I tried popovers once before and they were stupid idiots. THIS TIME! 1/3 of the popovers were an utter success while the other guys were just a little undercooked. As a baker (of which I'm not) one of the biggest challenges is figuring out your oven. Had I been paying attention I might have noticed where in the oven the undercooked ones were to understand better where the "cool" spots are. Because, you see, one row (further away from the text) is nicely cooked while the ones closest to these words are much lighter and not as well risen.
The recipe was from Mark Bittman and actually the recipe was almost exactly the same as the stupid idiots I made previously, except Mark used a teaspoon of sugar. AND! The big difference was Mark required the batter to be put into a hot pan and the hot pan to be put into a hot oven. And, I think that's the ticket.
The innards were craggy and eggy and dense encased in a light shell. That's the thing about popovers! Bits of the innards are like thick, eggfilled custard and other parts are hollow. Picking it up, there's an imbalance because the top is like a tiny balloon filled with the air and the bottom is the eggy bit. I LOVE THEM. Then, put some butter inside and holyyyyyyyyyyyyyyyyyy.
NEXT TIME: I'll make sure to have ALL the flour the recipe calls for. I made a mistake and only had like 7/8 cup instead of a full cup -- TEEHEHEHEHEHEHE.
No comments:
Post a Comment