Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Naomim

Hi All,

My yorkshire puds refuse to dip in the middle. I end up with a ball of batter which tastes fine but isn't so great for filling with gravy at Sunday lunch :rolleyes:

Here's what I do.

Make batter, whisk until it gets air bubbles
leave to stand for at least half an hour
heat oil in tray
pour in batter and get in oven as quick as I can
cook on high for 25 mins

Where am I going wrong?:mad:

Thanks

Naomi x

marri_lou

whats your mix like?

I make yorkshire puds in every container known to man that can go in the oven, the same way you describe (sometimes I even make them for pudding!) and using the same method you describe, so the only thing I can think of is the mix/recipe?

marri_lou

Oh and how hot is your oven? I usually have mines about 200 (I have a fan assisted oven) but should be about 220

spugzbunny

Does anyone know how to measure 'cups' in a recipe? Also what is 325 Degrees in C? I have an american recipe!! Should I use a mug or a tea cup??

marri_lou

If you have a measuring jug use that instead. (going by my measuring cups)

1 cup = 250 ml
1/2 cup - 125ml
1/3 cup - 80ml
1/4 cup - 62.5 ml

for really easy temp conversions sticky this site....http://www.convert-me.com/en/convert/cooking

soba

A couple of questions. In a recipe for cookies could I substitute black treacle for molasses? If I need ground cardamom and I only have cardamom pods do I need to grind just the seeds inside the pods? And finally what's the difference between crystalised ginger and stem ginger and are they interchangeable, again for a cookie recipe.

Thanks

Penelope_Penguin

soba wrote: »

A couple of questions. In a recipe for cookies could I substitute black treacle for molasses? Yes If I need ground cardamom and I only have cardamom pods do I need to grind just the seeds inside the pods? Yes And finally what's the difference between crystalised ginger and stem ginger and are they interchangeable, again for a cookie recipe.

Thanks

Crysallised ginger is dry and comes in packets covered in sugar. Stem ginger is the same but comes in jars in a gingery syrup (great poured over parsnips for roasting, btw). I use them interchangably

Penny. x

soba

Thanks Penny. You're a mine of information. That's made my cookie baking a whole lot cheaper!!

Naomim

marri_lou wrote: »

whats your mix like?

I make yorkshire puds in every container known to man that can go in the oven, the same way you describe (sometimes I even make them for pudding!) and using the same method you describe, so the only thing I can think of is the mix/recipe?

It's runny but not really runny like water, it's kind of inbetween. I've tried a proper batter recipe and making it by guesswork. The oven is at 220 degrees. I think I'll try a thicker recipe next time.

Naomi x

gerturdeanna

Hi guys - I want to cook Gammon for tea tomorrow - I know there are a few threads about but I don't know whether the joint is salted or not so unsure of whether to soak or not?? I suppose soaking anyway wouldn't do any harm, would it?? I would like to make Pea and Ham Soup after with the soaking juices - is that right or wrong??
Cheers Gerti xx