Hi everyone,
This is a new one for me. I'm making Yorkies in a muffin tin (instead of my usual Yorkie tin cos I can't be fucked), but when I add in the lamb fat and heat it up, it turns a sort of blueish-green colour - like copper sulphate - that is really clear when I pour the batter in.
Any ideas what is happening? Is this harmful?
Thanks!
Posted May 3, 2020, 3:29 PM UTC
You ever figure this out? I just used to different muffin pans/trays and two different oils, and both turned bluish-green when preheating for cornbread batter.
Wen't to the old trusty cast iron and the oil stayed the right color. No way I was eating something cooked in blue oil! haha
I never actually figured it out but also moved to making one big yorkie in the cast iron shortly after and never went back! It's definitely the way forward!
It has to be a reaction with the non-stick surface. This has opened my eyes up, moving forward. Yuck!
What material is the tin made of?
It's non-stick lined (likely Teflon) steel - you reckon it's a temperature issue?
You shouldn't use non stick for something as high heat as Yorkshire pudding. Is the lamb pasture raised/grass-fed?
Well I always have and every yorkie/muffin tin I've ever seen has been non-stick. Wouldn't they just stick to anything else?
I can't remember the provenance of the lamb tbh - a bit of leg I got on offer from M&S, most likely free range from NZ.