Thread: Dammit Cooks Illustrated

In article
<[email protected]>,
Goro <[email protected]> wrote:

> i was in the mood for popovers last weekend and have not made them in
> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
> looked to be a basic one (butter, eggs, milk, flour, salt). I used
> this ingredient list:
>
> 2 large eggs
> 1 cup whole milk
> 1 cup unbleached all-purpose flour (5 ounces)
> 1/2 teaspoon table salt
> 1 tablespoon unsalted butter , melted
> 1 tablespoon vegetable oil
>
> They turned out ok tastewise but they really did not pop much at all.
> I thought maybe i hadn't heated the popover pan enough or let the
> mixture rest long enough so i tried again. Same result.
>
> This weekend, my scale was changed to grams (for whatever reason).
> Off the top of my head, i used 125g for 1cup of flour and it turned
> out perfect. i double check online for 1cup of flour and get 125g/
> 4.41 ounces. Ugh! I need to make sure i double check those weight
> measurements and/or make sure i remember them well enough in the
> future.
>
> -goro-


Here's my recipe and method:
<http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
<[email protected]> wrote:

>In article
><[email protected]>,
> Goro <[email protected]> wrote:
>
>> i was in the mood for popovers last weekend and have not made them in
>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
>> this ingredient list:
>>
>> 2 large eggs
>> 1 cup whole milk
>> 1 cup unbleached all-purpose flour (5 ounces)
>> 1/2 teaspoon table salt
>> 1 tablespoon unsalted butter , melted
>> 1 tablespoon vegetable oil
>>
>> They turned out ok tastewise but they really did not pop much at all.
>> I thought maybe i hadn't heated the popover pan enough or let the
>> mixture rest long enough so i tried again. Same result.
>>
>> This weekend, my scale was changed to grams (for whatever reason).
>> Off the top of my head, i used 125g for 1cup of flour and it turned
>> out perfect. i double check online for 1cup of flour and get 125g/
>> 4.41 ounces. Ugh! I need to make sure i double check those weight
>> measurements and/or make sure i remember them well enough in the
>> future.
>>
>> -goro-
>
>
>Here's my recipe and method:
><http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.


Barb, I noticed the cups in the oven picture, could a small water bath be used
to make them rise easier? Wouldn't be the same as yorkshire pudding, my
grandmother used the water bath for 60 yrs., always worked great.


--

Stu

So much more than just a recipe website

Recipe of the week "SPICY GARLIC PEPPER MEATBALLS"
http://foodforu.ca/recipeofweek.html

On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
<[email protected]> wrote:

>In article
><[email protected]>,
> Goro <[email protected]> wrote:
>
>> i was in the mood for popovers last weekend and have not made them in
>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
>> this ingredient list:
>>
>> 2 large eggs
>> 1 cup whole milk
>> 1 cup unbleached all-purpose flour (5 ounces)
>> 1/2 teaspoon table salt
>> 1 tablespoon unsalted butter , melted
>> 1 tablespoon vegetable oil
>>
>> They turned out ok tastewise but they really did not pop much at all.
>> I thought maybe i hadn't heated the popover pan enough or let the
>> mixture rest long enough so i tried again. Same result.
>>
>> This weekend, my scale was changed to grams (for whatever reason).
>> Off the top of my head, i used 125g for 1cup of flour and it turned
>> out perfect. i double check online for 1cup of flour and get 125g/
>> 4.41 ounces. Ugh! I need to make sure i double check those weight
>> measurements and/or make sure i remember them well enough in the
>> future.
>>
>> -goro-
>
>
>Here's my recipe and method:
><http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.

Nice! And i love the use of those buttered ramekins. great idea. The
other way i had seen is using muffin pans. I wish i would tried
before i spent the $20 or so on the popover pan.

so you don't pre-heat your ramekins before putting the mixture in?

-goro-

On Jan 22, 7:34*pm, Goro <evilnin...@gmail.com> wrote:

> This weekend, my scale was changed to grams (for whatever reason).
> Off the top of my head, i used 125g for 1cup of flour and it turned
> out perfect. *i double check online for 1cup of flour and get 125g/
> 4.41 ounces. * Ugh! *I need to make sure i double check those weight
> measurements and/or make sure i remember them well enough in the
> future.

Doesn't the weight of flour depend a lot on its moisture content? I
would expect flour to be bone dry in most homes this time of year,
resulting in overuse of flour.

On 1/23/2011 8:53 AM, Melba's Jammin' wrote:

> Here's my recipe and method:
> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.

They look great! What is the full cooking time? I saw the comment about
"after 20 minutes" but they weren't finished yet. I am going to be
trying these. Even if just to serve to others.

"spamtrap1888" <[email protected]> wrote in message
news:[email protected]...
On Jan 22, 7:34 pm, Goro <evilnin...@gmail.com> wrote:

> This weekend, my scale was changed to grams (for whatever reason).
> Off the top of my head, i used 125g for 1cup of flour and it turned
> out perfect. i double check online for 1cup of flour and get 125g/
> 4.41 ounces. Ugh! I need to make sure i double check those weight
> measurements and/or make sure i remember them well enough in the
> future.

Doesn't the weight of flour depend a lot on its moisture content? I
would expect flour to be bone dry in most homes this time of year,
resulting in overuse of flour.
----------------------------------------------------
There's very little difference in the weight of flour with varying humidity,
especially when you compare it to the huge variation if you use cup measure.
Graham

On Sun, 23 Jan 2011 16:52:17 -0700, "graham" <[email protected]> wrote:

>
> "spamtrap1888" <[email protected]> wrote in message
> news:[email protected]...
> On Jan 22, 7:34 pm, Goro <evilnin...@gmail.com> wrote:
>
> > This weekend, my scale was changed to grams (for whatever reason).
> > Off the top of my head, i used 125g for 1cup of flour and it turned
> > out perfect. i double check online for 1cup of flour and get 125g/
> > 4.41 ounces. Ugh! I need to make sure i double check those weight
> > measurements and/or make sure i remember them well enough in the
> > future.
>
> Doesn't the weight of flour depend a lot on its moisture content? I
> would expect flour to be bone dry in most homes this time of year,
> resulting in overuse of flour.
> ----------------------------------------------------
> There's very little difference in the weight of flour with varying humidity,
> especially when you compare it to the huge variation if you use cup measure.
> Graham
>
And that is why the twain shall never meet, spamtrap!

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <[email protected]>,
Goro <[email protected]> wrote:

> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> <[email protected]> wrote:
> >Here's my recipe and method:
> ><http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> >ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>
> Nice! And i love the use of those buttered ramekins.

Thank you. They are old Pyrex custard cups. The only place you'll find
them is in an antique shop, a thrift store, or a garage sale. Present
day ones, if they are even still made are shallower and have a wider
mouth. :-( Try eBay maybe.

> so you don't pre-heat your ramekins before putting the mixture in?

I do not preheat my custard cups before pouring the batter.

> -goro-

--
Barb
http://web.me.com/barbschaller

In article <[email protected]>,
Stu <[email protected]> wrote:

> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> <[email protected]> wrote:
> >Here's my recipe and method:
> ><http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> >ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>
>
> Barb, I noticed the cups in the oven picture, could a small water bath be used
> to make them rise easier? Wouldn't be the same as yorkshire pudding, my
> grandmother used the water bath for 60 yrs., always worked great.
> Stu

I wouldn't dream of it. And I have no idea what you mean when you
talk about making them rise easier. They rise just fine.

What I think is interesting about the whole popover thang is that there
are recipes that work just fine and they start with a cold oven. That's
contrary to everything I know about the hot start.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Melba's Jammin' wrote:

>In article <[email protected]>,
> Goro <[email protected]> wrote:
>
>> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
>> <[email protected]> wrote:
>> >Here's my recipe and method:
>> ><http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>> >ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>>
>> Nice! And i love the use of those buttered ramekins.
>
>Thank you. They are old Pyrex custard cups. The only place you'll find
>them is in an antique shop, a thrift store, or a garage sale. Present
>day ones, if they are even still made are shallower and have a wider
>mouth. :-( Try eBay maybe.

This is a good source for Pyrex and all sorts of educational/home
economics cookware, etc.:
http://www.enasco.com/Search?q=pyrex&x=9&y=14

>> so you don't pre-heat your ramekins?
>
>I do not preheat my cups.

Hehe. . . Barb's are no ramekins! LOL

On 2011-01-24, Brooklyn1 <Gravesend1> wrote:

> This is a good source for Pyrex and all sorts of educational/home
> economics cookware, etc.:
> http://www.enasco.com/Search?q=pyrex&x=9&y=14

Is that the good Pyrex or the Chinese exploding Pyrex?

nb

Has anyone tried the extra-deep silicone pan that looks like it was
made for 6 popovers?

-- Larry

Goro wrote:
> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> <[email protected]> wrote:
>
>> In article
>> <[email protected]>,
>> Goro <[email protected]> wrote:
>>
>>> i was in the mood for popovers last weekend and have not made them in
>>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
>>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
>>> this ingredient list:
>>>
>>> 2 large eggs
>>> 1 cup whole milk
>>> 1 cup unbleached all-purpose flour (5 ounces)
>>> 1/2 teaspoon table salt
>>> 1 tablespoon unsalted butter , melted
>>> 1 tablespoon vegetable oil
>>>
>>> They turned out ok tastewise but they really did not pop much at all.
>>> I thought maybe i hadn't heated the popover pan enough or let the
>>> mixture rest long enough so i tried again. Same result.
>>>
>>> This weekend, my scale was changed to grams (for whatever reason).
>>> Off the top of my head, i used 125g for 1cup of flour and it turned
>>> out perfect. i double check online for 1cup of flour and get 125g/
>>> 4.41 ounces. Ugh! I need to make sure i double check those weight
>>> measurements and/or make sure i remember them well enough in the
>>> future.
>>>
>>> -goro-
>>
>> Here's my recipe and method:
>> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>> ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>
> Nice! And i love the use of those buttered ramekins. great idea. The
> other way i had seen is using muffin pans. I wish i would tried
> before i spent the $20 or so on the popover pan.
>
> so you don't pre-heat your ramekins before putting the mixture in?
>
> -goro-
Sounds like Barb and I are in agreement re cups and heating. One
other tip I have read--prick the necks of the popovers. I forget
when since I have not made them since I read this. Near the end
of the cooking? When done and put them back in the oven for a
tiny while?

--
Jean B.

On Jan 24, 11:31*am, "Jean B." <jb...@rcn.com> wrote:
> Goro wrote:
> > On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> > <barbschal...@earthlink.net> wrote:
>
> >> In article
> >> <d96a808b-d3e9-4a23-9779-2e28eb055...@z26g2000prf.googlegroups.com>,
> >> Goro <evilnin...@gmail.com> wrote:
>
> >>> i was in the mood for popovers last weekend and have not made them in
> >>> a few years. *I dug into Cooks Illustrated and grabbed a recipe, which
> >>> looked to be a basic one (butter, eggs, milk, flour, salt). *I used
> >>> this ingredient list:
>
> >>> 2 * large eggs
> >>> 1 *cup whole milk
> >>> 1 *cup unbleached all-purpose flour (5 ounces)
> >>> 1/2 * * * *teaspoon table salt
> >>> 1 *tablespoon unsalted butter , melted
> >>> 1 *tablespoon vegetable oil
>
> >>> They turned out ok tastewise but they really did not pop much at all.
> >>> I thought maybe i hadn't heated the popover pan enough or let the
> >>> mixture rest long enough so i tried again. *Same result.
>
> >>> This weekend, my scale was changed to grams (for whatever reason).
> >>> Off the top of my head, i used 125g for 1cup of flour and it turned
> >>> out perfect. *i double check online for 1cup of flour and get 125g/
> >>> 4.41 ounces. * Ugh! *I need to make sure i double check those weight
> >>> measurements and/or make sure i remember them well enough in the
> >>> future.
>
> >>> -goro-
>
> >> Here's my recipe and method:
> >> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> >> ahblog/Entries/2009/1/9_Popovers!.html> * Works a treat.
>
> > Nice! *And i love the use of those buttered ramekins. *great idea. The
> > other way i had seen is using muffin pans. *I wish i would tried
> > before i spent the $20 or so on the popover pan. *
>
> > so you don't pre-heat your ramekins before putting the mixture in? *
>
> > -goro-
>
> Sounds like Barb and I are in agreement re cups and heating. *One
> other tip I have read--prick the necks of the popovers. *I forget
> when since I have not made them since I read this. *Near the end
> of the cooking? *When done and put them back in the oven for a
> tiny while?
>
> --
> Jean B.

Is that to set the popovers so they don't fall afterwards?

-goro-

[email protected] wrote:

> Has anyone tried the extra-deep silicone pan that looks like it was
> made for 6 popovers?
>
> -- Larry


Larry,

I saw one that came with a metal rib "cradle" to keep the silicon pan
steady in and out and around the oven that might be worth a try. Make
sure the silicon will hold up to 450°F or higher, given any error in
oven temp. or your recipe's called for temp.

I stuck with the ol' faithful Chicago Metallic (made in Taiwan) brand 6-
cup one.

Best,

Andy

In article <[email protected]>, "Jean B." <[email protected]>
wrote:

> Goro wrote:
> > On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> > <[email protected]> wrote:
> >
> >> In article
> >> <[email protected]>,
> >> Goro <[email protected]> wrote:
> >>
> >>> i was in the mood for popovers last weekend and have not made them in
> >>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
> >>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
> >>> this ingredient list:
> >>>
> >>> 2 large eggs
> >>> 1 cup whole milk
> >>> 1 cup unbleached all-purpose flour (5 ounces)
> >>> 1/2 teaspoon table salt
> >>> 1 tablespoon unsalted butter , melted
> >>> 1 tablespoon vegetable oil
> >>>
> >>> They turned out ok tastewise but they really did not pop much at all.
> >>> I thought maybe i hadn't heated the popover pan enough or let the
> >>> mixture rest long enough so i tried again. Same result.
> >>>
> >>> This weekend, my scale was changed to grams (for whatever reason).
> >>> Off the top of my head, i used 125g for 1cup of flour and it turned
> >>> out perfect. i double check online for 1cup of flour and get 125g/
> >>> 4.41 ounces. Ugh! I need to make sure i double check those weight
> >>> measurements and/or make sure i remember them well enough in the
> >>> future.
> >>>
> >>> -goro-
> >>
> >> Here's my recipe and method:
> >> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> >> ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
> >
> > Nice! And i love the use of those buttered ramekins. great idea. The
> > other way i had seen is using muffin pans. I wish i would tried
> > before i spent the $20 or so on the popover pan.
> >
> > so you don't pre-heat your ramekins before putting the mixture in?
> >
> > -goro-
> Sounds like Barb and I are in agreement re cups and heating. One
> other tip I have read--prick the necks of the popovers. I forget
> when since I have not made them since I read this. Near the end
> of the cooking?

:-> Can't do it at the beginning.


> When done and put them back in the oven for a
> tiny while?

That's a common recommendation but I never bother.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
<[email protected]>,
Goro <[email protected]> wrote:

> On Jan 24, 11:31*am, "Jean B." <jb...@rcn.com> wrote:
> > Goro wrote:
> > > On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
> > > <barbschal...@earthlink.net> wrote:
> >
> > >> In article
> > >> <d96a808b-d3e9-4a23-9779-2e28eb055...@z26g2000prf.googlegroups.com>,
> > >> Goro <evilnin...@gmail.com> wrote:
> >
> > >>> i was in the mood for popovers last weekend and have not made them in
> > >>> a few years. *I dug into Cooks Illustrated and grabbed a recipe, which
> > >>> looked to be a basic one (butter, eggs, milk, flour, salt). *I used
> > >>> this ingredient list:
> >
> > >>> 2 * large eggs
> > >>> 1 *cup whole milk
> > >>> 1 *cup unbleached all-purpose flour (5 ounces)
> > >>> 1/2 * * * *teaspoon table salt
> > >>> 1 *tablespoon unsalted butter , melted
> > >>> 1 *tablespoon vegetable oil
> >
> > >>> They turned out ok tastewise but they really did not pop much at all.
> > >>> I thought maybe i hadn't heated the popover pan enough or let the
> > >>> mixture rest long enough so i tried again. *Same result.
> >
> > >>> This weekend, my scale was changed to grams (for whatever reason).
> > >>> Off the top of my head, i used 125g for 1cup of flour and it turned
> > >>> out perfect. *i double check online for 1cup of flour and get 125g/
> > >>> 4.41 ounces. * Ugh! *I need to make sure i double check those weight
> > >>> measurements and/or make sure i remember them well enough in the
> > >>> future.
> >
> > >>> -goro-
> >
> > >> Here's my recipe and method:
> > >> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
> > >> ahblog/Entries/2009/1/9_Popovers!.html> * Works a treat.
> >
> > > Nice! *And i love the use of those buttered ramekins. *great idea. The
> > > other way i had seen is using muffin pans. *I wish i would tried
> > > before i spent the $20 or so on the popover pan. *
> >
> > > so you don't pre-heat your ramekins before putting the mixture in? *
> >
> > > -goro-
> >
> > Sounds like Barb and I are in agreement re cups and heating. *One
> > other tip I have read--prick the necks of the popovers. *I forget
> > when since I have not made them since I read this. *Near the end
> > of the cooking? *When done and put them back in the oven for a
> > tiny while?
> >
> > --
> > Jean B.
>
> Is that to set the popovers so they don't fall afterwards?
>
> -goro-

I reckon. I've never had one collapse. Ever. And I never slit them.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Goro wrote:
> On Jan 24, 11:31 am, "Jean B." <jb...@rcn.com> wrote:
>> Goro wrote:
>>> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
>>> <barbschal...@earthlink.net> wrote:
>>>> In article
>>>> <d96a808b-d3e9-4a23-9779-2e28eb055...@z26g2000prf.googlegroups.com>,
>>>> Goro <evilnin...@gmail.com> wrote:
>>>>> i was in the mood for popovers last weekend and have not made them in
>>>>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
>>>>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
>>>>> this ingredient list:
>>>>> 2 large eggs
>>>>> 1 cup whole milk
>>>>> 1 cup unbleached all-purpose flour (5 ounces)
>>>>> 1/2 teaspoon table salt
>>>>> 1 tablespoon unsalted butter , melted
>>>>> 1 tablespoon vegetable oil
>>>>> They turned out ok tastewise but they really did not pop much at all.
>>>>> I thought maybe i hadn't heated the popover pan enough or let the
>>>>> mixture rest long enough so i tried again. Same result.
>>>>> This weekend, my scale was changed to grams (for whatever reason).
>>>>> Off the top of my head, i used 125g for 1cup of flour and it turned
>>>>> out perfect. i double check online for 1cup of flour and get 125g/
>>>>> 4.41 ounces. Ugh! I need to make sure i double check those weight
>>>>> measurements and/or make sure i remember them well enough in the
>>>>> future.
>>>>> -goro-
>>>> Here's my recipe and method:
>>>> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>>>> ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>>> Nice! And i love the use of those buttered ramekins. great idea. The
>>> other way i had seen is using muffin pans. I wish i would tried
>>> before i spent the $20 or so on the popover pan.
>>> so you don't pre-heat your ramekins before putting the mixture in?
>>> -goro-
>> Sounds like Barb and I are in agreement re cups and heating. One
>> other tip I have read--prick the necks of the popovers. I forget
>> when since I have not made them since I read this. Near the end
>> of the cooking? When done and put them back in the oven for a
>> tiny while?
>>
>> --
>> Jean B.
>
> Is that to set the popovers so they don't fall afterwards?
>
> -goro-

It's to release the steam.

--
Jean B.

Melba's Jammin' wrote:
> In article <[email protected]>, "Jean B." <[email protected]>
> wrote:
>
>> Goro wrote:
>>> On Sun, 23 Jan 2011 07:53:32 -0600, Melba's Jammin'
>>> <[email protected]> wrote:
>>>
>>>> In article
>>>> <[email protected]>,
>>>> Goro <[email protected]> wrote:
>>>>
>>>>> i was in the mood for popovers last weekend and have not made them in
>>>>> a few years. I dug into Cooks Illustrated and grabbed a recipe, which
>>>>> looked to be a basic one (butter, eggs, milk, flour, salt). I used
>>>>> this ingredient list:
>>>>>
>>>>> 2 large eggs
>>>>> 1 cup whole milk
>>>>> 1 cup unbleached all-purpose flour (5 ounces)
>>>>> 1/2 teaspoon table salt
>>>>> 1 tablespoon unsalted butter , melted
>>>>> 1 tablespoon vegetable oil
>>>>>
>>>>> They turned out ok tastewise but they really did not pop much at all.
>>>>> I thought maybe i hadn't heated the popover pan enough or let the
>>>>> mixture rest long enough so i tried again. Same result.
>>>>>
>>>>> This weekend, my scale was changed to grams (for whatever reason).
>>>>> Off the top of my head, i used 125g for 1cup of flour and it turned
>>>>> out perfect. i double check online for 1cup of flour and get 125g/
>>>>> 4.41 ounces. Ugh! I need to make sure i double check those weight
>>>>> measurements and/or make sure i remember them well enough in the
>>>>> future.
>>>>>
>>>>> -goro-
>>>> Here's my recipe and method:
>>>> <http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
>>>> ahblog/Entries/2009/1/9_Popovers!.html> Works a treat.
>>> Nice! And i love the use of those buttered ramekins. great idea. The
>>> other way i had seen is using muffin pans. I wish i would tried
>>> before i spent the $20 or so on the popover pan.
>>>
>>> so you don't pre-heat your ramekins before putting the mixture in?
>>>
>>> -goro-
>> Sounds like Barb and I are in agreement re cups and heating. One
>> other tip I have read--prick the necks of the popovers. I forget
>> when since I have not made them since I read this. Near the end
>> of the cooking?
>
> :-> Can't do it at the beginning.
>
>
>> When done and put them back in the oven for a
>> tiny while?
>
> That's a common recommendation but I never bother.
>
Seems it can be done with or without putting them back in. The
one odd thing is that I recall my mom's popovers as being a very
dark brown. Mine never are. I suppose it is obvious what one
must do to alter that!

--
Jean B.