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re: Popover Question
Posted on 1/1/13 at 6:48 am to skidmark
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
1
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.
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