I am really perplexed as to how to reheat or how restaurants keep popovers
warm. I need to have popovers with our standing rib dinner and I only have
one oven. Please help!

Audrey wrote:
> I am really perplexed as to how to reheat or how restaurants keep
> popovers warm. I need to have popovers with our standing rib dinner
> and I only have one oven. Please help!

Maybe you didn't see Nancy1's answer:

I think if it's a demand by your family they can eat re-heated
popovers. Cooking for one as I do, I often make popovers - put them in
a Ziplock (after they are completely cool) and reheat tightly wrapped
in foil in my toaster oven. No problem - no collapse - just as good as
the first time around. Go for it. (I like them unheated, too.)

(When I have to take a hot dish out of the oven "early," in order to
get other stuff baked, I often store the hot dish/pan in my microwave,
covered with foil and a towel, and shut the door of the microwave. The
space is quite small, relatively, and the heat stays contained within.)

N.

Audrey wailed:

> I am really perplexed as to how to reheat or how restaurants keep popovers
> warm. I need to have popovers with our standing rib dinner and I only
> have one oven. Please help!

What's wrong with baking the popovers after the roast comes out of the oven?

Bob

Bob Terwilliger wrote:
> Audrey wailed:
>
>> I am really perplexed as to how to reheat or how restaurants keep
>> popovers warm. I need to have popovers with our standing rib dinner
>> and I only have one oven. Please help!
>
> What's wrong with baking the popovers after the roast comes out of
> the oven?
>
> Bob

They take 45 minutes and she doesn't want the roast to sit that long.

Jill

On 23 Dec 2005 14:14:04 -0600, "Bob Terwilliger"
> wrote:

> Audrey wailed:
>
> > I am really perplexed as to how to reheat or how restaurants keep popovers
> > warm. I need to have popovers with our standing rib dinner and I only
> > have one oven. Please help!
>
> What's wrong with baking the popovers after the roast comes out of the oven?

The popovers take too long to bake, and the roast would be ruined by
sitting that long. I don't know squat about popovers, so I was of no
use.

Carol

Audrey wrote:
>
> I am really perplexed as to how to reheat or how restaurants keep popovers
> warm. I need to have popovers with our standing rib dinner and I only have
> one oven. Please help!

Wrap them with aluminum foil and stick them
inside the TV set until dinner time? :-)

Jill replied (and Carol said something similar):

> They take 45 minutes and she doesn't want the roast to sit that long.

1. The roast NEEDS to sit for at least half an hour after coming out of the
oven. Audrey, weren't you aware that a roast needs to rest for a
substantial amount of time before you carve it? That rest allows the juices
to redistribute themselves throughout the meat. If you cut the roast while
it's still very hot, the juices gush out and the flavor is lost.

2. The popovers should only take half an hour to cook once the oven comes to
temperature.


Here's what I did when I made popovers for Thanksgiving this year:

Make the popover batter shortly before the roast is supposed to come out of
the oven. Grease or butter the popover pan.

Take the roast out of the oven and cover it with foil.

Put the empty popover pan into the oven and increase the heat to 425.

When the oven reaches its temperature, the pan is hot enough. Take the pan
out of the oven and put the batter into the cups QUICKLY.

Bake for 30 minutes without peeking.

The popovers and roast were both perfect. Here's the recipe I followed,
which I got from this newsgroup:

Thyme Popovers

Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter,
melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or custard cups with softened
butter. You'll need enough pans to make 12 popovers. Place the pans in the
oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt,
thyme, eggs, milk, and melted butter until smooth. The batter will be thin.
Fill the popover pans less than half full and bake for exactly 30 minutes.
Do not peek.

Serve hot.

Bob

Audrey, the trick with the roast is to take it out looking underdone.
It will continue to cook as it rests. The recipe I posted is for a 20
minute rest period, so if you want to let it rest longer - pull the
roast out at less than 125°. Sounds like a 30 minute rest worked out
for Bob, so maybe he can tell you what temp to take it out at.
``````````````````````````

On 23 Dec 2005 14:47:02 -0600, Bob Terwilliger wrote:

> Jill replied (and Carol said something similar):
>
> > They take 45 minutes and she doesn't want the roast to sit that long.
>
> 1. The roast NEEDS to sit for at least half an hour after coming out of the
> oven. Audrey, weren't you aware that a roast needs to rest for a
> substantial amount of time before you carve it? That rest allows the juices
> to redistribute themselves throughout the meat. If you cut the roast while
> it's still very hot, the juices gush out and the flavor is lost.
>
> 2. The popovers should only take half an hour to cook once the oven comes to
> temperature.
>
>
> Here's what I did when I made popovers for Thanksgiving this year:
>
> Make the popover batter shortly before the roast is supposed to come out of
> the oven. Grease or butter the popover pan.
>
> Take the roast out of the oven and cover it with foil.
>
> Put the empty popover pan into the oven and increase the heat to 425.
>
> When the oven reaches its temperature, the pan is hot enough. Take the pan
> out of the oven and put the batter into the cups QUICKLY.
>
> Bake for 30 minutes without peeking.
>
> The popovers and roast were both perfect. Here's the recipe I followed,
> which I got from this newsgroup:
>
> Thyme Popovers
>
> Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter,
> melted
> 1 1/2 cups all-purpose flour, sifted
> 3/4 teaspoon kosher salt
> 1 teaspoon chopped fresh thyme leaves
> 3 extra-large eggs, at room temperature
> 1 1/2 cups whole milk, at room temperature
>
> Preheat the oven to 425 degrees F.
> Generously grease aluminum popover pans or custard cups with softened
> butter. You'll need enough pans to make 12 popovers. Place the pans in the
> oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt,
> thyme, eggs, milk, and melted butter until smooth. The batter will be thin.
> Fill the popover pans less than half full and bake for exactly 30 minutes.
> Do not peek.
>
> Serve hot.
>
> Bob
>

--

Practice safe eating. Always use condiments.

jmcquown wrote:

>>What's wrong with baking the popovers after the roast comes out of
>>the oven?
>>
>>Bob
>
>
> They take 45 minutes and she doesn't want the roast to sit that long.
>
> Jill
>
>
A covered with foil roast will be fine that long. Hot gravy helps too.

Damsel in dis Dress wrote:
> On 23 Dec 2005 14:14:04 -0600, "Bob Terwilliger"
> > wrote:
>
>> Audrey wailed:
>>
>>> I am really perplexed as to how to reheat or how restaurants keep
>>> popovers warm. I need to have popovers with our standing rib
>>> dinner and I only have one oven. Please help!
>>
>> What's wrong with baking the popovers after the roast comes out of
>> the oven?
>
> The popovers take too long to bake, and the roast would be ruined by
> sitting that long. I don't know squat about popovers, so I was of no
> use.
>
> Carol

Probably not ruined but cold. Reheating would cook it more which is
probably not what Audrey wants.

Jill

jmcquown wrote:
> Damsel in dis Dress wrote:
>
>>On 23 Dec 2005 14:14:04 -0600, "Bob Terwilliger"
> wrote:
>>
>>
>>>Audrey wailed:
>>>
>>>
>>>>I am really perplexed as to how to reheat or how restaurants keep
>>>>popovers warm. I need to have popovers with our standing rib
>>>>dinner and I only have one oven. Please help!
>>>
>>>What's wrong with baking the popovers after the roast comes out of
>>>the oven?
>>
>>The popovers take too long to bake, and the roast would be ruined by
>>sitting that long. I don't know squat about popovers, so I was of no
>>use.
>>
>>Carol
>
>
> Probably not ruined but cold. Reheating would cook it more which is
> probably not what Audrey wants.
>
> Jill

a roast tented with foil will certainly not get cold after a half hour,
unless you set it on the back porch


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Fri, 23 Dec 2005 19:52:31 GMT, "Audrey" >
wrote:

>I am really perplexed as to how to reheat or how restaurants keep popovers
>warm. I need to have popovers with our standing rib dinner and I only have
>one oven. Please help!
>

Mr trusty Betty Crocker cook book says:

20 minutes before the beef roast is done, make pudding batter. Heat
an 8"x8"x2" square pan. Remove the roast from the oven. Spoon off
about 1/2 cup hot drippings. Increase oven temperature to 425°.
Return the roast to the oven. Place hot drippings in heated pan. Pour
in batter. Bake 20 minutes. Remove roast and continue baking pudding
another 15 to 20 minutes.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Goomba38 contributed:

>>> What's wrong with baking the popovers after the roast comes out of
>>> the oven?
>>
>> They take 45 minutes and she doesn't want the roast to sit that long.
>>
> A covered with foil roast will be fine that long. Hot gravy helps too.

Oh, good point, which I forgot to mention in my previous post: Audrey, when
you take the roast out of the oven, move it from the pan onto a platter or
carving board and cover it with foil (a double layer of foil is even better)
while it rests. That allows you to make gravy from the drippings in the
roasting pan, and it's best to make that gravy while the pan is still very
hot from the oven.

Bob

The Cook's posting, no. 12, refers to "pudding" instead of popovers. I
was planning on describing that, but s/he beat me to it. Yorkshire
Pudding is essentially popover batter with meat drippings added, and
then done in a cake or pie tin, very hot. I do the pudding recipe but
have a special popover pan -- separate wells -- because I like the
appearance.

And then, same advice. If you have room in the oven for two racks,
start the pudds or popovers just before the roast is done. TRake out
the roast and finish the bread. They might fall when the oven door is
opened, but most shall rise again!

And since I like them on other occasions when I am not doing a roast, I
save and freeze as much meat drippings as I can salvage, frozen in
plastic ice cube trays and then kept in plastic bags. Always need
those drippings both for Yorkshire Pudds and for making gravy.

But if you later have no drippings, you can improvise a gravy by
starting a small simple Creole roux with butter and flour, then lightly
adding two kinds of steak sauce and a bit of soy sauce, lastly adding
(warm) milk (don't mix cold liquid to a hot roux!).

Without the roux and milk, the sauces simulate meat drippings in the
Yorkshie pudding. -- kind of.

Bob knows of what he speaks. While the roast is resting, bake the pop
overs,. Do it and it works.

Bob knows of what he speaks. While the roast is resting, bake the pop
overs,. Do it and it works.

On Fri, 23 Dec 2005 18:54:17 -0500, The Cook wrote:

> On Fri, 23 Dec 2005 19:52:31 GMT, "Audrey" >
> wrote:
>
> >I am really perplexed as to how to reheat or how restaurants keep popovers
> >warm. I need to have popovers with our standing rib dinner and I only have
> >one oven. Please help!
> >
>
> Mr trusty Betty Crocker cook book says:
>
> 20 minutes before the beef roast is done, make pudding batter. Heat
> an 8"x8"x2" square pan. Remove the roast from the oven. Spoon off
> about 1/2 cup hot drippings. Increase oven temperature to 425°.
> Return the roast to the oven. Place hot drippings in heated pan. Pour
> in batter. Bake 20 minutes. Remove roast and continue baking pudding
> another 15 to 20 minutes.

Can you post the rest of the recipe?
--

Practice safe eating. Always use condiments.

On Sat, 24 Dec 2005 00:27:42 -0800, sf >
wrote:

>On Fri, 23 Dec 2005 18:54:17 -0500, The Cook wrote:
>
>> On Fri, 23 Dec 2005 19:52:31 GMT, "Audrey" >
>> wrote:
>>
>> >I am really perplexed as to how to reheat or how restaurants keep popovers
>> >warm. I need to have popovers with our standing rib dinner and I only have
>> >one oven. Please help!
>> >
>>
>> Mr trusty Betty Crocker cook book says:
>>
>> 20 minutes before the beef roast is done, make pudding batter. Heat
>> an 8"x8"x2" square pan. Remove the roast from the oven. Spoon off
>> about 1/2 cup hot drippings. Increase oven temperature to 425°.
>> Return the roast to the oven. Place hot drippings in heated pan. Pour
>> in batter. Bake 20 minutes. Remove roast and continue baking pudding
>> another 15 to 20 minutes.
>
>Can you post the rest of the recipe?

It is the popover recipe.

1 cup flour
1/2 teaspoon salt
1 cup milk
2 eggs

Heat oven to 425°F. Grease well deep muffin cups or custard cups.
Beat all ingredients with a rotary beater just until smooth.
Overbeating will reduce volume. Fill greased muffin cups 3/4 full or
custard cups 1/2 full. Bake 40 to 45 minutes. Serve immediately.
Makes 5 to 9 popovers. This batter is used for Yorkshire Pudding.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"Bob Terwilliger" > wrote in message
...
> Jill replied (and Carol said something similar):
>
>> They take 45 minutes and she doesn't want the roast to sit that long.
>
> 1. The roast NEEDS to sit for at least half an hour after coming out of
> the oven. Audrey, weren't you aware that a roast needs to rest for a
> substantial amount of time before you carve it? That rest allows the
> juices to redistribute themselves throughout the meat. If you cut the
> roast while it's still very hot, the juices gush out and the flavor is
> lost.
>
> 2. The popovers should only take half an hour to cook once the oven comes
> to temperature.
>
>
> Here's what I did when I made popovers for Thanksgiving this year:
>
> Make the popover batter shortly before the roast is supposed to come out
> of the oven. Grease or butter the popover pan.
>
> Take the roast out of the oven and cover it with foil.
>
> Put the empty popover pan into the oven and increase the heat to 425.
>
> When the oven reaches its temperature, the pan is hot enough. Take the pan
> out of the oven and put the batter into the cups QUICKLY.
>
> Bake for 30 minutes without peeking.
>
> The popovers and roast were both perfect. Here's the recipe I followed,
> which I got from this newsgroup:
>
> Thyme Popovers
>
> Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter,
> melted
> 1 1/2 cups all-purpose flour, sifted
> 3/4 teaspoon kosher salt
> 1 teaspoon chopped fresh thyme leaves
> 3 extra-large eggs, at room temperature
> 1 1/2 cups whole milk, at room temperature
>
> Preheat the oven to 425 degrees F.
> Generously grease aluminum popover pans or custard cups with softened
> butter. You'll need enough pans to make 12 popovers. Place the pans in the
> oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt,
> thyme, eggs, milk, and melted butter until smooth. The batter will be
> thin. Fill the popover pans less than half full and bake for exactly 30
> minutes. Do not peek.
>
> Serve hot.
>
> Bob
Yes, I'm aware the roast needs to sit for 30 minutes! I have 12 coming for
dinner and 12 popovers won't satisfy the hungry horde and I only have 1
popover pan. I guess I could use my cupcake pans and cook a double batch at
once but my recipe for popovers says 20 minutes at 450 in preheated popover
pans, then 35-40 minutes at 350. That adds up to almost an hour and I don't
want to serve luke warm prime rib!
Audrey

"Goomba38" > wrote in message
...
> jmcquown wrote:
>
>>>What's wrong with baking the popovers after the roast comes out of
>>>the oven?
>>>
>>>Bob
>>
>>
>> They take 45 minutes and she doesn't want the roast to sit that long.
>>
>> Jill
>>
>>
> A covered with foil roast will be fine that long. Hot gravy helps too.

I wasn't planning on making or serving gravy. My family likes au jus.

"jmcquown" > wrote in message
. ..
> Damsel in dis Dress wrote:
>> On 23 Dec 2005 14:14:04 -0600, "Bob Terwilliger"
>> > wrote:
>>
>>> Audrey wailed:
>>>
>>>> I am really perplexed as to how to reheat or how restaurants keep
>>>> popovers warm. I need to have popovers with our standing rib
>>>> dinner and I only have one oven. Please help!
>>>
>>> What's wrong with baking the popovers after the roast comes out of
>>> the oven?
>>
>> The popovers take too long to bake, and the roast would be ruined by
>> sitting that long. I don't know squat about popovers, so I was of no
>> use.
>>
>> Carol
>
> Probably not ruined but cold. Reheating would cook it more which is
> probably not what Audrey wants.
>
> Jill
>
You are so right Jill.
Audrey

Bob Terwilliger wrote:

> Audrey wailed:
>
> > I am really perplexed as to how to reheat or how restaurants keep popovers
> > warm. I need to have popovers with our standing rib dinner and I only
> > have one oven. Please help!
>
> What's wrong with baking the popovers after the roast comes out of the oven?

They take a much higher heat than a roast, and they cool off quickly. The roast
should come out and sit for a while before carving. You need time to make gravy.
That's a good time to cook the popovers (yorkies). Take the roast out, crank up
the oven and work on the gravy while the popovers cook.

Audrey wrote:

> I have 12 coming for dinner and 12 popovers won't satisfy the hungry horde
> and I only have 1 popover pan. I guess I could use my cupcake pans and
> cook a double batch at once but my recipe for popovers says 20 minutes at
> 450 in preheated popover pans, then 35-40 minutes at 350. That adds up to
> almost an hour and I don't want to serve luke warm prime rib!

Do you have ramekins or custard cups? Either would work better than cupcake
pans. But it sounds like the deeper problem is that you have a bad popover
recipe. There's no way it should take that long to bake popovers. Try
posting the recipe (so we can lampoon it).

Bob

Bob Terwilliger wrote:
>
> Oh, good point, which I forgot to mention in my previous post: Audrey, when
> you take the roast out of the oven, move it from the pan onto a platter or
> carving board and cover it with foil (a double layer of foil is even better)
> while it rests. That allows you to make gravy from the drippings in the
> roasting pan, and it's best to make that gravy while the pan is still very
> hot from the oven.

Except she'll have to get those popovers in the oven
immediately. Gravy is second priority. And can I have
some more milk? Who let the dog in? Someone wants
to know if there's any vodka around. How long has
the roast been out of the oven? It's almost 1 o'clock,
when do we start eating? Are those popovers ready?
Could someone please take care of the dog?

Gravy? Get real. :-)

Audrey wrote:
> I am really perplexed as to how to reheat or how restaurants keep popovers
> warm. I need to have popovers with our standing rib dinner and I only have
> one oven. Please help!
>
>

We're popover junkies. I use a cup of water... put the popovers back in
the oven for a few moments as it cools after you're done cooking. and
add a cup of hot water into a baking pan. the steam helps bring the
popovers back to life, along with the heat.

CJ

Mark Thorson wrote:

> Except she'll have to get those popovers in the oven
> immediately. Gravy is second priority. And can I have
> some more milk? Who let the dog in? Someone wants
> to know if there's any vodka around. How long has
> the roast been out of the oven? It's almost 1 o'clock,
> when do we start eating? Are those popovers ready?
> Could someone please take care of the dog?
>
> Gravy? Get real. :-)

It's all part of Christmas entertaining, which os probably why so many more people
like to be entertained and catered to rather than doing the entertaining and all
the work that goes with it. If you have that many people coming into the kitchen
you have the option of letting them know in a nice way that you don't have time to
look for vodka, or you can delegate jobs. I usually offer to help the cook when I
go to festive dinners. My mother was always pretty good at working in the kitchen
and delegating and supervising. . Other than Christmas and Thanksgiving where we
usually had a turkey, we usually had roast beef, and we always had Yorkshire
puddings and gravy.

I don't! I've never had one. What am I missing?

Tara

Tara wrote:
>
> I don't! I've never had one. What am I missing?
>
> Tara

The fun part is when you cut into one and
it pops, expanding to about 10 times its
previous size -- just like popcorn except
there's only one pop per popover.

Too bad you can't get them in restaurants
anymore. There was a lawsuit about 10 years
ago in which some idiot won a million dollars
because he bit into an unpopped popover and
it knocked out a tooth. Duh! Why did he
think they were called popovers?

"Mark Thorson" > wrote

> Tara wrote:
>>
>> I don't! I've never had one. What am I missing?

> it knocked out a tooth. Duh! Why did he
> think they were called popovers?

Don't listen to him, Tara. He's a meanie.

Popovers look like a large dinner roll on the outside,
but on the inside? all air, perfect place to put butter.
Heaven on earth. Love love love them.

nancy

Nancy Young wrote:
>
> "Mark Thorson" > wrote
>
> > Tara wrote:
> >>
> >> I don't! I've never had one. What am I missing?
>
> > it knocked out a tooth. Duh! Why did he
> > think they were called popovers?
>
> Don't listen to him, Tara. He's a meanie.

What's the smart thing to do? Play it safe
and cut into it first, or listen to Nancy
and throw caution to the wind?

> Popovers look like a large dinner roll on the outside,
> but on the inside? all air, perfect place to put butter.
> Heaven on earth. Love love love them.

AFTER they've popped. Nancy's just trying
to set you up for an accident. Not nice.
Hope this helps! :-)

Mark Thorson wrote:
> Nancy Young wrote:
>> "Mark Thorson" > wrote
>>
>>> Tara wrote:
>>>> I don't! I've never had one. What am I missing?
>>> it knocked out a tooth. Duh! Why did he
>>> think they were called popovers?
>> Don't listen to him, Tara. He's a meanie.
>
> What's the smart thing to do? Play it safe
> and cut into it first, or listen to Nancy
> and throw caution to the wind?
>
>> Popovers look like a large dinner roll on the outside,
>> but on the inside? all air, perfect place to put butter.
>> Heaven on earth. Love love love them.
>
> AFTER they've popped. Nancy's just trying
> to set you up for an accident. Not nice.
> Hope this helps! :-)

Butter? NOT! I fill them with gravy....

"Mark Thorson" > wrote

> Nancy Young wrote:

>> Don't listen to him, Tara. He's a meanie.
>
> What's the smart thing to do? Play it safe
> and cut into it first, or listen to Nancy
> and throw caution to the wind?

No caution! Eating!

>> Popovers look like a large dinner roll on the outside,
>> but on the inside? all air, perfect place to put butter.
>> Heaven on earth. Love love love them.
>
> AFTER they've popped.

I'll grant you that.

> Nancy's just trying
> to set you up for an accident. Not nice.
> Hope this helps! :-)

Scrooge.

nancy

"Mr Libido Incognito" > wrote

>> Nancy Young wrote:

>>> Popovers look like a large dinner roll on the outside,
>>> but on the inside? all air, perfect place to put butter.
>>> Heaven on earth. Love love love them.

> Butter? NOT! I fill them with gravy....

It's inconceivable! Butter!

nancy

On Sat, 24 Dec 2005 16:36:38 -0500, "Nancy Young"
> wrote:

> Popovers look like a large dinner roll on the outside,
> but on the inside? all air, perfect place to put butter.
> Heaven on earth. Love love love them.

Do you still have that recipe I gave you? We are breadless right now,
and that would be a nice substitute.

Thanks,
Carol

On Sat, 24 Dec 2005 16:36:38 -0500, "Nancy Young"
> wrote:

>Popovers look like a large dinner roll on the outside,
>but on the inside? all air, perfect place to put butter.
>Heaven on earth. Love love love them.

So, popovers are nice, big, eggy rolls with lots of room for extra
butter? Sounds good to me.

Tara

"Damsel in dis Dress" > wrote

> On Sat, 24 Dec 2005 16:36:38 -0500, "Nancy Young"
> > wrote:
>
>> Popovers look like a large dinner roll on the outside,
>> but on the inside? all air, perfect place to put butter.
>> Heaven on earth. Love love love them.
>
> Do you still have that recipe I gave you? We are breadless right now,
> and that would be a nice substitute.

These are the Classic popovers from epicurious, thank YOU.

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt




Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine
1/2-cup muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream,
whisking. Add flour and salt and whisk mixture until combined well but still
slightly lumpy. Divide batter among tins and bake in lower third of oven 45
minutes. Cut a slit about 1/2 inch long on top of each popover with a small
sharp knife and bake 10 minutes more.

Makes 6 large or 9 medium popovers.
Gourmet
January 1996

On Sat, 24 Dec 2005 13:47:17 -0800, Mark Thorson >
wrote:

> Nancy Young wrote:
> >
> > Popovers look like a large dinner roll on the outside,
> > but on the inside? all air, perfect place to put butter.
> > Heaven on earth. Love love love them.
>
> AFTER they've popped. Nancy's just trying
> to set you up for an accident. Not nice.
> Hope this helps! :-

She said that the INSIDE was a perfect place to put butter.

Carol

On Sat, 24 Dec 2005 18:01:48 -0500, "Nancy Young"
> wrote:

> "Damsel in dis Dress" > wrote
>
> > On Sat, 24 Dec 2005 16:36:38 -0500, "Nancy Young"
> > > wrote:
> >
> >> Popovers look like a large dinner roll on the outside,
> >> but on the inside? all air, perfect place to put butter.
> >> Heaven on earth. Love love love them.
> >
> > Do you still have that recipe I gave you? We are breadless right now,
> > and that would be a nice substitute.
>
> These are the Classic popovers from epicurious, thank YOU.

Thank you so very much, kind lady! Crash thinks he's had them, but
doesn't remember what they actually are. This will be another minor
culinary adventure. LOL!

Off to assemble that rotisserie and get the bird going. Dinner will
be late. )

Carol

"CJ Jones" > wrote in message
nk.net...
> Audrey wrote:
>> I am really perplexed as to how to reheat or how restaurants keep
>> popovers warm. I need to have popovers with our standing rib dinner and
>> I only have one oven. Please help!
>
> We're popover junkies. I use a cup of water... put the popovers back in
> the oven for a few moments as it cools after you're done cooking. and add
> a cup of hot water into a baking pan. the steam helps bring the popovers
> back to life, along with the heat.
>
> CJ

Thank you! That helps :-)
Audrey

"Tara" > wrote in message
...
> On Sat, 24 Dec 2005 16:36:38 -0500, "Nancy Young"
> > wrote:
>
>>Popovers look like a large dinner roll on the outside,
>>but on the inside? all air, perfect place to put butter.
>>Heaven on earth. Love love love them.
>
> So, popovers are nice, big, eggy rolls with lots of room for extra
> butter? Sounds good to me.
>
> Tara

They are wonderful and everyone in my family has their own way of eating
them. Some fill them with butter, some with butter and jam, some with gravy
and one with peanut butter (gag)
Audrey