I did learn or relearn a few things in reviewing the cookbooks. For example, cooking a roast at 325 degrees F is okay. You don't need to cook it at 350 degrees F. The fat layer on the one side of the roast should be facing up when placing the roast in the roasting pan. I have sometimes place the fat layer on the bottom of the pan when putting the roast into the pan in the past. It pays to use a meat thermometer to know when the roast is ready, particularly if you are wanting to cook it to a medium level. Letting the roast sit for 15 minutes, when taken out of the oven, and covered with tin foil, does make a difference. After that you can carve it. The heat from the inside of the roast does move to the outside and the juices get sealed in the roast. The roast was cut from the sirloin and it was one of the best roasts I have made according to DH. Of course I did use all of the tips I learned from reading the 'bible' cookbooks. The yorkshire pudding turned out amazingly well and many compliments were made on the taste and texture. The gravy turned out fine and went well with the meat, yorkshire pudding and mashed potatoes.
|The DH carved the roast.|
|Gravy being made.|
|Yorkshire pudding in the basket.|
1 cup flour
1 cup milk
salt and pepper to taste
In a medium size mixing bowl, add the flour, salt and pepper. In a separate bowl, beat the eggs and add the milk. Mix well.
Preheat the oven to 425 degrees F. If you are finished cooking the roast, add some of the fat drippings to a 12 cup muffin tins. If you don't have drippings you can add a little bit of olive or canola oil to each cup. Place in the oven and let the drippings or oil heat until it is smoking. While the muffin tins is in the oven, add the egg mixture to the flour. Combine the batter well.
Add the batter to the muffin tins and fill each tin about half full. Bake for 20 to 25 minutes until golden brown. Makes 12 individual puddings.
If you want a more savoury flavour, you can add dried herbs to the flour before you add the eggs.