Yorkshire Pudding (Roast Beef Fat Pastry) - Food Wishes

[itsakeykeylife]

I started watching you 5 years ago.... I was homeless, broke and alone with no thank you for making me feel like I had a friend in you and this channel

[tony_orto]

"If you don't eat yer meat, you can't have any pudding
How can you have any pudding if you don't eat yer meat?"

[dontlistentome]

"Im basing this on feelings, which is basically all you need these days"
-chef john

[SteveOnotsky]

This past weekend, I went to a British pub with my nephew and had *stuffed* Yorkshire puddings. Each popover was cut in half, with slow-cooked roast beef nestled inside, and the whole thing was covered in mushroom gravy, a thin horseradish drizzle, with au jus on the side. It was freaking *AMAZING*.

[missmaam]

Chef John, @2:06, "then we can move on to the next step, which is to cook a prime rib" . . . you are absolutely hysterical!

[Stranger]

We love Chef John so much in the UK, we’re considering making him an honorary pudding!!

[alexisrodriguez]

Ok I absolutely lost it at black pudding. My god chef John never change

[lauragriffin]

My mother always made it right in the bottom of the roasting pan after she took the beef out. It was great with all of those roast dark drippings in.

[TheHarryChanne]

The muffin pan approach is pretty modern. My grandmother used to make one huge one in the hot roasting pan...it would pick up bits of yumminess from the pan too.

[katehunter]

My grandmother always made Yorkshire pudding with a roast beef. She skipped a bunch of your steps. Instead of muffin tins for individual puddings, she simply made one huge pudding in the pan that the roast had cooked in. This meant that it wasn't only beef fat flavoring the puddings, but all the fond and juices as well. FAR superior to the fat-only approach. She never refrigerated the batter but swore that it needed to be as aerated as possible, which is why I now make the batter in a Cuisinart and pour it straight into the hot roasting pan after beating it on high. Her puddings looked almost like souffles when they came out of the oven, but fell as they cooled. No one cared because they were utterly delicious. Basically, they were savory Dutch Babies.

[Rabbachino]

My inner Yorkshire woke me up at 2:40AM to watch this

[drivernephi]

"It's sort of similar to what happens in space with the black holes, or as they call it in Britain, black pudding"


I fucking love this man

[facundocorradini]

10/10. Perfect cooking, comedy, and social commentary.

[jamesf]

My grandad used to take cold leftover Yorkshire puddings and fill them with cold custard or sweetened condensed milk for his breakfast. It's actually really delicious like that. You can also make one giant Yorkshire pudding instead of six or eight small ones and fill it with your meat, veggies, and gravy and use it as kind of an edible bowl.

[LaurenWachong]

My grandma taught me how to make these when I was a kid. I always forget how much I love them. Thank you for this!!

[quinndesoso]

"i'm basing that on no facts, or actual studies, or tests. but simply on feelings...which apparently these days is all you need."


Chef John brings the heat to the kitchen.

[elizabethprior]

Try cooking it in the fat left in the meat tin as one big pudding, it will cook while the joint is resting. It takes up the meaty drippings of the meat and is delicious. In the olden days this was served first so that people filled up on the pudding and therefore didn’t need to eat so much of the expensive meat in the following course.

You can make a sweet pudding with this batter mix - we call it Nottingham pudding. Put a slice of a cored apple in the pudding when you put it in the muffin pan. When the pudding is cooked and removed from the tin dredge with vanilla sugar (or you could try cinnamon sugar) serve with a dollop of clotted cream.

[markcooke]

in the UK, we never poke the puddings to release the steam, we take them to the table fluffed up in all there glory - they don't get a chance to collapse! We also make them in a large pan so it can be cut into wedges which is fantastic too!

[ScreamingReelsTV]

I make my Yorkshire in an 8x8 cake pan. You get amazing crisp corners, with a big soft centre. Makes a great gravy sponge!

[johnhelton]

"If you use a spoon you can get that loose in like two seconds, but if you want it to take much longer, go ahead and use the point of a small knife."