Comments on: Popovers

By: Scott’s Corner » Archive » Misc

Scott’s Corner » Archive » Misc — Tue, 29 Dec 2009 19:21:43 +0000

[...] recipe: Popovers Cool program for opening docx and odt files! Fun holiday and bday [...]

By: Fred Hicks

Fred Hicks — Sun, 27 Dec 2009 01:37:38 +0000

Good intel from the gluten-free set! Thanks for sharing.

By: Fred Hicks

Fred Hicks — Sun, 27 Dec 2009 01:37:06 +0000

A year or two back, did it as a vacation with my wife.

By: Flit

Flit — Sat, 26 Dec 2009 18:11:03 +0000

I’m fiddling with these to adapt them to be gluten-free. I ADORE the use of ghee, even my failures are good enough to eat! First round didn’t pop because I didn’t use xanthan gum (which subs for gluten); sometimes “mix quickly” quickbreads can do without it, but apparently these need a little structure to rise. Still edible, if rather pucklike. Second batch rose enough to resemble muffins, and were far more delicious. I didn’t have any milk in the house and subbed in thinned kefir so the acidity may have affected the rising; I’m looking forward to trying again with milk! And now I have a ghee-as-shortening trick in my rather limited baking bag of tricks, so thanks! I even had ghee in the house.

The custard cup trick is another elegant addition and something I have rather than a popover pan, and it’s a LOT easier to get them out of the cups than out of a pan, and much easier to clean up spills.

By: TERRIBLEMINDS: Chuck Wendig, Freelance Penmonkey » Blog Archive » Painting With Shotguns XVII: The Day After Christmas Edition

Sat, 26 Dec 2009 14:40:20 +0000

[...] Fred Hicks tells you how to make popovers. [...]

By: Fred Hicks

Fred Hicks — Fri, 25 Dec 2009 04:03:28 +0000

Yep. It’s a straight up high smoke point fat substitute, one for one.

By: Priscellie

Priscellie — Thu, 24 Dec 2009 20:59:51 +0000

I’m making them with my mom today! When substituting ghee, do you still use 4 tsp?

By: e shepherd

e shepherd — Thu, 24 Dec 2009 01:16:28 +0000

fyi–that’s also how the gingerbread man escapes….

By: Priscellie

Priscellie — Wed, 23 Dec 2009 19:12:25 +0000

*drools* I adore popovers. Thanks for the recipe!

By: Darren Watts

Darren Watts — Wed, 23 Dec 2009 16:24:42 +0000

When were you at Jordan Pond? My family (well, my maternal grandmother, anyway) are Jordans from way back. dw

By: Justin D. Jacobson

Justin D. Jacobson — Wed, 23 Dec 2009 16:11:23 +0000

Coincidentally, the Atlantic Food Channel posted this today regarding the across-the-sea cousin of the popover: Yorkshire Pudding - Florentine Style. Atlantic Food Channel often has good reads btw.

By: Fred Hicks

Fred Hicks — Wed, 23 Dec 2009 14:33:00 +0000

I am reminded: DON’T OPEN THE OVEN PARTWAY THROUGH to check on progress. Keeping the heat in there is essential.

By: Tom C.

Tom C. — Wed, 23 Dec 2009 14:27:53 +0000

Om. Om nom nom.