GRRRR! My POPOVERS...DIDNT!
Lass Chance_2
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
Tracy
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
Nancy Young
> 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/food/views/Classic-Popovers-11439
nancy
cybercat
"Tracy" <kara...@bc.edu> wrote
> I think the fat is needed for some sciency reason.
>
Don't be going all technical on us, Tracy. :)
Dimitri
"Lass Chance_2" <LassCh...@webtv.net> wrote in message
news:2143-4966...@storefull-3333.bay.webtv.net...
Look here:
http://www.library.ubc.ca/ereserve/hunu201/fdmanual/page92.htm
Dimitri
Tracy
LOL. ;-)
Felice
"Lass Chance_2" <LassCh...@webtv.net> wrote in message
news:2143-4966...@storefull-3333.bay.webtv.net...
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
Melba's Jammin'
LassCh...@webtv.net (Lass Chance_2) wrote:
> How do YOU do popovers?
>
> so dissapointed...sniff
>
> Lass
In glass custard cups, greased and preheated in a hot oven, that you
can't find anymore. Don't overmix the batter. I think that's the
secret. Room temp ingredients are pretty standard.
--
-Barb, Mother Superior, HOSSSPoJ
<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."
Melba's Jammin'
wrote:
> -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.
Andy
Lass Chance_2 said...
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
Nancy2
>
> - 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.
Nancy2
> 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.
Melba's Jammin'
Lass, I've just moved my Popovers! post in my blog to the front of the
line. Site URL in my sig; then click on blahblahblog on the top menu
above the picture. Perhaps there's something there that will help you.
--
-Barb, Mother Superior, HOSSSPoJ
Andy
Nancy2,
OH, no, no! Take a pat of real butter and cut it into four squares,
RESEMBLING sugar cubes!
Best,
Andy
Lass Chance_2
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
Re: GRRRR! My POPOVERS...DIDNT!
Group: rec.food.cooking Date: Thu, Jan 8, 2009, 1:15pm From:
kara...@bc.edu (Tracy)
Tracy
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
Lass Chance_2
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....
Melba's Jammin'
LassCh...@webtv.net (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
Not true, either. Some recipes start in a cold oven.
--
-Barb, Mother Superior, HOSSSPoJ
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
Jean B.
> 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.
Melba's Jammin'
> 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
You are corRECT, Madam!
> .. 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....
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.
sf
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
sf
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.
I'm not completely sure what the difference between "individual"
Yorkshire Puddings and Popovers is... but when I make the individual
YPs, I preheat muffin pans. 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. :)
sf
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.
sf
>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).
sf
Chance_2) wrote:
>CHILL the batter,
Chill the batter goes along with letting it "rest".
Leonard Blaisdell
Melba's Jammin' <barbsc...@earthlink.net> 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
Leonard Blaisdell
sf <s...@geemail.com> 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
sf
<leobla...@sbcglobal.net> wrote:
>In article <3j4gm4dplmi5svuk1...@4ax.com>,
> sf <s...@geemail.com> 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.
Andy
> On Fri, 9 Jan 2009 17:08:56 +0000 (UTC), Andy <a@b.c> 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
Jean B.
> On Fri, 09 Jan 2009 18:32:36 -0500, "Jean B." <jb...@rcn.com> 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.
>
>
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.
Jean B.
I think that's a piece of butter the size of a sugar cube!
--
Jean B.