oil is better for yorkshire puddings though as it gets hotter

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:41, 3 replies, latest was 12 years ago)

Oil is shit for Yorkshire puddings
Use beef dripping
( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:42, Reply)

i know what you mean flavour wise, but oild DOES get hotter and therefore gets the puds to rise better

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:43, Reply)

I just turn the oven up

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:44, Reply)

no it doesn't.
solid animal fats have the highest smoking point.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:43, Reply)

Vegetable Oils Have Highest Smoke Points

As a rule, vegetable-based oils have higher smoke points than animal-based fats like butter or lard. The main exceptions are hydrogenated vegetable shortening, which has a lower smoke point than butter, and olive oil, which has a smoke point about equal to that of lard.
Refined Oils and Light Colored Oils

Another factor is the degree of refinement of a given oil. The more refined an oil, the higher the smoke point. That's because refining removes the impurities that can cause the oil to smoke. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point.
( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:45, Reply)

Lard is white, SHITPANTS

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:46, Reply)

Dripping, which is what I use for anything like spuds or yorkshires
has a smoke point of 250 degrees C.

Which is higher than every single type of oil out there bar a very, very uncommon type of oddly refined olive oil.

Would you like to try this science thing again?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:49, Reply)

lard's smoking point is 188 degrees C

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:53, Reply)

what's lard got to do with it? I mentioned lard earlier only in the context of offereing a choice for roasties
not yorkshire pudding.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:54, Reply)

Tina Turner's fatcentric follow-up single was a singular flop.

( Kroney, Mon 2 Sep 2013, 14:55, Reply)

MARR Wars

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:56, Reply)

Tina Turner's later efforts really lacked the sex appeal

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:55, Reply)

Eat shit, dobber.

( Kroney, Mon 2 Sep 2013, 14:56, Reply)

Isn't that your job?

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:56, Reply)

Oh, sorry, I lie
Having looked it up, I forgot that Avacodo oil and Tea seed oil also have smoke points over 250. So as long as you are using one of those you're entirely correct.

Otherwise you're talking shite.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:53, Reply)

Avocado, Mustard, Tea seed and Safflower?
Mighty my arse.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:53, Reply)

I do apologise for operating from memory rather than wikipedia
please forgive me.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:55, Reply)

I wasn't the one giving "smoking points".

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:59, Reply)

Since the "smoking point"
is the only relevant thing in the debate, not giving it would be a little pointless, no?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:02, Reply)

None of which you were correct about.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:03, Reply)

yes I was.
Dripping. 250 C. The only relevant one in the context of the discussion, that being "dripping has a higher smoke point that oil"

I only mentioned one out of four very obscure oils that have smoke points over 250. None of which are used by Nakers (or anyone) for cooking yorkshire puddings.

I can see you need some practice at this right/wrong thing, don't you?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:07, Reply)

Lard smoke point is 188. I realise now dripping is not the same.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:12, Reply)

I will admit to being genuinely surprised about lard.
I don't use it because the flavour is a bit strong, but generally, solid animal fats are very high smoke point (both dripping and clarified butter are 250 ish) so I dunno what's in lard that fucks it up.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:15, Reply)

were we talking about yorkshire pudding? NO.
But sunflower or vegetable oil is the way I go if not dripping.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:44, Reply)

go and bake a bagel hop along

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:46, Reply)