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Yorkshire pudding -- milk question?
I am making my mom standing rib roast and yorkshire pudding for mother's day. The pudding recipe I have calls for milk at room temperature. Is this strictly necessary? Is there a way to get it to room temperature quickly? Can I use the microwave? I don't have time to just wait.
3 Answers
- fed up womanLv 61 decade agoFavorite Answer
Yes, just put it in just to take away the cold and bring the temperature up to just body temperature and no more.
No, whatever has been said before, you shouldn't use cold milk to make the mix, it's much too hard for flour to dissolve and mix in a cold liquid than in a warm/hot one, but after it's been well mixed, it's necessary to cool it for at least 1/2 hour in the fridge.
- Anonymous1 decade ago
The ingredients must be at room temperature or the pudding won't puff up,just buy a long life carton that doesn't need to be refrigerated.You should leave the prepared mixture for half an hour before cooking it.
- Anonymous1 decade ago
No. Milk should be cold. Here's the recipe: 1 cup flour; 1 cup cold milk; 3 large eggs; 2 tbls. ice water; 1/2 tsp. salt.
