Popover Report

On Mon, 26 Dec 2005 15:32:00 GMT, "Audrey" <[email hidden]>

Quoted message said:

preheated the popover pans

I'll bet that was my problem. What kind of fat do you usually use?
I'd be tempted to use butter, but I know darned well that it would
burn in a hot oven.

Carol

Damsel in dis Dress said:

On Mon, 26 Dec 2005 15:32:00 GMT, "Audrey" <[email hidden]>

Quoted message said:

preheated the popover pans

I'll bet that was my problem. What kind of fat do you usually use?
I'd be tempted to use butter, but I know darned well that it would
burn in a hot oven.

Just skim some beef fat from your drippings, Carol. Your pans and
dripping need to be practically smoking hot.
--

Practice safe eating. Always use condiments.

Damsel in dis Dress said:

I'll bet that was my problem. What kind of fat do you usually use?
I'd be tempted to use butter, but I know darned well that it would
burn in a hot oven.

Carol

meat drippings add a wonderful flavor. To me that is one of the points
of YP!!
Goomba

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel in dis Dress said:

I'll bet that was my problem. What kind of fat do you usually use?
I'd be tempted to use butter, but I know darned well that it would
burn in a hot oven.

Carol

meat drippings add a wonderful flavor. To me that is one of the points of
YP!!
Goomba

But it's not POPOVERS!

nancy

In message 'Nancy Young said:

"Goomba38" wrote in message

Quoted message said:

Damsel in dis Dress said:

I'll bet that was my problem. What kind of fat do you usually use? I'd
be tempted to use butter, but I know darned well that it would burn in
a hot oven.

Carol

meat drippings add a wonderful flavor. To me that is one of the points of
YP!! Goomba

But it's not POPOVERS!

nancy

How do you work that out Nancy. Either I'm missing something or language
across the pond is getting in the way.

Yorkshire puds are Yorkshire puds regardless of size or shape. Or do you use
a different mix for your popovers?

It doesn't even matter if you treat them as a savoury or sweet - they still
remain 'Yorkshires'. We sometimes ate them with sugar, treakle or jam on the
top.

Can you explain, please?

Don

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message 'Nancy Young said:

"Goomba38" wrote in message

Quoted message said:

Damsel in dis Dress wrote:

> I'll bet that was my problem. What kind of fat do you usually use?
> I'd
> be tempted to use butter, but I know darned well that it would burn
> in
> a hot oven.
>
> Carol

meat drippings add a wonderful flavor. To me that is one of the points
of
YP!! Goomba

But it's not POPOVERS!

nancy

How do you work that out Nancy. Either I'm missing something or language
across the pond is getting in the way.

Yorkshire puds are Yorkshire puds regardless of size or shape. Or do you
use
a different mix for your popovers?

It doesn't even matter if you treat them as a savoury or sweet - they
still
remain 'Yorkshires'. We sometimes ate them with sugar, treakle or jam on
the
top.

Can you explain, please?

Don

In Yorkshire, (in less prosperous times)Yorkshire puddings were
traditionally eaten before the meal as a starter with gravy, to fill you up
so you didn't need too much of the more expensive beef. My Grandparents
always ate them like this. Any left over were eaten after the meal as
pudding, spread with Jam or golden syrup.
My Dad sees it as a real treat if my Mum lets him have is Yorkshires first
with gravy before she serves the sunday lunch! And I always try a leave a
few to have with syrup later.
Sarah (In Barnsley Yorkshire)

"Don Gray" <[email hidden]> wrote

Quoted message said:

In message "Nancy Young" wrote:

Quoted message said:

Quoted message said:

Quoted message said:

meat drippings add a wonderful flavor. To me that is one of the points
of
YP!! Goomba

But it's not POPOVERS!

Quoted message said:

How do you work that out Nancy. Either I'm missing something or language
across the pond is getting in the way.

Yorkshire puds are Yorkshire puds regardless of size or shape. Or do you
use
a different mix for your popovers?

Sure as I'm sitting here, someone will pop up and declare me wrong,
but popovers are not made with meat drippings, yorkshire puddings are.

Quoted message said:

It doesn't even matter if you treat them as a savoury or sweet - they
still
remain 'Yorkshires'. We sometimes ate them with sugar, treakle or jam on
the
top.

Can you explain, please?

Heck, I can't even explain why they're called puddings. That's your
territory. (smile) Now I've even seen people say they make yorkshire
pudding in a large casserole type of dish? Hard to picture, and no way
is that! popovers.

Any time I've had yorkshire pudding, they look similar to popovers
but are heavier and ... well ... meatier tasting. Not surprising since they
are made with meat drippings.

Clear as gravy? Popovers/no meat drippings, Yorkshire puddings/meat
drippings.

nancy

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In Yorkshire, (in less prosperous times)Yorkshire puddings were
traditionally eaten before the meal as a starter with gravy, to fill
you up so you didn't need too much of the more expensive beef. My
Grandparents always ate them like this. Any left over were eaten after
the meal as pudding, spread with Jam or golden syrup.
My Dad sees it as a real treat if my Mum lets him have is Yorkshires
first with gravy before she serves the sunday lunch! And I always try
a leave a few to have with syrup later.
Sarah (In Barnsley Yorkshire)

Well said Sarah! That is exactly right as it was done in my family. I
know some people find it strange but not as strange as I found it in
Lincolnshire when I went to live there. For their Sunday tea, they had
the pudding (tinned fruit and evaporated milk) before meat and salad for
tea🙂)

Quoted message said:

On Sat, 31 Dec 2005 08:43:20 GMT, Don Gray <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

How do you work that out Nancy. Either I'm missing something or language
across the pond is getting in the way.

Yorkshire puds are Yorkshire puds regardless of size or shape. Or do you use
a different mix for your popovers?

It doesn't even matter if you treat them as a savoury or sweet - they still
remain 'Yorkshires'. We sometimes ate them with sugar, treakle or jam on the
top.

Can you explain, please?

AFAICS, YPs and popovers are two similar critters. The DH's YP recipe
and my popover recipe:

@@@@@ Now You're Cooking! Export Format

Bill's Yorkshire Pudding

breads, misc. side dishes

1 cup less 1 tablespoon flour
1/2 teaspoon Salt
2 eggs
1 cup milk
beef drippings

Preheat oven to 450° F.

Whisk together the flour and salt. Whisk together in another bowl the
eggs and milk. Add flour and beat until well blended. Rest 1 hour in
refrigerator (maybe). Heat muffin tins in oven for 10 mins. with 1/4
inch of beef drippings. Pour in batter. Bake at 450° F for 15 mins.
Reduce heat to 350° F and bake until golden brown - approximately 15 -
20 mins.

POPOVERS

1 cup sifted all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover pan

Into a bowl sift together the flour and the salt. In a small bowl
whisk together the eggs and the milk. Add the milk mixture to the
flour mixture, stirring, and stir the batter until it is smooth. In a
preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup
custard cups for 5 minutes, or until it is hot, brush the cups with
the melted butter, and fill them half full with the batter. Bake the
popovers in the middle of the 450°F. oven for 20 minutes, reduce the
heat to 375°F., and bake the popovers for 20 minutes more, or until
they are golden brown and crisp.

Makes 6 popovers.

Gourmet
January 1991

Admiringly,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In message 'Nancy Young said:

"Don Gray" wrote

Quoted message said:

In message 'Nancy Young said:

But it's not POPOVERS!

Quoted message said:

How do you work that out Nancy. Either I'm missing something or language
across the pond is getting in the way.

Sure as I'm sitting here, someone will pop up and declare me wrong, but
popovers are not made with meat drippings, yorkshire puddings are.

Heck, I can't even explain why they're called puddings. That's your
territory. (smile) Now I've even seen people say they make yorkshire
pudding in a large casserole type of dish? Hard to picture, and no way is
that! popovers.

It's just that damn difference in language and location agin. You call 'em
POPOVERS we call 'em all PUDS. Neither shape nor size matters to us.

Quoted message said:

Any time I've had yorkshire pudding, they look similar to popovers but are
heavier and ... well ... meatier tasting. Not surprising since they are
made with meat drippings.

Yep, the big ones are heavier because you pour a lot more batter in and they
don't often rise as high. But believe it or believe it not, you can use meat
drippings, lard, or even oil in the tins. It only matters to a purist which
grease you choose. But they all use identical batter ;-))

Quoted message said:

Clear as gravy? Popovers/no meat drippings, Yorkshire puddings/meat
drippings.

nancy

I was going to say next time you're in Yorkshire pop in for a popover until I
remembered that we're living in Belgium at the moment :-))

See You

Don