Dear All,
Soon I will be cooking Fore rib of beef for 6 people and with it I will be cooking Yorkshire Puddings.
Gordon Ramsay and Jaimie Oliver and many others online say to use Whole Milk for use as one of the main ingredients.
I would like thoughts on whether the Yorkshire puddings would benefit from Jersey Milk or Gold Top Milk (both considerably thicker than whole milk).
Of course, I would have to add more water to Jersey Milk or Gold Top Milk than with the standard Whole milk (to get the consistency required for the Yorkshires to rise) but I am wondering whether they would taste better (ie will the thicker Jersey Milk or or Gold Top Milk when watered down to a Whole milk thickness taste better than standard Whole milk????
It may be a silly question but I thought I would ask!!
Cheers
MV
Soon I will be cooking Fore rib of beef for 6 people and with it I will be cooking Yorkshire Puddings.
Gordon Ramsay and Jaimie Oliver and many others online say to use Whole Milk for use as one of the main ingredients.
I would like thoughts on whether the Yorkshire puddings would benefit from Jersey Milk or Gold Top Milk (both considerably thicker than whole milk).
Of course, I would have to add more water to Jersey Milk or Gold Top Milk than with the standard Whole milk (to get the consistency required for the Yorkshires to rise) but I am wondering whether they would taste better (ie will the thicker Jersey Milk or or Gold Top Milk when watered down to a Whole milk thickness taste better than standard Whole milk????
It may be a silly question but I thought I would ask!!
Cheers
MV