Popovers

[Atlas Mugged]

I haven't made these in years, but recently got the urge, purchased a new linked popover pan and gave it a shot. They came out very nice, but not as big and hollow as I remember. What's the trick for the massive, hollow, bomb-cloud effect?

[Stepup2]

1. I have tried the hot oven

cold oven trick. I did not notice much difference.

What I have noticed is if I butter and sprinkle parm cheese or something fine (I used lemon zest once too) on the sides of each well.

They seem to popup higher when they have something to cling to.

[Atlas Mugged]

2. Good idea

I'll try the parm cheese trick. Mine were actually pretty nice, but, for some reason, I keep remembering these massive things I used to make - and I can't remember what the trick was on those. Time to hit the cook book collection, I guess.

[Stinky The Clown]

3. I haven't made popovers since Moby Dick was a minnow

but I recall somewhere back in the dusty recesses that you have to carefully pour the fat in the bottom of the well and not get it on the sides. Dry sides make them rise more.

I am not saying this is right or wrong .... its just my dusty old recollection as I read and responded to this post. :shrug:

[Stepup2]

5. How funny

I will try that trick!! Thanks

[eyesroll]

4. I too have had that very-nice-but-not-mushroom-cloud effect...

One thing to do is make sure your oven is calibrated properly -- get a thermometer if you don't already have one, and see whether 350 is actually 350.

Another thing to do is don't open the oven once the popovers are in. (This is very very hard for me to do, as my oven lacks a window and I'm tempted to see if they're puffing up. Guess what? If I open the oven, they won't be...)

Also -- make sure you're using the right flour. Use one that's bread-oriented rather than biscuit-oriented. (If you're in the North, all-purpose flour should be fine, although bread flour works well; if you're in the South, use bread flour, because APF in the South is designed for biscuits, with lower protein.)

For me, though...I just take 'em as they come. I use a muffin tin, rather than a popover pan, so they'll come out smaller anyway...some are great and hollow and can even be filled, and some are just so-so looking, but still tasty (to eat with butter and jam).

[Atlas Mugged]

6. Yes - I found the bread flour vs. biscuit flour information...

...on a website. Went into great detail about the higher protein content. Fortunately, I have plenty of bonafide bread flour.

[likesmountains 52]

7. I think it helps to have your ingredients at room temp. n/t