Melba's Jammin' wrote:
> 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.
>
Seems it can be done with or without putting them back in. The
one odd thing is that I recall my mom's popovers as being a very
dark brown. Mine never are. I suppose it is obvious what one
must do to alter that!

--
Jean B.