I'm going to try Yorkshire pudding for Christmas dinner. I have a
recipe from this month's Bon Appetite magazine. They cook bacon and
use the drippings from that. However, I'll be making this while the
standing rib roast rests. Should I use the roast drippings instead?

Mitch wrote:
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?

Using the fat drippings from a beef roast is the traditional way to do it,
Mitch, so you'll be just fine.

--
Dave
www.davebbq.com

When I was a kid and gravy came from two packets marked Oxo and Bisto,
the Yorkshire was started off cooking around the meat and I still have
flavour memories of that being some of the nicest tasting Yorkshires.
These days as we tend not to have that large a piece of meat, we use
ordinary oil but if you have a large enough piece that gives off enough
sufficient fat, then I'd use that.

I wonder how goose/duck fat would work ? (I'm more than happy to eat
Yorkshire Pud with any roast meal )

Steve

Mitch wrote:
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?
>
>

Mitch wrote:
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?
>
I would! Bacon, to me, would have a totally different flavor than a good
roast's drippings. Eating it along side the beef it compliments it, as
well as the gravy.
I made a killer Yorkshire pudding this week and was so pleased with it.
Now you make me crave it and I haven't any leftovers... damn.

"Dave Bugg" > wrote in message
...
> Mitch wrote:
> > I'm going to try Yorkshire pudding for Christmas dinner. I have a
> > recipe from this month's Bon Appetite magazine. They cook bacon and
> > use the drippings from that. However, I'll be making this while the
> > standing rib roast rests. Should I use the roast drippings instead?
>
> Using the fat drippings from a beef roast is the traditional way to do it,
> Mitch, so you'll be just fine.
>
> --
> Dave
> www.davebbq.com
==========
I would stick to the drippings from the roast, but save some drippings for
the au jus. I like to serve au jus along with the rib roast.

>
>

No idea what "au jus " is as a noun. "Jus" is juice. Something served
"au jus" means served with its sauce. Don't you just mean gravy ?

S

pfoley wrote:
> "Dave Bugg" > wrote in message
> ...
>> Mitch wrote:
>>> I'm going to try Yorkshire pudding for Christmas dinner. I have a
>>> recipe from this month's Bon Appetite magazine. They cook bacon and
>>> use the drippings from that. However, I'll be making this while the
>>> standing rib roast rests. Should I use the roast drippings instead?
>> Using the fat drippings from a beef roast is the traditional way to do it,
>> Mitch, so you'll be just fine.
>>
>> --
>> Dave
>> www.davebbq.com
> ==========
> I would stick to the drippings from the roast, but save some drippings for
> the au jus. I like to serve au jus along with the rib roast.
>
>>
>
>

"Mitch" <Mitch@...> wrote in message
...
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?
>
>
Always, always, use the roast drippings. I wouldn't and don't use bacon in
any fashion.
I roast indirectly in the Weber charcoal with a drip pan underneath. Use
what's in
that to make the Yorki! That's the best part of the dinner.
Use 1/4 cup drippings, but all the brown drippings, 1 cup flour, 1 cup milk,
salt, and 2 eggs. Blenderize it and pour it into a shallow roasting
container with more leftover beef fat on the bottom. Bake 35 min. at 425F
while the beef is resting in 150F warming oven.
I don't roast the beef beyond 125F. During the resting period it rises to
130F.
It's a great dinner.

Happy Holidaze,

Kent

"Mitch" <Mitch@...> wrote in message
...
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?
>
>

Some tips:

Use the beef drippings. The bacon would be entirely too strong a flavor.

Use all warm ingredients, warm eggs, warm milk.

Whip as much air into the egg and milk mixture as you can. I use a whisk.

Let the batter rest for 10 minutes

Put 1 teaspoon of drippings in each muffin tin or whatever cups you will use

Bring them to the smoking point in the hot oven - this is a crucial step

Add the batter as quickly as you can. I use a 4 cup pyrex measuring cup to
pour the batter in quickly. This will help insure a very high rise in the
finished product.

Cook as directed

Paul

>I don't roast the beef beyond 125F. During the resting period it rises to
>130F.

Thanks for the tips.

I'm curious about the roast. I know medium rare is the standard for
standing rib roast. There will be a couple of people there who don't
like "bloody" meat, always eat steaks well done.

Now of course I don't plan to cook the roast to well-done, but what's
a good compromise? 145 degrees?

"Steve Y" > wrote in message
...
> No idea what "au jus " is as a noun. "Jus" is juice. Something served
> "au jus" means served with its sauce. Don't you just mean gravy ?
>
> S
>
> pfoley wrote:
> > "Dave Bugg" > wrote in message
> > ...
> >> Mitch wrote:
> >>> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> >>> recipe from this month's Bon Appetite magazine. They cook bacon and
> >>> use the drippings from that. However, I'll be making this while the
> >>> standing rib roast rests. Should I use the roast drippings instead?
> >> Using the fat drippings from a beef roast is the traditional way to do
it,
> >> Mitch, so you'll be just fine.
> >>
> >> --
> >> Dave
> >> www.davebbq.com
> > ==========
> > I would stick to the drippings from the roast, but save some drippings
for
> > the au jus. I like to serve au jus along with the rib roast.
=========
I think au jus means with juice. I guess you are correct. I guess what I
really make to go with my rib roast is a very thin gravy, that looks like
au jus. I call it that because I make it so thin. With other roasts, I make
a thicker gravy out of the drippings.
With the rib roast, though, I usually chop up some onion fine and add that
to the pan of drippings and then add a touch of flour, salt and pepper in
order to give it some substance and then add beef broth until I get the thin
consistency that I am looking for. I can't remember if I added a touch of
worcestershire sauce to that or not. I think I add a little garlic also. .
With a more proper au jus, you would probably have to somehow strain the
fat from the juices and add some wine, beef broth and spices and garlic to
the juices. I don't know, because I never do that.
I have used those little powerded envelopes of McCormack's au jus in the
past for french bread roast beef sandwiches dipped in au jus, but not for my
rib roast.
I am just someone who likes to cook, and this is what I do. I am not an
expert.
This year I am cooking Beef Tenderloin instead, but for the past few
Christmas holidays I have cooked Rib Roast. I preferred the rib roasts with
the bone in, rather than the boneless.

On Sat, 23 Dec 2006 17:20:29 GMT, Mitch <Mitch@...> rummaged among
random neurons and opined:

>I'm going to try Yorkshire pudding for Christmas dinner. I have a
>recipe from this month's Bon Appetite magazine. They cook bacon and
>use the drippings from that. However, I'll be making this while the
>standing rib roast rests. Should I use the roast drippings instead?
>
Sadly, Bon Apetit doesn't always get it right, and this is one of
those times, IMHO. Bacon drippings would be completely antithetical to
the beef roast. Do use the roast drippings if you're looking for
"traditional" Yorkies.

Terry Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Sun, 24 Dec 2006 00:47:32 GMT, Mitch <Mitch@...> wrote:

>
>>I don't roast the beef beyond 125F. During the resting period it rises to
>>130F.
>
>Thanks for the tips.
>
>I'm curious about the roast. I know medium rare is the standard for
>standing rib roast. There will be a couple of people there who don't
>like "bloody" meat, always eat steaks well done.
>
>Now of course I don't plan to cook the roast to well-done, but what's
>a good compromise? 145 degrees?

Don't compromise on the roast. The ends are always done more than the
center. If they aren't "done enough, put the end slices back in the
oven to "warm". They'll cook through quickly enough. If this was a
less "special" meal, I'd just put the slices I need well done into the
gravy pan to finish them off.

--
See return address to reply by email

<sf> wrote in message ...
> On Sun, 24 Dec 2006 00:47:32 GMT, Mitch <Mitch@...> wrote:
>
> >
> >>I don't roast the beef beyond 125F. During the resting period it rises
to
> >>130F.
> >
> >Thanks for the tips.
> >
> >I'm curious about the roast. I know medium rare is the standard for
> >standing rib roast. There will be a couple of people there who don't
> >like "bloody" meat, always eat steaks well done.
> >
> >Now of course I don't plan to cook the roast to well-done, but what's
> >a good compromise? 145 degrees?
>
> Don't compromise on the roast. The ends are always done more than the
> center. If they aren't "done enough, put the end slices back in the
> oven to "warm". They'll cook through quickly enough. If this was a
> less "special" meal, I'd just put the slices I need well done into the
> gravy pan to finish them off.
>
> --
> See return address to reply by email
===========
My family is one of those families that has to have our beef medium well
done; no blood. If the meat comes rare or medium rare, we can't eat it. I
know, no one on this group can believe that, but that is how we are.
If we go to a wedding that is serving roast beef, we ask for the end pieces.
If the steak comes not cooked enough I send it back for more cooking, or I
won't be able to eat it.

"Paul M. Cook" > wrote in message
news:Wwijh.255$Ej7.114@trnddc02...
>
> "Mitch" <Mitch@...> wrote in message
> ...
>> I'm going to try Yorkshire pudding for Christmas dinner. I have a
>> recipe from this month's Bon Appetite magazine. They cook bacon and
>> use the drippings from that. However, I'll be making this while the
>> standing rib roast rests. Should I use the roast drippings instead?


Here is my recipe and I've never had a failure.
-= Exported from BigOven =-

My Never Fail Yorkshire puddings

This always makes lovely light puffy yorkshire puddings.

Recipe By: Helen Peagram
Serving Size: 12
Cuisine:
Main Ingredient:


-= Ingredients =-
1 1/2 tbsp Fat ; butter, bacon, etc, melted
1 1/2 cup Flour
5 md Eggs
1 1/2 cup Sour milk ; or buttermilk
1/4 ts Salt
6 tsp Fat ; butter, bacon etc

-= Instructions =-
Preheat oven to 425. F
In mixer bowl combine flour and salt. Add eggs, milk and melted fat.
Beat til well combined. 2 minutes by hand. Till mixture is the
consistency of heavy cream.
Put 1/2 tsp fat in each cup and place in oven till fat is bubbling. Fill
each cup 1/2 full of batter and bake 20 minutes. Turn oven down to 325
and bake for 20 min longer.


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On Sun, 24 Dec 2006 11:22:32 GMT, "pfoley" >
wrote:

>My family is one of those families that has to have our beef medium well
>done; no blood. If the meat comes rare or medium rare, we can't eat it. I
>know, no one on this group can believe that, but that is how we are.
>If we go to a wedding that is serving roast beef, we ask for the end pieces.
>If the steak comes not cooked


If your entire family likes their meat done that way, it's not
compromize. How do you handle people who like rare meat? I'd
probably just skirt it and serve something else where doneness isn't
such a controversy.

--
See return address to reply by email

Which do you use sour milk or buttermilk? In either case, that's a
new one for me. We're having buttermilk pancakes xmas morning, so we
have lots of buttermilk on hand and I'm looking for ways to use it up.

`````````````````````````

On Sun, 24 Dec 2006 09:09:17 -0500, "MOMPEAGRAM" >
wrote:
>
>Here is my recipe and I've never had a failure.
> -= Exported from BigOven =-
>
> My Never Fail Yorkshire puddings
>
>This always makes lovely light puffy yorkshire puddings.
>
>Recipe By: Helen Peagram
>Serving Size: 12
>Cuisine:
>Main Ingredient:
>
>
>-= Ingredients =-
>1 1/2 tbsp Fat ; butter, bacon, etc, melted
>1 1/2 cup Flour
>5 md Eggs
>1 1/2 cup Sour milk ; or buttermilk
>1/4 ts Salt
>6 tsp Fat ; butter, bacon etc
>
>-= Instructions =-
>Preheat oven to 425. F
>In mixer bowl combine flour and salt. Add eggs, milk and melted fat.
>Beat til well combined. 2 minutes by hand. Till mixture is the
>consistency of heavy cream.
>Put 1/2 tsp fat in each cup and place in oven till fat is bubbling. Fill
>each cup 1/2 full of batter and bake 20 minutes. Turn oven down to 325
>and bake for 20 min longer.
>
>
>** This recipe can be pasted into BigOven without retyping. **
>** Easy recipe software. Try it free at: http://www.bigoven.com **


--
See return address to reply by email

<sf> wrote in message ...
> On Sun, 24 Dec 2006 11:22:32 GMT, "pfoley" >
> wrote:
>
> >My family is one of those families that has to have our beef medium well
> >done; no blood. If the meat comes rare or medium rare, we can't eat it.
I
> >know, no one on this group can believe that, but that is how we are.
> >If we go to a wedding that is serving roast beef, we ask for the end
pieces.
> >If the steak comes not cooked
>
>
> If your entire family likes their meat done that way, it's not
> compromize. How do you handle people who like rare meat? I'd
> probably just skirt it and serve something else where doneness isn't
> such a controversy.
>
> --
> See return address to reply by email
===========
I have friends who do like their steaks rare; very rare. So, I let her them
tell me when to remove them from the grill which is like a couple of minute;
I can't even look at those steaks. Regarding beef tenderloin possibly one
idea would be to cut off a couple of pieces of the beef tenderloin and cook
those separately for that couple. I guess I could also always have a
couple of steaks ready for those people; that would be easy enough to cook
rare, or I would probably serve something else like turkey or ham, if they
were coming to my house for the holidays.

I usually just add some vinegar to my milk to sour it.


--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
<sf> wrote in message ...
>
> Which do you use sour milk or buttermilk? In either case, that's a
> new one for me. We're having buttermilk pancakes xmas morning, so we
> have lots of buttermilk on hand and I'm looking for ways to use it up.
>
> `````````````````````````
>
> On Sun, 24 Dec 2006 09:09:17 -0500, "MOMPEAGRAM" >
> wrote:
>>
>>Here is my recipe and I've never had a failure.
>> -= Exported from BigOven =-
>>
>> My Never Fail Yorkshire puddings
>>
>>This always makes lovely light puffy yorkshire puddings.
>>
>>Recipe By: Helen Peagram
>>Serving Size: 12
>>Cuisine:
>>Main Ingredient:
>>
>>
>>-= Ingredients =-
>>1 1/2 tbsp Fat ; butter, bacon, etc, melted
>>1 1/2 cup Flour
>>5 md Eggs
>>1 1/2 cup Sour milk ; or buttermilk
>>1/4 ts Salt
>>6 tsp Fat ; butter, bacon etc
>>
>>-= Instructions =-
>>Preheat oven to 425. F
>>In mixer bowl combine flour and salt. Add eggs, milk and melted fat.
>>Beat til well combined. 2 minutes by hand. Till mixture is the
>>consistency of heavy cream.
>>Put 1/2 tsp fat in each cup and place in oven till fat is bubbling.
>>Fill
>>each cup 1/2 full of batter and bake 20 minutes. Turn oven down to 325
>>and bake for 20 min longer.
>>
>>
>>** This recipe can be pasted into BigOven without retyping. **
>>** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
> --
> See return address to reply by email