We are having a standing rib roast for Christmas dinner and my family has
their heart set on popovers as an accompaniment. I make popovers often but
not when I have a roast in the oven that needs to cook at 325º. Popovers
need a very hot oven to pop and then a slower oven to finish. Popovers
usually take 35-45 minutes to cook and that's a long time to leave the roast
standing. Any chance I could make the popovers in the morning and reheat
them? All my popover recipes say "serve immediately". What do you all
think? By the way, I only have one regular oven and a microwave.
Audrey

Audrey wrote:
> We are having a standing rib roast for Christmas dinner and my family has
> their heart set on popovers as an accompaniment. I make popovers often but
> not when I have a roast in the oven that needs to cook at 325º. Popovers
> need a very hot oven to pop and then a slower oven to finish. Popovers
> usually take 35-45 minutes to cook and that's a long time to leave the roast
> standing. Any chance I could make the popovers in the morning and reheat
> them? All my popover recipes say "serve immediately". What do you all
> think? By the way, I only have one regular oven and a microwave.
> Audrey

I think if it's a demand by your family ;-) they can eat re-heated
popovers. Cooking for one as I do, I often make popovers - put them in
a Ziplock (after they are completely cool) and reheat tightly wrapped
in foil in my toaster oven. No problem - no collapse - just as good as
the first time around. Go for it. (I like them unheated, too.)

(When I have to take a hot dish out of the oven "early," in order to
get other stuff baked, I often store the hot dish/pan in my microwave,
covered with foil and a towel, and shut the door of the microwave. The
space is quite small, relatively, and the heat stays contained within.)

N.

"Nancy1" > wrote in message
oups.com...

Audrey wrote:
> We are having a standing rib roast for Christmas dinner and my family has
> their heart set on popovers as an accompaniment. I make popovers often
> but
> not when I have a roast in the oven that needs to cook at 325º. Popovers
> need a very hot oven to pop and then a slower oven to finish. Popovers
> usually take 35-45 minutes to cook and that's a long time to leave the
> roast
> standing. Any chance I could make the popovers in the morning and reheat
> them? All my popover recipes say "serve immediately". What do you all
> think? By the way, I only have one regular oven and a microwave.
> Audrey

I think if it's a demand by your family ;-) they can eat re-heated
popovers. Cooking for one as I do, I often make popovers - put them in
a Ziplock (after they are completely cool) and reheat tightly wrapped
in foil in my toaster oven. No problem - no collapse - just as good as
the first time around. Go for it. (I like them unheated, too.)

(When I have to take a hot dish out of the oven "early," in order to
get other stuff baked, I often store the hot dish/pan in my microwave,
covered with foil and a towel, and shut the door of the microwave. The
space is quite small, relatively, and the heat stays contained within.)

N.
Thanks, Nancy for the input. The family is easy to please, I was just
afraid that they might collapse or get funny if I made them early on
Christmas morning and reheated them. Usually when I make them I serve them
immediately and I've never had any left over to experiment with. Maybe I'll
try your recommend too by putting the rib roast in the m/w covered with foil
and a towel.
Audrey