Goro wrote:
> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> > wrote:
>
>> 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.
>
> Nice! And i love the use of those buttered ramekins. great idea. The
> other way i had seen is using muffin pans. I wish i would tried
> before i spent the $20 or so on the popover pan.
>
> so you don't pre-heat your ramekins before putting the mixture in?
>
> -goro-
Sounds like Barb and I are in agreement re cups and heating. One
other tip I have read--prick the necks of the popovers. I forget
when since I have not made them since I read this. Near the end
of the cooking? When done and put them back in the oven for a
tiny while?

--
Jean B.