Yorkshire Pudding Batter--Will It Still Puff??
I made batter for Yorkshire pudding last Saturday. The extra has been in the fridge since then. Will it puff up normally when I go to cook it on Thursday night for guests?
(Should I use it right from the fridge, or bring it to room temp 1st?)
Should be okay...I chill mine a day ahead and heat up the pan really well, then pour it in cold - usually works :-) Just give it a good whisk and a sniff to see if it's okay, then give it a shot. Worst thing that can happen is that you end up with 'puffy buns', which, when that happens to me, I just serve anyway with a bit of butter and jam. Of course in Yorkshire, that is how they eat them anyway - before the main course, with butter and jam.
I always make my batter several hours in advance and kept it at room temperature before pouring it into a very hot cast iron pan with hot rendered beef fat. Sounds like it will work fine either way.
Is this still a valid concern if the batter will be baked? I can understand being more wary if we were talking about homemade mayo or other non-cooked raw egg foods but Yorkshire pudding is more of a popover or a biscuit.
That being said, it's pretty much just eggs, flour and milk so even if you end up tossing it, it's not too much of a loss to make more.