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Popover Recipe; frugalfriendsinthekitchen
Topic Started: Jan 20 2005, 05:04 AM (55 Views)
ed-gracetoday
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Popover Recipe

1 cup sifted all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup milk

Preheat the oven to 450°F.

Mix together the flour and the salt in a LARGE bowl.

Whisk together the eggs and milk in a SMALL bowl.

Stir the liquid ingredients into the dry ingredients, stirring the
batter until just mixed. (Do not overbeat.)

Preheat a popover pan just until hot. Brush the cups with melted butter
and fill them half full of batter.

Bake for 20 minutes at 450°F. Turn the heat down to 375°F and bake
for an additional 20 minutes until they are a crispy golden brown.

Makes 6 popovers. Serve immediately.

This is a standard recipe. It doesn't tell you much. People are
introduced to popovers in a restaurant, bed and bath, or a friend's
house. They find a recipe, buy a pan and start mixing and baking.
How disappointing it is to go to all the trouble and end up with flat
popovers! Click here to learn some tips & tricks to help ensure that
your popovers keep their puff.

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Popover Tips & Tricks

Some of these tips are plain good cooking and baking techniques that the
expert cooks will already know.

Tip #1:

Flour: use all-purpose flour, not bread or cake flour. Unbleached flour
is better than bleached flour. Spoon the flour into the cup and
level it off with a knife. Do not shake the cup to settle the flour.

Tip #2:

Eggs: be sure that your eggs are the size called for in the recipe. Too
much egg yolk can keep the popovers from rising.For best results,
measure your eggs: one large egg is equal to 1/4 cup. If you use egg
substitutes in popovers, they will lose their puff.

Tip #3:

Milk: when I've used skim or low-fat milk, the
popovers tend to burn. So I turn down the oven 25 degrees and take at
least a couple minutes off the time. We prefer the taste of popovers
made with skim milk, but the bottoms of the popovers end up somewhat
shrunken and funny-looking.

Tip #4:

The popovers rise better if the batter is at room temperature. I warm
the milk and eggs in the microwave or on the stove for a few seconds
before adding them to the dry ingredients.

Tip #5:

In general, mix the wet and dry ingredients separately. Gently whisk the
eggs until they are thoroughly mixed and change color. Add the milk and
other wet ingredients. Then gently whisk the wet ingredients into the
dry ingredients. Only mix the batter until small lumps are left in it,
to reduce the risk of overmixing the batter.

Tip #6:

Move the oven rack to a lower (but not necessarily the lowest) slot to
keep the tops from overbrowning.
Tip #7:
Preheat the oven until the oven thermometer says it is the right
temperature. Preheat the popover pan on top of a baking sheet in the
oven until hot. The baking sheet boosts the bottom heat, which helps the
popovers rise. (If your recipe calls for a cold oven start, ignore this
tip.)

Tip #8:

Brush the popover pan with melted butter or oil (preferably canola). I
love those nonstick sprays, but I've noticed that the popovers are more
likely to collapse if I use them. Either the sides don't get firm enough
to hold the popover's shape or they stick to the pan.

Tip #9:

Pour the batter into the popover pan from a lipped pitcher or bowl. The
pan is out of the oven only a short time, so it stays hot. Also, you
avoid stirring the batter more. Fill the cups 1/2 full. Do not
overfill the cups.

Tip #10:

If you leave one of the cups of the popover pan empty, fill it half full
of water. This will help protect the pan from the high heat.

Tip #11:

DON'T PEEK! Remember, popovers are leavened by steam. Heat is
required for the rising of the popovers. If you open the oven door, the
heat escapes, the oven cools down, the steam inside the popovers
condenses, and the popovers collapse. So, don't peek for at least
the first half hour of baking.

Tip #12:

Leave the popovers in the oven until the sides are
firm and crusty.If they are taken out of the oven too soon, the popovers
collapse and lose their magnificent puffs.

Tip #13:

If you leave the popovers sitting in the pan after removing them from
the oven, they tend to get soggy. One way to prevent sogginess is to
slit the popovers with a knife five minutes before the end of baking to
release the steam. Be careful! The popovers are extremely hot fresh out
of the oven, due to the steam.

Tip #14:

To store leftovers, wait until they cool completely to put into a food
storage bag. If you seal them into a bag while they are hot, the steam
condenses inside the bag, turns to water, and makes the popovers mushy.

Tip #15:

Remember to top your popovers with all the goodies: jam, butter, maple
syrup, peanut butter, or honey. Some people open the popover and put in
fillings: fruit, vegetables, meat or cheese.

Tip #15: Bake your popovers down inside your roaster with your roasted
meats so they can soak up the drippings.

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