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Prayers for popovers

I got a popover pan last Friday.

I'm trying a test batch for the first time tonight, and I have major popover anxiety for several reasons:

  1. I've never made them before.
  2. I'm using White Lily All-Purpose flour. This is fine for biscuits, but could be problematic for the popovers, because the South uses wheat that is lower in protein than that which is popular in the North. I had no bread flour on hand to compensate.
  3. I'm using skim milk, and it was supposed to be whole milk. This was an accident. I read the recipe several times, so I'm not sure how I overlooked that.
  4. I'm not a Yankee. (Southerners tend to make biscuits, Yankees tend to make popovers, from what I've read.)

Please keep your fingers crossed. For what it's worth, they smell good.

I figure practice makes . . . if not perfect, then better: I'm going to try to make them for the work potluck on Friday, but I ain't stupid enough to do a cold run on a baked good the night before. Unh-uh. Nopers.

Addendum, 11:04 pm:
Oh, my goodness.

Um, they're supposed to be convex, not concave. While they're not little grenades, let's just say they're a good bit denser than they should be. They taste okay, but, um, it's not too late to sign up for something else for the potluck.

I'll be getting some bread flour and whole milk now.

At least the pan itself is good. Every single one of 'em slipped right out of it with nary a stickie.

Comments

( 4 comments — Leave a comment )
twr
Apr. 21st, 2005 02:12 pm (UTC)
Yankees make popovers?
What the hell is a popover?

I mean, I know what a biscuit is, and so does everybody else I know, but I don't know if anybody knows what a popover is. I mean, I'll see biscuits on the menu at places, but popovers?

Is there maybe another name for them or something, or did I just miss out on some traditional northern food?
pointedview
Apr. 21st, 2005 02:25 pm (UTC)
Re: Yankees make popovers?
It's almost like a cross between a souffle and a muffin, in certain respects. If you've had a Yorkshire pudding, it's like that, without the bacon drippings.

It's a very eggy, thin batter that's meant to puff up and "pop over" the edge of the baking tin, hence the name.
goodjoan
Apr. 21st, 2005 02:49 pm (UTC)
FWIW, I was born in Maine and raised in Connecticut and the only time I have ever made or eaten a popover was in a high school cooking class!

I hope you can get the recipe right and have lots of yummy popovers!
pointedview
Apr. 21st, 2005 04:27 pm (UTC)
Bless you for the comforting words. I am not going to be defeated by some stupid amalgam of eggs and flour, darnit. :) I'm glad to hear that it's not just my regional inadequacy at work here, though!

*hugs*
( 4 comments — Leave a comment )

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