In article >, "Jean B." >
wrote:
> 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?
:-> Can't do it at the beginning.
> When done and put them back in the oven for a
> tiny while?
That's a common recommendation but I never bother.
--
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