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GRRRR! My POPOVERS...DIDNT!
Grumble, cuss...I made popovers this morning. Did everything exactly
right....damn things didnt pop over! WHY does that happen?? Sometimes they're perfect....other times, blech. This is what I did: 1 cup skim milk (didnt have whole...this may have screwed them up?) 1cup flour 1Tbs.melted butter 1 tsp.salt 2 eggs I let the eggs and milk come to room temperature. Preheated oven to 400. Buttered and preheated popover pan. Poured in the batter---into the oven (which I did NOT open even ONCE!) and baked for 40 minutes. (Im almost sure you're supposed to heat the pan....arent you?) I hadnt made them in several years....but saw Alton Brown making them last night and that reminded of them....so I thought some would be nice for breakfast. I noticed he did NOT pre-heat the pan, but it seems like I was originally taught TO heat it....also, I never heard before to let the milk and eggs come to room temp....and Im sure I never did that before. How do YOU do popovers? so dissapointed...sniff Lass |
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GRRRR! My POPOVERS...DIDNT!
Lass Chance_2 wrote:
> Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) > 1cup flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > > I let the eggs and milk come to room temperature. > Preheated oven to 400. Buttered and preheated popover pan. > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > > (Im almost sure you're supposed to heat the pan....arent you?) > > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > > How do YOU do popovers? > > so dissapointed...sniff > > Lass > I saw that episode too. Made me want popovers but I didn't try to make any yet. I believe you are correct about the milk. I think the fat is needed for some sciency reason. I also remember heating the pan. Does ABs instructions say to heat the pan? On tv he has a camera in his oven - you often see him touch "hot pans" when most likely they are not really hot. -Tracy |
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GRRRR! My POPOVERS...DIDNT!
Lass Chance_2 wrote:
> I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be > nice for breakfast. I noticed he did NOT pre-heat the pan, but it > seems like I was originally taught TO heat it....also, I never heard > before to let the milk and eggs come to room temp....and Im sure I > never did that before. > > How do YOU do popovers? > > so dissapointed...sniff I would be, too. Miss I-don't-bake here, and I have made them with no problem using the Classic Popovers recipe from epicurious.com. http://www.epicurious.com/recipes/fo...Popovers-11439 nancy |
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GRRRR! My POPOVERS...DIDNT!
"Tracy" > wrote > I think the fat is needed for some sciency reason. > Don't be going all technical on us, Tracy. |
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GRRRR! My POPOVERS...DIDNT!
"Lass Chance_2" > wrote in message ... > Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) > 1cup flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > > I let the eggs and milk come to room temperature. > Preheated oven to 400. Buttered and preheated popover pan. > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > > (Im almost sure you're supposed to heat the pan....arent you?) > > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > > How do YOU do popovers? > > so dissapointed...sniff > > Lass Look he http://www.library.ubc.ca/ereserve/h...ual/page92.htm Dimitri |
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GRRRR! My POPOVERS...DIDNT!
cybercat wrote:
> "Tracy" > wrote >> I think the fat is needed for some sciency reason. >> > > Don't be going all technical on us, Tracy. > > LOL. ;-) |
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GRRRR! My POPOVERS...DIDNT!
"Lass Chance_2" > wrote in message ... > Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) > 1cup flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > > I let the eggs and milk come to room temperature. > Preheated oven to 400. Buttered and preheated popover pan. > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > > (Im almost sure you're supposed to heat the pan....arent you?) > > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > > How do YOU do popovers? Here's my fool-proof method.. 1. Your ingredients are fine. Don't bother bringing them to room temp.. 2. Mix the batter in a blender, on the theory that less air escapes. (That's why champagne is better served in flutes than coupes.) 3. Bake them in well-greased/buttered/Pammed individual ramekins or in alternate cups of muffins tins (and don't bother heating the pans), to give them plenty of room to expand without bumping into each other. Bake in a pre-heated oven for 25 minutes or until nicely browned. Do not underbake. 4. Serve with enough softened butter to dribble down your arm. Felice |
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GRRRR! My POPOVERS...DIDNT!
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GRRRR! My POPOVERS...DIDNT!
In article >, Tracy >
wrote: > Lass Chance_2 wrote: > > Grumble, cuss...I made popovers this morning. Did everything exactly > > right....damn things didnt pop over! > > > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > > > This is what I did: > > 1 cup skim milk (didnt have whole...this may have screwed them up?) > > 1cup flour > > 1Tbs.melted butter > > 1 tsp.salt > > 2 eggs > > > > I let the eggs and milk come to room temperature. > > Preheated oven to 400. Buttered and preheated popover pan. > > > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > > and baked for 40 minutes. > > > > (Im almost sure you're supposed to heat the pan....arent you?) > > > > I hadnt made them in several years....but saw Alton Brown making them > > last night and that reminded of them....so I thought some would be nice > > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > > I was originally taught TO heat it....also, I never heard before to let > > the milk and eggs come to room temp....and Im sure I never did that > > before. > > > > How do YOU do popovers? > > > > so dissapointed...sniff > > > > Lass > > > I saw that episode too. Made me want popovers but I didn't try to make > any yet. I believe you are correct about the milk. I think the fat is > needed for some sciency reason. > -Tracy I don't think it's the milk. I think overbeating will lessen the ballooning power of the eggs. That's my story and I'm sticking to it. -- -Barb, Mother Superior, HOSSSPoJ, who makes popovers with skim or 1% milk because that's what's in house. <http://www.caringbridge.org/visit/amytaylor> December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my fences; now let the winter winds blow." |
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GRRRR! My POPOVERS...DIDNT!
Lass Chance_2 said...
> Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) > 1cup flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > > I let the eggs and milk come to room temperature. > Preheated oven to 400. Buttered and preheated popover pan. > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > > (Im almost sure you're supposed to heat the pan....arent you?) > > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > > How do YOU do popovers? > > so dissapointed...sniff > > Lass Lass Chance_2 said... > Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > > WHY does that happen?? Sometimes they're perfect....other times, blech. > > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) > 1cup flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > > I let the eggs and milk come to room temperature. > Preheated oven to 400. Buttered and preheated popover pan. > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > > (Im almost sure you're supposed to heat the pan....arent you?) > > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > > How do YOU do popovers? > > so dissapointed...sniff > > Lass You need a real popover pan. The depth and angle of the cups make all the difference! Muffin pans just can't match!!! Beforehand, the popover pan MUST be preheated and then just before you pour in the batter you must drop a sugar cube size of unsalted butter into each cup (it should sizzle up), then 1/2 fill each cup. I wouldn't skimp using skim milk!!! From the cookbook... POPOVERS SIFT together 1 cup sifted all purpose flour and 1/2 teaspoon salt. Beat two eggs lightly and add to 1 cup milk. Combine the dry and liquid mixtures and beat until well combined. The batter should have the consistency of heavy cream. Heat the popover pan until sizzling hot and butter generously. Fill the cups 1/2 full with batter and bake in a hot oven (450° F) for 20 minutes. Reduce the temperature to 375° F and bake for 20 or 30 minutes longer. http://i9.tinypic.com/4y8r6he.jpg Optional: 1 tablespoon of finely chopped rosemary! Andy P.S. The blowpops went to the Post Office food bank drive as a treat for less fortunate kids. --A |
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GRRRR! My POPOVERS...DIDNT!
On Jan 8, 12:15*pm, Tracy > wrote:
> Lass Chance_2 wrote: > > Grumble, cuss...I made popovers this morning. *Did everything exactly > > right....damn things didnt pop over! > > > WHY does that happen?? *Sometimes they're perfect....other times, blech. > > > This is what I did: > > 1 cup skim milk (didnt have whole...this may have screwed *them up?) > > 1cup flour > > 1Tbs.melted butter > > 1 tsp.salt > > 2 eggs > > > I let the eggs and milk come to room temperature. > > Preheated oven to 400. *Buttered and preheated popover pan. > > > Poured in the batter---into the oven (which I did NOT open even ONCE!) > > and baked for 40 minutes. > > > (Im almost sure you're supposed to heat the pan....arent you?) > > > I hadnt made them in several years....but saw Alton Brown making them > > last night and that reminded of them....so I thought some would be nice > > for breakfast. *I noticed he did NOT pre-heat the pan, but it seems like > > I was originally taught TO heat it....also, I never heard before to let > > the milk and eggs come to room temp....and Im sure I never did that > > before. > > > How do YOU do popovers? > > > so dissapointed...sniff > > > Lass > > I saw that episode too. Made me want popovers but I didn't try to make > any yet. I believe you are correct about the milk. I think the fat is > needed for some sciency reason. > > I also remember heating the pan. Does ABs instructions say to heat the > pan? On tv he has a camera in his oven - you often see him touch "hot > pans" when most likely they are not really hot. > > -Tracy- Hide quoted text - > > - Show quoted text - I make them with skim milk ALL THE TIME, and they come out perfect. It isn't the milk. I don't know what went wrong with the OP's effort - I've always let the batter chill while the pan is heating up. And there's a two-stage oven temperature deal - sorry, don't have my recipe with me, but it's straight from BH & G. N. |
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GRRRR! My POPOVERS...DIDNT!
> in the batter you must drop a sugar cube size of unsalted butter into each > cup (it should sizzle up), then 1/2 fill each cup. What sugar cube? I've never heard of this and mine turn out perfectly....nice and "popped." It isn't "popover brulee." N. |
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GRRRR! My POPOVERS...DIDNT!
Nancy2 said...
> >> in the batter you must drop a sugar cube size of unsalted butter into each >> cup (it should sizzle up), then 1/2 fill each cup. > > What sugar cube? I've never heard of this and mine turn out > perfectly....nice and "popped." It isn't "popover brulee." > > N. Nancy2, OH, no, no! Take a pat of real butter and cut it into four squares, RESEMBLING sugar cubes! Best, Andy |
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GRRRR! My POPOVERS...DIDNT!
Reacy---NO, AB did NOT pre heat the pan, nor did the directions on the
FNW website say to preheat the pan. But my MIL, who originally taught me to make them said preheating the pan was IMPERATIVE to make them rise. Lass GRRRR! My POPOVERS...DIDNT! Group: rec.food.cooking Date: Thu, Jan 8, 2009, 1:15pm From: (Tracy) Lass Chance_2 wrote: Grumble, cuss...I made popovers this morning. Did everything exactly right....damn things didnt pop over! WHY does that happen?? Sometimes they're perfect....other times, blech. This is what I did: 1 cup skim milk (didnt have whole...this may have screwed them up?) 1cup flour 1Tbs.melted butter 1 tsp.salt 2 eggs I let the eggs and milk come to room temperature. Preheated oven to 400. Buttered and preheated popover pan. Poured in the batter---into the oven (which I did NOT open even ONCE!) and baked for 40 minutes. (Im almost sure you're supposed to heat the pan....arent you?) I hadnt made them in several years....but saw Alton Brown making them last night and that reminded of them....so I thought some would be nice for breakfast. I noticed he did NOT pre-heat the pan, but it seems like I was originally taught TO heat it....also, I never heard before to let the milk and eggs come to room temp....and Im sure I never did that before. How do YOU do popovers? so dissapointed...sniff Lass I saw that episode too. Made me want popovers but I didn't try to make any yet. I believe you are correct about the milk. I think the fat is needed for some sciency reason. I also remember heating the pan. Does ABs instructions say to heat the pan? On tv he has a camera in his oven - you often see him touch "hot pans" when most likely they are not really hot. -Tracy |
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GRRRR! My POPOVERS...DIDNT!
Melba's Jammin' wrote:
> In article >, Tracy > > wrote: > >> Lass Chance_2 wrote: >>> Grumble, cuss...I made popovers this morning. Did everything exactly >>> right....damn things didnt pop over! >>> >>> WHY does that happen?? Sometimes they're perfect....other times, blech. >>> >>> This is what I did: >>> 1 cup skim milk (didnt have whole...this may have screwed them up?) >>> 1cup flour >>> 1Tbs.melted butter >>> 1 tsp.salt >>> 2 eggs >>> >>> I let the eggs and milk come to room temperature. >>> Preheated oven to 400. Buttered and preheated popover pan. >>> >>> Poured in the batter---into the oven (which I did NOT open even ONCE!) >>> and baked for 40 minutes. >>> >>> (Im almost sure you're supposed to heat the pan....arent you?) >>> >>> I hadnt made them in several years....but saw Alton Brown making them >>> last night and that reminded of them....so I thought some would be nice >>> for breakfast. I noticed he did NOT pre-heat the pan, but it seems like >>> I was originally taught TO heat it....also, I never heard before to let >>> the milk and eggs come to room temp....and Im sure I never did that >>> before. >>> >>> How do YOU do popovers? >>> >>> so dissapointed...sniff >>> >>> Lass >>> >> I saw that episode too. Made me want popovers but I didn't try to make >> any yet. I believe you are correct about the milk. I think the fat is >> needed for some sciency reason. >> -Tracy > > I don't think it's the milk. I think overbeating will lessen the > ballooning power of the eggs. That's my story and I'm sticking to it. Ok, so it's not the milk. I had read a few recipes that said "use whole milk or it won't work!". I guess you shouldn't believe everything you read. ;-) -Tracy g |
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GRRRR! My POPOVERS...DIDNT!
Holy Moly! As I read these, Im once again amazed how MANY different
ways folks have to make the same dish! Some folks say room temp milk and eggs...some say dont bother...some say CHILL the batter, some say whole milk ONLY, others say skim is fine some say PREHEAT the pan...others say not........sigh! This makes me think that popovers will pop over pretty much ANy way you make 'em.. yet mine sat there like little flat pucks. Im going into the kitchen right now and trying again, by god. BTW, I AM using a "real" popover pan. LassChance, not willing to be beaten by a popover.... |
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GRRRR! My POPOVERS...DIDNT!
Lass Chance_2 wrote:
> Reacy---NO, AB did NOT pre heat the pan, nor did the directions on the > FNW website say to preheat the pan. > > But my MIL, who originally taught me to make them said preheating the > pan was IMPERATIVE to make them rise. > > > Lass > > > GRRRR! My POPOVERS...DIDNT! > > Group: rec.food.cooking Date: Thu, Jan 8, 2009, 1:15pm From: > (Tracy) > Lass Chance_2 wrote: > Grumble, cuss...I made popovers this morning. Did everything exactly > right....damn things didnt pop over! > WHY does that happen?? Sometimes they're perfect....other times, blech. > This is what I did: > 1 cup skim milk (didnt have whole...this may have screwed them up?) 1cup > flour > 1Tbs.melted butter > 1 tsp.salt > 2 eggs > I let the eggs and milk come to room temperature. Preheated oven to 400. > Buttered and preheated popover pan. > Poured in the batter---into the oven (which I did NOT open even ONCE!) > and baked for 40 minutes. > (Im almost sure you're supposed to heat the pan....arent you?) > I hadnt made them in several years....but saw Alton Brown making them > last night and that reminded of them....so I thought some would be nice > for breakfast. I noticed he did NOT pre-heat the pan, but it seems like > I was originally taught TO heat it....also, I never heard before to let > the milk and eggs come to room temp....and Im sure I never did that > before. > How do YOU do popovers? > so dissapointed...sniff > Lass > I saw that episode too. Made me want popovers but I didn't try to make > any yet. I believe you are correct about the milk. I think the fat is > needed for some sciency reason. > I also remember heating the pan. Does ABs instructions say to heat the > pan? On tv he has a camera in his oven - you often see him touch "hot > pans" when most likely they are not really hot. > -Tracy > My comment came out wrong. I didn't mean to say AB preheated the pan - I just remember the preheat instructions from my youth. ;-) I did go and look at his recipe which does not indicate preheating either. He does often pretend that a pan is hot when most likely it isn't. -Tracy |
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GRRRR! My POPOVERS...DIDNT!
Lass Chance_2 wrote:
> Reacy---NO, AB did NOT pre heat the pan, nor did the directions on the > FNW website say to preheat the pan. > > But my MIL, who originally taught me to make them said preheating the > pan was IMPERATIVE to make them rise. > Lass > You can also make them in cold pans, and starting with a cold oven. -- Jean B. |
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On Fri, 9 Jan 2009 17:08:56 +0000 (UTC), Andy > wrote:
>Nancy2 said... > >> >>> in the batter you must drop a sugar cube size of unsalted butter into each >>> cup (it should sizzle up), then 1/2 fill each cup. >> >> What sugar cube? I've never heard of this and mine turn out >> perfectly....nice and "popped." It isn't "popover brulee." >> >> N. > > >Nancy2, > >OH, no, no! Take a pat of real butter and cut it into four squares, >RESEMBLING sugar cubes! > Hey, FWIW - I gave you the benefit of the doubt! Someone posted that you needed to eat them with enough butter to dribble down your arm... so I thought you were getting a head start on it. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Fri, 09 Jan 2009 18:32:36 -0500, "Jean B." > wrote:
>Lass Chance_2 wrote: >> Reacy---NO, AB did NOT pre heat the pan, nor did the directions on the >> FNW website say to preheat the pan. >> >> But my MIL, who originally taught me to make them said preheating the >> pan was IMPERATIVE to make them rise. > >> Lass >> > >You can also make them in cold pans, and starting with a cold oven. Have you actually used a recipe like that? Sounds like you need to turn the oven on "blast", which would replicate a recipe that calls for preheating the pan (something you need to do if the oven is already heated). I like the idea of a cold start, but I've never seen a recipe and I wouldn't sacrifice a meal to experiment. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Fri, 09 Jan 2009 13:56:53 -0500, Tracy > wrote:
>Ok, so it's not the milk. I had read a few recipes that said "use whole >milk or it won't work!". I guess you shouldn't believe everything you >read. ;-) >-Tracy Whole milk means it's richer (mo buttah stuff). -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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In article >,
Melba's Jammin' > wrote: > What are you using to combine the mixture? Blender? Rotary beater? > Whisk? Food processor? Electric mixer? I use a rotary beater - a hand > beater. My advice came to me from a home economist at General Mills > many years ago when I called to ask why my popovers didn't. She > recommended not beating them very much. Works for me. The business > with the room temp egg is related to, I'm sure, the fact that egg whites > whip better (more volume) at room temp rather than fridge temp. And the > egg will be 'thinner' if it's not cold, too, for more efficient blending. I dump all ingredients together and use a fork to vigorously mix. I stop while there are still small clumps of raw flour. They cook out nicely, and I've yet to fail on a puffy popover or mountainous Yorkshire. I'm an advocate of the bit of hot oil in the bottom of the hot pan or muffin tin as well. I want to hear a sizzle when I pour in the batter. During the pour, I work quickly and introduce the dish back into the oven asap. I cook the batter at 450 F for thirty minutes and I don't peek. Mahogany brown and perfect every time. A while ago I said I use a spoon as a kitchen mixing tool. Now a fork. I have a KA and a food processor just so people understand that I don't live in a tent. leo |
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GRRRR! My POPOVERS...DIDNT!
In article >,
sf > wrote: > DD gave me her Popover pan when she > moved, but I have never used it - because it has only 6 holes. It > looks "cute" though. If it's the one for extra large muffins like I have a couple of hundred miles east of you, it's grand for popovers (individual Yorkshires). the depressions should hold a bit shy of a measured cup of water. Pour a half cup of Yorkshire batter in each depression and cook just as you would a whole Yorkshire. My recipe is a one cup, one cup, two egg deal, so to fill all six, you have to make a recipe and a half or leave two holes empty. leo |
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On Fri, 09 Jan 2009 20:23:05 -0800, Leonard Blaisdell
> wrote: >In article >, > sf > wrote: > >> DD gave me her Popover pan when she >> moved, but I have never used it - because it has only 6 holes. It >> looks "cute" though. > >If it's the one for extra large muffins I don't think it's *extra* large. Just regular. >like I have a couple of hundred miles east of you, >it's grand for popovers (individual Yorkshires). > >the depressions should hold a bit shy of a measured cup of water. Pour a >half cup of Yorkshire batter in each depression and cook just as you >would a whole Yorkshire. My recipe is a one cup, one cup, two egg deal, >so to fill all six, you have to make a recipe and a half or leave two >holes empty. > I'll use those darned YP pans someday! The YP recipe I make fills a 14 inch cast iron skillet and feeds 6 people (very well)... with leftovers for at least two. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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sf said...
> On Fri, 9 Jan 2009 17:08:56 +0000 (UTC), Andy > wrote: > >>Nancy2 said... >> >>> >>>> in the batter you must drop a sugar cube size of unsalted butter into >>>> each cup (it should sizzle up), then 1/2 fill each cup. >>> >>> What sugar cube? I've never heard of this and mine turn out >>> perfectly....nice and "popped." It isn't "popover brulee." >>> >>> N. >> >> >>Nancy2, >> >>OH, no, no! Take a pat of real butter and cut it into four squares, >>RESEMBLING sugar cubes! >> > Hey, FWIW - I gave you the benefit of the doubt! Someone posted that > you needed to eat them with enough butter to dribble down your arm... > so I thought you were getting a head start on it. > > sf. I read that too! Back in the day, I certainly would have!!! <G> Best, Andy |
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GRRRR! My POPOVERS...DIDNT!
sf wrote:
> On Fri, 09 Jan 2009 18:32:36 -0500, "Jean B." > wrote: > >> Lass Chance_2 wrote: >>> Reacy---NO, AB did NOT pre heat the pan, nor did the directions on the >>> FNW website say to preheat the pan. >>> >>> But my MIL, who originally taught me to make them said preheating the >>> pan was IMPERATIVE to make them rise. >>> Lass >>> >> You can also make them in cold pans, and starting with a cold oven. > > Have you actually used a recipe like that? Sounds like you need to > turn the oven on "blast", which would replicate a recipe that calls > for preheating the pan (something you need to do if the oven is > already heated). I like the idea of a cold start, but I've never seen > a recipe and I wouldn't sacrifice a meal to experiment. > > Yup. My mom found it and used it, and I also have used it. BUT, there may be a correlation with the discovery of that technique and the exterior being lighter. Or maybe those more-distant memories of the really dark exteriors is incorrect. Let me go look at some images.... Yes, either my memory is incorrect, or my mom used to burn them and then stopped doing that. -- Jean B. |
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GRRRR! My POPOVERS...DIDNT!
Nancy2 wrote:
>> in the batter you must drop a sugar cube size of unsalted butter into each >> cup (it should sizzle up), then 1/2 fill each cup. > > What sugar cube? I've never heard of this and mine turn out > perfectly....nice and "popped." It isn't "popover brulee." > > N. I think that's a piece of butter the size of a sugar cube! -- Jean B. |
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