Popovers - I make these with some regularity, and normally all goes
well, however the last couple times I've made them - same recipe, same
oven, same pan - they have fizzled, rising only to the top of the pan or
so, vs. the normal double height puffing beautifully. This is the usual
2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
jumbo muffin pan and using butter heated in the pan.

Ideas?

Pete C. wrote:
> Popovers - I make these with some regularity, and normally all goes
> well, however the last couple times I've made them - same recipe, same
> oven, same pan - they have fizzled, rising only to the top of the pan
> or so, vs. the normal double height puffing beautifully. This is the
> usual 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm
> using a jumbo muffin pan and using butter heated in the pan.
>
> Ideas?

The weather?

Is the oven beginning to malfunction?

-S-

On Jan 15, 6:13*pm, "Steve Freides" > wrote:
> Pete C. wrote:
> > Popovers - I make these with some regularity, and normally all goes
> > well, however the last couple times I've made them - same recipe, same
> > oven, same pan - they have fizzled, rising only to the top of the pan
> > or so, vs. the normal double height puffing beautifully. This is the
> > usual 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm
> > using a jumbo muffin pan and using butter heated in the pan.
>
> > Ideas?
>
> The weather?
>
> Is the oven beginning to malfunction?
>
> -S-


That would be my guess. They can get out of calibration and before you
know it you're turning to knob to say 350 but it's only going to 335
or so. You might not notice it on a frozen pizza but try something
"sensitive" like popovers and you're suddenly not getting the usual
result.

On 01/15/2011 03:33 PM, Pete C. wrote:
>
> Popovers - I make these with some regularity, and normally all goes
> well, however the last couple times I've made them - same recipe, same
> oven, same pan - they have fizzled, rising only to the top of the pan or
> so, vs. the normal double height puffing beautifully. This is the usual
> 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> jumbo muffin pan and using butter heated in the pan.
>
> Ideas?

This happened to me with bread, three loaves in a row, so I was SURE it
was my oven malfunctioning. I called the landlady in and everything.

Then I bought a new bag of flour. I'd gotten a different, generic kind
in a hurry one day, and as soon as I switched back to Gold Medal (or
King Arthur; those are my two go-to choices), suddenly my bread was
rising properly.

May not be what's happening to you, but did you use different flour?

Serene

--
http://www.momfoodproject.com

Serene Vannoy wrote:
>
> On 01/15/2011 03:33 PM, Pete C. wrote:
> >
> > Popovers - I make these with some regularity, and normally all goes
> > well, however the last couple times I've made them - same recipe, same
> > oven, same pan - they have fizzled, rising only to the top of the pan or
> > so, vs. the normal double height puffing beautifully. This is the usual
> > 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> > jumbo muffin pan and using butter heated in the pan.
> >
> > Ideas?
>
> This happened to me with bread, three loaves in a row, so I was SURE it
> was my oven malfunctioning. I called the landlady in and everything.
>
> Then I bought a new bag of flour. I'd gotten a different, generic kind
> in a hurry one day, and as soon as I switched back to Gold Medal (or
> King Arthur; those are my two go-to choices), suddenly my bread was
> rising properly.
>
> May not be what's happening to you, but did you use different flour?

I check the oven with an IR thermometer regularly, so I don't think the
problem is there.

On the flour thing, I'm not really sure since I keep my flour in an 8qt
Rubbermaid commercial container, not in original bags, but I normally
only by Gold Medal unbleached AP flour to put in there.

On weather, the weather certainly is different from the last successful
popovers in late November, but I wouldn't think that would affect
popovers.

In article .com>,
"Pete C." > wrote:

> Popovers - I make these with some regularity, and normally all goes
> well, however the last couple times I've made them - same recipe, same
> oven, same pan - they have fizzled, rising only to the top of the pan or
> so, vs. the normal double height puffing beautifully. This is the usual
> 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> jumbo muffin pan and using butter heated in the pan.
>
> Ideas?

Are you overbeating them? That would be my guess, all other things
being equal -- and it sounds like they were. Old eggs with no oomph in
the whites?

--
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

Melba's Jammin' wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > Popovers - I make these with some regularity, and normally all goes
> > well, however the last couple times I've made them - same recipe, same
> > oven, same pan - they have fizzled, rising only to the top of the pan or
> > so, vs. the normal double height puffing beautifully. This is the usual
> > 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> > jumbo muffin pan and using butter heated in the pan.
> >
> > Ideas?
>
> Are you overbeating them? That would be my guess, all other things
> being equal -- and it sounds like they were. Old eggs with no oomph in
> the whites?

Eggs are my usual Eggland's Best organic, normally fresh since I get
them in the 6 pack.

Overbeating? I don't know, I normally make my batter in the blender and
don't normally have an issue. Also one of the failed batches was hand
mixed.

"Pete C." > wrote:
> Melba's Jammin' wrote:
>>
>> In article .com>,
>> "Pete C." > wrote:
>>
>>> Popovers - I make these with some regularity, and normally all goes
>>> well, however the last couple times I've made them - same recipe, same
>>> oven, same pan - they have fizzled, rising only to the top of the pan or
>>> so, vs. the normal double height puffing beautifully. This is the usual
>>> 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
>>> jumbo muffin pan and using butter heated in the pan.
>>>
>>> Ideas?
>>
>> Are you overbeating them? That would be my guess, all other things
>> being equal -- and it sounds like they were. Old eggs with no oomph in
>> the whites?
>
> Eggs are my usual Eggland's Best organic, normally fresh since I get
> them in the 6 pack.
>
> Overbeating? I don't know, I normally make my batter in the blender and
> don't normally have an issue. Also one of the failed batches was hand
> mixed.

I think you are correct about the laws of physics and your PopOvers. I
think the problem has allot to do with the Earths wobble and the alignment
of the universe. As the Earth approaches 2012 PopOvers may disappears from
the earth completely. May God help us all.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Nad R wrote:
>
> "Pete C." > wrote:
> > Melba's Jammin' wrote:
> >>
> >> In article .com>,
> >> "Pete C." > wrote:
> >>
> >>> Popovers - I make these with some regularity, and normally all goes
> >>> well, however the last couple times I've made them - same recipe, same
> >>> oven, same pan - they have fizzled, rising only to the top of the pan or
> >>> so, vs. the normal double height puffing beautifully. This is the usual
> >>> 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> >>> jumbo muffin pan and using butter heated in the pan.
> >>>
> >>> Ideas?
> >>
> >> Are you overbeating them? That would be my guess, all other things
> >> being equal -- and it sounds like they were. Old eggs with no oomph in
> >> the whites?
> >
> > Eggs are my usual Eggland's Best organic, normally fresh since I get
> > them in the 6 pack.
> >
> > Overbeating? I don't know, I normally make my batter in the blender and
> > don't normally have an issue. Also one of the failed batches was hand
> > mixed.
>
> I think you are correct about the laws of physics and your PopOvers. I
> think the problem has allot to do with the Earths wobble and the alignment
> of the universe. As the Earth approaches 2012 PopOvers may disappears from
> the earth completely. May God help us all.

Nope. I put popovers in my Outlook calendar for 1-Jan-2015 and it didn't
disappear...

Pete C. wrote:
> Popovers - I make these with some regularity, and normally all goes
> well, however the last couple times I've made them - same recipe, same
> oven, same pan - they have fizzled, rising only to the top of the pan or
> so, vs. the normal double height puffing beautifully. This is the usual
> 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> jumbo muffin pan and using butter heated in the pan.
>
> Ideas?

Old leavening agents or flour??

Goomba wrote:
>
> Pete C. wrote:
> > Popovers - I make these with some regularity, and normally all goes
> > well, however the last couple times I've made them - same recipe, same
> > oven, same pan - they have fizzled, rising only to the top of the pan or
> > so, vs. the normal double height puffing beautifully. This is the usual
> > 2 egg, cup of milk, cup of flour, pinch of salt recipe, I'm using a
> > jumbo muffin pan and using butter heated in the pan.
> >
> > Ideas?
>
> Old leavening agents or flour??

Not sure about the flour as noted in another post. No chemical leavening
agents are used in popovers.