Popover help(I don't mean uninvited guests dropping by)

[erinyyc]

Does anyone have a good popover recipe that doesn't fall once out of the oven?(to serve with roast beef & gravy etc.) It does not have to be low fat, but if someone has a lowfat recipe I would be curious to see it! I am getting tired of watching beautiful fluffy popovers rise in the oven only to have them fall when I take them out. I'd prefer the plain kind for roast beef, but the ones with cheese, herbs etc. would also be welcome. Also, could the high altitude where I live (Calgary, AB, Canada) be why my popovers fall?(anyone from Denver might know) THNX Erin http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by erinyyc (edited 10-05-2000).]

[Grace]

They all fall as far as I am aware - that's the nature of all popovers - I don't think I've ever seen one that doesn't fall, although maybe someone else knows of something I've never seen before (VERY possible!!). But here is a recipe from CL that is made in a popover pan as opposed to a 13x9 inch pan like some recipes call for - maybe the smaller individual popovers won't fall as much as the big one? I don't know....anyhow, I hope you have good luck and maybe someone else will have better information!

CookWare(tm) from Cooking Light(r)

Popovers

SOURCE: Cooking Light YEAR: Nov/Dec 1992 PAGE: 98

INGREDIENTS FOR 8 SERVINGS:
1-1/3 cups all-purpose flour
2 tsp. sugar
1/4 tsp. salt
1 cup 2% low-fat milk
1 egg
2 egg whites
Vegetable Cooking Spray

INSTRUCTIONS:
Combine first 3 ingredients, set aside. Combine milk, egg, and egg whites in
a glass measure or bowl, stirring with a wire whisk until blended. Gradually
add flour mixture, stirring with a wire whisk.

Heat popover pans at 450º for 3 minutes, remove from oven, and coat with
cooking spray. Divide batter among 8 cups, filling each half full. Bake at
450º for 10 minutes; reduce heat to 350º, and bake 25 minutes or until golden.
Remove from pans. Serve immediately.

Yield: 8 popovers

NUTRITIONAL INFORMATION:
Calories 104 (14% from fat) Fat 1.6g

[erinyyc]

Thanks Grace. As far as I know, popovers are always in individual tins(or large muffin tins) and yorkshire pudding is in one large pan and has a more dense texture. Same basic recipe for both though. Thanks for yours, I will give it a try. I would still like to know if it is POSSIBLE to make them without them falling though. Anyone have any idea??? Erin. http://www.cookinglight.com/bbs/smile.gif

[Beth]

Like Grace, I thought that was pretty much the nature of popovers, similar to baked souffles. I'll watch and see if someone else has another version or a tip.

[lanie]

These are really good - they come out really fluffy - but do relax a little - yields 12 yorkshire puddings - make sure to spray the muffin tins as well as the olive oil or whatever oil you choose in the bottom of tins.

No Fail Yorkshire Pudding

1 cup milk
1 cup flour
1 tbsp. olive oil
1/2 tsp. salt
combine gently with a whisk
add 4 eggs (one at a time) whisk each separately
stand room temp 1 - 2 hours
stir before pouring
heat oven 400
heat muffin tins a few minutes with 1/2 tsp. olive oil in each and spray pan with pam
Bake 400 x 20 minutes

This will "NEVER" fail - been using this for many years.

[This message has been edited by lanie (edited 10-07-2000).]

[Ohioan]

You've all inspired this non-baker to try popovers, which I used to love but haven't attempted in more than 30 years. Grace, would fat-free (skim) milk work as well as 2% milk, or do you need that trace of fat in the batter? If so, would adding a little oil help if I use skim milk?

Thanks, Phoebe

[Grace]

Oh Phoebe, you've asked the wrong person that question! http://www.cookinglight.com/bbs/smile.gif I have never made these, but I will say that my instincts tell me that skim would work just fine. From all my baking I haven't really found a recipe where the kind of milk matters (except for cream vs. milk, of course). I would give it a try. CL usually calls for 1% or 2% milk when they want the outcome to be a bit richer. I always substitute skim because I don't buy any other kind, and in 9 years I haven't run across a problem.....Let me know if you try these and how they turn out - maybe I'll try them too!

Good luck...

Grace

[sneezles]

erinyyc
I have lived in London and Aberdeen and in both places, Yorkshire puddings have been served somewhat fallen. But they were never served from one big pan but from muffin sized pans just like popovers.

[Ed]

Hi,

Please excuse me, but thanks to Pat's great advise on how to import recipes to Master Cook and a little experimenting on my part I learned how to export a recipe from Master Cook to this Great Food BB.

I had first exported it to the thread on how to import on Master Cook, and then I remembered that this thread on Popovers existed, so I tried to move it over here and it worked.

I'm learning how to cut and paste, boy am I smiling. http://www.cookinglight.com/bbs/biggrin.gif

I understand that this thread started with the question about Popovers sagging or falling. Now I'm no expert on these things, but speaking as a long time Popover eater I can truly say that if you get to eating them as soon as posible after coming out of the oven they don't get a chance to sag.

I will also say that a sagging or fallen Popover is definitly better than no popover at all.


* Exported from MasterCook *

Popovers

Recipe By : Sharon
Serving Size : 5 Preparation Time :0:00
Categories : Breads


1 Cup all purpose flour ( Sifted, this is a must do) -- Sift it
1/2 teaspoon Sea Salt
1 cup milk
2 Extra Large Eggs

Pre-heat oven to 425°

Beat Eggs in a bowl with a wire whip, add the Milk and beat that into the Egg.

Then beat the flour and the salt into the egg and milk mixture.

Pour into well greased custard cups. (sprayed well with Pam is O.K.) 3/4 full (to the half cup line)

Bake at 425° ( hot oven) until golden brown, 35 to 45 minutes.

Serve Immediadtely.

Description:
"Sharon's Popovers from the cookbook her Dad gave her"
Yield:
"5 Popovers"

Per serving: 56 Calories (kcal); 3g Total Fat; (54% calories from fat); 4g Protein; 2g Carbohydrate; 81mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

I hope, no I am confident, all of you who try these Popovers will like them, they have always been a big hit in our house. When all the kids were home Sharon would quadruple and then double this recipe and all had plenty of Popovers every, yes every, sunday Morning. These Popovers became a tradition in our house, and now when the kids come back with their families and spend the weekend, Sharon and the Girls do their Popover Magic.

Please excuse my Bragging but, I've got a great wife, and some terrific kids, and I'm very proud of them.

They treat me way better than I could ever have imagined. http://www.cookinglight.com/bbs/smile.gif

Ed


[This message has been edited by Ed (edited 10-07-2000).]