HOME > Chowhound > Cookware >

Popover trays - my new toy!

chef chicklet Nov 5, 2007 07:31 AM

Oh I did have great day yesterday! Went shopping, and man what deals you can find at Marshall's! I heard others on here talk about the truffle oil and like, checked it out but got side tracked on the baking and cookware aisle.

Last weekend at a cutesy gourmet cooks shop, I almost, almost bought a popover tray. The huge price tag brought me back to earth, and since I have never made a popover in my life, decided to wait. Oh but I love that tray and kept thinking about it, and that there must be other ways to use it since I am a multi-tasker, and want my cooking tools to play nice..

Do you or have you any other recipes to make using these trays???? can i make deep pot pie? tall upside down fruit cakes? What else??

By the way I bought a beautiful one for $7.95. I bought my cake pans there as well they work beautifully, and I picked up another small quiche spring form. Which I will be making little lasagne's in, and individual potato anna's...
What a day... sigh...

  1. Click to Upload a photo (10 MB limit)
  1. Scrapironchef RE: chef chicklet Nov 5, 2007 08:18 AM

    Individual Yorkshire puddings, mine gets used for this more than popovers.

    9 Replies
    1. re: Scrapironchef
      chef chicklet RE: Scrapironchef Nov 5, 2007 09:05 AM

      The very sound of this is making me hungry, such a decadent name and do you serve them with a lovely prime rib of beef? Great for holidays no doubt!
      Can these or are these puddings only served tradionally, can you put herbs in them or have you?
      What are some things you use the tray for?

      1. re: chef chicklet
        chelleyd01 RE: chef chicklet Nov 5, 2007 11:03 AM

        I make yorkies all the time. I render down beef trimmings in the oven and keep it in the fridge to schmear up the popover pan. I have added fresh herbs (sage at Thanksgiving...wow) and I have also made them sweet with vanilla ice cream and berries. I have never used them for anything else though.

        I bought mine at Bed Bath and Beyond and used the 20% coupon that is in the paper every week. (They also honor all competitor coupons). I think I paid 24.00 for 2 6 cup non-stick popover pans after the coupon.

        1. re: chelleyd01
          chef chicklet RE: chelleyd01 Nov 8, 2007 03:47 PM

          That wasn't a bad price at all either, they go for 25 plus everywhere I've seen them. I almost dove after them when I saw the price. Thanks for the suggestions I am so looking forward to these!

          1. re: chelleyd01
            walker RE: chelleyd01 Nov 12, 2007 01:47 AM

            They accept expired ones, as well.

          2. re: chef chicklet
            Scrapironchef RE: chef chicklet Nov 5, 2007 04:26 PM

            THey're pretty versatile, a basic batter can be doctored with practically any fresh/dried herb handy. I serve them with practically any roast meat, chicken fat in place of beef, a touch of Bell's seasoning and have plenty of gravy handy. Pork and sage, beef and rosemary, lamb and mint.

            1. re: Scrapironchef
              chef chicklet RE: Scrapironchef Nov 8, 2007 03:48 PM

              Thanks for the ideas! I love lamb too!

          3. re: Scrapironchef
            crawfish RE: Scrapironchef Nov 12, 2007 02:42 AM

            Aren't Yorkshire puddings and popovers essentially the same thing? I thought Yorkshire puddings just use fat from the roast while popovers use lard.

            1. re: crawfish
              Scrapironchef RE: crawfish Nov 15, 2007 10:57 AM

              Ahhhh! you've twigged to my cunning secret.....

            2. re: Scrapironchef
              chazzerking RE: Scrapironchef Nov 27, 2007 07:00 PM

              I'm apparently very ignorant. What's the difference between popovers and Yorkshire puddings, except how long you cook them?

            3. c
              cyberroo RE: chef chicklet Nov 14, 2007 04:18 PM

              In addition to popovers (which are tasty filled with ice cream and topped with honey - sort of a variation on profiteroles), you can use your popover pan to make pretty charlottes. You just line the pan with buttered bread, fill with a fruit filling, top with another bit of bread and bake.

              1 Reply
              1. re: cyberroo
                chef chicklet RE: cyberroo Nov 14, 2007 07:15 PM

                Terrific idea, I was hoping for all sorts of suggestions, and individual charlottes is a wonderful way to use those tall tins for a dinner party! Love that idea. Thanks!

              2. m
                MaggieRSN RE: chef chicklet Nov 14, 2007 09:20 PM

                Hubby likes meat loaf, chef...so...when I'm running behind schedule and need to speed up dinner production...individual meat loaves cook more quickly courtesy of the popover tray. Also, little quiches, baked custards/creme brulees, and for parties, I've used them as molds for pecan and apple tartlets.

                Do try some popovers, though! Easy and a lovely touch with any nice roast.

                4 Replies
                1. re: MaggieRSN
                  chef chicklet RE: MaggieRSN Nov 15, 2007 01:14 PM

                  WHAAAAAAAAAAAAAAAAT!!! Are you serious, I can do a quiche in these things?

                  I am so glad to hear that. With the holidays coming, I'm trying to come up with new things for my annual party. This is great!

                  1. re: chef chicklet
                    MaggieRSN RE: chef chicklet Nov 15, 2007 09:00 PM

                    Well, uh...LOL, chef...I've been known to do it. I'm not going to vouch for their deliciosity [new word], but I've been known to do it ;-). Megacheesepuffs, too.

                    Oooh! Oooh! You know what else? Do you like filo? Anything you'd make with filo. Cut the sheets into squares; I usually use about four layers for either muffin or popover tins. Traditional Baklava...or melted chocolate mixed with chopped nuts of choice...jams or preserves...savory filo pies layered with spinach and ricotta...or--yes!--even filo quiches. You get the picture. If you're not going to prebake the filo shells, make sure the filling is relatively dry. For a quiche, I'd prebake the shells for about 5 minutes or so, till lightly golden/crisp...then bake once the filling's in for another 10, 15 minutes, till set. I'm hungry now!

                    (P.S. This is bad; you've got me started now. I was just wondering, for my own holiday adventures, whether there's a way to do pretty little individual Baked Alaskas in them? The pan goes from oven to freezer to broiler, after all...I'm just trying to figure out the best way to get them out of the tins when done...line with parchment or foil? I'd love to do that for New Year's Eve.)

                    1. re: MaggieRSN
                      chef chicklet RE: MaggieRSN Nov 20, 2007 06:49 AM

                      Hey MaggieRSN - I thought of you check this thread out, there is a person that wants to make sweet potato pie without the crust. I was thinking, is it possible to use the trays or a large muffin tin to make individual sweet potato things?
                      I thought of you because you have so many creative ideas!
                      http://www.chowhound.com/topics/462108 NYchowcoook

                      1. re: chef chicklet
                        Mawrter RE: chef chicklet Dec 9, 2007 07:23 AM

                        Individual meatloaves and filo-ish things? Fiendishly clever. I'm adding you to my list of People I Read.

                2. flourgirl RE: chef chicklet Nov 15, 2007 04:01 AM

                  I don't have any additional recipes that would use the popover pan. I have 2 and use them fairly often to make popovers (I bought mine at Marshall's too) but you've inspired me to look at all my pans in a new way and think of additional ways I can use them. Thanks!

                  Just wanted to add that I REALLY love Marshall's, Home Goods, TJ Maxx, etc. I don't know what I would do without them. I've been able to find so much great stuff at terrific prices - and the food aisle is definitely worth a side trip. I regularly check it out for oils, vinegars, etc. There's a lot of so-so stuff in there, but every once in a while you can find a real winner. Salts too - I have a great collection of different kinds of salts now thanks to these stores at a fraction of the price I'd pay anywhere else.

                  Just yesterday I picked up a great tool made by Amco. It's a strainer/ladle combination and I love it!!! It was $9.99 and Williams-Sonoma carries it for $19.95.

                  3 Replies
                  1. re: flourgirl
                    chef chicklet RE: flourgirl Nov 15, 2007 01:20 PM

                    Cool! I know, I too have bought all size of muffin tins, springform pans in every size,and even a square release one! And most of my baking things for little very dollars compared to W&S. I shop their store too, don't get me wrong, but dang when I find the same tray or tin at about the 1/4 of the price, I just get so happy.

                    The only thing I haven't seen there is a madeline tin. I have mine, and I almost fell over when I saw the popover trays, maybe they are able to get more specialty bakeware now?

                    I've got several sets of the Laguiole steak knives and I much prefer them to the Henkel set. They are the best knives, and I was able to pick them up at such a bargain price.
                    Yes I saw the salts, I was wondering about the authenticity, so thanks for talking about them, now I'll try some!

                    1. re: chef chicklet
                      Mawrter RE: chef chicklet Dec 9, 2007 07:28 AM

                      I never worry about salts as much as I worry about products that are more freshness-dependent. I'm happy to hear you folks talk about your experiences with TJM / Marshall's (maybe Ross, too, they seem to have the same business model and range of stuff, though there isn't one close to me).

                      With cooking equipment you know the reputation of the brand and you can look at it, touch it, inspect the thing to see if there's an obvious imperfection. But with food, forget it.

                      And plus I always have this -maybe mental?- skeeve reaxn to edible things sold in a non-food place. I don't know how fair that perception is, but buying milk in CVS? Skeeves me. I'd much rather go without.

                      And, Chef Chicklet, I'm pretty sure I have seen madeleine tins at TJM, but like you all have said, it's one day chicken, next day feathers at places like that. You never know what will be available from one time to the next.

                      1. re: Mawrter
                        flourgirl RE: Mawrter Dec 9, 2007 11:33 AM

                        You definitely have to grab your treasures at these kind of stores while the grabbing's good. There is no room for dithering, no quarter given to wishy washy decision making. And what a total rush it is when you find a true treasure - a quality item that you will really use at a fantastic price. Life is good.

                  2. b
                    brendielee RE: chef chicklet May 21, 2008 09:32 AM

                    I have been looking for the strainer/ladle combination! Can you tell me where I can find one? Thanks

                    4 Replies
                    1. re: brendielee
                      flourgirl RE: brendielee May 21, 2008 02:12 PM

                      I think it was my post you were responding to? :)

                      Here's one source for it:


                      1. re: flourgirl
                        brendielee RE: flourgirl May 22, 2008 04:59 AM

                        THANK YOU... it's not the one I remember seeing, but it will work!
                        Thanks again.

                        1. re: brendielee
                          flourgirl RE: brendielee May 22, 2008 05:27 AM

                          You're welcome! )

                          BTW - would you mind posting what it is you're using it for? I'm just curious.

                          1. re: flourgirl
                            brendielee RE: flourgirl May 22, 2008 09:35 AM

                            We were making strawberry shortcakes and my helper said that we would need a slotted spoon for the berries, and a ladle for juice. I told here that there is a slotted ladle that does both..she thought I was crazy!

                    2. j
                      Judi0044 RE: chef chicklet May 21, 2008 02:41 PM

                      I've seen individual chocolate pudding type cakes/lava cakes down quite easily in the popover pans as well. Take Home Chef is one show where they have been featured more than once on older shows. Have fun baking!

                      1. c
                        Claudette RE: chef chicklet May 22, 2008 09:50 AM

                        Individual timpanos - it's easy and very impressive, and you don't have to worry about the guts falling out when you slice it.

                        Show Hidden Posts