Absolutely love watching your videos. Beef dripping has a lower smoking point so regardless of the oven temperature it breaks down. Vegetable oil has the highest smoking point! I use 4 eggs, 140g plain flour, 200ml of milk 100ml of water. Plenty of salt as helps support the structure as rises. Make day before chilled and bring to room temperature before using. Heat the tray on high, once hot and smoky poured in the batter turn oven to 190c. Makes huge Yorkshire puddings, crispy on top and doughy inside.
I've been making Yorkshire Puddings since I was a child and recently learned a new tip which helps keep the fat warm when you're putting in the batter. Put the Yorkshire pudding tray on top of another flat metal tray and take both out when adding batter. The extra tray underneath helps keep the oil hot. I've tried and it works. I use beef dripping for my Yorkshire's, although I've tried making them using goose fat and they were lovely and crispy. ETA, I'm here because I've just mixed up my batter and after noticing it looks different I realised I've bought plain/wholewheat flour in error. I'll add a bit more egg and water and see how they turn out 🤞
@@adamcantcook yeah that thing is flavourful 😄 in Thailand, they do have refined coconut oil, so it doesn't have any of the coconut flavour. Maybe coconut oil of this kind would work..🤔
Absolutely love watching your videos. Beef dripping has a lower smoking point so regardless of the oven temperature it breaks down. Vegetable oil has the highest smoking point! I use 4 eggs, 140g plain flour, 200ml of milk 100ml of water. Plenty of salt as helps support the structure as rises. Make day before chilled and bring to room temperature before using. Heat the tray on high, once hot and smoky poured in the batter turn oven to 190c. Makes huge Yorkshire puddings, crispy on top and doughy inside.
I've been making Yorkshire Puddings since I was a child and recently learned a new tip which helps keep the fat warm when you're putting in the batter. Put the Yorkshire pudding tray on top of another flat metal tray and take both out when adding batter. The extra tray underneath helps keep the oil hot. I've tried and it works. I use beef dripping for my Yorkshire's, although I've tried making them using goose fat and they were lovely and crispy.
ETA, I'm here because I've just mixed up my batter and after noticing it looks different I realised I've bought plain/wholewheat flour in error. I'll add a bit more egg and water and see how they turn out 🤞
Great tip! I'd like to try that.
I love how it's always so educational
What would you say about coconut oil btw? it's fairly high in saturated fats
did you have a chance to experiment with the crisp? 🤔
Yes! You’re absolutely right. I had considered it, but I figured it would impact the taste too much
Definitely gonna give it a shot some day
@@adamcantcook yeah that thing is flavourful 😄 in Thailand, they do have refined coconut oil, so it doesn't have any of the coconut flavour. Maybe coconut oil of this kind would work..🤔
@@nastiacooksplants ah no way! I’ll have to give that a try. I wonder what it’d be like to deep fry with that 🤔
@@adamcantcook let me know! I'm really curious. There's definitely some frying in Thai cuisine, so it's very possible!
Could I use oat flour instead of wheat?
That's not a bad idea! Give it a try and let me know :)
@@adamcantcook I’m afraid it wont have as much elasticity because of no gluten in it and would be heavy instead 🤭
um...you seem to have a problem getting the ingredients into the containers...call you 'The Messy Chef'...chuckles..
I can’t deny it 👀