HOME > Chowhound > Home Cooking >

Discussion

Popovers?

  • 9

Hi,
So I know that my first attempt with popovers will not yield a Papa-caliber popover, but I really want to try them. Any tips or suggestions? I'll be using just a regular non-non-stick crown muffin tin.
Thanks in advance!
agf

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I have been struggling with popovers for years. Here is what I found works for me. I use 2 6-cup popover pans from Bed Bath and Beyond. Make sure you butter the heck out of the pan. No sprays, no margarine, no crisco, butter.

    6 COLD large or xl eggs, beaten with a mixer until light and lemony
    2 cups of 4% milk, ice cold, added to the eggs and beaten until nice and frothy
    a good healthy teaspoon of kosher salt added to the above mixture and beaten a little more. (I also use the red hawaiian from TJ's...yum)
    2 T of butter, not margarine, butter, melted and cooled mixed into the egg/milk/salt mixture
    2 cups of AP flour, mixed in until just blended and then slap the bowl in the fridge for an hour or so.

    Fill the popover pans 3/4 of the way full and put in a very pre-heated 400 oven for 25 minutes. DONT PEEK. DONT EVEN TRY TO PEEK. The woosh of cold air will deflate them in seconds. At first they look like uh-oh, not going to be anything but softballs but then out of nowhere, POOF they are up high like they should be. Crispy airy bunches of goodness. My sister fills it with mashed potatoes and gravy. (weirdo). enjoy!

    1 Reply
    1. re: chelleyd01

      Since you've been struggling with this, you might try Ina Garten's recipe as suggested below. I make hers (I've also make the Cook's Illustrated ones, in Baking Illustrated) and have never had any trouble, and I've done some big no-nos: forgotten to butter the popover pans (they are non-stick), opened the door before they were done, forgotten to preheat the pan, forgotten to let the batter rest...it never matters. I've also never refrigerated the batter or used cold ingredients (I've never seen a recipe that called for it that way). They always come out great.

    2. Preheat the tin and put butter in it. NEVER open the oven before the cooking time is up, instant deflation. Some people like to let the batter sit for a half hour or so before baking but I've never found that to make much difference. Do like to start with everything at room temperature, the eggs, everything. Ina Gardan's recipe is very good, probably find it on FoodTV, has worked everytime for me. It's easy, she uses the blender to mix everything up, a snap.

      1. Thanks so much for the input.
        Do you think my lack of a mixer (besides my arm) will make a noticeable difference?

        1 Reply
        1. re: Agrayf

          Ill be honest. Ive never used anything but my hand held mixer. How about a blender or immersion blender? I think adding the air to the eggs/milk makes them puff too.

        2. The recipe in the King Arthur Flour Baker's Companion book is pretty foolproof. I've found that resting the batter in the fridge for a half hour prior to putting in the oven is helpful.

          This is a wee bit sacrilegious because it's sort of taking the easy way out, but I've also found the KAF popover mix (which you can order on their website) to be very good too, as well as a "Jordan Pond popover mix" from the Jordan Pond house in Bar Harbor, ME (which I can't seem to find online). They're not *entirely* taking the easy way out, I mean they're not just-add-water or anything, but I still feel guilty posting it.

          1. Steam is what makes popovers pop and Yorkshire pudding puff. Chelleyd01 is right about keeping things cold and the oven hot and not opening the door. Both popovers and Yorkshire pudding were beibng made long before any motorized appliances were available

            1 Reply
            1. re: Candy

              Excellent point. Thanks to everyone for their help - I'll compare recipes tonight and when I make them I promise not to peek!
              agf

            2. Just a quick $.02 here: I tried the ones from the Moosewood cookbook many years ago and they came out absolutely gorgeous. Now that I live in England, I still make them. I just call them Yorkshire puddings now. People are impressed!