I hit a popover low last winter, which I posted about here (in my old-board freddie incarnation): http://www.chowhound.com/topics/show/... and got great feedback.
But I was in a popover rut, and it took a while to try again.
I made fantastic popovers today, using the same Bittman recipe. But on Pat Hammond's great suggestion, I dusted the (heated, buttered) muffin tin with grated parmesan. And, on JK Grence (the Cosmic Jester)'s advice, I worked really fast, to try to retain the preheated pan's heat as much as possible.
The smell of the baking cheese was divine. And the popovers were delicious. And there was a nice mix of puffed popped out, and flatter muffin-y shaped popovers. I have to say that it called into question my thought that a proper popover must be really puffed--the smaller ones were more moist, and delicious in their own right.
The crud on the muffin tin is baked on parmesan (yum). And I'm not too adept at the flickr thing, sorry. These pictures were taken in the span of a couple minutes. These things went fast!
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