why do my yorkshires stick?

apprentice_tycoon

If it's any use to anyone - 'Spray and Cook' olive oil works just as well as ordinary oil/fat, so long as it's hot enough. I know if you are having roast beef, yorkies and roast potatoes saving a few calories on the oil seems a bit pointless but at least it's easy to spray on quickly

MrsE_2

Why do my yorkies always stick to my bun tins?:o:mad:

I always thought it was down to buying cheapish (tefal) bun tins, so I got a nice heavy stellar one. It was ok the first few times, but now its starting to stick again.

I put a little bit of oil to cover the bottom, heat it up & then drop the batter in.
They rise nice, the bottoms are just stuck to the bottom.


Do you buy cheapies & chuck them away every other month?
Or buy REALLY expensive? (Stellar weren't cheap, but haven't lasted:().

geri1965_2

More fat, and hotter.

sexki11en

I have no idea tbh. I don't have an expensive tin by any means. Think it was a couple of quid from asda many years ago.

I always use lard, not oil, and don't wash it up, just scrape off any bits that have hit the edge and wipe it over with kitchen towel. My uncle who'se a chef taught me that....

Is your oil hot enough when you put the mixture in?

SK x

rachbc

i have cheap ikea tins and have had them for years with no sticking so don't think it would be that. Is the fat hot enough for the batter to sizzle when you put it in? if not that could be the problem. I use about half a teaspoon of dripping in each hole

MrsE_2

I use a teaspoon or two, enough to cover the bottom nicely.

I use olive oil (I prefer to use it, I find it fine for roasting potatos & veg).

I heat it for at least 5 mins, but the oven is really hot by that stage anyway.

Grebe

Geri is right, some recipes tell you a teaspoon of oil in the bottom of each tin but it's way not enough, and the hotter the better, smoking hot is what you want. My tins are cheap and ancient and still do the job.

Grebe

You need to leave it more than 5 mins, I leave it at least 15 and my oven is a git for being fiercely hot. As soon as I put them in I turn it down so the initial intense heat causes them to rise well but lower to cook them without burning them.

MrsE_2

Grebe wrote: »

You need to leave it more than 5 mins, I leave it at least 15 and my oven is a git for being fiercely hot. As soon as I put them in I turn it down so the initial intense heat causes them to rise well but lower to cook them without burning them.

I will try to get it much hotter next Sunday, thank you.

I wondered if there was some magic tin I wasn't in on the know about:D

Grebe

:rotfl:No magic tins babe:rotfl:
Just hot hot oil. DS thinks I am a genius when I make them:D