Timeline for Is it okay to put baking powder in Yorkshire Pudding batter?
Current License: CC BY-SA 3.0
4 events
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| May 11, 2013 at 16:31 | comment | added | Aaronut | Although this is good information, it really isn't answering the question. There's already a Q&A about getting Yorkshire Puddings to rise, and it already has all of this information. This answer doesn't address whether or not it is appropriate to add baking powder and certainly doesn't explain why, except to dismiss it as "I don't/wouldn't do it". | |
| May 14, 2012 at 10:57 | comment | added | ElendilTheTall | +1 - hot fat is the absolute no. 1 factor in a well-risen Yorkshire Pudding in my experience. I heat mine for at least half an hour. | |
| May 14, 2012 at 2:14 | comment | added | Pat Sommer | It's the tiny trapped air-bubbles in batter that expand exponentially and are locked in by the egg going solid. Very good suggestion here about the heat -expand before getting cooked. Also can look at incorporating more air to start if results still not as wished. | |
| May 13, 2012 at 19:00 | history | answered | Lotte Laat | CC BY-SA 3.0 |