On Tue, 7 Dec 2010 07:55:51 -0800 (PST), Nancy2
> wrote:

>
> > My mother made the her prime rib that way and she passed on the idea
> > to me. Many folks object to the idea of the liquid in the roasting
> > pan, but the meat comes out perfectly done, juicy inside and crispy
> > outside. Can't beat it.
> >
> > Boron- Hide quoted text -
> >
> > - Show quoted text -
>
> How do you bake your Yorkshire pudding without drippings that haven't
> been diluted?
>
I also put liquid into the pan to use later as gravy. I pour my
drippings into a fat separator and use the fat only, which imparts a
nice beefy flavor to the YP without losing the part I want to save for
gravy.

--

Never trust a dog to watch your food.

On Tue, 07 Dec 2010 08:32:35 -0800, sf > wrote:

>On Tue, 7 Dec 2010 07:55:51 -0800 (PST), Nancy2
> wrote:
>
>>
>> > My mother made the her prime rib that way and she passed on the idea
>> > to me. Many folks object to the idea of the liquid in the roasting
>> > pan, but the meat comes out perfectly done, juicy inside and crispy
>> > outside. Can't beat it.
>> >
>> > Boron- Hide quoted text -
>> >
>> > - Show quoted text -
>>
>> How do you bake your Yorkshire pudding without drippings that haven't
>> been diluted?
>>
>I also put liquid into the pan to use later as gravy. I pour my
>drippings into a fat separator and use the fat only, which imparts a
>nice beefy flavor to the YP without losing the part I want to save for
>gravy.


Yup