Still searching for the ingredients I need for decent Yorkshire puddings here in Philippines.
Does anyone have the specific product brands I need please?
BTW, I have a great supply of M&S malt vinegar which I buy at their store in Makati...P110 for 150ml
But goes great with Fish n Chips
When I've stayed in Manila, my kind of food choice was much better, back here in Malaybalay, I'm very limited to what I am able to eat, only oats, cornflakes when I'm able to source Kellogs I don't like Nestle bacon but its not as good as UK, obviously eggs are eggs wherever, chicken, mince beef, spaghetti. I don't like wheat bread, so finding bread that's not so sweet is difficult, often I'm hungry, I can't eat much of Pinoy food as the wrong foods make me ill. Last time I was here I was able to get Cathedral City cheese which was good but can't find now. Other cheeses here are not good, apart from a few other fancies from Gasano bakery, and yogurt and Yakult, that's almost the limit of my diet here. Malaybalay is growing, so I hope this will bring more stores like SM etc with more choices
Yorkshires wont rise here...It`s a damned mystery if you ask me!
Have you tried taking them to Angeles City?Originally Posted by fred
Fred, I found that the flour in Philippines was spot on. I think it was labelled all purpose flour. Put pan in oven at 200% with approx two or three tablespoons of oil. Whilst that is heating up, three tablespoons of flour, one egg and a pinch of salt with half and half milk and water mixed to the texture of evaporated milk. When your oil is smoking hot, remove from oven and pour in your mixture, making sure that it's well-whisked with plenty of bubbles showing on top. Replace the pan in the oven as swiftly as possible, close door and don't open it for at least 25 minutes. Should be perfect.
I'm going to try that and follow exactly step by step.....Fred, I found that the flour in Philippines was spot on. I think it was labelled all purpose flour. Put pan in oven at 200% with approx two or three tablespoons of oil. Whilst that is heating up, three tablespoons of flour, one egg and a pinch of salt with half and half milk and water mixed to the texture of evaporated milk. When your oil is smoking hot, remove from oven and pour in your mixture, making sure that it's well-whisked with plenty of bubbles showing on top. Replace the pan in the oven as swiftly as possible, close door and don't open it for at least 25 minutes. Should be perfect.
Thanks for sharing your experience Michael
How much milk and how much water in ml please
Hello Peter, don't know what ml means, I've made Yorkshire puddings since I was three years old must have made one at least once a week, just start with say a teacup of each and whip it up with a fork and add a drop more until like evap. Let me know how you get on.
Michael ... 'ml' is the abbreviated form of the metric capacity measurement, milimetres.
Thanks Arthur, millilitre would be the word even though I wouldn't know how to measure a liquid, I still work with pints gallons and cups or mugsMichael ... 'ml' is the abbreviated form of the metric capacity measurement, milimetres.
Our food gets criticized by outsiders but aside from curry IMO you can't beat roast beef, yorkshire puddings & roasties.
Michael ... my mistake;Thanks Arthur, millilitre would be the word even though I wouldn't know how to measure a liquid, I still work with pints gallons and cups or mugsshould've been mililitres ...
!
Nice one JamieOur food gets criticized by outsiders but aside from curry IMO you can't beat roast beef, yorkshire puddings & roasties.
No need to apologise Arthur, remember you're the manMichael ... my mistake;
I haven't tried cooking Yorkshire pudding yet....got all the ingredients ready though...time seems to slip past me these days....
Remember Peter, make sure the mixture has bubbles of air on top as you pour in to your bubbling hot pan, in the oven as quickly as possible and don't open oven door for approx. 20/25 minutes. Good luck and let me know how you progress
Micheal..I used to make fantastic Yorkshires in the UK.. Here..They dont rise!!Remember Peter, make sure the mixture has bubbles of air on top as you pour in to your bubbling hot pan, in the oven as quickly as possible and don't open oven door for approx. 20/25 minutes. Good luck and let me know how you progress
I even had some plain flour sent from the UK..No difference. It`s a big mystery!
I know someone who just couldn't make Yorkshire puds; she substituted with pancakes. Sunday dinner wasn't so bad, they are a good seconder
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