popovers

OK, I know I have heard of these things but what exactly is a Popover?:confused:

Jock

Make sure you have lots of oil in your pans, and make sure they're HOT before you add the mix. If you're still having trouble, post the recipe and technique, and we can take a look.

Jock:

Based upon your avatar, think "Yorkshire pudding."

Pop Overs Problems

JAN:
Good Morning. Jan, there are many reasons for any baking failure. We can help you if you post the recipe & it's directions. No recipe is written in stone. Many that are published have never been tested by it's authors. Good luck & have a nice day.
~Z~BESTUS.

Got it. Thanks guys :)

Jock

Great news!

May I step in for a moment, for the folks who are learning about popovers here? ;) Think of a popover as an edible hot-air balloon. :p

Just as with choux paste (cream puff dough), what makes a popover "pop" is steam held captive in the dough. The eggs and flour in the batter prevent water from escaping into the air. They also can stretch, like the rubber of a balloon. So when the batter is poured into the hot, well-greased pan, the part in the pan cooks and sets, and the water in the rest of the batter heats up and turns to steam FAST. That steam which is contained by the stretchy eggs and flour as they then also set in the heat. Voilà: POPOVER!

The steam is still held inside when you take them out of the oven, so be careful. My father used to burn his fingers with the steam every time he broke open a popover. And that's why it's best to serve them right straight from the oven -- otherwise the steam inside turns the whole thing soggy. :(

Popovers, yorkshire pudding are normaly served with roast beef in these parts... easy recipe 8-4-2

8 eggs (50 grams each)
4 cups of milk (1 litre)
2 cups of flour and a pinch
Salt
Mix eggs to break them up and make smooth add milk, stir until homogenious.... then add the flour and stir till blended. the mix will thicken slightly.... think coffee cream thickness, not whipping cream thickness. season with salt and pepper, maybe some herbs. then strain. Let the mixture sit an hour to develop the gluten strands. If your ingredients are warm (as in not refridgerated), it is a great benifit because you aren't lowering the pan heat when you pour. Salt is very important not only for flavour but also letting the strands of gluten stretch more.
Pre heat your pans (old muffin tins work great, cause they are for grease muffins now!) hot, did I say hot? I mean smoking hot, yup stinky hot. **** hot then hotter (400 F) the stink of the pans is probaly annoying everyone by now. Take them out of the oven and fill them 1/4 full with oil, for easier release later spray the whole thing with non stick spray, back in the oven..... Here I have a trick where I watch the oven light until it goes off indicating everything inside is at four hundred Farinheit. Now is the the time to move fast but be careful not to burn you or anyone else. take the tray out (close the oven door) now fill the cups a hair short of being full. oil will overflow, it will sizzle and spit...... keep going..... back in the oven (400 F) and close the door (It is important to have a tray to catch the oil overflow so you don't start a fire!) after the door is closed DO NOT OPEN THE DOOR...... I REPEAT, DO NOT OPEN THE DOOR in 15-20 minutes turn down to 350 F then in another 15 minuted turn down to 300 F. Don't be fooled by the outside popovers..... the middle ones still aren't done patience.....To be finished is determined by what you want..... Moist and doughy take em out early... they will collaspe as they cool but it is truly pudding. If you want a big popover to wow the masses then let them dry at 300 F until when you grab one it feels hollow and light.

enjoy:p