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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Posted: 05 June 2018 at 08:25 |
Smoked beef brisket with mash, veggies and onion gravy in a giant Yorkshire Pudding Yorkshire pudding recipe here I used a couple of 6" cake tins for the puddings. They worked wonderfully.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Wow! That is absolutely beautiful Gman!
Gotta give you some points for creativity here!
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Go ahead...play with your food!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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That looks great!
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I had some trouble with the Yorkshire pudding having never made it before. I found the Serious Eats method posted above worked best best. Especially after letting the batter rest overnight. I also found that running the finished batter through a fine mesh sieve helpful in assuring any and all ingredients were either thoroughly incorporated or strained out. I also let the rested batter come up to room temperature and then whipped it again to replace any air lost from the long rest. I found my milk frother did a great job of doing this |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gracoman, Complimenti we say .. Sort of a Congratulations on a wonderful job well done .. Truly exemplary fotos too .. Have a great summer ahead ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Excellent job, gMan - it looks incredible!
I think you hit the nail on the head with letting the batter rest. My oldest son used to enjoy making crepes, and discovered that the resting works very well in that application, also. Outstanding! |
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