Yorkshire Pudding & Beef Roast | Basics with Babish

[@RavenCroe]

The most important thing re the Yorkshire pudding is that once in the oven you can't open the oven untill they are done otherwise the deflate and you get some thing as hard as a rock

[@firstnamelastname-nf6vo]

As a brit I agree

[@novaava]

...ah. So that's why mine went flat. :p

[@Jonpoo1]

Second most important thing is stupidly hot oil before you put the batter in the tray. The tray and oil cannot be too hot.

[@JadeNeoma]

@@samgrant83 its not an urban myth. A pan in front of an open fire won't cool down suddenly like an oven with the door open will. Remember that an oven only heats when it drops below the set temperature whereas an open fire continues heating no matter what. So opening an oven door will cause a sudden temperature loss which will deflate yorkshire puddings. I know this both from experience and the physics. I am also british.

[@jonathanzimmerman634]

Yeah that and his oil should have been hotter, the batter should start deep frying the second it touches the oil

[@nickthelot]

Yorkshire born and bred here and I've got to say the puddings were spot on! There are people in parts of the UK who mess them up but you got them perfect. For a full traditional roast I'd normally make some kind of potatoes too, roast or mashed, but how many times can you mash potatoes for a KZbin show before everybody has seen you mash potatoes?

[@dddddddddddddddadddddddddddddd]

Also from Yorkshire, but even a not amazing Yorkshire pudding is usually always better than premade from a bag. Nothing more disappointing than seeing the small ready made Yorkshire puddings on your plate 😂

[@Marco-iy7lt]

@@dddddddddddddddadddddddddddddd Aunt Bessie's 😂😂

[@cheesepizza87]

Mash or roasts ? Or both

[@PiousMoltar]

@@dddddddddddddddadddddddddddddd Those bags of pre-roasted potatoes are even worse though haha

[@alexb2856]

yorkshire born and bred too, proud to see it featuring

[@Ghiaman1334]

Just started the video, and as someone from the UK, putting the Yorkshire puddings ahead of the roast in the title says what we all want to but don't think we should: the Yorkshire puds are the best bit by far. Thank you

[@TheDiplomancer]

That's how a lot of Americans feel about stuffing on Thanksgiving (or at least that's how it is in my family)

[@DivineHotdog]

🇬🇧👋😩✋

[@damn7173]

tried yorkshire pudding recently and i completely get what u are saying.

[@PLANDerLinde99]

As a British person I disagree. Who tf prefers the Yorkshire Pudding over the meat?

[@BeingWolfie]

@@PLANDerLinde99 *raises hand* Meee.

[@Phi1618033]

FYI: I've tried *The Botanist* gin and it's _very_ herbaceous. The floral overtones are _very_ strong. Keep that in mind if you want to use it for making, for example, gin and tonics. I've found it pairs nicely with poultry.

[@therealzman6177]

Bar biff

[@135791max]

Dogs shouldn't drink hard liquor

[@TheGreektrojan]

Name checks out.

[@chellarose4272]

I love its herbaceous flavor! We switched from Bombay Sapphire to The Botanist in my household. We find the flavors extremely enticing.

[@spectroglobe8433]

To be fair, floral makes sense for a gin called The *Botanist*

[@LouieFred1]

Being from yorkshire, yorkshire puds are most definitely a must for any roast dinner.

[@olivergille8305]

Where do you stand on Yorkshires with Christmas dinner?

[@birbleu]

bri'ish food is gross

[@Incredisav]

@@olivergille8305 why the heck not

[@Incredisav]

@@birbleu you've never eaten fish and chips or a Yorkshire pudding have you

[@andyt2k]

@@olivergille8305 absolute yes

[@CrimsonOpinion]

It's nice to see people be happy with someone making food from their culture.

[@davidraynham1764]

I mean, he did it pretty perfectly so…

[@dairebeare7839]

“culture” is pushing it

[@newton0114]

@@davidraynham1764 well the oil for the Yorkshire's wasn't hot enough, but other than that 👌

[@jamiedixon8255]

@UCFdnLQ5guX1Umx41hXzmnrg every country has their own culture, even if it’s not the most extravagant

[@edeneden5816]

@@dairebeare7839 tell me you dont understand what culture is without telling me

[@NP-zl7dz]

For Yorkshire pudding novices, equal parts of flour, milk and eggs works no matter your preferred unit of measurement

[@chriswhinery925]

I like that because it makes it easy to remember this recipe.

[@nickgagnon1132]

if you don't mind me asking, by weight or volume?

[@NP-zl7dz]

@@nickgagnon1132certainly don't mind you asking :) I just go by approx volume, so fill up three mugs with roughly equal amounts. Weighed on scales would work too I think, but sight and cup is easier

[@sfowler1017]

@@nickgagnon1132 By volume, NOT weight!

[@codylewis392]

You forgot to add the drippings to the Yorkshire pudding.

[@GiraffeFeatures]

I love how he called this a 'big special occasion meal' and people in the UK eat this most Sundays.

[@teferi456]

He was referring to the version using the rib roast. That's a $100+ piece of meat so you're really well off if you're eating that every Sunday.

[@OriginalRAB]

To be fair the deterioration/transformation of traditional British family model means the Sunday roast is not an automatic thing for most families. Certainly not every Sunday.

[@Sissyrabbit]

@@OriginalRAB We do a 'roast' every Sunday but don't have meat unless it's a special occasion, veggies, mash, gravy and Yorkshires!

[@expl0sive296]

@@teferi456 you can get a cut of rib from the butchers for about £25 enough for a family of 4, the joint he used would feed 8-10.

[@teferi456]

​@@expl0sive296 That's only two ribs. You'd be fighting over table scraps if you tried to feed 10 people with that. That rib roast might feed six people if there are kids and you're incredibly stingy. It's also prime graded so there's no way you're getting cut of meat like that for £25.

[@fandcljosh]

As a Yorkshireman your pronunciation of Yorkshire is admirable

[@bobby2hands227]

One of the few Americans who don't over pronounce the "shire" part.

[@watata1t]

@@bobby2hands227 Wierd thing is, they have New Hampshier they pronounce that perfectly fine, but if its an UK- based word? they go full Tolkien 😅

[@JakeLovesSteak]

"Yorrkshyerrr" I'm American, and that annoys me too. 🙄

[@nutntubear]

@@watata1t one issue: many americans do not realize new hampshire exists

[@watata1t]

@@nutntubear ....that can't be true 😅

[@maxengland5037]

To take the Yorkshire puddings to the next level I’d really recommend a specialist Yorkshire pudding tray. It’s similar to a muffin tray but the cups are far more shallow and much wider. This eliminates a lot of the stodginess that can come with using deep cups of batter as they have loads of room to rise. Plus, more Yorkshire pudding is always better.

[@NeonXXP]

Stodgy at the bottom and crispy at the top, I prefer the muffin tin.

[@maxengland5037]

@@NeonXXP each to their own

[@ShaneWalta]

Or just use a small square baking tray, and make a pudding big enough to serve the rest of the meal in

[@myselfnooneelse3567]

soft bottoms, crispy tops. and tall.

[@karolicker2]

Andrew: "We don't want to make a thick gravy..." Everyone in the North of England (in unison): NOOOOOOOOOOOOOOOOOOOOOoooooooooo

[@FrustratedUnitedFan]

Adam Ragusea level of NOOO?

[@lisahenry20]

If you must have thin gravey, it Must be super strong, like 2 bovril cubes in a mug strong.

[@karolicker2]

@@lisahenry20 If you *must* have thin gravy, you will be exiled to somewhere like kent where you fuggen belong.

[@ieatmice751]

Maybe it’s just because my dad’s from Yorkshire, but I’m pretty sure Yorkshire’s are eaten everywhere in England

[@karolicker2]

Your dad would spit in Andrew's pint of tetley's if he saw gravy that thin, never mind a jus

[@BritishTeaLover]

4:05 this might be a regional thing, but I've always seen Yorkshires with thick gravy. Hearing the phrase 'the jus that Yorkshire pudding is often served with' just sounds wrong :D Most roasts I've had and carverys I've been to prefer thicker gravy (I'm from northern England, don't know where the people you got your recipie are from though).

[@theycallhimdaniel1]

Came looking for this in the comments. Definitely always had it with thicker gravy. From Glasgow but had roasts in plenty of places and it’s always been thicker.

[@inconspicuoussalad7730]

North east represent

[@PrpleSky]

Babish: “would a guy with hands this FAST *jazz fingers* lie to you?” Me: *remembers the Scottish egg incident*

[@nubzaquer]

Beautiful looking Yorkshire's, pretty much exactly how my mum makes 'em! My Grandma uses half milk half water, but that might be a hold-over from her days Rationing when she was much younger.

[@richardk5246]

There is reason for the half water, half milk. I always thought the same as you, perhaps it was hang over from the days of rationing but it turns out you end up with a crispier Yorkie if you do the half and half approach.

[@phrankster909]

It's not a bad idea to do that. I think you increase the volume like that.

[@nubzaquer]

@@richardk5246 spoke with my grandma and she confirmed crispier tops

[@tominator999]

Speaking as a Brit, this is the first time I’ve seen an American absolutely nail Yorkshires

[@jayface]

You criminally omitted the roast potatoes here, Babish. Every sane English person knows they are the best bit!

[@drool3616]

mate, i had the same thought.

[@Wallopy_Joe]

Pro tip - Start the gravy roux directly in the baking tray/roasting tin Yorkies look excellent, too

[@AdamDUrso]

This is indeed the way

[@LittleMissSyreid]

Came here to say this honestly 👌

[@lorcanbonser-wilton3222]

ooooohh yeah 🤤🤤

[@milkispolitics]

After living in England for 12 years I have now reached the point where I'm genuinely a bit outraged that you're not having any roasties with it, but I'm still non-english enough to realise my reaction is ridiculous

[@conkrcstf6405]

I'm a native brit and don't think it's a ridiculous reaction at all. Bar Yorkshire Puddings, the roasties unanimously accepted as the best part of the roast dinner.

[@gwennorthcutt421]

the roasted potatoes right? i saw a vid featuring them and honestly they look divine. like a fried potato wedge but bigger!

[@vigilantcosmicpenguin8721]

Just the word "roasties" sounds delicious.

[@NeonXXP]

I like buttery salty mash with mine and some broccoli cheese.

[@garethmitchell7723]

Roast potatoes make or break a roast imho been many a year since I've cooked them :(

[@Ed.Mantle]

Babish: "Reminiscent of the jus that yorkshire puddings are often served with..." Bisto: "Am I a joke to you?"

[@GiraffeFeatures]

Hot take: Bisto is awful, don’t know how people can stomach it tbh

[@Mue1d]

@@GiraffeFeatures Yeh it’s not great but it’s not a terrible alternative

[@Near_Void]

Yeah, bisto is disgusting, I tried it once and almost puked

[@dahobdahob]

American here. Bisto is the ubiquitous gravy mix brand in the UK?

[@theRappinSpree]

@@dahobdahob correct

[@johannvongenerico9487]

That gravy is offensively thin, you've got to have a decently thick gravy for a toast

[@harrisonsmith7855]

were not talking about bisto here mate

[@DeGBitch]

@@harrisonsmith7855 It's a roast! The fact there's no Bisto is a travesty! xD

[@spaceshipable]

I was horrified at how thin it was.

[@chrisgregory3063]

English chefs tip Instead of plain salt use either a mix of yellow mustard powder and salt or spread yellow English mustard all over the beef. It makes an amazing difference to tenderising a tougher joint of meat and flavouring the resulting pan juices.

[@mikeshea2456]

01:30 - "We're combining...all purpose flour." With what, Babish?! WITH WHAT?!?

[@witchitahable]

So some relatively important issues with the Yorkshire pudding recipe, as a Yorkie myself. The oil and oven need to be extremely hot, 220+. The oil should sizzle when you put the mix in. While cooking do not open the door. Similarly for the mix you shouldn't make it completely smooth, some small clumps of flour. It helps get the slightly craggly texture a Yorkshire pudding should have. Doing this will also make them a dark brown, rather than the brown-blonde you have. Finally there's the tin. It should be far shallower than a full muffin tin, maybe 1-2 cm deep, with slightly angled sides.

[@BadIdeasBureau]

Yeah, there is no way his oil was hot enough. If you're not slightly worried for your safety from the spitting oil and batter the first few times you're doing yorkshire puddings (you get used to it), it's not hot enough.

[@sarahheri7027]

do you have them in the oven beneath the meat, so the meat drips into the puddings?! that's how i learned it, but he didn't mention it...

[@BradiKal61]

ideally a pan made of thicker metal that will hold heat to counteract the drop in temperature from the batter .

[@shiTthebed86]

Big up Yorkshire! Never thought you would do this! Thankyou.

[@Incredisav]

YORKSHIRE YORKSHIRE YORKSHIRE You know exactly what that sounds like

[@newton0114]

@@Incredisav YOOORKsher

[@BrainMax_]

You should make Grandma Spankenheimer's Fruitcake from, "Grandma Got Run Over by a Reindeer", movie when it's Christmas

[@katnisspeeta411]

THIS!!!

[@joeypethan5083]

YES PLEASE

[@Fartucus]

No

[@Steveofthejungle8]

WA HA!

[@netherdominater9960]

Don't forget the Reindeer Nip

[@incardia]

01:22 or 15 flaps of a bald eagle flying over diagonal line of a 40 yard field if you use the imperial system

[@jamesasher63]

Thank you for pronouncing Yorkshire properly 🇬🇧

[@TheDill0n]

only thing missing is Bisto haha, but I would actually recommend using the water that you boil your veg in (ideally from some dark green cabbage and or potatoes - for the starch) for the gravy base makes all the difference and is a standard in any northen household,

[@MH-eb9el]

amen to that!

[@inconspicuoussalad7730]

He didn't do potatoes though :cries:

[@andreasernst1568]

I was sensing a future botched for yorkshire puddings, but you actually did them justice and left no margin for any complaints! 😄

[@dyingsunflowers938]

I had total faith in him ngl. Sent this video to my American friends to try out !!

[@Terahnee]

Me too. Initially I thought he was pouring the batter into a cold pan. I was like 'nope nope nope' but he clarified it in the voice over :-)

[@swaggernautilus3891]

Like youd know how to do it better

[@AmySay]

I had a proper roast when I visited my fiancé in the UK! It was absolutely delicious, and the Yorkshire pudding is the perfect thing to put the roast in :3

[@oliviacampos6339]

Just wanted to say thank you for this super easy to follow and thorough recipe! My mother wasn’t feeling well today and I ended up needing to pull something together by myself for the first time. The whole house was impressed. I’m grateful for you and your team :)

[@breaker2470]

1:00 It happens because the salt damages the protein strands so when heat is applied, they tighten up less. Think of it as if you were to wring out a dish towel by twisting it at both ends and then pulling. If you were to take a pair of scissors and cut the towel in several places, less of the water would wring out.

[@seanbailey8545]

Maybe it's just my part of the UK, but here beef is traditionally sliced as thin as possible for a roast.

[@conkrcstf6405]

I think it varies a lot. I never have beef in a roast, only ever chicken/turkey or sometimes gammon.

[@inconspicuoussalad7730]

In the north you're looking at pencil thickness or above but never more than 1cm

[@Slaeowulf]

You're supposed to get the oil ripping hot before pouring the batter in. That's why they're so whacky.

[@99lodewijk]

That's Yorkshire Pudding 101 and I'm surprised he didn't know. Because I knew and I'm not even a chef!

[@chriswyatt9869]

Yorkshire Puds are probably the best bit of my Sundays ngl

[@ryanmcquade5490]

YOU DID THE 500 DEGREE TRICKKKK I've been doing my xmas roasts like that for years, as long as your oven is well sealed it's always yielded a perfectly cooked roast

[@TokenChineseGuy]

British food is amazing. This is the hill I'll die on.

[@inconspicuoussalad7730]

I brought my English long bow and I'll die up here too

[@danielwhitaker2664]

Right there wiith you lads 🇬🇧

[@richiechristeleit1685]

As a American I can say it’s right up there with my favorites

[@Leptonriffic]

The salt helps it retain moisture by lowering the vapor pressure of the water in the meat. The salt ions block/hold the water in place, requiring more heat for them to evaporate. It's like the mirror version of how salt water freezes at a lower temperature than fresh water.

[@lumpyyy_]

UK citizen here, Yorkies are definitely normally served with a nice thick gravy, sorry Babish😅

[@emilybrannan6128]

Thaaaaaank you!

[@BwfVid]

I made the basic version tonight for Christmas dinner and it was so delicious! I had some carrots and brussel sprouts cooking in with the roast. Thank you Andrew!

[@GiraffeFeatures]

As a Brit you absolutely nailed those Yorkshire puddings, well done Andrew!

[@DrWhom]

Andrew is not a Brit... oh you mean _you_ were speaking as a Brit

[@Ray.Norrish]

At around 1:32 you didn't mention the (I presume) baking soda or something you added to the flour.

[@ALifeOfSonder]

Salt. There's only flour, salt, eggs & milk in yorkies, with screaming hot oil/dripping in the tray. Delicious, and inevitably takes several attempts to perfect. Enjoy!

[@PassTheMarmalade1957]

Me: "Wow, the guy who called Cornwall a city and can't pronounce Worcestershire did great Yorkshire puddings! How'd he manage that?" Babish: "Mary Berry."

[@Warbs1987]

Brit here. Much as I wouldn’t dare denigrate Dame Mary, the go-to recipe for Yorkshire puds is James Martin’s. Lovely to see some British food on here though, Andy! Merry Christmas.

[@LooselyGrope]

Yes, I use his!

[@maxwellbuckle5222]

AHH! This is my family Christmas dinner every year and now there’s a resource for me to stop bugging my aunts for recipes?! Babish you legend

[@Korpuskularny]

In Poland our "Rosół" is a broth.. usually with chicknen but it's also may be done with beef or mix. And we use celery root instead of celery "green parts". But it has similar effect. We also use "pietruszka" and it's parsnips. When you buy "rosół bundle" in a veg shop you usually get carrots, parsnips, celery root and parsley. We add garlic and onions.

[@dyingsunflowers938]

BEST YORKSHIRES I've seen by an America so far 👌🏻

[@breakdown212]

As a Jamaican, hearing oxtails and then the word inexpensive afterwards almost caused me to have a heart attack..

[@elijahharris1113]

I'm American and don't believe that Oxtails and inexpensive belong in the same sentence.

[@dgardner7181]

I heard him say “inexpensive” and “oxtail” and I almost choked on my food! 🤣

[@heathergleiser]

They’re around $12 per pound at my nearest big box grocery store, which is $4 more per pound than short ribs! I made oxtail stew based on a Nigerian chef’s recipe once and while it was delicious it was one of the most expensive dishes I’ve made aside from the time I splurged on lamb shanks.

[@frenchy061]

I caught that too, ain't no way oxtail is inexpensive. even us jamaicans be struggling with the price

[@teferi456]

@@heathergleiser Found it weird he didn't just tell people get some more back ribs. Basically every grocery store is running rib roast sales for xmas so they should have a ton of back ribs they need to get rid of from boning out ribs for boneless roasts/steaks.

[@xjoe_bow_3579x]

Someone from Yorkshire I can say he made Yorkshire puddings perfectly well done

[@TKID-17105]

Eye of round is one of my favorites for roast beef. Great for shaving thin and serving as sandwiches. On our last pre-pandemic vacation the beach bar at the hotel we were staying at had The Botanist as their standard mixing gin. I was in heaven. Nothing beats a G&T after a day of snorkeling or bodysurfing.

[@basicchannel3234]

Please make the Cod Sandwich from Hilda episode, "The Draugen"

[@Fartucus]

No

[@JamesBrown-uv4sn]

Dry brines do a couple things. One they bring moisture out, but then the water (from the cells and between the cells) and now salt mixture ultimately gets re-absorbed into the meat seasoning it as well as trapping moisture that would otherwise evaporate. Drawing out the moisture also tenderizes the meat produce a more tender piece.

[@bloomtwig76]

I was looking through to see if this was posted, and you explained it better than I would have! Also, shout-out to osmosis, the unsung hero of how seasoning works (with salt)

[@zootycoon2king]

from the UK and I must say those are some of the best yorkshire puddings I have seen made outside of the UK literally a perfect recreation of the perfect roast dinner accompanyment.

[@onibaka14]

Opening song: breaks all the windows out of my house Babish: *asmr*

[@chadthundercock5641]

That roast looks beautiful. My mother would approve 🇬🇧

[@s0apys0ph1e]

If mama thundercock is happy, everyone is happy

[@tessat338]

The eye of round is my go-to roast for large family gatherings. It can be slow-cooked ahead of time to make it tender. It tastes great with the right seasonings and it can feed a lot of people for not a ton of money. I usually pair it with a similarly-sized pork roast and season both with a coating of garlic paste and some pesto after the initial browning. We also LOVE Yorkshire Pudding! It is meat-flavored pop-overs! I concur with adding the pan fond to the gravy. I also add any juice that has come out of the meat while carving to the gravy. No sense in wasting any of that terrific flavor.

[@averylividmoose3599]

The fact you called it a Jus and not gravy (pet peeve) and didnt make any potatoes with this, roasted or mashed, warrants a botched with babish (everything else was perfect tho) also its not really a "special occassion" meal, most people eat this weekly or bi-weekly, its not called a sunday roast for nothing

[@tiph3802]

I see now where I'm making mistakes with my yorkshire puddings. They're incredibly delicious but they never turned out correctly. The recipe I had never had the batter refrigerated or the muffin tin pre-heated. I look forward to updating the recipe and trying a proper yorkshire pudding!

[@Graves1]

Thank you for pronoucing 'Yorkshire' properly

[@dereksmalls6238]

It's only us people from Worcestershire that are poorly served by Babish...

[@widgetmaker]

Across the pond here. While yes we use the metric system we use pints albeit different and bigger pints to your side for added confusion. edit, Babish missed a tip on the yorkshires. Pre-heating the tin and oil on the yorkshires makes it much easier to ensure proper fluffyness. Also make your gravy in teh roasting tin for full flavours! Edit 2, i apologise babish and have learned to watch the whole video before commenting.

[@richardbeck818]

As a Yorkshire man I approve this! Although feel like it was missing some nice roast potatoes!

[@realperson9951]

8:47 they clapped just because they successfully put the cranberries and rosemary in, made my day

[@JosiahTheBone]

"And I adapted the yorkshire pudding recipe from Mary Berry so I think it's illegal for you to say that I did it wrong" British people: "ADAPTED?!?"

[@benismcballsacc5083]

as an englishman, its perfectly fine to adapt. We're not italians 😉

[@richardk5246]

I'm from Yorkshire and they look great Yorkshire puddings. I have a roast beef dinner followed by sticky toffee pudding with custard every Sunday, you just can't beat it.

[@othyization]

As soon as you said you adapted your Yorkshire pud recipe from Mary Berry I gave the screen a thumbs up.

[@flopus7]

just bought a rib roast for xmas and was watching Mr. Alton Brown and wanted to know more about roasts and pudding. Never done Yorkshire pudding before but I think I'm gonna try this year

[@LooselyGrope]

Do it. There isn't a household in Britain that would make a roast dinner and NOT have Yorkshire puds with it. They're the best bit.

[@Kenkire]

7:54 I am drooling so hard right now.

[@dazzosheps]

Appreciate the fact you called them Yorkshire puddings and not "popovers"!

[@mildlydisinterested]

This feels like what a bangers and mash episode could be.

[@waheedabdullah6371]

Please make Gingy from the Shrek movies before Christmas

[@Fartucus]

No

[@Wingedshadowwolf]

I went to the website for the written version. I gotta say, I like how the background is gray instead of white! Much easier to look at!

[@FalconPunchPro1]

The dry brine could also be considered an abbreviated, uncontrolled dry aging. The enzymes in the muscle begin to break down the fibers, but covering it in salt inhibits the growth of any harmful bacteria which would cause sickness. That's why dry aged steak smells "funky" but not "rotten."

[@RyanSaundercook]

You missed a step at 1:30. What are we combining the flour with?

[@flamedbaby]

Babish, as someone from the UK, please rename the video to Roast Beef. Beef Roast sounds weird.

[@cloudy.dreamz]

As someone from the US I call it roast beef too

[@downeastboy84]

@@cloudy.dreamz me too I have never heard it called beef roast

[@woodsy.2977]

@@downeastboy84 it’s a snobby rich person thing.

[@MrIcecolddd]

I’m a Brit and you nailed these man, well done!

[@unchainthewolves]

I knew there was no way Babby was going to do a Sunday roast video without cooking a gigantic piece of prime rib.

[@rin7334]

Standing rib roast is what my family makes every year for Christmas, but we make Popovers instead of Yorkshire Pudding. It's my favorite dinner of the year and I genuenly can't see myself having Christmas without it.

[@BILLETH]

As an Englishman, I'd say you nailed it. Gravy was a bit too thin for my liking, but I'm very impressed that you nailed the Yorkshires.

[@inconspicuoussalad7730]

I laughed when he kept calling it a Jus, its gravy or nothing, nice and thick :)

[@Frankengruvin]

1:37 mark. What are you combing with the AP flour?

[@JakeLovesSteak]

Just seeing the two roasts after cooking, it's difficult to believe that eye of round and prime rib come from the same animal. Prime rib is so far superior to anything the round could ever hope to be. The price difference is justifiable.

[@dogfellow3848]

1:33 what are you combining the all purpose flour with?

[@kjdude8765]

Salt

[@dogfellow3848]

@@kjdude8765 I thought that but it was just really strange he didn't say it

[@kjdude8765]

@@dogfellow3848 just missed it in the voice over.

[@Phorcys_0]

Bruh. From a British person who makes Yorkshire puddings often, you don't need to make them a day early. Also you should add the eggs to the flour until you have a thick batter then stream semi skimmed milk into it. 4 large eggs, 140g flour, 200ml milk 210c (410f ) in a fan assisted oven. Serve hot, the bottom should be chewy and the top should be crispy to almost crunchy. You don't need to mess about with different fats but a liquid one is always best, if you use veg oil warm it till it smokes, the batter should sizzle as soon as you drop it in.

[@PinefreshSnow]

Great to see Yorkshire puds getting the attention they deserve.

[@chriskaufman7899]

This is so weird. I wanna make yorkshire pudding for the holidays and searched for "babish yorkshire pudding" yesterday. Didn't find it on babish and thought huh 🤔 that seems Luke right up his alley. Lo and behold 24 hrs later.

[@SP-ok2dk]

Babish... doesn't matter where you got that recipe, it's such a well documented recipe.. what I absolutely commend you on is the execution.. it seems so simple but this is an English traditional staple meal on Sundays so thankyou for doing it SO WELL.. What I would correct you on, not for another video purpose obviously but for just general knowledge, is that to take it to the next level.. pick down that oxtail and other meat, bind it with a fantastic Jus, fill those Yorkshire puddings with that!!!! And also we glaze our carrots and parsnip in a honey glaze

[@jamievandersluis7994]

Hey babish, just one small tip here from a Brit. That beef dripping always, and we mean always goes on your yorkies :)

[@ShortMan_123]

no human in the history of Yorkshire or beyond has ever put Yorkshire puddings in a "basket covered in a clean dish towel" :P

[@rysler]

Heh, that's a very American way of keeping dinner rolls warm.

[@violetskies14]

Well done! You even added the right herbs to your stock. As a British person I'm impressed. Although you did need some roasties to make it a proper roast.

[@paulv6744]

I just gotta say, thank you for introducing me to the botanist!

[@jessicapadron7886]

I have never had Yorkshire pudding, but I really want to try it.

[@haggielady]

Try it! It is fabulous.

[@BradiKal61]

Yes you do. Getting the puddings to rise means a HOT pan and HOT oil or drippings in it and I only have about a 50 percent success rate

[@dahobdahob]

For the record,in the US these are typically called popovers (if you are looking for them)

[@DrBrangar]

@@BradiKal61 the biggest thing is do not open your oven until they are done.

[@Pudddle]

Another thing is that they are traditionally eaten sweet or savoury, so if you have any leftover, try it with some jam or something 🤤

[@BjaJbb]

My mom made her Yorkshire pudding in the roast pan right after she took out the roast to rest. With most of the drippings and oil. I loved it as a kid. She made her gravy with some of the oil drippings. This was in the 1970s.

[@BrainMax_]

I'd love to see you make the ultimate pizza from Jimmy Neutron episode, "Sleepless in Retroville"

[@Fartucus]

No

[@davidroberson1962]

Beef cheek is way cheaper and has collagen too. Oxtails cost as much as rib roast does. We usually use the rib roast dripping for the Yorkshire pudding as the roast rests.

[@IAMDANREEVE]

My family is from Yorkshire and my mom made the best Yorkshire Puddings for Christmas every year. We lost her early this year and this was a nice little reminder for me to think about her during the holiday season. Thanks for that.

[@tomwillett2005]

Englishman here, I’ve had many Yorkshire puddings in my life (my dads from Yorkshire) and these look incredible

[@masterdj21]

It interesting how inexpensive oxtails are in NY. Here in FL they are $16-22/lb...

[@Hexadecimal]

At 1:30 there's an issue with your dubbing- you say to combine the flour but don't say what you're combining it with.

[@tomspencer1471]

As someone from Yorkshire I approve

[@Owl_bee]

Excellent pronunciation of Yorkshire!

[@Big-Chungus21]

Very nice thank you babish :) Its a shame so many people think of british food as toast sandwiches and jellied eels and not the stuff that people actually eat….

[@BZ1610]

The stuff you actually eat isn't that far off...I mean that in a loving way