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Popover Question
Posted on 12/31/12 at 1:45 pm
Posted on 12/31/12 at 1:45 pm
Preheat pan or not?
Put another way - is pan hot or room temp when batter is poured in?
TIA
Put another way - is pan hot or room temp when batter is poured in?
TIA
Posted on 12/31/12 at 1:47 pm to GarmischTiger
I've never heated the pan.
Posted on 12/31/12 at 1:52 pm to Gris Gris
Thanks, Gris.
Joy says not to heat as well but I seem to remember my grandma heating the pan.
Or I'm confusing popovers with Yorkshire Pudding.
Joy says not to heat as well but I seem to remember my grandma heating the pan.
Or I'm confusing popovers with Yorkshire Pudding.
Posted on 12/31/12 at 1:58 pm to GarmischTiger
Could be. I have the pan at room temp with other ingredients. Alton Brown's recipe is standard. Make sure the oven is hot and you put the pan on the middle rack. Poke them to get the steam out when done. Happy New Year!
Posted on 12/31/12 at 2:05 pm to Gris Gris
Many thanks - you too, Gris!
Posted on 12/31/12 at 3:20 pm to Gris Gris
never done popovers but for yorkshire puds you heat the oil in the pan and the batter should be cold. hope that helps.
Posted on 12/31/12 at 4:47 pm to chud
Chud: That's my memory as well for YP - thanks.
Gris' / Joy's advice is solid - first batch out right now and they are golden and SKY HIGH.
Gris' / Joy's advice is solid - first batch out right now and they are golden and SKY HIGH.
Posted on 12/31/12 at 5:20 pm to GarmischTiger
I love popovers. Neiman Marcus does some good ones with the strawberry butter.
Posted on 12/31/12 at 5:24 pm to Gris Gris
Doing two batches: First as base for turkey pot pie - made with Christmas turkey and fantastic homemade stock. It's a winner.
Second is in oven now with 14 minutes to go. These get butter and powdered sugar.
Second is in oven now with 14 minutes to go. These get butter and powdered sugar.
Posted on 12/31/12 at 5:32 pm to GarmischTiger
Now, you're making me crave them. Years ago, I'd fix a small batch and have them for supper. Cheap meal!
Posted on 12/31/12 at 5:57 pm to Gris Gris
Lesser rise on second batch. Should have let oven sit at 450 for 5 minutes or so before putting them in.
Still good tho.
Still good tho.
Posted on 12/31/12 at 6:53 pm to GarmischTiger
i need a fool roof recipe. Tried these once and didn't get much rise. The recipe called to preheat the pan.
Posted on 1/1/13 at 6:48 am to skidmark
Talked with my mother-in-law last night and she preheats her pan. I think you can achieve success either way. Recipe from Joy follows:
Oven to 450, rack in center.
In large bowl, mix together:
1 cup AP flour
1/2 tsp. salt
In another bowl, whisk:
2 large eggs
1.25 cups milk
Fold liquid into dry ingredients. A few lumps are okay.
Grease popover tin. Fill cups 2/3 to 3/4 full.
15 minutes at 450, then reduce temp to 350 and bake 20 more minutes. DO NOT OPEN OVEN during cooking.
Unmold and puncture sides with knife to let steam escape.
---------
Alton's recipe is probably worth a Google.
Oven to 450, rack in center.
In large bowl, mix together:
1 cup AP flour
1/2 tsp. salt
In another bowl, whisk:
2 large eggs
1.25 cups milk
Fold liquid into dry ingredients. A few lumps are okay.
Grease popover tin. Fill cups 2/3 to 3/4 full.
15 minutes at 450, then reduce temp to 350 and bake 20 more minutes. DO NOT OPEN OVEN during cooking.
Unmold and puncture sides with knife to let steam escape.
---------
Alton's recipe is probably worth a Google.
This post was edited on 1/1/13 at 7:08 am
Posted on 1/1/13 at 8:31 am to GarmischTiger
If you add beef drippings to the popover pan and Pre-heat that recipe just became Yorkshire pudding.
I always preheat and always start on 450 both of which allows the popover to rise.
Try your recipe with a bit of bacon fat in lieu of beef drippings. It's nice.
I always preheat and always start on 450 both of which allows the popover to rise.
Try your recipe with a bit of bacon fat in lieu of beef drippings. It's nice.
Posted on 1/1/13 at 12:51 pm to Martini
Roger that, Martini. Do you pretty much follow same times as above?
Posted on 1/1/13 at 2:41 pm to GarmischTiger
Yes , give or take. Maybe a bit longer but I do it with my eyes more than my watch.
I have the popover pans too which are deeper than say a cupcake pan.
I have the popover pans too which are deeper than say a cupcake pan.
Posted on 1/1/13 at 2:55 pm to Martini
Rog - just got a popover pan for Christmas - way better than muffin tins.
Thanks for the tips.
Thanks for the tips.
Posted on 1/1/13 at 3:10 pm to GarmischTiger
I use the hell out of mine. Enjoy.
Posted on 1/1/13 at 3:37 pm to Martini
I'm already justifying the need for a second. Who eats only six, and the cooking time is ~35 minutes.
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