Baking - Quick Question!
Dec 19th 2005, 11:31 am
#16
roamin in the gloamin
Joined: Jan 2005
Location: Illinois
Posts: 1,400
Re: Baking - Quick Question!
Originally Posted by franc11s
OK.
1 scant cup of all purpose flour (I think scant is not level)
1 and a 1/2 cups of milk (I used 2%)
3 eggs (this threw me because most call for just one)
pinch salt (optional)
lob it all in large jug or bowl and mix it all up (I didn't use an electric whisk, just a hand whisk)
Let sit for 30 mins (room temp) but I don't think that matters.
pour 1/4" to 1/2" fat in bread tin (mine was about 10" x 5" x 5").
pre-Heat oven to 475, heat fat in bread tin - till it's really hot (maybe 15-20 mins at 475).
Give a last stir to the batter. open oven door, quickly poor in batter to tin and shut door (as quick as possible).
takes about 25 mins. Don't open door unless you don't have a glass door and even then, not for at least 20 mins.
Watch the baby rise - let me know how it works for you.... Jamie lobs in sausages into the fat for the first 15 mins and then poors on the batter (for toad in the hole).
1 scant cup of all purpose flour (I think scant is not level)
1 and a 1/2 cups of milk (I used 2%)
3 eggs (this threw me because most call for just one)
pinch salt (optional)
lob it all in large jug or bowl and mix it all up (I didn't use an electric whisk, just a hand whisk)
Let sit for 30 mins (room temp) but I don't think that matters.
pour 1/4" to 1/2" fat in bread tin (mine was about 10" x 5" x 5").
pre-Heat oven to 475, heat fat in bread tin - till it's really hot (maybe 15-20 mins at 475).
Give a last stir to the batter. open oven door, quickly poor in batter to tin and shut door (as quick as possible).
takes about 25 mins. Don't open door unless you don't have a glass door and even then, not for at least 20 mins.
Watch the baby rise - let me know how it works for you.... Jamie lobs in sausages into the fat for the first 15 mins and then poors on the batter (for toad in the hole).
Dec 19th 2005, 11:40 am
#17
Account Closed
Joined: Aug 2004
Posts: 22,220
Re: Baking - Quick Question!
"Baking - Quick Question!"
2 pages and counting FFS What is it with you lot and cooking?
2 pages and counting FFS What is it with you lot and cooking?
Dec 19th 2005, 11:53 am
#18
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Baking - Quick Question!
Originally Posted by rushman
"Baking - Quick Question!"
2 pages and counting FFS What is it with you lot and cooking?
2 pages and counting FFS What is it with you lot and cooking?
NC Penguin
Dec 19th 2005, 11:56 am
#19
Account Closed
Joined: Aug 2004
Posts: 22,220
Re: Baking - Quick Question!
Originally Posted by NC Penguin
You might not cook but I'm sure you eat home cooking!
NC Penguin
NC Penguin
Dec 19th 2005, 12:07 pm
#20
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Baking - Quick Question!
Originally Posted by rushman
Yeah, but I'm not interested enough to know what's in it or how to make it.
NC Penguin
Dec 19th 2005, 12:16 pm
#21
Account Closed
Joined: Aug 2004
Posts: 22,220
Re: Baking - Quick Question!
Originally Posted by NC Penguin
So how do you know you're not eating dog or a lizard or something not typically eaten?
NC Penguin
NC Penguin
Dec 19th 2005, 12:33 pm
#22
Homebody
Joined: Jan 2005
Location: HOME
Posts: 23,182
Re: Baking - Quick Question!
Originally Posted by rushman
i know I'm hungry and I know I don't care what it is.
And it took you THREE attempts to come up with this deeply philosophical statement?
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Dec 19th 2005, 1:55 pm
#23
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Posts: 22,220
Re: Baking - Quick Question!
Originally Posted by Elvira
And it took you THREE attempts to come up with this deeply philosophical statement?
Today, 5:03 pm
rushman
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Dec 19th 2005, 7:45 pm
#24
Rock Goddess
Joined: Jan 2003
Location: Connecticut USA
Posts: 1,429
Re: Baking - Quick Question!
Do you have to use fat in Yorkshire puddings? I don't really ever cook meat and I don't know where I'd get the dripping from. Can I just use olive oil? I tried to get my usual mix from Williams Sonoma but they didn't stock it this year so I have to make my own. 
Dec 19th 2005, 11:42 pm
#25
Not dead yet
Joined: Apr 2004
Location: In a world of my own where I know everyone
Posts: 15,042
Re: Baking - Quick Question!
Originally Posted by Rockgurl
Do you have to use fat in Yorkshire puddings? I don't really ever cook meat and I don't know where I'd get the dripping from. Can I just use olive oil? I tried to get my usual mix from Williams Sonoma but they didn't stock it this year so I have to make my own.
Dec 20th 2005, 12:36 am
#26
my arm aches
Joined: Jul 2003
Location: the warm waters of Florida
Posts: 2,289
Re: Baking - Quick Question!
Veg oil is fine, that's what I always use.
Might give that 3 egg recipe a go next time we have beef, sounds yummy.
Might give that 3 egg recipe a go next time we have beef, sounds yummy.
Dec 20th 2005, 1:11 am
#27
Pass me the Marmite..
Joined: Feb 2004
Location: Atlanta, GA.
Posts: 864
Re: Baking - Quick Question!
Olive oil will probably work. You could make 3 or 4 batches and experiment for the afternoon.
Experimenting is good. That's how I came up with my "frozen" roast potato recipe... just like Aunite Bessies (but better.. Wife can re-heat my roasties straight from the freezer in 35 mins 
DON'T forget - INSTEAD of basting your turkey, place a pack of streaky bacon all over it (legs, breast, wings etc.,) until the last 30 mins when you brown it. Cook at 450 F for first 30 mins and then back to normal for rest of the time.
Experimenting is good. That's how I came up with my "frozen" roast potato recipe... just like Aunite Bessies (but better
.. Wife can re-heat my roasties straight from the freezer in 35 mins DON'T forget - INSTEAD of basting your turkey, place a pack of streaky bacon all over it (legs, breast, wings etc.,) until the last 30 mins when you brown it. Cook at 450 F for first 30 mins and then back to normal for rest of the time.
Dec 20th 2005, 1:13 am
#28
Captain Caaaaaaveeemaaaan
Joined: Mar 2005
Location: Nash Vegas ! ! !
Posts: 750
Re: Baking - Quick Question!
Originally Posted by franc11s
DON'T forget - INSTEAD of basting your turkey, place a pack of streaky bacon all over it (legs, breast, wings etc.,)
:scared:
Dec 20th 2005, 1:41 am
#29
Pass me the Marmite..
Joined: Feb 2004
Location: Atlanta, GA.
Posts: 864
Re: Baking - Quick Question!
Originally Posted by TN-Dave
Doesn't the plastic melt in the oven ??????????? :scared:
:scared:
:scared:
Dec 20th 2005, 2:04 am
#30
Captain Caaaaaaveeemaaaan
Joined: Mar 2005
Location: Nash Vegas ! ! !
Posts: 750
Re: Baking - Quick Question!
Originally Posted by franc11s
Your right, don't forget to take the turkey out of wrapping too. Also, peel the spuds before roasting. Sprouts are better when peeled and out of the plastic bag. Stuffing does MUCH better if you take it out of the box first (Paxo boxes are square and difficult to insert up the turkeys arze otherwise). Un cork the wine makes it easier to pour. Use water to boil the said sprouts else they will burn in the pan (assuming you remembered to turn the heat on the pan). Gravy granules also are quite chewy unless you mix with hot water (remove foil from cubes). Last but not least, when you are given a craker, it helps to pull it with a friend/partner/loved one else it won't go bang and you won't get a toy... :scared:
:scared: LOLOL the cracker comment was good - the 1st time my wife was offered a cracker she looked at me and made some comment about whether it would go with the meal .... <re>.... she's learnt since ! LOL
