Seasoning a Yorkshire Pudding Tray
Discussion
Niche I know...
We've used silicon trays for years without fail but as fool proof as they seem you don't get that crunchy sweet base to your puds. So we've reverted to our old Circulon pudding tray again for this autumns roasts. Only problem is those lovely crunchy bases to the puds stick to the damn tray.
Having had a brief look over the internet it seems to be because we washed it in the dishwasher. So after last Sunday's roast I washed it fully, then baked it again and have got rid of any bits that were sticking to it. So now I'm left with a fairly clean tray ready to season...
Which I don't really know how to do? Rub with lard and then bake again? Wipe out? Seasoning pans seems to be all about stainless steal ones and presumably they get washed afterwards? I think the idea is that you don't ever wash your Yorkie pan as long as nothing is stuck to it?
Ideas?
We've used silicon trays for years without fail but as fool proof as they seem you don't get that crunchy sweet base to your puds. So we've reverted to our old Circulon pudding tray again for this autumns roasts. Only problem is those lovely crunchy bases to the puds stick to the damn tray.
Having had a brief look over the internet it seems to be because we washed it in the dishwasher. So after last Sunday's roast I washed it fully, then baked it again and have got rid of any bits that were sticking to it. So now I'm left with a fairly clean tray ready to season...
Which I don't really know how to do? Rub with lard and then bake again? Wipe out? Seasoning pans seems to be all about stainless steal ones and presumably they get washed afterwards? I think the idea is that you don't ever wash your Yorkie pan as long as nothing is stuck to it?
Ideas?
dunkind said:
You could sprinkle a layer of salt into the tin, put it in a low oven for an hour. Seasoned like you would do with a pan.
Don’t wash it afterwards, just allow to cool then tip salt in the bin.
Salt yes, I think I've read that elsewhere as well-so presumably no fat ether then?Don’t wash it afterwards, just allow to cool then tip salt in the bin.
Is it not non-stick anyway??
eta: sorry, thats not very helpful. If the surface is physically damaged then given the cost of a new one then thats the best option.
Alternatively, to season. Preheat your oven to 220C, put 2 drops of veg oil on some kitchen towel and wipe the tray. There should be no visible oil, just a sheen. Bake for 40 minutes, remove and allow to cool, repeat this 2-3 times.
Non-stick surfaces break down at high heats but a domestic oven <250 should be fine. Just make sure your oil and tray are >200 before adding your mix or it will find somewhere to stick.
eta: sorry, thats not very helpful. If the surface is physically damaged then given the cost of a new one then thats the best option.
Alternatively, to season. Preheat your oven to 220C, put 2 drops of veg oil on some kitchen towel and wipe the tray. There should be no visible oil, just a sheen. Bake for 40 minutes, remove and allow to cool, repeat this 2-3 times.
Non-stick surfaces break down at high heats but a domestic oven <250 should be fine. Just make sure your oil and tray are >200 before adding your mix or it will find somewhere to stick.
Edited by 21TonyK on Tuesday 8th October 14:01
Use this and use the instructions - ignore it says for cast iron pans it works on everything I've tried.........
https://www.amazon.co.uk/Crisbee-Stik-Cast-Iron-Se...
https://www.amazon.co.uk/Crisbee-Stik-Cast-Iron-Se...
Interesting additives, never even thought to look at something like that...
As for our old circulon, it is indeed "none stick", I'm loath to buy something new though as it is simply the best size for yorkies. 12 perfect sized puddings or if (and despite me doing everything else on the roast it's actually my wife's speciality mix) you make an extra large batch they erupt six inch out of it and combine together into one huge Yorkshire Pudding lump
I'm not convinced the "none stick" coating is knackered, it's just we've never used it properly, seasoned it properly and just stuck it in the dishwasher without thinking.
As for our old circulon, it is indeed "none stick", I'm loath to buy something new though as it is simply the best size for yorkies. 12 perfect sized puddings or if (and despite me doing everything else on the roast it's actually my wife's speciality mix) you make an extra large batch they erupt six inch out of it and combine together into one huge Yorkshire Pudding lump
I'm not convinced the "none stick" coating is knackered, it's just we've never used it properly, seasoned it properly and just stuck it in the dishwasher without thinking.
Mobile Chicane said:
Are you using enough oil when cooking your Yorkies? Give it a good slug - heat in oven then pour in the batter.
Yes, or at least as much as we ever have, either beef dripping or lard (depending on what we have that week), a good chunk of it. We don't add any fat/oil to the Yorkie mix like some recipes and I do notice a lot seems to float up to the top of the mix before they go back into the oven.MonkeyBusiness said:
The trick is in the whisk. Add an extra egg whatever the recipe says and never open the oven. Ever.
Yorkies the size of mini footballs every time.
There is no altering the recipe, nor the technique! I could accept the tray could be hotter though-I usually put them in at 195Yorkies the size of mini footballs every time.
Mobile Chicane said:
PRO5T said:
There is no altering the recipe, nor the technique! I could accept the tray could be hotter though-I usually put them in at 195
If the oven doesn't singe your eyebrows when you add the batter, it wasn't hot enough.dickymint said:
Mobile Chicane said:
PRO5T said:
There is no altering the recipe, nor the technique! I could accept the tray could be hotter though-I usually put them in at 195
If the oven doesn't singe your eyebrows when you add the batter, it wasn't hot enough.Mobile Chicane said:
PRO5T said:
There is no altering the recipe, nor the technique! I could accept the tray could be hotter though-I usually put them in at 195
If the oven doesn't singe your eyebrows when you add the batter, it wasn't hot enough.
180 rising to 200+* to finish off for roasties / 220 from the start for yorkies. Agree on the extra egg, too.
* I find if you start at 200 or more you get crunchy rather than crispy.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff