Extra-tall and extra-crisp Yorkshire puddings for your holiday table.
, it comes down to the breakdown of proteins and starches over the course of the overnight rest. Here's an excerpt of my explanation in cookies, which applies to puddings as well:
It's really the same thing, except instead of LEGOs, you've got proteins and flour. Instead of an annoying sister, you've got enzymes. And instead of awesome spaceships, you get awesome cookies. How awesome? We're talking, oh, a million puppies on the moon wearing superhero underpants under their little doggie spacesuits levels of awesome.
Similarly, adding vodka to the batter was a bust. It inhibits gluten formation too much, and without gluten, your puddings don't have the necessary structure to puff properly.Yorkshire Pudding Theory #6: Beef Drippings Make the Best Yorkshire Puddings Having spent a few months living in the north of England, I have some fond memories of overcooked beef roasts moistened with plenty of Bisto gravy. No, it's not natural tasting, but yes, it's salty and savory. Typically I eschew store-bought beef stock* for its distinctly fake flavor, but there is something nostalgic about it for me here, where a little store-bought stock flavored with sautéed onions and thickened with cornstarch is an almost perfect match for Yorkshire puddings.
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