Roasting

[Jawloms]

Why do we roast joints of meat in tins rather than glass dishes?

[elsiegee40]

Because metal roasting tins can subsequently be put on the hob and the gravy made in them thus allowing the use of all the juices that have dripped out of the meat.

 

Glass (pyrex) or earthenware would shatter

[BKGarry]

:clap2::clap2: @elsiegee40 :clap2::clap2:

[elsiegee40]

* Bows * It's thirty odd years of cooking roast dinners that gives you the knowledge

[BKGarry]

did everyone else read that as, take a trip to the residence @elsiegee40 for an epic roast

[Miscbrah]

What a topic.

 

I love me some random.

[elsiegee40]

Footnote: If I am roasting beef or lamb and pouring the Yorkshire Pudding batter round the joint to cook, I prefer to use an earthenware dish as it seems to cook the Yorkshire Pud better. I won't be making gravy in the dish as the the juices have all been absorbed by the pud anyway. (Yum!)

[eyetea]

Because that's what my Mum told me to use!

[Miscbrah]

I cooked fish fingers!

 

[rickjames]

Yorkshire Pudding around the meat? That sounds so bizarre. Generally I'll just throw my potatoes around whatever meat and season the thing. Pudding/Stuffing etc are in once the meat is done and under foil.

[Sagima]

I may try the yorkshire pudding around the meat thing next weekend.

[elsiegee40]

Yorkshire Pudding around the meat? That sounds so bizarre.

 

You don't know what you've missed!

 

Grease the dish well to stop the pudding sticking.

Roast the lamb/beef as usual and then, about an hour and a half before serving, pour the batter round the meat.

Hook the meat out 20 minutes before serving to rest and leave the pudding in the oven to finish cooking, turning the heat up if necessary.

Best Yorkshire ever!

 

 

Disclaimer: Times are approximate, as are oven temperatures. I just do it by instinct these days

[mjk]

And why is it called "roasting" and not "baking" when it comes to meats. Surely a roast is over a spit ?

[Mako]

And why is it called "roasting" and not "baking" when it comes to meats. Surely a roast is over a spit ?

 

Meats already have a firm structure, so they are roasted, whereas foods (baked goods) are generally soft beforehand and the baking process solidifies their structure. They are thus baked.

 

Also something something temperatures.

[bossman]

@elsiegee40

 

That's a "Home Counties" pudding not a "Yorkshire" pudding, typical Southerners trying to change things again hehe!

[elsiegee40]

@elsiegee40

 

That's a "Home Counties" pudding not a "Yorkshire" pudding, typical Southerners trying to change things again hehe!

Heaven only knows how it is a Home Counties version @bossman. My mother is Welsh and she has always cooked it it that way; she taught me

 

I spent my formative years in Yorkshire, but have no idea what the neighbours did. And you are about as Yorkshire as I am

[elsiegee40]

And why is it called "roasting" and not "baking" when it comes to meats. Surely a roast is over a spit ?

 

What's the Difference Between Roasting and Baking? | Word of Mouth | The Kitchn

[witch]

Heaven only knows how it is a Home Counties version @bossman. My mother is Welsh and she has always cooked it it that way; she taught me

 

I spent my formative years in Yorkshire, but have no idea what the neighbours did. And you are about as Yorkshire as I am

 

 

Hmmm. My mum was Welsh too and she never told me about this method. I shall try it next time I do a joint although of course it does mean that I won't be able to eat any.

 

What about your roasters though? They are put round the meat to absorb the juices, I always thought.

[TechMonkey]

Because metal roasting tins can subsequently be put on the hob and the gravy made in them thus allowing the use of all the juices that have dripped out of the meat.

 

Glass (pyrex) or earthenware would shatter

 

As I found out when I didn't read a recipe properly and did this.

[Mako]

Yorkshire born and bred. Can confirm that putting batter around the meat is not a 'Yorkshire Pudding'.

 

Sounds more like a... roast... in the hole? I'm coining that right now if it isn't already a thing.

[Boredguy]

Hmmm. My mum was Welsh too and she never told me about this method. I shall try it next time I do a joint although of course it does mean that I won't be able to eat any.

 

What about your roasters though? They are put round the meat to absorb the juices, I always thought.

I was taught that after you did the roast, you drain the left over juices and leave it to settle so you can remove most of the fat and use the rest with Bisto to make the gravy.

The roast tatties are then done in the roasting tin but in beef dripping.

 

The joint used to get wrapped in tin foil when cooking, but these days it's a roasting bag as it keeps it a bit more moist (and saves on some washing up)

[elsiegee40]

Hmmm. My mum was Welsh too and she never told me about this method. I shall try it next time I do a joint although of course it does mean that I won't be able to eat any.

 

What about your roasters though? They are put round the meat to absorb the juices, I always thought.

 

Yes, but your Mum was from further North @witch This might be a South Wales thing.

[clareq]

I'm from Cardiff, and we didn't do yorkshires like that either. I now live in yorkshire. Edited May 12, 2015 by elsiegee40

[bossman]

@elsiegee40

 

I do believe I have a distinct advantage of being born and bred a true "Yorkshireman" as I was born in the good old "East Riding of Yorkshire" in a little seaside town called "Withernsea" on the 6th of November in the year of our Lord 1959.

 

Withernsea - Wikipedia, the free encyclopedia

 

Yorkshire pudding - Wikipedia, the free encyclopedia

 

So sorry to disappoint @elsiegee40 though you might have been thrown by the fact I now live in County Durham which is much further North.

 

P.S. I do like your idea of it being around the Meat to capture all those beautiful juices Mmmmm! Nice!

[elsiegee40]

I'm from Cardiff, and we didn't do yorkshires like that either. I now live in yorkshire.

 

Mum's from just outside Swansea (Boo! Hiss! etc - Swansea/Cardiff rivalry ) I have no idea where she picked this up from though. All I know is that it tastes good!

 

We usually have boiled/steamed potatoes with it otherwise there can be a bit too much grease. If roasties are in order then I'll get some goose/duck/beef dripping from the supermarket for them.