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Thread: Dammit Cooks Illustrated

  1. #1
    Goro Guest

    Default Dammit Cooks Illustrated

    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-





  2. #2
    Melba's Jammin' Guest

    Default Re: 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

  3. #3
    Stu Guest

    Default Re: Dammit Cooks Illustrated

    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


  4. #4
    Goro Guest

    Default Re: Dammit Cooks Illustrated

    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-

  5. #5
    spamtrap1888 Guest

    Default Re: Dammit Cooks Illustrated

    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.

  6. #6
    Cheryl Guest

    Default Re: Dammit Cooks Illustrated

    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.

  7. #7
    graham Guest

    Default Re: Dammit Cooks Illustrated


    "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



  8. #8
    sf Guest

    Default Re: Dammit Cooks Illustrated

    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.

  9. #9
    Melba's Jammin' Guest

    Default Re: Dammit Cooks Illustrated

    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

  10. #10
    Melba's Jammin' Guest

    Default Re: Dammit Cooks Illustrated

    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

  11. #11
    Brooklyn1 Guest

    Default Re: Dammit Cooks Illustrated

    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

  12. #12
    notbob Guest

    Default Re: Dammit Cooks Illustrated

    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

  13. #13
    [email protected] Guest

    Default Re: Dammit Cooks Illustrated

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

    -- Larry

  14. #14
    Jean B. Guest

    Default Re: Dammit Cooks Illustrated

    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.

  15. #15
    Goro Guest

    Default Re: Dammit Cooks Illustrated

    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-

  16. #16
    Andy Guest

    Default Re: Dammit Cooks Illustrated

    [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 450F 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

  17. #17
    Melba's Jammin' Guest

    Default Re: Dammit Cooks Illustrated

    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

  18. #18
    Melba's Jammin' Guest

    Default Re: Dammit Cooks Illustrated

    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

  19. #19
    Jean B. Guest

    Default Re: Dammit Cooks Illustrated

    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.

  20. #20
    Jean B. Guest

    Default Re: Dammit Cooks Illustrated

    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.

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