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03 April 2012, 13:58 (1 year ago)
 10 replies before
 Bayfia12214
I suggest you find out who our English swabbies are and ask them directly by PM. ArimanThorn is in the UK. I know there are others also.
I am indeed in the UK but my advice for Yorkshire pudding would be the same as prodprof’s advice, although my grandmother always used to say that a handful of snow would guarantee light batters. Of course she lived in an age when pollution was not known about to the degree it is today and snow is not something you can really rely on unfortunately. If you do try snow though, I hear the yellow stuff is really good.
  Use self-raising flour (it already has sodium bicarbonate added), add water and whisk briskly to remove any lumps (little pockets of flour not already dampened). It should be able to drip off the whisk, but have a glutinous consistency.
Have your deep-fat fryer switched on at this point, until your oil is hot.... If you are making FRITTERS (batter-coated sliced potatoes), add a pinch of salt and pepper to the mix, and to draw the flavour of the potato, add a sprinkling of parsley to the batter. Coat the potato, and very quickly (but carefully!) put the slices into the batter, and cook until the coating is golden. Now - heads up, Sassenachs!!.. add a teaspoonful of sugar to the batter mix, take the wrapper off your Mars Bar (or, you can do this with a Snickers!), coat the chocolate bar in the batter, then drop into your hot oil, and cook for around 2-3 mins... VOILA!!.. DEEP-FRIED MARS (SNICKERS) BAR!! For the adventurous amongst you, wash it all down with a glass of vodka and cremola foam (I believe this is Gatorade powder in the USA). put the powder in the bottom of a half-pint glass (one teaspoonful of the powder), slooooooowly top up with the voddie - do not shake, do not stir (you ain't bloody James Bond, y'know!!), and drink in one go!! If you have managed to eat all of your Mars Bar (or Snickers), and drink all of your vodka/cremola foam... CONGRATULATIONS!!.. You are now an HONORARY SCOT!!  canny2020224
Use self-raising flour (it already has sodium bicarbonate added), add water and whisk briskly to remove any lumps (little pockets of flour not already dampened). It should be able to drip off the whisk, but have a glutinous consistency.
Have your deep-fat fryer switched on at this point, until your oil is hot.... If you are making FRITTERS (batter-coated sliced potatoes), add a pinch of salt and pepper to the mix, and to draw the flavour of the potato, add a sprinkling of parsley to the batter. Coat the potato, and very quickly (but carefully!) put the slices into the batter, and cook until the coating is golden. Now - heads up, Sassenachs!!.. add a teaspoonful of sugar to the batter mix, take the wrapper off your Mars Bar (or, you can do this with a Snickers!), coat the chocolate bar in the batter, then drop into your hot oil, and cook for around 2-3 mins... VOILA!!.. DEEP-FRIED MARS (SNICKERS) BAR!! For the adventurous amongst you, wash it all down with a glass of vodka and cremola foam (I believe this is Gatorade powder in the USA). put the powder in the bottom of a half-pint glass (one teaspoonful of the powder), slooooooowly top up with the voddie - do not shake, do not stir (you ain't bloody James Bond, y'know!!), and drink in one go!! If you have managed to eat all of your Mars Bar (or Snickers), and drink all of your vodka/cremola foam... CONGRATULATIONS!!.. You are now an HONORARY SCOT!! I wonder if the rest of the world's ready for oor cuisine
  prodprof682
Yorkies - easy.
OK - three parts. Take 6 eggs to a pint of milk, and one tablespoon of plain flour per egg. Eggs in a bowl, 6 tablespoons of flour - with a balloon whisk - beat the hell out the mix - remember, if you have lumps here - you will have hundreds in the final batter. you should have a thick paste. Add a good dose of salt, freshly cracked pepper - and I find they are fantastic with a teaspoon of dried Tarragon, a great marriage with rare beef and caramelised Jus. Add the milk gradually - you might not need all of it, your looking for something a little thinner than fresh single cream in consistency. Cover - and leave overnight to allow the Gluten to develop. Light your oven - yorkies are best cooked on their own - steam from roast potato's and meat tends to knock the air out of them. In your Yorkshire tins, (available from nisbets.co.uk), for very little money, a good dribble of oil in each hollow, (or pork fat if you keep it in the fridge), crack some salt into it each also, and heat until they are just about to reach 'smoke point', ie. 'bloody hot'. With a ladle - half fill each hollow, work quickly - and back in the oven. Cooking time 8-12 minutes depending on humidity or gas/electric - they should grow to a fantastic size, and remain light - leave in a basket near the stove - and there won't be any need to reheat them. Enjoy ! pp I call "shenanigans"...this CANNOT be English cooking...they're using American "real" and "actual" measurements instead of their fictional Matrix System measurements...
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