Yorkshire pudding: can I cut the fat off the prime rib?
Yorkshire pudding: can I cut the fat off the prime rib?
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Yorkshire pudding: can I cut the fat off the prime rib?
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Post #1 - December 24th, 2007, 4:14 pmI am concerned I will not have enough dripping from the roast. Could I cut some of the fat off and melt that down for use in the yorkshire pudding?
First time making yorkshire pudding.
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Post #2 - December 24th, 2007, 4:28 pmjpeac2 wrote:I am concerned I will not have enough dripping from the roast. Could I cut some of the fat off and melt that down for use in the yorkshire pudding?
First time making yorkshire pudding.
I would.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - December 24th, 2007, 6:42 pmYour other thread said it was 15 lbs, so as long as your pan isn't big enough that the drippings will burn, you should have enough.
I draped some slices of pork fat over my roast and the pan was filled with more than enough drippings and it was about 10 lbs.
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Post #4 - December 24th, 2007, 7:40 pmI never had a shortage. I think the fat covering the meat in the oven is a good thing.i used to milk cows
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Post #5 - December 25th, 2007, 12:00 amI'm using this recipe, which sidesteps the issue by using bacon....