My popovers need help
DW and I have made popovers each Sunday for years. Early on, they seemed better as the insides were 90% hollow. Lately, maybe 50% hollow and 50% baked dough. No bad, entirely edible...but not like ...
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UPDATE.......Really good ones today. 6 inches high and hardly any goop inside. Changed a few things: 3 eggs, not two. Warmed the milk and eggs even more than to room temp. Used NordicWare pan in lieu of aluminum pan. 1 tsp of salt in lieu of 1/4 tsp. Beat the batter for a minute or more until plenty of bubbles appeared. Batter into oven quickly, no waiting. 40 minutes at 400 degrees. Pierced the popovers 2-3 times with a small knife after they came out. Checked oven temp with my trusty IR laser temp gun. Right around 400 deg.
Small complaint: Perhaps a bit too brown/crusty on outside. Will reduce to 35 minutes next time. Gave myself an A minus.
Forgot to list our original ingredients. Will do in another post.
Small complaint: Perhaps a bit too brown/crusty on outside. Will reduce to 35 minutes next time. Gave myself an A minus.
Forgot to list our original ingredients. Will do in another post.
