Wednesday, November 09, 2011

Wow, finally, week 3...

Well, I gotta say sorry again, folks. I did a recipe a while back, but just now am getting a chance to write about it. Things have been mad, mad, mad here, but, finally, here I am.

Week three's recipe was, well, a failure. It tasted alright, but didn't look anything like it was supposed to. So, without any further ado, I bring you:


YORKSHIRE PUDDING.

This is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, whites and yolks beaten separately, one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour. It should be mixed very smooth, about the consistency of cream. Regulate your time when you put in your roast, so that it will be done half an hour or forty minutes before dishing up. Take it from the oven, set it where it will keep hot. In the meantime have this pudding prepared. Take two common biscuit tins, dip some of the drippings from the dripping-pan into these tins, pour half of the pudding into each, set them into the hot oven, and keep them in until the dinner is dished up; take these puddings out at the last moment and send to the table hot. This I consider much better than the old way of baking the pudding under the meat.

First off, I didn't have nearly enough drippings from my roast. I don't know what went wrong there, but I just didn't really get any. I think that was the main problem I had, combined with not really having a clue what I was doing.

Anyway, let me first show you what a Yorkshire Pudding is supposed to look like:



In fact, according to a 2008 ruling by the Royal Society of Chemistry, "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall"

Now, I bring you mine:


Hmmm, yeah. Not 4" tall. Now, don't get me wrong. It could have been much worse (recall the Great Brisket Fire of 2011). They were really tasty, kind of like a heavy pancake. They just didn't really grow much.

Anyway, a flop had to happen eventually, otherwise this whole project would have been really boring.

So, that's about it for now. Hopefully I will be able to get on it more soon, and get to trying some more recipes.

Take it easy, all.

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