Popovers, update

So, we figured out a great popover recipe over last winter, but we've been tweaking. Basically, they weren't always rising as high as we thought they should be rising, and after adjusting every variable in the equation, I finally stumbled upon the reason. The ingredients just have to be warm enough. Also, you can't beat the batter too much, or you'll work the flour too much and it'll be all smooth and bread-like and not at all shaggy and rough like it should be.

The original recipe, which I'll retype below just for ease of use, is still a winner. These are pretty much my favorite bready thing to go along with dinner, and I think Ed's too.

Popovers

2 eggs, beaten

1 tbs butter

1C milk

1C flour

1 big pinch of kosher salt

Preheat your oven to 425F. Grease 8 muffin tins really well. Melt the butter in the microwave. Add the milk. Put that in the microwave too, until it's warm to the touch. Add the eggs, and whisk this mixture really, really, thoroughly.

Basically, you want the ingredients to be warm, so that when the popovers hit the very-hot oven, all the oven's heat will go into puffing them up, not into warming up the batter. You want the eggs very well whisked, because they're most of what provide the structure for the puffing action.

Add the flour and the salt to the liquids. Whisk to combine. Pour the batter into the greased muffin tins, 3/4-all the way full.

Cook at 425 for 15 minutes, without opening the oven door. After 15 minutes, turn the heat down to 350 and cook another 20 minutes. Consume!

Puffy, golden, shaggy, and delicious.

Look at all that custard-y hole-y goodness! Yummm.

Also, the meal shown with these delicious morsels was a turkey, white bean, kale soup. With caramelized onions and lots of garlic. That was also tasty.