Choreography of making many yorkshire puddings
Say you want to make a lot (>4) yorkshire puddings, but your form only has 4 molds. What is your choreography?
Do you ...
- stack several forms in the oven
- use one form, take out the pouddings when done and refill the hot form immediatly with fat and batter
- something else entirely
Background: I'm about to buy a form as a present for my mother, who often cooks for more people. The question is: Is it worth it to buy two forms?
Best Answer
I would buy two tins, for the reason that one of the most important factors for successful Yorkshires is a good hot oven. This is required to convert the water in the batter into steam quickly, causing the puddings to rise. Your oven loses a lot of heat when you open the door, so you will more than likely get a poor rise on your second batch if you reuse the tin.
So, I would use two tins, then you can keep that door closed until the last possible minute.
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What is the secret to making Yorkshire puddings rise?
Why It Works- Resting the batter overnight is key for developing better flavor.
- Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes.
- A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
Why do my Yorkshire puddings go flat when I take them out the oven?
If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.Should you leave Yorkshire pudding batter to rest?
While it doesn't need to be cold, your batter should have time to rest. Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes.How do you keep Yorkshire puddings from collapsing?
Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.How To Make Yorkshire Puddings | Jamie Oliver
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Answer 2
Personally at home I use two trays at a time. They easily both fit in the oven together, with enough room for proper airflow.
More important to me is, I start my Yorkys at 230°c for 5min and then turn to oven down to 180°c for 20min. If I was to do one tray at a time I'd have to wait for the oven to get back from 180°c to 230°c before putting my next batch in. In total probably costing me 2 hours for 8 Yorkshires once you've accounted for resting of the batter etc. A little excessive for a simple gravy soak-er if you ask me.
Splash out, get her two and save her an hour of her life :)
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