why do my yorkshires stick?

nearlyrich

I don't think Olive oil gets hot enough for Yorkies, when you take the tin out put it on the hob ring whilst you pour the mix in see if that helps. Or try using dripping or lard, you only need a small amount but it has to be smoking hot...

MrsE_2

nearlyrich wrote: »

I don't think Olive oil gets hot enough for Yorkies, when you take the tin out put it on the hob ring whilst you pour the mix in see if that helps. Or try using dripping or lard, you only need a small amount but it has to be smoking hot...

I wondered if it was the olive oil (so thats another thing EVOO is no good for - mayo & yorkies).

I don't remember having this problem years ago when I didn't use EVOO, but I think I prob used more fat then too.

angeltreats

Another vote for using lard. And lard has a higher smoke point than butter, so if you wait till the lard is smoking you know it's definitely hot!

You should be fine with olive oil really (I've used it, and rapeseed oil as well), but I think the trick is to make sure whatever fat you're using is smoking when you pour the batter in, and olive oil has a higher smoke point even than lard so you really need to make sure you leave the tin in for long enough to get it properly hot.

Edit: Just had a quick google and apparently you shouldn't use olive oil as it won't get hot enough. I could swear I've used it though and it's been fine. I know I've definitely used rapeseed oil.

Silaqui

Yeah I reckon it's probably the olive oil too - it doesn't get hot enough.

Errata

My granny said "If it isn't smoking it still isn't hot enough, and never ever wash the tins"

janb5

I agree with all the posters but I would also put the tin over the hob so it is really smoky and then put it in preheated oven GAS 7. Place yorkshire tin on baking tray- its just easier to get it out afterwards.

Dont overmix the mixture- looks rather glutinous but will be fine.- and dont peek too early!

Also same mixture is used for toad in the hold which you could do as well.

Paulie'sGirl

Hi,

Olive oil can't take that kind of heat, it needs to be veg, sunflower or groundnut. It needs to be in for a good ten minutes at 250 (or hottest setting) til you see a shimmer coming off the oil. The same holds true for the best roast spuds too.

Fill the tins quickly, and then slam them back in. Keep the door closed while you're filling to keep the temp up in the oven. This difficulty is the main reason I do one big one and cut it into wedges. I just take the mix to the oven and pour it in. A few seconds work!

Best of luck

PGxx

MrsE_2

Paulie'sGirl wrote: »

This difficulty is the main reason I do one big one and cut it into wedges. I just take the mix to the oven and pour it in. A few seconds work!

I will try that, thank you:):beer:

Gingham_Ribbon

I've had trouble with stuff sticking using olive oil too. sunflower oil gets hot enough for most things, though I haven't made yorkies for years!

eslick

get yourself a silicone muffin or cake tin, only needs a tiny amount of oil needed and have made some without oil before and no sticking. I always use olive oil as well