Did you just call yorkshire puddings "pop overs" and say that us brits eat them with soup??? Mate nooooooo. Where are you getting your information from 😂
@@FrankieCooks We do adore them, but in general eat them as an accompaniment to roast beef :) I have seen my aunt eat them cold with cream and a little golden syrup as they do have a pancake vibe about them which is really nice. Glad to see you're back and much easier to subscribe directly to Struggle rather than via Tastemade ;)
Stew in a giant Yorkshire pudding is sometimes had in the UK Frankie, but not soup. Thing to know is Yorkshire puddings are a filler so you can serve less of the more expensive food, now they are part of the meal, but they started off being a starter with gravy, then you had the main meal and in some places they were/are used as a pudding with jam spread on them.
I don't even LIKE mushrooms and you got me wanting to try this. And my dude, I hope you take no offense to this, but you would be a fantastic host for a kid's show. I mean, don't get me wrong, you're entertaining to me at 37, but when I saw you with the guitar I just immediately saw you doing some shit like blues clues and being bomb at it.
Erm... love the recipe, but the ‘popovers’ here in Britain are called Yorkshire pudding and go best with a roast. I’ve never had them with soup. Good vehicle for a dessert though! 😍
Im irish (not british but the cultures are very similar, dont say that to a nationalist though hehe) and ive never heard of yorkshire puddings being used in anything other than sunday roasts so this is interesting
To avoid crying just pop the onion in the fridge for an hour first - the cold helps negate the amount of acidic enzymes released. Cold onion = no tears.
I have been trying to make Yorkshire puddings for weeks because i am from the Us and have always been super curious about them. But they always turned out wrong until i followed your instructions and now ive made them PERFECTLY 4 times!! I cant thank you enough!❤❤
I just made the yorkshire puddings and i wish i could post a picture, they turned out PERFECT!! Im an american who has wanted to make them for years but i have just started really trying this month and this video came at the most perfect time because they never came out right. They were flat, too eggy, too many lumps, too thick of batter, not the right ratio ect ect. I am way too excited about them but i am so truly gratefull to get to try something ive only seen in pictures for so long. Oh AND they taste AMAZING i dont know how they are so comforting when ive never had them before! They are 100% now a staple!
Snowed in and happened to have (almost) all the ingredients for this!! (Did not have heavy cream but made due with whole milk just fine! Thank you Frankie!
Wow this is delicious, I've made it twice already i love it so much. I think might try adding some shrimp or other seafood on a future one see how that goes. My popovers ended more like little muffins than like how Frankie's did, does anyone have any tips for how to get them to be like his? I followed his steps exactly so I'm not sure what I'm doing wrong
hmm my guess is it’s not hot enough/heat is being let out while they’re cooking? they will drop if the oven door is opened before they’re done cooking. or batter could be too floury? beating your batter quickly should sound like water droplets on pebbles. it also massively improves them to let the batter rest for a little while before cooking. i’d honestly recommend using a recipe from the uk for yorkshire puds bc most of us make them pretty regularly for sunday roasts and have lots of opinions on them haha so you should find lots of advice :)
As a brit, I can honestly say I don't know anyone who eats a yorkshire pudding with soup... with a roast dinner or golden syrup, sure, but never soup... to be honest, not a bad idea for leftovers! :)
@@emmawood8555 Only me and the fella at home and it'd be wrong to make less than a full tray ;) Probably could eat 3 with my dinner but my waistline wouldn't be happy lol
@@bethanynicholls6692 Yup, that's why I have to wait until we go to the Outlaws (it's been a while atm!) - she does a massive plate of yorkies to go with dinner and every single one gets snapped up!!
Frankie, put your onion in the freezer for 10-15 minutes before you chop it. *EDIT* Also your popover music sounds suspiciously like it's from a certain Englishman's new cooking show on a different streaming service.
Every other recipe for popovers that I've seen makes them seem so tricky and difficult but yours me feel as if I could actually make them pretty easily! Thanks, Frankie! P.S., I can't BELIEVE the Anti-Onion Cryer 7400 was a Fail! Looked like a no-brainer! Back to the drawing board...
This is great and seems so ridiculously simple to make, but I'd have to add something green to the soup or it wouldn't feel like a complete meal to me. I bet spinach or kale would be awesome in this
Pro tip... If you don't want to cry while chopping onions do not sever the root when dicing. Test it out for yourself, you're welcome. Love the videos by the way.
The mushrooms are pricey, but I agree they replace meat. I don’t get the combo of heavy whipping cream mixing in apple cider vinegar. Except to aid in the digestion of all that fat from butter and cream.
Made these today but used Marsala to deglaze the pan & my homemade stock I let really reduce yesterday (it was very dark & full of flavor). It tasted like the best restaurant's soup! Had to guess how much flour you used for popovers.
Wonderful recipe - love it! I heartily agree - grow your own herbs folks (I'd say you're best to put em outdoors though - although perhaps it's too cold there). Thanks!
I live in minnesota and wild rice grows here, it was the staple food source of the native americans in the area (Ojibwe Chippewa). I find it's really not that cheap though. There are different grades of it and soup grade is one of the lower quality grades you can get, but its still between $6-$8 for a pound of it in 2022; depending on where you buy it. And the high quality stuff that you would serve as a side dish can go for close to $20 on the upper side. Because to harvest and process it is very intensive. I can imagine if you get shipping involved the price point goes up. Where did you find yours for $4.20?
Thank you for sharing this recipe!!! I’m a cheesaholic, sad to say. I had to quit due to weight gain, but I think this recipe will be life changer for me. ❤❤❤
To stop the tears when copping onions? Swimming goggles… yup. Chop a whole bag of onions at one time, I use my chopping or food processor to make things easy, put into small ziplocks, freeze, and use as needed… no more chopping every time you need them! 😊
Born and bred in the UK and never once have l eaten, or know of anyone who has eaten, a Yorkshire Pudding with soup. Bread roll or a slice of bread, yes.... no Yorkies though!
Keep your onions in the fridge. That way you have more time till they make you cry like when your mommy spanked you with a wood spoon for taking 1 cookie too many
