Comments on: The recipe for a perfect Yorkshire Pudding (the scientific way) http://www.tomatom.com/2008/11/the-recipe-for-a-perfect-yorkshire-pudding-the-scientific-way/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: De Vere http://www.tomatom.com/2008/11/the-recipe-for-a-perfect-yorkshire-pudding-the-scientific-way/comment-page-1/#comment-44153 De Vere Sun, 04 Jan 2009 12:06:06 +0000 http://www.tomatom.com/?p=928#comment-44153 Well typing this from Yorkshire I feel scared that the secrets of this dish has made it to Melborne! Your top scientists have stumbled upon the secret reciepe but am not so sure about the oil...... Beef dripping will start to smoke at around 210c and yes will sufice for the dish but if you desire tall puddings use clean vegetable oil it will not start to smoke till about 230c and that is the secret to making them crispy and rise! COLD batter poured into HOT oil, just plain simple thermodynamics from a little village LOL and as to having it as dessert? We are not savages that eat batter for dessert! We eat tripe instead, with sugar on. Richard Well typing this from Yorkshire I feel scared that the secrets of this dish has made it to Melborne! Your top scientists have stumbled upon the secret reciepe but am not so sure about the oil…… Beef dripping will start to smoke at around 210c and yes will sufice for the dish but if you desire tall puddings use clean vegetable oil it will not start to smoke till about 230c and that is the secret to making them crispy and rise!
COLD batter poured into HOT oil, just plain simple thermodynamics from a little village LOL and as to having it as dessert? We are not savages that eat batter for dessert! We eat tripe instead, with sugar on.

Richard

]]> By: Jess http://www.tomatom.com/2008/11/the-recipe-for-a-perfect-yorkshire-pudding-the-scientific-way/comment-page-1/#comment-42673 Jess Fri, 14 Nov 2008 02:22:31 +0000 http://www.tomatom.com/?p=928#comment-42673 Hi Ed Will try this one next time (usually use Aga cookbook Yorkshire pud receipe) - maybe bastardised as Toad-in-the-hole with Cumberland sausage.....one of lifes great comfort foods . So you are a DH fan too... Hi Ed
Will try this one next time (usually use Aga cookbook Yorkshire pud receipe) – maybe bastardised as Toad-in-the-hole with Cumberland sausage…..one of lifes great comfort foods .
So you are a DH fan too…

]]> By: Juliette http://www.tomatom.com/2008/11/the-recipe-for-a-perfect-yorkshire-pudding-the-scientific-way/comment-page-1/#comment-42670 Juliette Thu, 13 Nov 2008 21:38:49 +0000 http://www.tomatom.com/?p=928#comment-42670 hi ed i sent my father a copy of this article and this was what he had to say about the yorkshire pud: "When we were in England somebody told mummy that the original Yorkshire pudding was just batter poured over the meat to make it go round, meat being so expensive. So the "Yorkshire pudding" arose as an ironic term plus the general belief that Yorkshire people are very tight with their money. So a visitor invited to table in Yorkshire had to get through a huge heap of batter to get at the meat underneath and would return to London to amuse his friends with tales of Yorkshire hospitality." Sounds like typical southerner versus northerner banter to me... hi ed
i sent my father a copy of this article and this was what he had to say about the yorkshire pud:

“When we were in England somebody told mummy that the original Yorkshire pudding was just batter poured over the meat to make it go round, meat being so expensive. So the “Yorkshire pudding” arose as an ironic term plus the general belief that Yorkshire people are very tight with their money. So a visitor invited to table in Yorkshire had to get through a huge heap of batter to get at the meat underneath and would return to London to amuse his friends with tales of Yorkshire hospitality.”
Sounds like typical southerner versus northerner banter to me…

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