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  #1  
Old 09-16-2015, 06:15 PM
W. Hilditch W. Hilditch is offline
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Default Popovers

Dan, try these. The cool part is the toothpick hole. It lets the steam out as well as air in to prevent collapsing. Besides that, they taste good!



Hilditch
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  #2  
Old 09-16-2015, 09:58 PM
Dan Farmer Dan Farmer is offline
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Default Re: Popovers

Oh, I LOVE Yorkshire pudding!! Would not have thought of making it in those cups... thanks for the idea!
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Old 09-16-2015, 11:22 PM
W. Hilditch W. Hilditch is offline
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Default Re: Popovers

Dan, keep this to yourself but popovers and Yorkshire Pudding are the same thing.

Hilditch
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Old 09-17-2015, 02:28 PM
Dan Farmer Dan Farmer is offline
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Default Re: Popovers

Quote:
Originally Posted by W. Hilditch View Post
Dan, keep this to yourself but popovers and Yorkshire Pudding are the same thing.

Hilditch
Yeah, by golly! I guess you're right!! It occurred to me that they were similar, but not all THAT similar. But they are.
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Old 09-17-2015, 06:53 PM
ShawnE ShawnE is offline
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Default Re: Popovers

German pancakes are also the same thing. My recipe uses twice as many eggs for more lift. Using eggs for lift instead of yeast or baking powder (or soda) is used in many cultures.
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Old 09-18-2015, 08:34 AM
Dan Farmer Dan Farmer is offline
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Default Re: Popovers

Quote:
Originally Posted by ShawnE View Post
German pancakes are also the same thing. My recipe uses twice as many eggs for more lift. Using eggs for lift instead of yeast or baking powder (or soda) is used in many cultures.
And the pannekoeken is the same as the German pancake, apparently. I love everything made with that eggy, custardy batter!
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  #7  
Old 09-28-2015, 06:42 PM
Dan Farmer Dan Farmer is offline
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Default Re: Popovers

Made my first ever popovers tonight. They were a tad dry inside, but still delicious. Nice thin crunchy crust, and still moist inside but not quite as soft as I'd like. Not complaining!!

Image

First course, dill crusted salmon (I put the "crusted" side down like a numbskull!) cooked in a #3 Wagner. That is resting on a bed of curly dock with garlic (dock has a tangy, lemony edge to it), with caramelized honey candied carrots with white onions and caraway seeds.

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Dessert was another popover, drizzled with dark chocolate sauce and honey:
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  #8  
Old 09-28-2015, 07:19 PM
W. Hilditch W. Hilditch is offline
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Default Re: Popovers

Good show! A teaspoon of water in the bottom before the batter or a little less oven time should do it.

Hilditch
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Old 10-03-2015, 08:18 PM
W. Hilditch W. Hilditch is offline
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Default Re: Popovers

Dan, tonight I put a teaspoon of au jus in just before the batter. That will give you what you are looking for. Try it.

Hilditch
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  #10  
Old 10-03-2015, 08:53 PM
Dan Farmer Dan Farmer is offline
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Default Re: Popovers

Quote:
Originally Posted by W. Hilditch View Post
Dan, tonight I put a teaspoon of au jus in just before the batter. That will give you what you are looking for. Try it.

Hilditch
Actually, you put a teaspoon of jus in just before the batter. Au means "with"

Yeah, but that would be savory, like the Yorkshire pudding (which as I've already said, I love!). No, I think I just overbaked mine a tad. I followed a recipe that was intended for a regular muffin pan, not a pre-heated hunk of cast iron.
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