Comments on: Flour, egg, milk

By: Sarah

Sarah — Tue, 30 Nov 1999 06:00:00 +0000

I’m getting to this post a year late – but you’re the author to ask. I keep a kosher kitchen and love popovers/yorkshire pudding. Ordinarily I feel fairly confident substituting chicken broth for milk. But I’m wondering if the milk contributes in ways to this batter that I might be missing? (that is, I think it’s the eggs and steam that make it rise – the milk protein just contributes to the taste)

It’s a question I wonder about all the time. Most kosher substitutions involve soy milk which just troubles me on principle….

Thanks!

Sarah

By: seriousdarious

seriousdarious — Tue, 30 Nov 1999 06:00:00 +0000

Just a quick question re: this recipe (and any on your site, rally). When you say salt in a recipe are you talking table or kosher? Thanks.

By: seriousdarious

seriousdarious — Tue, 30 Nov 1999 06:00:00 +0000

rally = really

By: Sarah

Sarah — Tue, 30 Nov 1999 06:00:00 +0000

It’s a question I wonder about all the time. Most kosher substitutions involve soy milk which just troubles me on principle….

Thanks!

Sarah

By: Dave

Dave — Tue, 30 Nov 1999 06:00:00 +0000

This is one of those special small recipes you carry around with you for life. Thanks.

Doing a podcast with CMHGourmand.wordpress.com tonight on Charcuterie.

By: phoebe

phoebe — Tue, 30 Nov 1999 06:00:00 +0000

Made a full-on rack of lamb dinner for Mother’s Day. Slaved in the kitchen for hours. What was the hit? The warm, fresh popovers right out of the oven. I am legend in my family’s mind!

By: Dave Weinstein

Dave Weinstein — Tue, 30 Nov 1999 06:00:00 +0000

“Hey, Popovers. I wish we’d bought that cast iron popover pan we saw in Skykomish…”

“Oh well, I guess we have a cast iron muffin tin, I think I saw it… Oh.”

“What?”

“We did buy the popover pan!”

Anyway, I’ve been making them as follows:

Breakfast Popovers:

One cup Milk
One Cup Wondra Flour
Two Duck Eggs
1 tsp Salt
1 TBSP Splenda
One capful Vanilla Extract
Two capfuls Almond Extract

Had them this morning with some home made Rosemary/Maple Syrup sausage patties, and some home cured Mangalitsa bacon (also rosemary and maple syrup in the cure).

Sort of an “All Ruhlman” menu.

Tonight, I’m roasting some turkey thighs, and making savory popovers using Applewood Smoked salt, and fried shallots.

By: Deeba

Deeba — Tue, 30 Nov 1999 06:00:00 +0000

Well you’ve really sounded the gongs for pop-overs & I am completely sold. Must be the only goon here who hasn’t baked these…but not for long. This post made for great reading…very nice indeed. All the best for the book; it’s gotta be WONDERFUL if it has stuff like this within!! :0)

By: Deborah Dowd

Deborah Dowd — Tue, 30 Nov 1999 06:00:00 +0000

Yes, the magic is one reason to make popovers, but in truth,I’m there for the butter.

By: Deborah Dowd

Deborah Dowd — Tue, 30 Nov 1999 06:00:00 +0000

Yes, the magic is one reason to make popovers, but in truth,I’m there for the butter.

By: Deborah Dowd

Deborah Dowd — Tue, 30 Nov 1999 06:00:00 +0000

Yes, the magic is one reason to make popovers, but in truth,I’m there for the butter.

By: Matt Wright

Matt Wright — Tue, 30 Nov 1999 06:00:00 +0000

These are the same really as the classic British “Yorkshire pudding”. Traditionally served with a roast beef.

Really great stuff, especially when you pour a little of the beef cooking liquid over!

By: Fala

Fala — Tue, 30 Nov 1999 06:00:00 +0000

My mother makes amazing popovers, then fills them with honey, butter and whipped cream. They are amazing! Let’s bring back the popover!

By: IdahoRocks

IdahoRocks — Tue, 30 Nov 1999 06:00:00 +0000

Gougere, yorkshire pudding, yummm. But I still cannot resist the pate a choux, the “cream puffs” that I learned to make as a child, filled with homemade vanilla custard, and yes, topped with ganache: the ultimate comfort food….

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

there is not much i do without planning and i am not a baker, but i just made these for supper in the spur of the moment and they are fabulous…i tripled the recipe for 6 yorkshire pudding tins filled half full and i have leftover batter…

easypeasy!! and yummo!

By: Peter

Peter — Tue, 30 Nov 1999 06:00:00 +0000

I’ve been making popovers about once a week since the fall. Great compliment to many meals. I’ll drop a small piece of cheese in the center ( Joy of Cooking suggests this ) to make a ‘poor man’s gougere’. Tonight we had cream of asparagus soup with popovers that had havarti with dill in them… sublime.

By: rcspott

rcspott — Tue, 30 Nov 1999 06:00:00 +0000

It would be great to start seeing baking recipes that have the ingredients listed for use of a scale, ie flour by ounces or grams. You could even have a double column in your book, one for weighting ingredients and one for cup/tablespoons.

Thanks

By: sheila

sheila — Tue, 30 Nov 1999 06:00:00 +0000

I make these every Christmas morning, with extra butter in the batter.

My first popover was at Anthony’s Pier 4 restaurant in Boston in the late 60s – my soon-to-be inlaws took me there when I was making my pre-wedding visit. I had never been to a “good” restaurant before (grew up in a non-foodish little city)and here came this basket of wonderful crusty ephemeral things… they have always been magic food for me.

By: amber

amber — Tue, 30 Nov 1999 06:00:00 +0000

yum! you’ll never guess what i’m craving now….

By: John Kelly

John Kelly — Tue, 30 Nov 1999 06:00:00 +0000

I remember a recipe for popovers from about 1962 that used only flour and ice cream. I made them one Sunday and they were a wonderful treat. I regret I do not remember the proportions of if the flour was special like a self rising but the results were very cool for a 12 year old.