to be doing this at the first time at the age of 32?

[StealthPolarBear]

Making yorkshire puddings and roast potatoes
I'm going to try, today
Wish me luck

Good luck!

The first time I made yorkshires they can out with the non stick coating stuck on the bottom!

Didn´t try for years after that & am still a bit hit & miss.

The children seem to eat them regardless.

Still, they´ve no one elses to compare them to.

oh dear- how do yoy stop that happenning then?

Top tip for both is to make sure your oil is smoking hot.

Good luck :)

I cook a lot but only learned roast potatoes in the last six months. Previously did pasta, rice, mash, chips but never roast potatoes.

Also never done y-puds.

Good luck

Oh and mega hot oven.

I'm very disappointed, thought this would be some weird sex post

at diddl. Poor DS keeps saying I should be on Masterchef. It such a shame he will grow up one day and realise

"Top tip for both is to make sure your oil is smoking hot."

that'll be easy, the smoke alarm will let me know

sandyballs are you not seeing the subtle double meaning the rest of us are engaged in?

TWO eggs - that's the secret to Yorkshire puds - TWO!!!!

this recipe has 2 in - do I need more?

Oh and Stealth, YANBU, in fact I think I was older .

Follow Deliah on Yorkshires and Roasties, they come out perfect everytime .

Parboil the tatties, drain, then shoogle (it is a word) them in the saucepan with some flour, salt and peper so you rough up the edges, then plonk 'em in the shallow hot oil and turn them halfway through. Yum.

What time shall we come?

oh sorry I have done potatoes before - just the yorkshire puddings that are new
though TBH my potatoes aren't usually very good...maybe this should be the year of learning to cook :o

pepper

Bubba, come whenever you like, but I'd eat first or you may go home hungry :)

Ialso par boil my tatties, but cut into the top of them before cooking with wee have slices, a bit like, erm making an avocado look fanned out in a 70s starter lol.

Then when you cook them in the hot oil you get lovely wee crispy ridges along them.

Will try to find a picture to explain that better.

<a class="break-all" href="http://www.google.co.uk/imgres?imgurl=img4.myrecipes.com/i/recipes/ct/05/01/potatoes-ct-1585264-l.jpg&imgrefurl=nameinwhite.com/kino/recipe-hasselback-potatoes.html&usg=__m7a3BBdTzhG64QAsHsPx1g2qRFE=&h=300&w=300&sz=17&hl=en&start=0&zoom=1&tbnid=EMZ0WmnA5iXqeM:&tbnh=131&tbnw=145&prev=/images%3Fq%3Droast%2Bpotato%2Bcut%2Bslice%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:1&itbs=1&iact=hc&vpx=515&vpy=101&dur=343&hovh=225&hovw=225&tx=108&ty=231&ei=AqEdTb3rBMGbhQeWzoS4Dg&oei=AqEdTb3rBMGbhQeWzoS4Dg&esq=1&page=1&ndsp=8&ved=1t:429,r:6,s:0" rel="nofollow" target="_blank">www.google.co.uk/imgres?imgurl=img4.myrecipes.com/i/recipes/ct/05/01/potatoes-ct-1585264-l.jpg&imgrefurl=nameinwhite.com/kino/recipe-hasselback-potatoes.html&usg=__m7a3BBdTzhG64QAsHsPx1g2qRFE=&h=300&w=300&sz=17&hl=en&start=0&zoom=1&tbnid=EMZ0WmnA5iXqeM:&tbnh=131&tbnw=145&prev=/images%3Fq%3Droast%2Bpotato%2Bcut%2Bslice%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:1&itbs=1&iact=hc&vpx=515&vpy=101&dur=343&hovh=225&hovw=225&tx=108&ty=231&ei=AqEdTb3rBMGbhQeWzoS4Dg&oei=AqEdTb3rBMGbhQeWzoS4Dg&esq=1&page=1&ndsp=8&ved=1t:429,r:6,s:0

My cousin(who taught me) says 2 of everything. 2 eggs, 2 cups flour, 2 cups milk. But I put in an extra egg.
When you whisk the batter, and big bubbles come up from the bottom, it is whisked enough.
I let it sit room at temp. for 30 minutes, as that recipe says.
Make sure the bottom of the tins are covered with drippings. I don't like oil as I think the Yorkshires take on the taste of it. So if I don't have any beef drippings, I use a lot of melted butter and a bit of water and beef bouillon. Put the tins in the oven, when the drippings sizzle, take out and add your batter.
Now I am craving Yorkshire puddings and gravy.

Yorkshires...

2 eggs, 2 heaped tablespoons of flour, mix with a whisk until thick and gloopy, add milk until consistency is about that of double cream, LEAVE TO STAND for as long as you can manage - the flour always sucks up more of the milk if left to stand and the mix will go thicker, you can then readjust the consistency before cooking so your Yorkshire don't go thick and stodgy on the bottom. Oil needs about 10 mins in the oven before the mix goes in to allow it to get hot enough. It should be LIGHTLY smoking and the mix should sizzle as it goes in. Put the mix in a measuring jug so you can just slide the tray part-way out of the oven to fill it and then push it straight back in. This way the tray loses the lease amount of heat and you're not going to knock the air out of the mix by banging the tray. DO NOT open the door for at east 10 mins.

Potaotes
Par boil then drain and leave to steam in the colander for a few minutes to dry the outsides. You'll get less spitting when you put them into the hot oil and they'll be crispier too. My Grandma used to mix a little marmite into the cooking oil to give them a lovely flavoured crust. I've heard tossing them in flour or polenta before they go in the oil helps too but I've never tried.

Ann why do you cook your tatties with wee??!!!

Nope you're not unreasonable. I'm 32 and have only started trying certain things in the kitchen lately. Hope all goes well

How did your Christmas cake go?

Letting the batter stand is a good idea - then give it one almighty final whisking before pouring into the tins.
We experimented with cooking Yorkshire puds in a six-cup silicone muffin tray - the rubbery flexible sort with deep cups (now known as the "pig's bra" after a particularly silly bit of kitchen capering). They came out really fab - hugely puffed, light and tasty. Difficult to get 2 on your plate but you can't risk leaving them in the serving dish where they're fair game . . .