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Started By
Message
Anybody Here Make Popovers?
Posted on 11/19/17 at 2:29 pm
Posted on 11/19/17 at 2:29 pm
I made them once and thought they were great.
I was thinking of making Yorkshire Pudding ones for Thanksgiving.
I was thinking of making Yorkshire Pudding ones for Thanksgiving.
3
Posted on 11/19/17 at 3:11 pm to Stadium Rat
The wife has, and they were really good.
She said she would rather cook them on a day that is not so hectic. In other words, not Thanksgiving. Just her opinion.
She says "Go for it!"
She approves of this message.
She said she would rather cook them on a day that is not so hectic. In other words, not Thanksgiving. Just her opinion.
She says "Go for it!"
She approves of this message.
Posted on 11/19/17 at 5:35 pm to Stadium Rat
quote:
I was thinking of making Yorkshire Pudding ones for Thanksgiving.
Just make sure you use the grease from whatever protein you are cooking with in the tin that you cook the Yorkshire Pudding in.
That's the key to a great Yorkshire Pudding.
Posted on 11/20/17 at 4:34 pm to Stadium Rat
my wife's uncle has made them at the last several Thanksgivings, which they host for that side of my family. They were exposed to them in Boston, apparently. They have official new england popover tins, and all. They make quite the fuss over them, but they are serious foodies, and they are only one of about 25 dishes served for the occasion.
They're good, but I don't quite get the hysteria.
I was assigned a protein this year, so not to be outdone, I ordered a whole suckling pig which I am smoking on the egg.
They're good, but I don't quite get the hysteria.
I was assigned a protein this year, so not to be outdone, I ordered a whole suckling pig which I am smoking on the egg.
Posted on 11/20/17 at 5:27 pm to Vdrine
The only "grease" used for Yorkshire pudding is beef fat. Look up The NY Times recipe. I've had it at every thanksgiving and Christmas of my life and now that my mother is dead my wife has taken that dish over. It can be done in a Pyrex pan if you don't have popover's. Or even cupcake pans. When I am letting my standing rib rest she cooks the Yorkshire pudding and as soon as it comes out we eat.
Heat the pan and the beef drippings and then pour the batter in. It was really used in England as a way to stretch the meal.
Heat the pan and the beef drippings and then pour the batter in. It was really used in England as a way to stretch the meal.
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