There will always be a connection between Yorkshire pudding
and my first years of journey as a cook and foodie. Pudding is a staple at every British table. You will find tons of pudding varieties but Yorkshire
pudding is the cream of the crop. Making the best Yorkshire pudding is the
ultimate achievement of food enthusiasts like me. So I decided to discover and
master the science behind creating the best Yorkshire pudding.
The Fundamentals of Baking Yorkshire Pudding
I’m going to share with you the basics of baking Yorkshire
pudding but bear in mind that it is not our main objective here. Our goal is to
discover the different theories and science behind the creation of the perfect
Yorkshire pudding.
●
Pan
Traditional cooking uses large pans but modern recipes are
more flexible to use popover pans or muffin tins. Other baking versions
improvise with pans for glass
top stove.
●
Recipes
I have come across Yorkshire pudding recipes as old as the
mid 18th century. Traditional and modern recipes may have slight
differences but the basic ingredients include a mixture of milk, flour, eggs,
and a dash of salt for the batter. Pour the batter into the pan that was
greased with roast drippings.
●
Dough
Making Yorkshire pudding dough follows the same principles
used to make a French pate a choux. The thin pastry is the same as that in
gougeres, Parisian-style gnocchi, and cream puffs. Steam is used to make the
high-moisture dough puff and rise and achieve a crisp and light form. The moist
batter of Yorkshire pudding pours like cream. When the batter puffs, it rises
at least four times its volume.
Discover the Yorkshire Pudding Theories
I have spent hundreds of hours in the kitchen, testing the
following Yorkshire pudding theories. I hope my discoveries, with scientific
proof that is, will help you with your Yorkshire pudding success.
Theory #1: Cold Batter Makes Better Puds
There is a debate on this notion to chill the batter in the
fridge first before pouring it over the ripping hot pan with drippings from the
oven. I tested this theory and made comparisons with the heights and textures
of the pudding. Warmer batter rises better. Colder batter makes a distinct cup
shape as the center stays pooled and weighed down.
VERDICT: Depend on
your preference. You can use warmer batter if you like crisper and taller
puddings with hollow cores. If you like denser cup shaped puddings, cold batter
is the perfect option.
Theory #2: Use a Hot Pan for Starters
A searing hot pan causes the batter to puff and rise better
and the batter is less likely to stick. I tested this theory and though the
batter still rises with cold tin, parts of the batter stuck to the bottom.
VERDICT: Somewhat
True. Yorkshire puddings baked on a hot tin are slightly better shaped and
higher. Nevertheless, not preheating the tin does not result in a disastrous
outcome.
Theory #3: Let the Batter Rest for at Least 30 Minutes
The result of testing this theory is more than obvious.
Resting your batter is therefore the secret of making a great Yorkshire
pudding. Rested batter comes out much tastier and taller. The interior texture
is also different as rested batter results in stretchy textures. The large
bubbles are perfect for maintaining the drippings and gravy.
VERDICT: True. I
highly suggest not just 30 minutes of rest. Let your batter rest at least
overnight for the best results.
Theory #4: More Eggs = Richer Puds
My testing of this theory leads to a conclusion that the
more egg yolks I add to the puddings, the tenderer, richer, and more custardy
they become. On the other hand, if I add more whites, they puff taller and
crispier. Make sure your ration of liquid and flour is identical.
VERDICT: True. But let me tell you, you don’t necessarily want a much
richer pudding.
Theory #5: Water Makes Crisper Puddings
In my recipe, I add water while maintaining the equal ratio
of liquid to flour. More water in the mixture resulted in puffier and crispier
puddings. I personally added milk with water though for a tender texture.
VERDICT: True.
Theory #6: Beef Drippings are the Best for Yorkshire Pudding
I discovered that the right beef fat not only affects the
flavor but the texture of the pudding as well. Highly saturated fat makes the
pudding crispier, so avoid neutral vegetable oil. I suggest using clarified
butter if you want puddings without the roast.
VERDICT: True.
Theory #7: Keep the Oven Close while Baking
There are lots of notions that if you open the oven while
baking, the puddings will not puff or burn down or spontaneously combust. I
baked two batches of pudding and followed the theory for one batch. I never
experienced the alleged misfortunes when opening the oven while baking.
VERDICT: Absolutely False.
Hello Laurence. Have you tried making it using a mix? I live about 20 miles from a lovely British shop and they sell a mix there. You see I am lazy. Not too lazy to drive the 20 miles, but too lazy to make most things by scratch. Here is the link for the store. I am sure you can get these items in Chicago, but you never know. Have a good one. http://britsusa.com/
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