On Jan 24, 12:04*pm, "Jean B." > wrote:
> Melba's Jammin' wrote:
> > In article >, "Jean B." >
> > wrote:
>
> >> Goro wrote:
> >>> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> >>> > wrote:
>
> >>>> In article
> >>>> >,
> >>>> Goro > wrote:
>
> >>>>> i was in the mood for popovers last weekend and have not made them in
> >>>>> a few years. *I dug into Cooks Illustrated and grabbed a recipe, which
> >>>>> looked to be a basic one (butter, eggs, milk, flour, salt). *I used
> >>>>> this ingredient list:
>
> >>>>> 2 * large eggs
> >>>>> 1 *cup whole milk
> >>>>> 1 *cup unbleached all-purpose flour (5 ounces)
> >>>>> 1/2 * * * *teaspoon table salt
> >>>>> 1 *tablespoon unsalted butter , melted
> >>>>> 1 *tablespoon vegetable oil
>
> >>>>> They turned out ok tastewise but they really did not pop much at all.
> >>>>> I thought maybe i hadn't heated the popover pan enough or let the
> >>>>> mixture rest long enough so i tried again. *Same result.
>
> >>>>> This weekend, my scale was changed to grams (for whatever reason).
> >>>>> Off the top of my head, i used 125g for 1cup of flour and it turned
> >>>>> out perfect. *i double check online for 1cup of flour and get 125g/
> >>>>> 4.41 ounces. * Ugh! *I need to make sure i double check those weight
> >>>>> measurements and/or make sure i remember them well enough in the
> >>>>> future.
>
> >>>>> -goro-
> >>>> Here's my recipe and method:
> >>>> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> >>>> ahblog/Entries/2009/1/9_Popovers!.html> * Works a treat.
> >>> Nice! *And i love the use of those buttered ramekins. *great idea.. The
> >>> other way i had seen is using muffin pans. *I wish i would tried
> >>> before i spent the $20 or so on the popover pan. *
>
> >>> so you don't pre-heat your ramekins before putting the mixture in? *
>
> >>> -goro-
> >> Sounds like Barb and I are in agreement re cups and heating. *One
> >> other tip I have read--prick the necks of the popovers. *I forget
> >> when since I have not made them since I read this. *Near the end
> >> of the cooking? *
>
> > * *:-> * Can't do it at the beginning. *
>
> >> When done and put them back in the oven for a
> >> tiny while?
>
> > That's a common recommendation but I never bother.
>
> Seems it can be done with or without putting them back in. *The
> one odd thing is that I recall my mom's popovers as being a very
> dark brown. *Mine never are. *I suppose it is obvious what one
> must do to alter that!
>

Same sort of pan? Shiny metal vs. dark metal vs. glass vs. ceramic?