Wednesday, February 20, 2013

Yorkshire Pudding


Photos:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 02/17/2013

在這之前,做了美式pop-overs,Yorkshire pudding,按Ogden Nash的詩看來,算是pop-unders XD...

References:
http://en.wikipedia.org/wiki/Popover
http://en.wikipedia.org/wiki/Yorkshire_pudding
按Wikipedia的Yorkshire pudding配方: 1/3 cup flour:1/3 cup liquid:1egg...要預先加熱baking pans及熱油...本來Yorkshire pudding,叫做dripping pudding,因為是使用烤牛肉/羊肉滴下dripping pan的油/肉汁來加熱,再倒入類似pancakes的batter,本來Yorkshire pudding的高度也相當矮,後來在2008年,英國Royal Society of Chemistry(怪怪,為何是化學協會來定食物標準XD),訂定Yorkshire pudding的標準高度,不得在4吋(10cm)以下,這樣一來,本來傳統上一直都是矮子的Yorkshire pudding,倒和美式超高的pop-overs有點界限模糊了,據說美式pop-overs,是英式Yorkshire pudding的後代變化,美國早期本來就是歐洲大熔爐,當然一些食物,都不會憑空出現,應當都是建築在其歐洲移民的飲食文化上...

不管是pop-overs,還是pop-unders,都一樣相當美味,會讓人上癮,Yorkshire pudding/pop-overs可甜可鹹,因為本身口味相當中性,Yorkshire pudding在英國傳統上是星期天午餐肉類主菜的前菜,popovers在美國中餐晚餐可與肉類同吃,或像早餐,和whipped cream及水果topping同吃,...我做了strawberry honey sauce淋在上面,暴龍和K寶連吃好幾個...剛出爐酥酥軟軟的Yorkshire pudding/popovers,好似是croissants/pancakes/cream puffs風味及口感的綜合體,有機會大家一定要嘗試一下...

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