New answers tagged yorkshire-puddings
Ok, I'm and ex chef and I cheat. I use batter that has been electrically whisked with one egg and to a consistency of single cream and, here's the cheat, half a teaspoon of baking powder! I leave the batter covered in the kitchen to get lose its fridge-milk chill and develop the gluten for about an hour before use. Also its critical to use generous amounts ...
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