Toad In The Hole ..... Help!!!
Discussion
I'm quiet happy following reciepes and knocking up something BUT I just can't the Yorkshire pudding in toad in the hole right....... it just ends up as stodge, and sometimes not even rising a bit
Flour... 4oz
Salt.... pinch
Egg...... 1 no
Milk...... 330ml
knock (whisk) all to gether then leave for half hour before using...
sausages in oven 220 deg for 6mins and then pour batter in, return to oven for 25 mins..... results as above
Tips???? Where am I going wrong ?
Flour... 4oz
Salt.... pinch
Egg...... 1 no
Milk...... 330ml
knock (whisk) all to gether then leave for half hour before using...
sausages in oven 220 deg for 6mins and then pour batter in, return to oven for 25 mins..... results as above
Tips???? Where am I going wrong ?
Until someone comes up with a better idea have a read of http://web4.pistonheads.com/gassing/topic.asp?h=0&...
Thanks for the reminder by the way, haven't had toad in the hole for ages! Though that will change
Thanks for the reminder by the way, haven't had toad in the hole for ages! Though that will change
hmmmmmmmm that recipe seems to me like theres far to much flour and milk to egg?
I use a 9 cup muffin tin when doing yorkies which is also enough mixture do to TINTH in a medium size oven tray.
I never weight anything but use the methord of 1 extra spoon floor to egg ratio.
3 eggs
4 tablespoons flour
then enough milk to thin the mixture enough to coat your finger tip or back of a spoon
let it stand for at least half n hour
good pinch salt right before it goes in a smoking hot tray of fat.
They rise spot on every time.
I use a 9 cup muffin tin when doing yorkies which is also enough mixture do to TINTH in a medium size oven tray.
I never weight anything but use the methord of 1 extra spoon floor to egg ratio.
3 eggs
4 tablespoons flour
then enough milk to thin the mixture enough to coat your finger tip or back of a spoon
let it stand for at least half n hour
good pinch salt right before it goes in a smoking hot tray of fat.
They rise spot on every time.
Edited by Pixel-Snapper on Tuesday 31st January 14:23
Edited by Pixel-Snapper on Tuesday 31st January 14:23
My magic batter formula is 1:2:4:5
1 pinch of salt
2 eggs
4oz plain flour
5floz milk
Mix to a batter.
Try giving the sausages a bit longer before you pour the bater in. The dish needs to be really hot and have the fat (either rendered from the sausages or added beef dripping) almost smoking hot. Pour in the batter and return to the oven. Don't keep opening the door to look at it as the change in temperature will make the pud fall.
1 pinch of salt
2 eggs
4oz plain flour
5floz milk
Mix to a batter.
Try giving the sausages a bit longer before you pour the bater in. The dish needs to be really hot and have the fat (either rendered from the sausages or added beef dripping) almost smoking hot. Pour in the batter and return to the oven. Don't keep opening the door to look at it as the change in temperature will make the pud fall.
Tanguero said:
My magic batter formula is 1:2:4:5
1 pinch of salt
2 eggs
4oz plain flour
5floz milk
Mix to a batter.
Try giving the sausages a bit longer before you pour the bater in. The dish needs to be really hot and have the fat (either rendered from the sausages or added beef dripping) almost smoking hot. Pour in the batter and return to the oven. Don't keep opening the door to look at it as the change in temperature will make the pud fall.
This sounds like my method. In metric, mine is a pinch of salt, 125g of plain flour, 3 eggs and about a mug and a bit of milk roughly - I add the milk by eye and by feel, so it's a bit random, whisked for a lonnnnnnnng time (at least 4 or 5 minutes gently by hand with a whisk) and then allowed to settle. The points above about the fat being hot and keeping the door shut are the key.1 pinch of salt
2 eggs
4oz plain flour
5floz milk
Mix to a batter.
Try giving the sausages a bit longer before you pour the bater in. The dish needs to be really hot and have the fat (either rendered from the sausages or added beef dripping) almost smoking hot. Pour in the batter and return to the oven. Don't keep opening the door to look at it as the change in temperature will make the pud fall.
dazco said:
I struggled with Yorkshire batter till our old pal Jamie made it easy for me.
All you need is the same volume of egg flour and milk. So if the eggs take up half a teacup, use half a teacup of the other ingredients too.
And make sure the oil and the oven are as hot as can be
Doesn't that amount of eggs make the batter a bit too crunchy / crispy?All you need is the same volume of egg flour and milk. So if the eggs take up half a teacup, use half a teacup of the other ingredients too.
And make sure the oil and the oven are as hot as can be
have not seen you for ages found you lurking on the cooking forum now get back in the griff forumMost ovens can't get the oil hot enough:
GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
stanwan said:
Most ovens can't get the oil hot enough:
GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
Great tip! GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
- reading throgh, the one thing I think I'm missing is hot oil/fat... as I have relied on the sausages to to release fat.. and to be honest there has never appeared to be a lot (last toad in hole used buffalo sausages which are not rich in fat)... so may be try adding aknob of butter with the sausauges
0a said:
stanwan said:
Most ovens can't get the oil hot enough:
GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
Great tip! GEt the oil smoking hot on a hob then pour the mixture in before placing back in the oven. I also find that beer helps too as well as getting lots of air into it - try a mechanical whisk or aerolatte to mix it.
If you want it super pouuffy you could always add a sprinkle of baking powder - be prepared to scrape it off the roof of your oven though
Hoover. said:
- reading throgh, the one thing I think I'm missing is hot oil/fat... as I have relied on the sausages to to release fat.. and to be honest there has never appeared to be a lot (last toad in hole used buffalo sausages which are not rich in fat)... so may be try adding aknob of butter with the sausauges
Do not use butter! - it will burn long before its hot enough and leave black bits all over your batter and taste vile. I would use a knob of beef dripping or if you don't have any of that, a small spoon full of a neutral oil like sunflower.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff