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Popovers!


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93 replies to this topic

#31 beccaboo

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Posted 22 November 2004 - 05:56 PM

Beccaboo -

I'm going to try to make 8 pumpkin popovers for Thanksgiving.  Looking more carefully at your recipe, I have a few questions:

1) Can I use skim milk?
2) I presume that you still use the other ingredients (flour, eggs, salt and oil) in the same proportions as the original recipe.

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1) I use skim milk, as that's what we have around.
2) Yes.

Be sure to either serve these immediately or cook them a little longer, or they'll collapse like little soufflés.

Edited by beccaboo, 22 November 2004 - 05:58 PM.


#32 A Patric

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Posted 23 November 2006 - 08:12 AM

Hi all,

I'll be making some popovers today. I looked in the "Joy of Cooking" and the recipe calls for greased and dusted (w/flour) muffin tins at room temperature with batter added (also at room temp (70 F)). However, I've been reading a few e-gullet threads, and most people seem to preheat the tins, then brush with butter, add no flour to the tin, and then add the batter. Some don't specify, but some have said to add it chilled.

So, my question is...how can two recipes vary so much? Anyone have any ideas why one would want to preheat the tin as opposed to not doing so, and why one would specifically want room-temp batter and another would want it chilled?

Thanks for any suggestions.

#33 Lori in PA

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Posted 23 November 2006 - 08:41 AM

I don't have technical answers to your questions -- only my experience. I always have heated my muffin tins (don't have popover pans) with the fat in them and then poured in the batter and "popped" them quickly into the oven. They are lovely.
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#34 A Patric

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Posted 23 November 2006 - 10:09 AM

I don't have technical answers to your questions -- only my experience. I always have heated my muffin tins (don't have popover pans) with the fat in them and then poured in the batter and "popped" them quickly into the oven. They are lovely.

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Well, I just talked to someone I know who makes popovers often and she told me that they usually stick to the tin quite a bit. She doesn't preheat the tin, and I'm wondering if perhaps the preheating of the tins with the fat might somehow keep the popovers from sticking? Any thoughts on that?

#35 woodburner

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Posted 23 November 2006 - 10:20 AM

I use a non stick high faluten dedicated popover pan with 6 large cups. The recipe I've become accustomed to calls for preheating the pan with oil in each cup. They have never stuck. So.. I would say yes, preheat for no stick.

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#36 A Patric

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Posted 23 November 2006 - 11:17 AM

I use a non stick high faluten dedicated popover pan with 6 large cups.  The recipe I've become accustomed to calls for preheating the pan with oil in each cup.  They have never stuck.  So.. I would say yes, preheat for no stick. 

woodburner

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Well, that's what I'll try this time. I'll throw some butter in each non-stick cup and preheat. We'll see how it goes.

#37 A Patric

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Posted 23 November 2006 - 12:34 PM

Update:

Well, the "Joy of Cooking" recipe turned out great. My wife, who had never had popovers before, loved them, and with the addition of butter in the tins, they had a great buttery flavor. They were also crisp on the outside and creamy and tender on the inside...what I consider to be perfect. Despite this fact, and the fact that I pre-heated the tin, they did stick on the bottom quite a bit. I wonder if adding even more butter to each cavity of the tin might improve things? I'll have to try it next time.

#38 miladyinsanity

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Posted 24 November 2006 - 02:00 AM

Update:

Well, the "Joy of Cooking" recipe turned out great.  My wife, who had never had popovers before, loved them, and with the addition of butter in the tins, they had a great buttery flavor.  They were also crisp on the outside and creamy and tender on the inside...what I consider to be perfect.  Despite this fact, and the fact that I pre-heated the tin, they did stick on the bottom quite a bit.  I wonder if adding even more butter to each cavity of the tin might improve things?  I'll have to try it next time.

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Try oiling it instead. The water content and something else (can't remember what, but I'm sure someone will know) can cause your popovers to stick to your pain. I use oil, not butter, to grease the pans when I bake.
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#39 Shel_B

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Posted 29 December 2013 - 09:52 AM

Saw a cooking show yesterday in which a couple of popover recipes were made.  Popovers look like something Toots would love, and I'm thinking a New Year's Day brunch with popovers would be a nice treat for her.  However, I never made popovers before, so, some questions, and please be mindful of the fact that I'm not much of a baker, rarely have baked, and am ignorant of most baking techniques:

 

Is a popover pan necessary, or does the pan just produce "better" results, or different results?

 

What should I be looking for if I decide to buy a popover pan?

 

If adding herbs or other flavors to the popover batter, does the baking time, or anything else, need to be changed from whatever recipe I'm using?

 

I've got a few popover recipes from on line sources, but does anyone have a nice recipe or some techniques that they'd like to share?

 

Is a general, AP flour acceptable for popovers, or would some other type of flour be a better choice?

 

 


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#40 Darienne

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Posted 29 December 2013 - 10:16 AM

I always used a muffin pan.


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#41 gfweb

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Posted 29 December 2013 - 12:10 PM

Popover pans give a taller product than a muffin pan, but both are great.

 

Getting the pan and oil screaming hot before pouring in the batter give a nice outcome.



#42 judiu

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Posted 29 December 2013 - 03:19 PM

See also Yorkshire pudding recipes; essentially a savory popover cooked in fat rendered from a roast.
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#43 rotuts

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Posted 29 December 2013 - 04:03 PM

All the above.

 

start with a muffin pan you might have.

 

and ditto on the fat.

 

I used to make these w Roast Beef and Yorkshires.

 

using the beef fat from the roast.

 

enjoy !


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#44 gfweb

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Posted 29 December 2013 - 04:45 PM

you might throw a chunk of cheddar or gruyere into the YP cup. not authentic, but better.



#45 Katie Meadow

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Posted 29 December 2013 - 04:50 PM

I make both sizes: large in a 6-cup dedicated pan and smaller in a muffin tin. In my experience if a recipe makes six large popovers it will make approx 9 muffin size ones. I agree you should start with the equipment you have.



#46 andiesenji

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Posted 29 December 2013 - 04:59 PM

I have a popover pan, which gives nice tall popovers with a "mushroom" top.

However, for smaller batches I have an antique enamel, cast iron muffin pan which produces lovely popovers. 

 

As mentioned above, the pan has to be HOT before adding the batter.


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#47 Dave the Cook

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Posted 29 December 2013 - 05:18 PM

Conventional wisdom says that you must start with a hot pan and hot fat. But I just read this in McGee's Keys to Good Cooking (p 450):

 

 

To save time and energy, start popovers in a cold pan and cold oven. Many recipes call for preheating the oven and pan to maximize the batter's rise, but it will rise surprisingly well without tricky handling of hot metal and fat.

 

So "hot and hot" isn't essential -- helpful and reassuring to know, if you're trying to work out other parts of a recipe first.


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#48 gfweb

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Posted 29 December 2013 - 05:37 PM

I'd like to see a head to head comparison.  Did he cite any data? I'm willing to believe if it was tested.



#49 andiesenji

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Posted 29 December 2013 - 06:12 PM

I've tried it and for me it did not work.  The popovers rose but the insides were gummy and the inner spaces smaller.  I like for them to puff so there are large hollow spaces inside so I can fill them with either a savory or sweet filling.

 

They were also tough - they looked okay but to me the texture and flavor are more important than appearance.

These are mine,  light, tender and with big open spaces inside.

popovers.JPG


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#50 Quiltguy

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Posted 29 December 2013 - 07:59 PM

I've tried it and for me it did not work.  The popovers rose but the insides were gummy and the inner spaces smaller.  I like for them to puff so there are large hollow spaces inside so I can fill them with either a savory or sweet filling.

 

They were also tough - they looked okay but to me the texture and flavor are more important than appearance.

These are mine,  light, tender and with big open spaces inside.

attachicon.gifpopovers.JPG

Recipe for those unbelievably gorgeous popovers :wub:  :wub:  :wub: ?

 

Please?

 

You're making me need a popover pan now! :raz:  :raz:


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#51 gfweb

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Posted 29 December 2013 - 10:19 PM

POPOVERS  from Melinda Lee
MAKES 6
2 eggs  
1 cup, milk  
1 cup, sifted flour  
1/2 teaspoon, salt  
1 tablespoons, melted solid vegetable shortening  
additional vegetable shortening for greasing pans/cups

Preheat oven to 475 degrees.
Thoroughly grease interiors of cups in a 6-cup popover pan, a muffin pan, OR 6 oven-proof muffin cups (such as Pyrex cups).

Into a mixing bowl, break eggs, and beat gently.
Add milk, flour and salt.
Beat 1 1/2 minutes,
add melted shortening, and continue beating 1/2 minute more.
Do not overbeat.
Fill cups half full, or slightly more.

Place popover pan, or cups (on a cookie sheet) into preheated oven and bake for 10 minutes at 475 degrees.
Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed.
DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING.

A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.

Do you preheat the popover pan, if so when does it go in the oven?

 

I'd put in the shortening and preheat it while mixing the batter. Wait ten minutes then ladle in the batter


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#52 Shel_B

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Posted 29 December 2013 - 10:23 PM

POPOVERS  from Melinda Lee
 

 

Thanks for posting the recipe.  Your popovers looked great in the pic you posted.

 

In an earlier post you commented that the muffin cups should be heated before adding the batter, but that step was not mentioned in the posted recipe.  Is that because, for some reason, the recipe requires a different technique, or did you just neglect to include that step? 

 

As for shortening - are you talking about something like Crisco?  What other options are there for shortening?

 

Thanks!


Edited by Shel_B, 29 December 2013 - 10:26 PM.

.... Shel


#53 andiesenji

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Posted 29 December 2013 - 10:50 PM

Here is the link to the recipe I posted.

 

http://www.melindale...kshire-pudding/

 

It's also on the Let's Talk forum and on several other internet sites.


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#54 Shalmanese

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Posted 29 December 2013 - 11:56 PM

I've tried it and for me it did not work.  The popovers rose but the insides were gummy and the inner spaces smaller.  I like for them to puff so there are large hollow spaces inside so I can fill them with either a savory or sweet filling.

 

They were also tough - they looked okay but to me the texture and flavor are more important than appearance.

These are mine,  light, tender and with big open spaces inside.

attachicon.gifpopovers.JPG

 

Did you vent the popovers after they come out of the oven? It's essential to let the hot air and moisture from the insides escape before they have a chance to condense. Not doing so leads to gummy interiors.


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#55 andiesenji

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Posted 30 December 2013 - 10:13 AM

 

I've tried it and for me it did not work.  The popovers rose but the insides were gummy and the inner spaces smaller.  I like for them to puff so there are large hollow spaces inside so I can fill them with either a savory or sweet filling.

 

They were also tough - they looked okay but to me the texture and flavor are more important than appearance.

These are mine,  light, tender and with big open spaces inside.

attachicon.gifpopovers.JPG

 

Did you vent the popovers after they come out of the oven? It's essential to let the hot air and moisture from the insides escape before they have a chance to condense. Not doing so leads to gummy interiors.

 

Of course I vented them.  I've been making popovers for fifty years.  I read an article that advised putting the batter into cold cups and a cold oven and they took longer to rise (naturally a hot pan gives a "kick" to the batter) and after venting, they shrunk quite a bit as it seemed the wall structure was not as firm.
They were not up to my standards. 


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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#56 andiesenji

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Posted 30 December 2013 - 10:22 AM

 

POPOVERS  from Melinda Lee
MAKES 6
2 eggs  
1 cup, milk  
1 cup, sifted flour  
1/2 teaspoon, salt  
1 tablespoons, melted solid vegetable shortening  
additional vegetable shortening for greasing pans/cups

Preheat oven to 475 degrees.
Thoroughly grease interiors of cups in a 6-cup popover pan, a muffin pan, OR 6 oven-proof muffin cups (such as Pyrex cups).

Into a mixing bowl, break eggs, and beat gently.
Add milk, flour and salt.
Beat 1 1/2 minutes,
add melted shortening, and continue beating 1/2 minute more.
Do not overbeat.
Fill cups half full, or slightly more.

Place popover pan, or cups (on a cookie sheet) into preheated oven and bake for 10 minutes at 475 degrees.
Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed.
DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING.

A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.

Do you preheat the popover pan, if so when does it go in the oven?

 

I'd put in the shortening and preheat it while mixing the batter. Wait ten minutes then ladle in the batter

 

Absolutely preheat the pan.  The batter should sizzle as it first drops into the cups.

I generally prepare the batter and set it aside to "rest" for  about 30 minutes.

During this time I turn on the oven, grease the cups or muffin pan, (I also sometimes make "mini" popovers using custard cups - the ceramic kind)  and place them in the oven to pre-heat for about 10 minutes. 


Edited by andiesenji, 30 December 2013 - 10:27 AM.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#57 Shel_B

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Posted 31 December 2013 - 05:22 PM

I've decided to buy a popover pan, and I'm looking for this style:  http://www.bedbathan...CFUpBQgoddW8A2g although not necessarily this brand or model.

 

All the pans I've looked at have been nonstick, and I wonder about using a regular pan for popovers.  Will nonstick be a problem at high oven temps over the long run?  Are there any regular pans in this style?  Is a heavier, thicker metal an advantage with popovers?  What's a good depth/width to get good, tall results?


.... Shel


#58 andiesenji

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Posted 31 December 2013 - 10:35 PM

I've decided to buy a popover pan, and I'm looking for this style:  http://www.bedbathan...CFUpBQgoddW8A2g although not necessarily this brand or model.

 

All the pans I've looked at have been nonstick, and I wonder about using a regular pan for popovers.  Will nonstick be a problem at high oven temps over the long run?  Are there any regular pans in this style?  Is a heavier, thicker metal an advantage with popovers?  What's a good depth/width to get good, tall results?

That "Armor-glide" coating is not like regular consumer type non-stick coatings.  You still have to grease the cups.  That's the one I have and it has been exposed to very high temps. 


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#59 andiesenji

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Posted 01 January 2014 - 08:02 AM

 

 

of course you have to wait to get a few more 'must have' items to get to the free shipping

 

 

 

Or have Amazon Prime which may be the biggest bargain at Amazon.

I've been an Amazon Prime member since it was first offered.  I buy a lot at Amazon and have saved a bundle in shipping costs over the years. 

 

I also have the Nordicware petite popover pan - which I had completely forgotten about until I saw in on the page to which you linked.  Thanks for doing that - now I have to check in the cabinet where all the rectangular baking pans are stored (on edge) to see if it has been pushed to be back and hidden by one of the other 23 pans in there. 

 

Since there is now an Amazon warehouse in southern California, If I order something "Ships from and sold by Amazon" - like this popover pan -  before 10 a.m., I will get it the following day  with the FREE two-day shipping. 


Edited by andiesenji, 01 January 2014 - 08:05 AM.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#60 Shel_B

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Posted 01 January 2014 - 02:45 PM

oddly, cheaper at amazon:

 

http://www.amazon.co...r/dp/B003YL3DWO

 

 

 

I'm not sure it's the same pan.  Amazon is frequently light on clear and complete descriptions. 


.... Shel