| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2833.1 | Oil and batter | CARTUN::MANDALINCI | | Wed Jan 02 1991 14:46 | 6 |
| Sorry no recipe but maybe a trick. I just spent a year in
England where Yorkshire Pudding is a staple. I noticed that everyone
who made them had put quite a bit of oil in the cups before putting the
batter in. Maybe until your pan is seasoned VERY well, this might work.
Just a thought.
|
| 2833.2 | Grease it well for good results | MR4DEC::MAHONEY | | Wed Jan 02 1991 15:40 | 13 |
| I've made many batches of pop-overs during these last holidays and all
came out just right!
I use plain muffin pans (12 to a pan) and grease it with crisco, it has
to be well greased, specially at bottom. I cooked cornish hens along
with it, put cornish hens (loosely covered with aluminun foil) on top
rack and pop-overs in the lower rack to get the most heat, as the
secrret for them is the first 15-20 minutes at 450 degrees and another
20-25 more minutes at 350... they came out just beautiful, (I removed
the foil when I set the over at 350 and both items became done at the
same time, the meat nicely golden and the pop-overs nice and golden and
well puffed up. Don't forget to great your molds well and you won't
have any problems. (solid grease as crisco or margarine works better
than liquid ones like oil...)
|
| 2833.3 | maybe oven's not accurate? | ENABLE::GLANTZ | Mike 227-4299 DECtp TAY Littleton MA | Wed Jan 02 1991 16:37 | 5 |
| Popovers are real sensitive to cooking temperature, and if your oven's
thermostat is off by as little as 25 degrees (F), it could ruin them.
Unless you've had it adjusted, ovens are often off by up to 50 degrees
or more. You just get used to it and adjust to it, and most recipes
can tolerate that much error, but popovers can't.
|
| 2833.4 | Or a constant 400... | HDLITE::SCOTT | | Thu Jan 03 1991 14:40 | 4 |
| RE: .2 I have a recipe that calls for cooking popovers at a constant
400 degrees. This works beautifully as well. (LL Bean Cookbook.)
I too use regular muffin pans with great success.
|
| 2833.5 | Crisco works fine | LANDO::MOUNTZURIS | | Mon Jan 07 1991 15:27 | 4 |
| I have made popovers several times before as well and I use a muffin
pan - the large muffin pan. I grease the pan with Crisco and they come
out fine. I agree that oil is not as good to work with. You could
even try PAM if you wanted to.
|
| 2833.6 | Hot Oven,Hot Dripping, No Peaking! | MEMIT::GORSKI | | Wed Jan 09 1991 12:27 | 17 |
| If your popovers are flat there are several things that may contribute
to the problem:
When you make the batter, make sure that you let it stand for
an hour or so - this lets the flour do its thing.
It is essential that you use a HOT oven, and that the dripping/fat you
use be hot also.
Do not open the oven door whilst they are baking.
BTW I honestly don't think PAM will work - the popovers/yorkshire puds
need hot fat to get them going.
/Anna
|
| 2833.7 | Do not overbeat... | MR4DEC::MAHONEY | | Thu Jan 10 1991 11:35 | 3 |
| I make them and do NOT let them stand and always came out just
beautiful! one thing I do, though, is NOT OVER BEAT them... just stir
till barely mixed, they raised up nicely and hollow every time...
|
| 2833.8 | Nix to margarine, back to PAM | WORDY::STEINHART | | Mon Jan 14 1991 09:05 | 6 |
| I tried pre-heating pan and using generous margarine but they didn't
rise very high. I'll return to pre-heating pan and then using PAM.
Some stick either way but they're less greasy. Any success with oil?
If so, will plain soy work ok?
Another pointer - have batter at room temperature before pouring.
|