a lot of whisking and leave to settle for a couple of hours before using the mixture.

.... in the fridge too

 

[Fab Foodie]

It could be the flour. Flour is not always the same. There can be big differances, especially in the age of the flour. The fresher the better, but old flour degrades.

Yes, no, maybe.
Flour's not always the same, it changes from year to year depending on growing climate and where it grew. Then it's harvested once a year and the grain then stored all year so the flour changes depending on how long its stored. Flour from freshly harvested grain is not always the best for certain applications either, sometimes older flour is better. Your basic plain flour will be a blend anyhow and that will have some inherent variation depending on the mix and how it mills.
It's complex stuff!

 

[Over The Hill]

We had sausages and Yorkshires (toad out of the hole) and Mrs OTH cooked them in those funny rubber baking tins. They did rise a bit but looked more like a cup cake. This was a big problem as they then had a much lower gravy storage capacity.

Theory at the table was that the rubber baking "tin" did not get hotter first like a metal one would and so they cooked from the middle rather than from the edge.

So did probably final variable is the tin.