Re: Yorkshire Pudding Take 1

[Guest guest]

i've never made yorkshire pudding, but here are my thoughts, based on

the _NT_ recipe, anyway:

the water called for (and which you left out--?) helps create steam

which would help it rise;

if you want more of a souffle-like consistency, increase eggs much

more (and add whites);

decrease grain, which is making it so heavy.

i'm thinking that you used cooked rice --? i don't know how or if it

would affect the recipe, but i used to grind raw brown rice --just in

my blender-- to make " liberian rice bread " (with plaintains..yum

yum), and it too had the consistency of cornbread. everyone loved it.

one doesn't necessarily need a mill to grind grains. since i don't

drink coffee, i would use my coffee grinder to grind wheat berries.

it's not too bad for small quantities.

allene

[Guest guest]

>

>

>one doesn't necessarily need a mill to grind grains. since i don't

>drink coffee, i would use my coffee grinder to grind wheat berries.

>it's not too bad for small quantities.

I've done that. But one needs either an effective sifter or an

affection for texture, as it seems not to get the wheat consistently

fine.

--

Quick

www.en.com/users/jaquick

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