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SeligmansDog
Joined: 27 Nov 2012 Posts: 4
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Posted: Tue Nov 27, 2012 3:14 pm Post subject: popovers |
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I'm new here, I just searched the forum for popovers and couldn't find a hit!
Anyway, here's my latest tips if anyone wants to add anything, much obliged.
http://webercam.com/2012/11/popovers-again.html, thanks! |
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Antilope
Joined: 03 Jan 2013 Posts: 11 Location: Sacramento, CA
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Posted: Sat Jan 05, 2013 7:28 pm Post subject: This is a foolproof recipe that makes mile-high popovers. |
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Last edited by Antilope on Mon Jan 14, 2013 8:11 pm; edited 1 time in total |
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IronRinger
Joined: 23 Nov 2011 Posts: 19
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Posted: Sat Jan 05, 2013 10:16 pm Post subject: |
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I had never had much success with popovers or Yorkshire puds - they never popped for me. Until I read a recipe that mentioned that the consistency of the batter should be like thick cream. All of the recipes, like the one posted above, call for the same volume of flour as for milk. In my arid climate, that results in a thick batter like for pancakes, which is wayyyyy to thick for popovers. Now, I add 25-30% extra liquid, and I get nice high puffy popovers.
Note that weighing the flour instead of using volume measures doesn't work either - my flour will always contain more flour and less moisture, regardless of how it is measured. |
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