Toad in the Hole - Easy Cold Oven Method
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Date: 2021-06-12
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Comments and reviews: 9
Johnathan
Growing up with this, I always thought the concept of it was a bit weird. It is basically a sausage cake lol.
I like to mix some dried herbs (rosemary, thyme) into the batter, and drizzle a few lines of the battler across the sausages when pouring it into the pan, so they are kind of strapped in place and don't try to jump up out of the holes so much.
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Growing up with this, I always thought the concept of it was a bit weird. It is basically a sausage cake lol.
I like to mix some dried herbs (rosemary, thyme) into the batter, and drizzle a few lines of the battler across the sausages when pouring it into the pan, so they are kind of strapped in place and don't try to jump up out of the holes so much.
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Graham
Sorry mate, first time for everything, but that doesn't look so great. You need the hot oil to ensure you get a crispy outside instead of the collapsed stodgy center. It doesn't just stay crispy, but it provides the structural integrity to make for a lighter and fluffier inside. It's gonna taste great regardless, but the texture is way off.
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Sorry mate, first time for everything, but that doesn't look so great. You need the hot oil to ensure you get a crispy outside instead of the collapsed stodgy center. It doesn't just stay crispy, but it provides the structural integrity to make for a lighter and fluffier inside. It's gonna taste great regardless, but the texture is way off.
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Rottie
ALWAYS use BEEF broth for Toad in the Hole gravy, NEVER chicken my Nana from Yorkshire is turning in her grave, lol and Yorkshire Pudding was also made and eaten BEFORE dinner with gravy (BEEF) to fill you up, as fruit and veg was scarce back in the day, but I admit this toad in the hole looks really tasty, even with the soggy bottom
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ALWAYS use BEEF broth for Toad in the Hole gravy, NEVER chicken my Nana from Yorkshire is turning in her grave, lol and Yorkshire Pudding was also made and eaten BEFORE dinner with gravy (BEEF) to fill you up, as fruit and veg was scarce back in the day, but I admit this toad in the hole looks really tasty, even with the soggy bottom
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MrVovansim
The first couple minutes reminded me of something. My daughter, 3. 5yo, loves making scrambled eggs. She cracks em into the bowl, I pick out the shells, give her a whisk, and say. Bust 'em right in the yolk! She laughs and does it. Thank you, Chef John!
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The first couple minutes reminded me of something. My daughter, 3. 5yo, loves making scrambled eggs. She cracks em into the bowl, I pick out the shells, give her a whisk, and say. Bust 'em right in the yolk! She laughs and does it. Thank you, Chef John!
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food
Something isn't right, that Yorkshire pudding looks too flat and soft, mine tend to rise until the hit the over top. I part cook the sausages in the cooking tray in the oven, and then get it out and add the batter on top. Putting it in cold is just wrong.
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Something isn't right, that Yorkshire pudding looks too flat and soft, mine tend to rise until the hit the over top. I part cook the sausages in the cooking tray in the oven, and then get it out and add the batter on top. Putting it in cold is just wrong.
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Broshmosh
I have never heard of anybody adding flour a bit at a time lol. Just dump it all in and mix like in this video.
I maintain that dropping the batter into hot oil makes a better textured pudding. It isn't that dangerous, you just need to not rush?
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I have never heard of anybody adding flour a bit at a time lol. Just dump it all in and mix like in this video.
I maintain that dropping the batter into hot oil makes a better textured pudding. It isn't that dangerous, you just need to not rush?
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Wandering
An alternative prep method for when your sausages are a bit too long: cut them into 2-3 inch segments after the pre-browning step, pour in the batter first and then stand the sausage segments on their ends, evenly spread across the baking dish.
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An alternative prep method for when your sausages are a bit too long: cut them into 2-3 inch segments after the pre-browning step, pour in the batter first and then stand the sausage segments on their ends, evenly spread across the baking dish.
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Ted
Into a cold oven, which is different from the traditional method. I think you meant to say, sacrilegious. But you've never steered me wrong in the kitchen before (and in fact have steered me right so many, many times) I will give this a whirl soon.
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Into a cold oven, which is different from the traditional method. I think you meant to say, sacrilegious. But you've never steered me wrong in the kitchen before (and in fact have steered me right so many, many times) I will give this a whirl soon.
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Robert
Like he said, the secret to getting lumps out of flour is to add liquid to the flour stirring just a little so that it's thick. The thickness breaks up the lumps when you're whisking. When it's smooth, then you can add the rest of the liquid.
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Like he said, the secret to getting lumps out of flour is to add liquid to the flour stirring just a little so that it's thick. The thickness breaks up the lumps when you're whisking. When it's smooth, then you can add the rest of the liquid.
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