Perfect Yorkshire Pudding and More (Chinese)mmm

[Rush]

This Thread is 2 in 1 ...firstly the "Supposed" perfect Yorkshire pudding​

The second is my recipe for Battered Chicken (or Beef,Pork, shrimps whatever..)​

75 grams of Batter mix ..​

2 teaspoons of Baking powder.​

90ml "Ice Cold Water"​

(Has to be fridge chilled)​

(Above should provide 10-15 pieces)​

Pan with Cooking Oil...( I use Sunflower) ...TIP..do not put metal removable drainers in pan as when the batter sinks it will stick . The batter cools as it drops then rises as it hits the hot pan base) it is then it needs to have its vital 7 minute cook ( 10 pieces) TM.Rush​

You could mariniate meat with whatever (Garlic...Ginger..Soy Sauce..Honey...etc)​

mix above whilst heating Pan with cooking oil...Lowish/Moderate heat (120c to 150c) for 10 mins or so...(put little bit of mixture in to see it rise and sizzle)​

My philosophy it has to take 7 mins from induction into oil to taking out to drain.​

Cut meat pieces into 3cm size or large prawns as are (Experience allows bigger meat cuts) ...dip and stir into mixture then put into pan...(7 mins ) then drain ....(Golden Brown is the secret...slowish to make sure meat is cooked ) add Sweet and Sour sauce or favourite and add to Chips, Rice and side accompianment Prawn Crackers and nestle with the other half and watch a film

If after 7 minutes its not golden brown then gently increase heat until it is...knowledge for next time ​

TIP.always better to undercook than to overcook​

Will look like this​

Stock Photograph..(but mine look and taste mmmmmmm better)​

Garnish with Spring/Normal Onion​

 

[psd99]

I call it Yaarkshire pudding that looks nice

 

[Ian]

You've made me very very hungry now!!!

Are you shallow or deep frying the chicken btw?

 

[nivrip]

Hey Rush, you're quite a chef.

Sounds and looks great.

 

[guest_9323wk]

Very nice looks great.

Regards,

Wiz

 

[Rush]

By Ian

Are you shallow or deep frying the chicken btw?

Deep is best ....(5"pan m8) filled to 3"max

 

[Ian]

By Ian


Deep is best ....(5"pan m8) filled to 3"max

Ta Never actually tried deep frying anything before, normally only use a bit of olive oil for whatever I make - but I don't think you can get proper crispy batter that way

 

[Nobody in particular]

Mmm food... *mouth waters*

 

[Abarbarian]

Sunflower oil my arse. !! Every good tyke knows that beef dripping has a higher flash point than veg oil and that is why it is used for yorkshire puddings and chips. Its the eatra heat that seals the chips quicker and makes the batter rise.

Batter mix

Ice cold water

Where did you get such a numpty recipie from ? The TV Chefs retirement home.

 

[Rush]

By Abarbarian

Every good tyke knows that beef dripping has a higher flash point than veg oil and that is why it is used for yorkshire puddings and chips.

And thats exactly what they use in the link to the pud ...tut tut

Batter mix

Ice cold water

Where did you get such a numpty recipie from ? The TV Chefs retirement home.

not quite it was an extract from Abarbarians guide to Yorkshire grub

 

[Abarbarian]

Hmmmmph , well if you will squash all the info so close together it's hardly suprising I missed the link.