In article
>,
Goro > wrote:

> i was in the mood for popovers last weekend and have not made them in
> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
> looked to be a basic one (butter, eggs, milk, flour, salt). I used
> this ingredient list:
>
> 2 large eggs
> 1 cup whole milk
> 1 cup unbleached all-purpose flour (5 ounces)
> 1/2 teaspoon table salt
> 1 tablespoon unsalted butter , melted
> 1 tablespoon vegetable oil
>
> They turned out ok tastewise but they really did not pop much at all.
> I thought maybe i hadn't heated the popover pan enough or let the
> mixture rest long enough so i tried again. Same result.
>
> This weekend, my scale was changed to grams (for whatever reason).
> Off the top of my head, i used 125g for 1cup of flour and it turned
> out perfect. i double check online for 1cup of flour and get 125g/
> 4.41 ounces. Ugh! I need to make sure i double check those weight
> measurements and/or make sure i remember them well enough in the
> future.
>
> -goro-


Here's my recipe and method:
<http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller