Originally Posted by Charron
Not sure why I find Yorkies so intimidating to make... smoking hot pans, sizzling grease... what could possibly go wrong?
I don't make them that often, but they are something my wife and I both enjoy. Basically they are a version of a light dough or batter that is deep fried. Well, not exactly, but it helps to keep that concept in mind.
If the fat isn't hot enough, the batter acts as a sponge. Product is limp and greasy. Fat too hot and they get tough and greasy. Fat just right you get golden brown and delicious clouds of savory delight.
I'm not yet convinced of which approach is better - one big pan or individual muffin tin cups. I tend towards one big pan because it is easier, but the individual servings can give you better puffiness. But if you do it wrong, they are all bad, the one big pan you can sometimes salvage the center or the edges, depending on what went wrong.
Gee, I'm a real confidence builder, aren't I?