/ck/ - Food & Cooking

[Anonymous No.20019025]

Can I get a QRD on Yorkshire pudding? I am making a Christmas prime rib meal for my family and want to try some new sides to go with it. Why is it called pudding?

[Anonymous No.20019035]

Use beef tallow instead of seed oils

Let your wet mixture settle in the fridge for 24-72 hours before baking

Enjoy Superior york puds

[Anonymous No.20019038]

I have never had these but aren't popovers the same thing?

[Anonymous No.20019042]

Even if you make a perfect Yorkshire pudding most of your family is probably going to think there's something wrong with it. It just has a bad texture that's somewhere between an egg batter and an actual bread, and any way you look at it it's going to feel like you're eating raw dough. And there's no flavor, so it's just about the texture. Bong food is basically baby food; it's slight variations of soft foods with very little contrast in flavors or colors. It just seems fancy because they were once a wealthy nation so of course they found ways to make their baby food slightly less like (e.g.) Indian food in appearance.

[Anonymous No.20019045]

>>20019025
Use duck fat, dont chill the mixture leave it at room temp and for the love of god dont open the oven until theyre done

[Anonymous No.20019044]

>>20019025
>making pop overseas
British need genocide

[Anonymous No.20019075]

>>20019045

Retard

[Anonymous No.20019085]

>>20019045

Tard

[Anonymous No.20019094]

>>20019042
You're not entirely wrong, but it's good flavor. Biscuit style is the way to go. Easier to control and more surface area for crispiness.

[Anonymous No.20019114]

>>20019035
This is teh wae.
>>20019038
They're close
The main difference is that A york pud is cooked by pouring the batter into the cups with preheated fat in them, and a popover is cooked in the cup from cold, with a lightly buttered cup, making a "Dryer", eggier and more hollow final puff.
I guess we shouldn't leave the last sibling out either, the puff made of choux paste like cream puffs or eclairs.
>>20019075
That's some UNDERCOOKED bullshit going on, on the left.
RERETARD

[Anonymous No.20019133]

>>20019025
Everyone makes them slightly differently, but as long as the ratio's somewhere in the vicinity of 1.25 cups milk, 1 cup flour, 3 eggs, and at least a cup of beef tallow (veg shortening if you must. Butter burns too easily, and liquid oils won't give you the same crisp and fluff), you should be good.
Things that help:
>Beat the hell out of your batter. Use a blender if you want. The smoother, the better.
>Let it rest for at least an hour. Stiff gluten means a shorter rise.
>Preheat your tallow with your oven. The batter should start frying immediately, at least at 425F.
>Don't be afraid to play with the recipe a bit. A little salt won't hurt, depending on your gravy. You might want less egg, or you might want super chewy Yorkies and want more egg. If it's good, it's not wrong.

[Anonymous No.20019148]

>>20019025
Oh, and it's called pudding because everything is called pudding. If you go by the Boudin etymology, it's basically anything - sausage, baked good, boiled dessert, etc. - that is cooked in or forms a casing for itself (Pig for one example, soft dough in a crisp crust for another). It may have started as a sausage (as Boudin is), but there's usually a grain filler to sausage, and often a flavouring of some kind. Meat may have become optional for a "Boudin" / "Pudding".
English, man. They invented the language, but nobody there has ever actually spoken it.

[Anonymous No.20019184]

>>20019114
I've done Yorkshires from unsweetened choux before. 'sno bad.

[Anonymous No.20019195]

>>20019133
>checked
Great advice
I have done yorkies with herbs mixed in too.
As an Ameritard, I have to agree; What really makes the pudding is the onion gravy.
Simplicity and care go a LOOOOOOONG way with foods. I can't name a top chef who doesn't agree.
>>20019184
WOULD try.
I wonder how many give up on choux because how FAIL it looks when mixing...then like magic, it all comes together.
I used to fuck around with choux for chicken salads and other one bite canapes. Just for fun, fucking around in the kitchen.

[Anonymous No.20019347]

>>20019042
> never had British food but Rebbit says stuff, so it must be true.
You have NEVER eaten a Yorkshire Pudding, pipe down twat.

[Anonymous No.20019581]

>>20019025
The trick is to get your oven proper hot them put the puds in and a good amound of oil of aswell

[Anonymous No.20019596]

>>20019035
>tallow instead of oil
Holy fuck so simple yet I never thought of it

[Anonymous No.20019716]

>>20019596
Instead of buying beef tallow, just use the rendered fat from a roast beef

[Anonymous No.20019730]

>>20019716
no

[Anonymous No.20019744]

>>20019730
Or buy tallow - it's not expensive. But if you're getting it for free, why pay for it?

[Anonymous No.20019761]

>>20019042
Are these like Popovers, which we have here in the US?

>Ingredients
▢4 large eggs room temperature
▢1½ cups whole milk (360mL)
▢¾ teaspoon salt
▢1½ cups all-purpose flour (180g)
▢3 tablespoons unsalted butter melted
Instructions
Position an oven rack to the lowest level in the oven and preheat the oven to 450° F. (Make sure the other rack is removed or at the top of the oven, as the popovers will rise dramatically while baking.) Spray a 6-well popover pan with cooking spray.
In a blender; blend together the eggs, milk, and salt on medium-high speed until well combined, about 15 seconds. Add the flour. Blend on medium-high until smooth, about 15 seconds. Add melted butter, blend on medium-high until frothy, about 15 seconds.
Immediately pour the batter into the prepared pan, filling each well. Place on a rimmed baking sheet to catch any drips in the oven.
Bake on the lowest oven rack for 20 minutes. Without opening the oven, reduce the temperature to 350°F, and continue baking until deep golden brown, about 18 to 20 minutes more. Immediately after they come out of the oven, gently puncture each popover in the center with a pairing knife and remove from the pan. Serve warm.

https://preppykitchen.com/popovers/

[Anonymous No.20019763]

>>20019744
Proper tallow should be filtered & refined.

[Anonymous No.20019767]

>>20019761
>Popovers, which we have here in the US?
Why do Americans talk like children?

[Anonymous No.20019773]

>>20019767
We still have hope and optimism unlike the folks over in Ol' Blighty. Also you are forcing me to bring up the Bri'ish English meme.

[Anonymous No.20019776]

>>20019767
Commonwealth English speakers have no standing when it comes to talking like normal fucking adults
Look, you can always spot an American abroad because we all dress like fucking children, and that's true
But JFC if not for the US English would be an entirely forgotten language

[Anonymous No.20019777]

>>20019773
>my face when Americans call a yorkshire pudding a "popover"

[Anonymous No.20019783]

>>20019777
Umm the cute term for that is muffin-top, but I guess that is more like the whole bakery.

[Anonymous No.20019802]

>>20019763
So skim and filter your tallow

[Anonymous No.20019814]

>>20019075
left is still raw

>>20019085
right is optimum for gravy storage

[Anonymous No.20019820]

>>20019035
this, also watch them closely while they cook. they may have a high fat-content but still burn relatively quick, since they're full of air/have more surface area to overcook

[Anonymous No.20019829]

>>20019777
>checked
You slippery Dippery long mover in the garden sward.

[Anonymous No.20019837]

>>20019783
A muffin top is fat popping over the waistband. That, my good sir, is a flaming gunt with a side of O lawd she comin.

[Anonymous No.20019910]

>>20019777
That's a fairly small amount of gunt for an average-sized Amerifat, I'd say?

[Anonymous No.20019950]

>>20019025
increase/decrease the temp of yorkie trays depending on how shit your oven is, in an expensive professional oven like a rational they cook better with less preheating, in a shitty domestic oven heat the fuck out of your trays. its kinda like choux pastry in that it rises with steam so if you start the reaction too early they'll come out fucked
also add a bit of white wine vinegar and salt the trays, no idea what this does but my family does it n it feels like it makes something happen

[Anonymous No.20019956]

>>20019761
yorkies are equal parts egg, milk and flour

[Anonymous No.20020111]

>>20019761
are they just dinner rolls?

[Anonymous No.20020650]

>>20019950
Salting the trays would season the outsides of your yorkshires. The vinegar would... add a touch of sourness? If they're not adding baking soda, all it would really do physically is slow the browning process.

[Anonymous No.20020653]

>>20019956
4 large eggs would be fairly close to 1.5 cups, no?

[Anonymous No.20022411]

>>20020653
maybe

[Anonymous No.20023749]

>>20020111
Popovers can be used as dinner rolls though they are usually a breakfast thing with a little butter and jam placed in hollow while it is still real hot from the oven.

[Anonymous No.20023756]

>>20019025
They're delicious but gravy poured over them is essential. Mix them with the various meats and vegetables. Lots of godly combinations

[Anonymous No.20023831]

>>20019195
You sound like such a faggot

[Anonymous No.20023832]

>>20019777
>calling a baked pastry "pudding"

[Anonymous No.20024442]

>>20023832
>not calling them "Gravy lorries"

[Anonymous No.20025770]

>>20020653
maybe american large eggs are larger than what im used to but it seems like not enough by a fair bit to me. also i only usually make them in large quantities so i might just have a very poor grasp of smaller measurements when it comes to them

[Anonymous No.20025779]

>>20020650
the vinegar slows down the browning process? i've never heard of this before but it could be a very feasible reason since sometimes yorkies go a bit over-brown before they're properly cooked

[Anonymous No.20025783]

>>20025779
maillard reactions are pH dependent. Baking soda (or even lye in the case of pretzels) promotes browning, and acids retard it.

[Anonymous No.20026687]

>>20024442
what's a lorrie?

[Anonymous No.20026800]

>>20026687

[Anonymous No.20027142]

>>20019025
I think "pudding" basically just means "snack." They use the word for a ton of random unrelated things.

[Anonymous No.20027145]

>>20019025
>Why is it called pudding
Because Brits call all their desserts "puddings". So serve it as a dessert.

[Anonymous No.20027151]

>>20019035
fbpb

[Anonymous No.20027154]

>>20027151
Looks terrible tbqh

[Anonymous No.20027193]

>>20019035
use the dripping from the prime rib for the oil, also make gravy from the prime rib drippings for the gravy lorries

[Anonymous No.20027198]

>>20027151
With some broccoli, stuffing and pigs in blankets, I'd propper smash that

[Anonymous No.20027217]

>>20027154
The burnt top?

[Anonymous No.20027785]

>>20027193
This bloke gets it!
Although the drippings from your prime rib is basically tallow, thoughbeitever. Cow fat, innit.

[Anonymous No.20027828]

All British need genocide

[Anonymous No.20027832]

>>20027828
Careful with that. They'll rob you of the satisfaction and put it in a museum.

[Anonymous No.20027866]

>>20027828
Mogs your Christmas dinner in your path

[Anonymous No.20027901]

>>20027866
The peas look so sad. They need a friend, maybe some butter.

[Anonymous No.20027915]

>>20027901
I'd replace the peas with broccoli and needs more gravy

[Anonymous No.20027936]

>>20027915
I'm good with the peas, but I usually do them up in a little stir fry with the carrots and some onion and garlic, something that you wouldn't feel weird putting gravy on if you wanted it, but that has some solid flavours happening without.
I'm also good with the amount of gravy, but where's the horseradish?

[Anonymous No.20027943]

>>20027936
I'm a Yorkshire man we put gravy on literally everything in a roast dinner

[Anonymous No.20027960]

>>20027943
And it makes a mighty fine aperatif!

[Anonymous No.20029175]

>>20027960
>aperatif
what's that?

[Anonymous No.20029214]

>>20029175
It would help if I spelled it right.
Aperitif: a drink served before a meal to stimulate the appetite.

[Anonymous No.20029268]

>>20019035
FPBP here

Just made this about 30 min ago. Believe it or not it was my first time making this

[Anonymous No.20029297]

>>20029175
A lightly bodied alcoholic drink served before a meal usually in a sparing quantity. Something like a rose, a vermouth, a sparkling wine or even some liquers like aperol are aperatifs. The opposite is a digestif, which is a heavy bodied wine or liquor drank after finishing the meal traditionally believed to stimulate digestion. Cream liquers, all kinds of schnapps/fruit spirits or very dry liquors or cocktails like sambucca or martinis are disgestifs.

[Anonymous No.20029301]

>>20029268
Pretty good for a first shot. I'd recommend a little higher temp on the yorkies (like 10-15 degrees), and puncturing them fresh out of the oven, so the change in temp doesn't create the change in pressure I think I see here.

[Anonymous No.20029319]

>>20029301
I did 450F for 15 minutes. You suggest 465?

[Anonymous No.20029374]

>>20019148
Pudding comes from "Boudin" which means sausage.

However in British English the word began to refer to a dessert because a type of sausage-like sweet cake boiled in a cloth casing had come earlier to be called a "pudding".

The Yorks pudding is a pudding because you eat it after the meal, using it to sop up the juices

[Anonymous No.20029576]

>>20019025
>Can I get a QRD on Yorkshire pudding?
Simple unsweetened batter.
The trick is cooking it in a hot oven, it in fat that can handle the heat. Bacon grease is one of the best options in my experience, but other animal fats also tend to work fine. Ordinary butter isn't pure enough to handle that heat.
Melt the fat in the tin you're going to cook in in the oven, then when it is good and hot, pour the batter in and get it cooking! Cook it until things look ready (timings depend on the oven, tin shape, etc.)
>Why is it called pudding?
It's closer to the original meaning of the word.

[Anonymous No.20029665]

>>20029319
Were they on the bottom rack? 450 for 15 should have those bastids looking brown on top.

[Anonymous No.20029675]

>>20029374
This nigga eatin blood pudding for dessert

[Anonymous No.20029792]

>>20029665
top rack

[Anonymous No.20029794]

>>20029792
Use a probe and check if your oven is accurate

[Anonymous No.20029905]

>>20029792
>>20029794
This. I think you're off by quite a bit.

[Anonymous No.20030004]

>>20029792
Depends on whether or not your oven heats from the bottom or the top
It's not universal

[Anonymous No.20030026]

>>20030004
Top or both is pretty standard, unless you're burning wood,

[Anonymous No.20030029]

>>20030026
Most of my ovens throughout my life have been bottom and all of the gas ovens were bottom

[Anonymous No.20030031]

>>20029794
>>20029905
This. I was dicking around making a cookie recipe from scratch and I found out that my oven runs 80-100 degrees hot depending on what it’s set to.
My oven is fucking retarded but ever since I figured that out I can account for it and things have been peachy keen.

[Anonymous No.20030052]

>>20030029
Fuckin weihd. No broil option?

[Anonymous No.20030128]

>>20029794
>>20029905
>>20030004

IDK if this has anything to do with it.. but my beef drippings seemed like alot when i poured it in. I had a silicone brush to coat the sides, but there was still a decent puddle. When they baked i had a tiny pool in the center of most puddings, idk if that play a role in the cooking process. They turned out great regardless

[Anonymous No.20030154]

>>20029675
Blood pudding is a sausage and therefore also called a pudding. Moron

[Anonymous No.20030275]

>>20019776
>But JFC if not for the US English would be an entirely forgotten language

[Anonymous No.20030292]

>>20030275
I'm glad you Otaku are working to keep our language alive, Anon

[Anonymous No.20031002]

>>20030154
And you're eating them for dessert. You're as swarthy as the post-meal sausages you devour.

[Anonymous No.20031362]

>>20030004
what about convection ovens?

[Anonymous No.20031901]

>>20030128
lol are you actually a nigger, that would explain it

[Anonymous No.20033267]

what do they taste like? seems like they would be bland like most bong food

[Anonymous No.20034603]

>>20033267
milk and coins

[Anonymous No.20034647]

>>20033267
They taste somewhere between bread and crepes. They're cooked dough - they're meant to be a vehicle for other things, like butter or gravy - or stuffed if you're feeling adventurous.

[Anonymous No.20034966]

>>20019094
He is entirely wrong, but only because the British no longer cook and eat most British foods. Now it's fucking chip buttys and kebabs.

[Anonymous No.20035071]

>>20019025
You need a significant amount of fat in each segment (enough that you can see the mixture swimming in it, not touching the sides). The fat must be extremely hot, enough to sizzle when you pour mix in. The oven must also be hot and stay hot the entire time. Fat not hot enough? Open the oven after 10 minutes to check? You're going to end up with flat sponges instead of something airy and crispy throughout.

You're probably going to mess up the first time you cook. It's not hard to cook yorkshires, just incredibly unforgiving if you mess up.

>>20033267
Think part crepe (at the bottom) and part Tempura (sides). They're tasty in their own right (especially using a tasty fat), but their biggest strength is soaking up gravy (British style is best) or sauces (giant yorkshires filled with Chilli Con Carne are amazing).

[Anonymous No.20035094]

>>20035071
>Giant yorkshires filled with chili con carne
I make cornbread yorkshires (1/3 of the flour subbed for cornmeal) solely for this purpose. Chop 'em in half, fill 'em with last night's chili, pop a softboiled egg on there, top with cheese, pop under the broiler for 2 mins or so. Sum good, tell yer mudder.

[Anonymous No.20035384]

>>20019776
>But JFC if not for the US English would be an entirely forgotten language
yeah, never mind all those countries that speak english because the english dominated them, huh?

[Anonymous No.20035689]

>>20035071

[Anonymous No.20035701]

>>20035689
Dutch baby pie? Don't mind if I do

[Anonymous No.20035947]

>>20035701

[Anonymous No.20035953]

>>20035384
Name 5

[Anonymous No.20036463]

>>20019777
god help me
>would

[Anonymous No.20036470]

>>20030128
I actually tried making Yorkshires for shiggles since I had some time tonight, and they came out browner than yours, but they still had that tiny pool that negated any inner crisping/drying. I'm thinking it's either too much fat vs other-components-of-drippings, or if that's dumb then simply too much added. I might try again for New Year's (I feel like they'd go well with ham)

[Anonymous No.20036474]

>>20030275
He's not wrong. The brits would at best, as a regional power keep it going in central Europe for some decades after globalization began but if were all speaking Spanish in the US then I'm afraid tu enfrentarías a una picante toma de control cultural, hombre

[Anonymous No.20036476]

>>20035094
God damn that gave me a semi. Trying this for my first post-holidays meal once leftovers run out

[Anonymous No.20036478]

>>20019148
What do brits call this?
>inb4 'shit'
hurr durr ok but really?

[Anonymous No.20036484]

>>20036478
Probably puddies or some shit. I'm still mad about them calling jello 'jelly' and jelly 'jam.' Made me make a big jaffa cake with orange jelly instead of gelatin

[Anonymous No.20036493]

>>20035384
English only remained the global language because the brittish downslide was replaced with US homogeneity

[Anonymous No.20036500]

>>20036484
That tickles my tism like you wouldn't believe

[Anonymous No.20036717]

>>20036478
That would be chocolate pudding (not A chocolate pudding). It's a starchy custard with cocoa. Boil it, mash it, stick it in a bowl. Pop some plastic wrap on top or you'll find that casing I was talking about.

[Anonymous No.20036726]

>>20035953
Skipping the obvious (Canada, New Zealand, Australia) - India, South Africa, Jamaica (a large swathe of the Caribbean), Zimbabwe, and Guyana.

[Anonymous No.20037187]

https://youtu.be/oLVuxPlWu9Q