I don't know how many of you like Popovers (or even know what they are). I love them. They are a great breakfast food and a tasty addition to any meal where you have to have the oven hot. The recipe is almost offensively simple. A cup of flour, a cup of milk, two eggs and a dash of salt. This is where the fun begins. Popovers rise to their crusty glory by being expanded by steam. A little grease (about the size of split pea) is melted in each cup. The batter is poured into a preheated (425°F) cast iron muffin pan's cups so each cup is 3/4's full. The pan is put back in the oven as quickly as possible. They bake for 25-30 minutes at 425. When done each popover is pierced with a table knife to allow the steam to escape. If you don't do this the popover will collapse as the steam cools.
Over many years I have made good high "popped" ones and dismal flat failures. I recently found what I believe is the secret. The milk and eggs must be above room temperature (warm to the touch). Since steam is the key factor to rising (or not) this makes perfect sense. It just took me 50 years and hundreds of attempts to dope it out. I have had about two dozen attempts since I figured this out with NO failures.
Other recipes will tell you you can use pyres or ceramic custard cups for baking. When pressed I have tried them and have not been happy with the results. The heat capacity and transfer rate of cast iron works the best for me. -·-
Over many years I have made good high "popped" ones and dismal flat failures. I recently found what I believe is the secret. The milk and eggs must be above room temperature (warm to the touch). Since steam is the key factor to rising (or not) this makes perfect sense. It just took me 50 years and hundreds of attempts to dope it out. I have had about two dozen attempts since I figured this out with NO failures.
Other recipes will tell you you can use pyres or ceramic custard cups for baking. When pressed I have tried them and have not been happy with the results. The heat capacity and transfer rate of cast iron works the best for me. -·-