Thanks to Made In for sponsoring! Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1124-adamragusea
As another Brit, I recommend putting the butter / oil into the muffin tray as it heats up, rather than after heated. Also, try not to open to oven door at all as the yorkshires cook, allowing for an even better cook.
the opening of the oven nearly killed me! my great nan wouldn't allow us to open a door anywhere in the house while the yorkies were in... we also had to think happy thoughts but I think that was mostly to stop us bickering while trapped in a room together lol
@@arcadiaknox304 Personally, I always thought the oven door thing is one of those stories you tell kids that gets out of hand. Obviously opening the door a little bit won't cause a massive issue, but a kid would go to far so you just say they shouldn't open it at all. It also might be that older models of oven kept the heat worse and made it more dangerous to open the door.
As a Brit, I'd say you did a fine job! Couple notes for the Yorkies for anyone that wants to make them: 1. The recipe here for the batter is great, but it's worth mentioning that they will only rise well if you have new-ish eggs. Eggs bought on the day fresh will produce puddings that look like tower blocks, if that's what you like. Eggs that are a week or two old will produce noticeably flatter (but still fine) puddings. 2. The main alternative cooking fats I've used for the puddings have been lard, which is traditional and has a great taste, and vegetable (canola) oil, which is easy to use and imparts little flavour. I can imagine clarified butter also has a great taste, but I've never tried that. You'll want to use a little less fat, too. Just enough to cover the bottom of the pan. Too much and you'll have to tip it out like in the video! Edit: Also, you should add the fat to the pan before it gets heated, so you can ladle the batter into the pan and have it start frying immediately.
I love a little horseradish in mine, gives it a little flavours, would also heat the tray in the oven with the fat already . Alwats been told never to open the oven once theyre in also
"Pudding" is quite a broad term in British cookery. It can be like a cake (Christmas pudding) a blood sausage (black pudding), a batter dumpling type thing (Yorkshire pudding)... or a generic word for any dessert.
As a Brit, I have to ask: where are the potatoes? Who does a roast without a load of roasties cooked underneath the joint? And the water used for for boiling potatoes for the mash also provides stock for the gravy.
I was going to comment on the missing roasties but you beat me to it. My Yorkshires have definitely been better since I learned the equal measures by volume tip although for every other cooking task weighing is clearly better!
Exactly. I've never understood how roast potatoes have never caught on in the U.S. And I haven't seen cauliflower cheese get any love on social media, at all. Cauliflower steaks, wings, rice, pizza base but never cauliflower cheese.
Another Brit here to say Adam's roast looks great. Would certainly be happy to get that in a pub. Clarified butter for the Yorkshire puddings sounds good, but I generally use goose fat. We can get jars of it at the supermarkets here and you just put a scoop in each muffin hole when you preheat the pan in the oven. It's also excellent for the roast potatoes. Parboil them, ruff them up to get them nice and fluffy, grease and preheat a flat baking pan in the oven, and then place the potatoes in the hot fat. Turn a couple times during cooking and add more fat if it looks too dry. Certainly not the healthiest potatoes but worth it for the holidays.
Also needs: roasted spuds, boiled spuds, two types of stuffing (like for poultry, but cooked in a dish in the oven, so they're crispy on top and stodgy underneath), cabbage, broccoli, carrots, parsnips and green beans, several more jugs of gravy, enough to make everything on the plate float.
Everything looks great. If I had to critique anything I'd say use a shallower muffin tin for the puddings for a more classic shape (in the UK we have wider and shorter not taller and thinner), and use less oil, about a teaspoon. There shouldn't usually be any obvious pools of oil in the bottom once they've cooked.
As an Englishman who admittedly hasn’t had nearly enough roast dinners in his life, that looks absolutely amazing. Hats off to you my friend, I may even try this myself
The roasted onions are amazing! Energy is cheap where I live, so I used to roast a whole onion for a snack every now and then. So sweet and amazing with a little salt!
Nothing nicer than a Yorkshire pud with just the right amount of top notch gravy pooled inside it. I vant my puds a little puddingy in the middle & crisp unt golden brown at the edges. Once upon a time my partner slaved to cook up a lamb dinner. Good thing he made goose fat roasties & yorkshire puds, because the meat had somehow managed to go off, so at least we had something to eat with emergency bisto gravy granules. Puds saved the day.
5:01. This is a good way to tell Brits from Americans (and maybe the rest of the world too I'm not sure), ask us what one of those is without any other context. To me, that is a Yorkshire pudding tin/tray, an object whose sole purpose is the making of Yorkshire puddings. It was not until embarrassingly late in my life that I realised a Yorkshire pudding tin and a muffin/bun/cupcake tray are almost exactly the same thing.
Brit here, and with the exception of the lack of roast potatoes (the single most important part of a roast tea), I can well imagine getting served that and being very happy. No two families do things exactly the same way anyway, so the slightly non-traditional aspects fit very nicely into the spirit of the dish imo. Again, with the exception of the lack of roasties.
I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great! Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind. At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!
Hi, I'm a Brit, since you asked what mistakes. I would have included Roast Potatoes. Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good. But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate . 😁😁 Generally, Good job.
"A good holiday feast option" I didn't know Sunday was a holiday! Good looking yorkies to be fair, though maybe a bit on the thick side for my preference. Needs some carrots too to complete the set!
Thanks Adam, for walking me through your recipes with the wisdom of having had to try a few times to get it the way you like it. It makes me infinitely more confident in my own cooking, and your presentation makes all the sense in the world.
The only thing I’d say about Yorkshire is that I would’ve stored the batter in the fridge as that also increases the thermal shock that causes the rising
There are lots of things that are optional on a roast dinner such as mash potato and cauliflower cheese. However, nothing constitutes a traditional roast dinner without roast potatoes. For perfection the Yorkshire puddings should be cooked in beef dripping (or beef tallow as you guys call it) 🇬🇧
As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes? It's a preference but honestly I think roast potatoes are the best bit of any meal like this.
the clarified butter wasn't hot enough when you poured the batter into the muffin tin, they should immediately start frying, although the end result was fine
as a brit, i've always heated the oil in the oven together with the muffin tin, then pulled the tray out a little and poured a bit of batter into each hole - your way is way safer and had the same result - idk why i've been doing it my way :D
We are having some neighbors over for dinner on Saturday, and just decided to switch our original menu to this. I'm intrigued by the amount of clarified butter you put into the muffin tins for the Yorkshire puddings. I've always used quite a small amount of fat, but yours ended up looking so much taller than any I have ever done that I'm rethinking that. I have some beef fat in the freezer, and some duck fat in the fridge, so will have to decide on a strategy. Anyway, thanks for the inspiration...it's probably been about a year since I last did a rib roast, and I'm looking forward to it!
Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.
Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha
Another great green vegetable which will be in season is sprouts! You can chop them in half and roast like you did the asparagus. Maybe needs about 10-15 mins to roast with some oil, salt and pepper
Never open the oven door while the Yorkshires are in there! Preheat the fat in the tin for at least 30 minutes before the batter goes in. Use beef dripping, I just buy it separately rather than trying to extract it from the roast. Source: I’m from Yorkshire.
As others have said, the fat needs to be hot when you put the pudding batter into the pans, the fat should be on the edge of smoking. I'm really pleased to see the up front sizzle method being used, you get lovely roasted bits on the outside without over cooking the interior.
The yorkshires look good to me. As you say, the garlic powder isn't traditional, but I can see it working, I put salt and pepper in mine, and sometimes a bit of mustard powder. If I make them with beef, I use beef dripping, even if it's from a block i bought separately. Never thought to try butter, clarifying it seems like more fuss than I could be bothered with.
Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.
if you want mushroom flavor without the mushroom pieces, consider looking into hat nem, it's a vietnamese dried mushroom powder that they often use in place of MSG
For yorkies, oil should be so hot that when you put the batter in, it sizzles. This creates a cragly texture with a nice soft centre. I also like to flip each yorkie for the last 5mins of cooking to get a nice top texture. Meat - great Gravy - okay Veg - meh Potato’s - where? Cauliflower cheese - where? Cabbage - where? Brussels sprouts w/ bacon - where? Honey carrots and parsnips - where? This was a perfect opportunity to go all out, all that time you spent whilst roasting the beef is when you make these sides on a Sunday and it makes the most perfect celebration of food with friends and family
Brit here: Yorkshire Puddings are the only recipe I remember in Imperial measures because it's 1, 1/2, and 1/4 of the ingredients egg, milk and flour. You can't divide an egg so it's 1 egg. Milk is in pints and half a pint is a reasonable amount. Flour comes in pounds and 1/4 of a pound, is a reasonable number of ounces (4 ounces, as there's 16 in a pound). Nobody uses quarter of a pint for anything so even if you forget which quantity goes with which ingredient it's easy to remember.
english man here, id put your oil in the tray and then heat the tray. not sure it actually does anything, but it makes a sizzle when you pour the batter into hot oil which sounds cool
I love your content Adam however my only one change being a Yorkshireman myself would be to use lard, also to put the lard in the oven with the tray you want the lard to be almost smoking as you pull it out to put the batter in. Potentially just old wives tale stuff but you never open the oven door when cooking Yorkshires.
I like sweed and carrot, pease, cauliflower cheese with it too. A bit of horseradish sauce and English mustard, American or French mustard if you must.
the pride I feel seeing this thumbnail edit: having seen the whole vid I have no complaints, is it exactly how we do it? no, but it looks tasty as hell. agreed with the others saying it would've been even better with roasties though! and that tip on separating the meat is one of those things that feels so obvious I'm shocked I never thought of it. we should all be doing that.
My in-laws use the fat from the roast to make their Yorkshire pudding, and for some reason they like to make one big, giant one in the roasting pan where the roast was.
I love that the butcher pre cut the ribs off but left them for you! Also, you can just use cooking oil for your yorkies, none of this clarified butter bollocks
Adam, you should try feijoada, a brazilian dish with (not canned) beans and pork (weird) parts. You'd have lots of brazilians coming to see, and we usually are very nice when a gringo tries to do some brazilian dish, even when it's not the "traditional" way.
To avoid the stodgy middle to the yorkies you need to put your fat in the muffin trays to heat up. You want to hear the sizzle of the batter when it then goes into the trays. Clarified butter is is good, but there really is o substitute to beef tallow.
I think you cooked the roast to hot, there’s so much grey banding cause it cooked so fast on the outside, and then it stayed really hot, I think cooking it at 270 would’ve gotten mote consistent and kept more med rare while getting a gradient
Thanks to Made In for sponsoring! Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1124-adamragusea
Holy shit I didn't realise people in the USA ate Yorkshire puddings xD im from Yorkshire myself 😅
As another Brit, I recommend putting the butter / oil into the muffin tray as it heats up, rather than after heated. Also, try not to open to oven door at all as the yorkshires cook, allowing for an even better cook.
the opening of the oven nearly killed me! my great nan wouldn't allow us to open a door anywhere in the house while the yorkies were in... we also had to think happy thoughts but I think that was mostly to stop us bickering while trapped in a room together lol
@@arcadiaknox304yorkies💀
@@arcadiaknox304 Personally, I always thought the oven door thing is one of those stories you tell kids that gets out of hand. Obviously opening the door a little bit won't cause a massive issue, but a kid would go to far so you just say they shouldn't open it at all. It also might be that older models of oven kept the heat worse and made it more dangerous to open the door.
Yeah, I open the door for a very short period to turn the tray around. Ovens do not cook evenly and neither will your Yorkshires if you don't.
I'm in Cameroon here and really intrigued by yorkshire pudding. I'll have to make this one day.
As a Brit, I'd say you did a fine job! Couple notes for the Yorkies for anyone that wants to make them:
1. The recipe here for the batter is great, but it's worth mentioning that they will only rise well if you have new-ish eggs. Eggs bought on the day fresh will produce puddings that look like tower blocks, if that's what you like. Eggs that are a week or two old will produce noticeably flatter (but still fine) puddings.
2. The main alternative cooking fats I've used for the puddings have been lard, which is traditional and has a great taste, and vegetable (canola) oil, which is easy to use and imparts little flavour. I can imagine clarified butter also has a great taste, but I've never tried that. You'll want to use a little less fat, too. Just enough to cover the bottom of the pan. Too much and you'll have to tip it out like in the video!
Edit: Also, you should add the fat to the pan before it gets heated, so you can ladle the batter into the pan and have it start frying immediately.
🇨🇦 would approve
But how are your teeth?
As a non-brit non-american: is duck fat traditional? I think I heard something about it, but idk
I love a little horseradish in mine, gives it a little flavours, would also heat the tray in the oven with the fat already . Alwats been told never to open the oven once theyre in also
@@joaovitormatos8147can do. Maybe at christmas time. Goose fat at that time too.
They call that pudding? Huh, I wonder what they call a broiler.
"Pudding" is quite a broad term in British cookery. It can be like a cake (Christmas pudding) a blood sausage (black pudding), a batter dumpling type thing (Yorkshire pudding)... or a generic word for any dessert.
I know mate, I’m just making a joke about how Adam always says “under the broiler, which Brits call a grill, …”
@@kevinmiller1356 Ah, well I hope my comment will be informative for other people less savvy than your good self
@@lordhoot1 and a steamed suet-pastry pie (steak pudding)
@@Jack93885 How could I forget, that's one of the best of the bunch
As a Brit, I have to ask: where are the potatoes? Who does a roast without a load of roasties cooked underneath the joint? And the water used for for boiling potatoes for the mash also provides stock for the gravy.
Right? The best part are roast potatoes, carrots and parsnips!
I was going to comment on the missing roasties but you beat me to it. My Yorkshires have definitely been better since I learned the equal measures by volume tip although for every other cooking task weighing is clearly better!
roast parsnips are the best
Exactly. I've never understood how roast potatoes have never caught on in the U.S. And I haven't seen cauliflower cheese get any love on social media, at all. Cauliflower steaks, wings, rice, pizza base but never cauliflower cheese.
@@pethrington Americans prefer Marshmallow on their potatoes xD
Luv Adam's vids. Luv me Yorkshire pudding. Simple as
NORF FC MATE
luv me adam. 'ate me tiktok recipes. simple as.
Not hard is it 👍🏼
9:36 "There's slice of cat meat, my favorite." - Adam Ragusea 2024
The ytp gonna be wild
Gordon Shumway, is that you?
Adam Ragusea x Angela Giarratana, not the crossover I expected
cap
Adam lives in Springfield Ohio confirmed.
Adam saying variety instead of heterogeneity is also heterogeneous. And i love that.
Another Brit here to say Adam's roast looks great. Would certainly be happy to get that in a pub.
Clarified butter for the Yorkshire puddings sounds good, but I generally use goose fat. We can get jars of it at the supermarkets here and you just put a scoop in each muffin hole when you preheat the pan in the oven.
It's also excellent for the roast potatoes. Parboil them, ruff them up to get them nice and fluffy, grease and preheat a flat baking pan in the oven, and then place the potatoes in the hot fat. Turn a couple times during cooking and add more fat if it looks too dry.
Certainly not the healthiest potatoes but worth it for the holidays.
Yes! We always use goose fat for roast potatoes at Christmas dinner! Any other time though we just use vegetable oil.
traditionally it was dripping, not goose fat (which more for potatoes). Any high smoke point oil will work.
Also needs: roasted spuds, boiled spuds, two types of stuffing (like for poultry, but cooked in a dish in the oven, so they're crispy on top and stodgy underneath), cabbage, broccoli, carrots, parsnips and green beans, several more jugs of gravy, enough to make everything on the plate float.
Everything looks great. If I had to critique anything I'd say use a shallower muffin tin for the puddings for a more classic shape (in the UK we have wider and shorter not taller and thinner), and use less oil, about a teaspoon. There shouldn't usually be any obvious pools of oil in the bottom once they've cooked.
As an Englishman who admittedly hasn’t had nearly enough roast dinners in his life, that looks absolutely amazing. Hats off to you my friend, I may even try this myself
As a Yorkshireman, I’m just happy you pronounced Yorkshire correctly! Yes, adding Parsley and garlic powder isn’t traditional, but its a good addition
Oh, he even manages to get Worcestershire right, which is a rarity.
@@wembleyford He makes sure to get it right otherwise the comments will lambast him.
I love your terriers.
As a Brit, I can confirm those yorkshire puds look genuinely good
The roasted onions are amazing! Energy is cheap where I live, so I used to roast a whole onion for a snack every now and then. So sweet and amazing with a little salt!
i have a convection oven aka air fryer for such purposes. My Air Fryer is just a little oven
@rlkinnard those things are so convenient
Lauren is gonna crack with the amount of mushrooms you used in that gravy.
Nothing nicer than a Yorkshire pud with just the right amount of top notch gravy pooled inside it. I vant my puds a little puddingy in the middle & crisp unt golden brown at the edges. Once upon a time my partner slaved to cook up a lamb dinner. Good thing he made goose fat roasties & yorkshire puds, because the meat had somehow managed to go off, so at least we had something to eat with emergency bisto gravy granules. Puds saved the day.
5:01. This is a good way to tell Brits from Americans (and maybe the rest of the world too I'm not sure), ask us what one of those is without any other context. To me, that is a Yorkshire pudding tin/tray, an object whose sole purpose is the making of Yorkshire puddings. It was not until embarrassingly late in my life that I realised a Yorkshire pudding tin and a muffin/bun/cupcake tray are almost exactly the same thing.
Brit here, and with the exception of the lack of roast potatoes (the single most important part of a roast tea), I can well imagine getting served that and being very happy. No two families do things exactly the same way anyway, so the slightly non-traditional aspects fit very nicely into the spirit of the dish imo. Again, with the exception of the lack of roasties.
I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great!
Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind.
At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!
Hi,
I'm a Brit, since you asked what mistakes.
I would have included Roast Potatoes.
Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good.
But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate .
😁😁
Generally, Good job.
As a Yorkshire man, thank you for pronouncing it correctly!
where im from in nz asparagus is a christmas classic, great to see others are appreciating it for the holiday season
the rumors of his retirement were greatly exaggerated
Love to see more of your cooking, Adam!
Thank you for your hard work!
Dad used to make these most Christmas' and every other week.
Miss you dad.
"A good holiday feast option"
I didn't know Sunday was a holiday! Good looking yorkies to be fair, though maybe a bit on the thick side for my preference. Needs some carrots too to complete the set!
Sunday is, by definition, a holiday. Technically. If you're christian. Those puddings did look good though.
It curdled my black little heart to watch Adam excise all that glorious -- and properly rendered -- fat from the rib roast. R.I.P.
Right? That's the best part.
Agreed! My favorite past time is eating all the fat that people trim off their beef cuts :-)
Native Yorkshire-person here. And it looks grand.
Thanks Adam, for walking me through your recipes with the wisdom of having had to try a few times to get it the way you like it. It makes me infinitely more confident in my own cooking, and your presentation makes all the sense in the world.
The only thing I’d say about Yorkshire is that I would’ve stored the batter in the fridge as that also increases the thermal shock that causes the rising
There are lots of things that are optional on a roast dinner such as mash potato and cauliflower cheese. However, nothing constitutes a traditional roast dinner without roast potatoes. For perfection the Yorkshire puddings should be cooked in beef dripping (or beef tallow as you guys call it) 🇬🇧
Adam puts so much effort into these videos I always enjoy watching
As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes? It's a preference but honestly I think roast potatoes are the best bit of any meal like this.
As a Brit who calls the broiler a grill, I would say that all looked lovely. Smashing, even.
the clarified butter wasn't hot enough when you poured the batter into the muffin tin, they should immediately start frying, although the end result was fine
That's a different way to carve a standing rib roast. I like it.
That looked absolutely flavouricious. Every part of it.
A great looking holiday meal. Mushrooms in gravy are perfect. Cheers!
the king of recipes
Nice to see a cooking show start to finish . . . Looks delicious. Happy Thanksgiving!
as a brit, i've always heated the oil in the oven together with the muffin tin, then pulled the tray out a little and poured a bit of batter into each hole - your way is way safer and had the same result - idk why i've been doing it my way :D
Looks incredible (though I would always go for lamb over beef). Could do with a few roasted parsnips or carrots?
Outstanding recipe! thank you!
We are having some neighbors over for dinner on Saturday, and just decided to switch our original menu to this. I'm intrigued by the amount of clarified butter you put into the muffin tins for the Yorkshire puddings. I've always used quite a small amount of fat, but yours ended up looking so much taller than any I have ever done that I'm rethinking that. I have some beef fat in the freezer, and some duck fat in the fridge, so will have to decide on a strategy. Anyway, thanks for the inspiration...it's probably been about a year since I last did a rib roast, and I'm looking forward to it!
Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.
Sounds great! Never had Yorkshire Pudding will try it soon. Comment section had some nice tips also!
Thank you Adam 😊
Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha
Thank you, I needed a good video with this recipe!
Another great green vegetable which will be in season is sprouts! You can chop them in half and roast like you did the asparagus. Maybe needs about 10-15 mins to roast with some oil, salt and pepper
Oh or broccoli - same family of veg.
Faye's pan is one of my favorite cameo of all time
Never open the oven door while the Yorkshires are in there! Preheat the fat in the tin for at least 30 minutes before the batter goes in. Use beef dripping, I just buy it separately rather than trying to extract it from the roast.
Source: I’m from Yorkshire.
As a yorkshire man you have done a fine job their lad good on ya ! 👍😄
Looks great! Will definitely try this holiday season!
As others have said, the fat needs to be hot when you put the pudding batter into the pans, the fat should be on the edge of smoking. I'm really pleased to see the up front sizzle method being used, you get lovely roasted bits on the outside without over cooking the interior.
Not enough carbs but looks delicious
Not seen clarified butter used before for puds, but definitely seems like it works!
The yorkshires look good to me. As you say, the garlic powder isn't traditional, but I can see it working, I put salt and pepper in mine, and sometimes a bit of mustard powder. If I make them with beef, I use beef dripping, even if it's from a block i bought separately. Never thought to try butter, clarifying it seems like more fuss than I could be bothered with.
Blasting and cruising (temperatures): A bodybuilding reference from Adam!
That “blubbery fat” is really gelatin and is the best part.
You can remove much of the grit from dried mushrooms by washing them in a bowl of cold water for less than a minute
Nothing better than coming from a 10 hour retail shift during November madness and seeing a Adam video,
I went to the culinary institute in New York because of you, thanks Adam!
As an American I would say yum!
omg making yorkies with ghee was my secret trick! or so I thought 😅
Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.
if you want mushroom flavor without the mushroom pieces, consider looking into hat nem, it's a vietnamese dried mushroom powder that they often use in place of MSG
For yorkies, oil should be so hot that when you put the batter in, it sizzles. This creates a cragly texture with a nice soft centre. I also like to flip each yorkie for the last 5mins of cooking to get a nice top texture.
Meat - great
Gravy - okay
Veg - meh
Potato’s - where?
Cauliflower cheese - where?
Cabbage - where?
Brussels sprouts w/ bacon - where?
Honey carrots and parsnips - where?
This was a perfect opportunity to go all out, all that time you spent whilst roasting the beef is when you make these sides on a Sunday and it makes the most perfect celebration of food with friends and family
Brit here:
Yorkshire Puddings are the only recipe I remember in Imperial measures because it's 1, 1/2, and 1/4 of the ingredients egg, milk and flour.
You can't divide an egg so it's 1 egg.
Milk is in pints and half a pint is a reasonable amount.
Flour comes in pounds and 1/4 of a pound, is a reasonable number of ounces (4 ounces, as there's 16 in a pound).
Nobody uses quarter of a pint for anything so even if you forget which quantity goes with which ingredient it's easy to remember.
english man here, id put your oil in the tray and then heat the tray. not sure it actually does anything, but it makes a sizzle when you pour the batter into hot oil which sounds cool
adam just made every mother in yorkshire flinch when he opened the oven door while the yorkies were cooking
Do people actually slice out the blubbery bits a lot?
I love your content Adam however my only one change being a Yorkshireman myself would be to use lard, also to put the lard in the oven with the tray you want the lard to be almost smoking as you pull it out to put the batter in. Potentially just old wives tale stuff but you never open the oven door when cooking Yorkshires.
I like sweed and carrot, pease, cauliflower cheese with it too. A bit of horseradish sauce and English mustard, American or French mustard if you must.
This looks delicious dude
As a Brit, I have nothing really to say, just feel the need to say I’m a Brit like all other Brits
Thats a great Movember look man, good on you
the pride I feel seeing this thumbnail edit: having seen the whole vid I have no complaints, is it exactly how we do it? no, but it looks tasty as hell. agreed with the others saying it would've been even better with roasties though! and that tip on separating the meat is one of those things that feels so obvious I'm shocked I never thought of it. we should all be doing that.
Classic Adam video
A lot of work but worth it once in a while. If you're in London go to Simpson's on the Strand and eat (only) this.
My in-laws use the fat from the roast to make their Yorkshire pudding, and for some reason they like to make one big, giant one in the roasting pan where the roast was.
Hey Adam,
Is that a quartzite countertop?
Do you like it?
Thanks
As a Brit, I'm a Brit.
Was looking for a "as Brit" or "as Britt" comment, but you come close enough I guess. Thank you
@ forever at your service, sire.
ah, imagine trimming the fat off the meat after making 6 puddings with 2 whole butter sticks.
I lived in England for a couple years and I’m going to have to follow this recipe for my ever firm American sensibilities
Adam GOATusea
RaGOATsa
I'm just here for the Yorkshire pudding and gravy.
Fay gave you the fancy platter Adam
Close, but it's not quite a Bernard Matthews turkey roll, Aunt Bessie's frozen Yorkshire puddings and Bisto gravy 😉
I love that the butcher pre cut the ribs off but left them for you!
Also, you can just use cooking oil for your yorkies, none of this clarified butter bollocks
haven't seen an adam video in a while, that hair looks pretty fabulous, ngl
Ngl as a brit i love the stereotype wars. Like bickering brothers that still care about eachother even though neither will admit it
Adam, you should try feijoada, a brazilian dish with (not canned) beans and pork (weird) parts. You'd have lots of brazilians coming to see, and we usually are very nice when a gringo tries to do some brazilian dish, even when it's not the "traditional" way.
Brit here you did a great job if I had one nitpick it’s the gravy bit on the thick side but I’d still eat it all
To avoid the stodgy middle to the yorkies you need to put your fat in the muffin trays to heat up. You want to hear the sizzle of the batter when it then goes into the trays. Clarified butter is is good, but there really is o substitute to beef tallow.
Pro tip! Put an oven mitt on your pan handle after it comes out of the oven so you don’t forget its hot and grab it bare handed
I think you cooked the roast to hot, there’s so much grey banding cause it cooked so fast on the outside, and then it stayed really hot, I think cooking it at 270 would’ve gotten mote consistent and kept more med rare while getting a gradient
Bet it tastes nice
3:49 any strokes fans here