The Secret to Perfect Popovers - Kitchen Conundrums with Thomas Joseph
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- čas přidán 31. 05. 2024
- When baked to perfection, popovers have a deep golden crust and tender, airy interior, but the secret to getting the "pouf" is in creating steam.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
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My grandmother used to make these for breakfast. I remember poking a hole in one and sticking a piece of butter inside and then shaking it around so that the melting butter would coat the whole interior. Mmmmmm.
I made these for the first time and used cold milk cold eggs and didn’t preheat. They looked better than skippy from Martha Stewart’s
u win
Mine did not really rise and would like lead not airy inside
In the UK we use one egg for making Yorkshire puddings but a trick my dad (who was a chef)told me was to put an extra egg in to get them to rise up more. The traditional Yorkshire puds aren’t done in muffin times but just an order 12 section/hole bun tin. They are also good with mixed herbs to give it a different flavour if you’re having a roast chicken dinner (btw in the UK we also pronounce the H in herbs as you would pronounce the h in happy - also herbal tea is said using the H as in happy). If you’re doing a roast beef dinner try putting some onion in the Yorkshire puds (they don’t rise as much but they are fantastically stodgy) once the dinner is served give your plate a good swirl of onion gravy, Trust me! You’re gonna love the stodgy onion version! And lastly use the batter & make the Yorkshire puds (no salt at all) & serve them as dessert with vanilla ice cream & a large drizzle of maple syrup
🤤🤤🤤
oh man, i used to have my mom make me these all the time when i was like 6. I forgot about them over the past 20 years so im gonna have to give this a try :)
Made these and they turned out perfectly!
I love listening to you make this recipe!! Gonna try this for sure this weekend. Thank you :)
Hi Thomas. I made this recipe yesterday and it was perfect!!! Thank You so much 😊 I really enjoy your video!!! 👏👏👏
Every other recipe for popovers require mixing until very smooth. But I trust you, Thomas, and will try it your way!
I just made these tonight, they are awesome! Thank you Joseph! I tried another English guys recipe and it didn’t come out nearly as huge and tender. These came out giant! It’s a keeper 😊
I see everyone has great memories of mom or your grandmother making these mine never did I started making them in 1997 when Julia child made then on PBS! have made then ever since!!
I love you!!!! I just asked for this video last week. You're awesome!!!
Followed it to the dot, and had the same great success, thanks!!!
This dude is really passionate and very knowledgeable about baking, your jelly filled donut video is amazing as well
As if there is such a thing as a bad doughnuts video ❤️🧛
They look amazing!!! I think I'm gonna give it a try. 🤗
I love every recipe Thomas puts out and they turned out great by the way! Thank you Thomas!!!
Thank you for this recipe. They came out awesome. I did add 1.5 tsp of vanilla to liquid ingredients. Then, I added a pinch each of cinnamon, nutmeg, and ground cloves.
I kept my oven temperature at 425 for twenty minutes, then at 350 for fifteen minutes.
I will definitely make these again.
Thank you. I've been trying to find the best popover recipe as I've had bad luck with popovers so far.
thank you for clarifying this. He tells us to preheat the pan at 425 but then later says to put the pan back into the 450 degree oven. So i assumed he meant 425. I tried the America's Test Kitchen method, but they have the batter going into a room temp pan. They were pretty much muffins. I will try this. Plus adding flavoring sounds great!
Wow. Awesome.
Greetings from Brazil.
I love you so much words can't describe thank you you are incredible you are a gift to this planet and I love you popovers are a mountain I'm trying to climb and you just got me closer to the summit thank you
огромное спасибо, за такой замечательный рецепт,отличная альтернатива эклерам
mine used to come out greasy.... but I used to heat try he muffin pan with Roast drippings, this recipe seems so much better healthier and less messy, will definitely try soon, thank you for all the tips, you are my favorite!!!
I made popovers for the first time last week in my culinary class. For extra credit. They turned out perfect.
I just about threw out a popover pan yesterday when cleaning my garage. I bought it at a thrift store years ago to make candles. Never did that either. But today I found your video and think I'll give my pan another life and give this a try. Thank you.
it looks really good!!
thank you its a great recipe 😋🤤😋🤤
THANK YOU!
Thanks Tammy Jo!
Thank you!
just made these for thanksgiving today. turned out amazing! Thanks.
these look great
thank you for the recipe and demonstration.will you do a pop tart recipe/demonstration?
Watching your videos makes me feel like I could cook anything!
Ahh!! I love your personality!! 😍😍👏
me too he be looking like cinderella getting those popovers pans
Good with gravy too.💕
Oh my goodness I’ve tried 4 different recipes all with terrible results. I FINALLY found one that creates beautiful popovers. I did everything exactly the same but 10 minutes instead of 20 on 350. Also mine were not as hollow but had a really beautiful texture inside.
I'm so excited to try this. I just found this popover pan for $3 at the thrift store
I have been following these same steps time after time and they keep coming out beautiful and impressive. I have experimented using herbs and chocolates. Always a hit in my kitchen.
Wow!😛 it looks amazing 😛😛😛😛😛😛!
I love popovers!
Haven't had a popover before! Sounds tasty! :D
+SugarCoder 〈Food Art〉 Ohh.. it's so yummy, you should try to make some. =)
i know this comment is at least 3 years old but if you love national parks and baked goods, take a few days to explore Acadia National Park in Maine, and visit the Jordon Pond House Restaurant where they have to-die-for popovers!
My recipe for Yorkshire Pudding, or as it is sometimes called in London, Batter Pudding, uses the exact same measurements as yours. There are so many variations, I was thrilled to see that our ingredients and quantities are the same. This recipe is not just for popovers or Yorkshire pudding though. You can use it to make English pancakes by pouring into a buttered pan enough liquid to cover the bottom of the pan etc. Eat pancakes with fresh squeezed lemon juice and sugar. Other uses for the pancakes are in cannelloni and blintzes. Put a line of your favourite filling and roll up etc. Finally, you can dip fish into the "batter" and deep fry it until golden. A very versatile food indeed!
the lemon and sugar on pancakes, never tried that. thanks for the tip.
+suzie xu Hi Suzie: English pancakes are very thin like a crêpe so after lemon and sugar is put on one side, they can be rolled. It's a very English thing to do. Also jam, honey and/or lemon curd😋
great channel!! Thanks for the recipe! Now I'm Following Everyday Food. :D
Fabulous! Thank you. New sub here to learn. Great video
love them
Thomas is the best
when he was about to add the salt, i thought he was gonna dump it all in there
exactly
hahah thought the same thing
So did i
I love your kitchen! Can you tell me if all is in stainless steel and where can I get the cabinets and the counter tops? Thank you for the pop overs they look great! I will for sure make them.
Look so yummy👍 ...can we add some sugar to it?
Hello Thomas. I love watching your show! I have a conundrum.. A surplus of curry leaves, fresh from the garden. Would you know what I could do with them and/or how to preserve them?
We also have Aloe Vera growing wild.. Would you have any suggestions?
Keep up the awesome work!
Anielle
Yummy!
If they're anything like yorkshire puddings I know I will love them :)
+Treat Factory Is there any difference? lol
first time i had a popover with butter i swore it was the most delicious thing i'd ever tasted
Chef this is the best receipt for popovers. Do you have any more receipts for other dishes?
In Swabian (Germany) we call them „Pfitzauf“ and it is a traditionally
recipe 👌🏼
Making these right now, you always inspire me to get up and run around my kitchen, lol
In south germany you call them Pfitzauf, and we eat them with applesauche and poudersugger
Is your popover pan non-stick? And, what kind/brand of cooking spray do you use?
😋 yummy
yummy
hello I love you videos could you please do a video about how to stabilize whipped cream using unflavored gelatin. when I do it the texture comes out like cottage cheese not smooth at all. I like to use it to frost my cakes instead of buttercream. thank you and keep the good info coming
Martha Stewart looks a lot different than I remember lol
Kathleen Michele LOL
She looks much more feminine here.
I thought it was Martha before I saw his face
Super handsome!!
@@miutam2527 o
How long should I bake mini-popovers?
First popover recipe I’ve seen without oil or butter as part of the batter
Same! I watched it twice to make sure I didn't miss it, but true -- no butter/oil. Since I've been adding butter or oil and they have not come out too great, I'm going to try without.
Is it ok to bake them in the muffin pan? Thanks
Hey can I use sugar I would like for mines to be a little bit sweet.
I having trouble making churos...
My churos get bigger in volume but when it dries it deflate
Can you make some so i can do it properly
Mei Oyales go to hilah's cooking channel..her recipe is easy delicious and fool-proof
Mine came out small and narrow with concave tops, any suggestions?
Awesome! Chef is very cute :-)
So that's my question answered. Turns out popovers are an extremely close relative of Yorkshire puddings.
They look like burnt Yorkshire puddings.
@@dinooldman6671 I dunno, I like my yorkshire puddings nice and brown. If they're yellow I'd consider them underdone.
The restaurant on Long Island was Patricia Murphy's and had the best popovers!!! Sad that the restaurant closed.
the one hugely important detail that was omitted was you pre heat the popover pan for 4 minutes before filling with the batter that way you get perfect popovers every time!
Umm, at 2:10 he talked about preheating the pan...
@@dianeroome972 but he doesn't say for how long, so 4 minutes sound about right
I don't have pop opver pan, can i use something else? Thank you for your recipe.
we use muffin tins - not as tall, but works!
I’ve tried many popover recipes but their always solid, never hollow. Maybe some day....
Can I use a regular cupcake pan?
Years ago the Cliff House in San Francisco used to serve popovers for Sat/Sun Brunches. We got addicted to them and I tried to make them at home but my stove caught fire. Now I have an electric range, older but reliable, and your popover recipe is in the oven now, in cupcake tins on a baking stone (I make pizza on it and just leave it in the oven). I am wondering how they will turn out.
How long do we leave the pan in there to preheat
I have troubles making sweet fluffy waffles
Can I get a nice ratio for it?
Can i substitute lupin flour to make these keto friendly
Is the temperature 425 or 450? In the video first the oven is preheated to 425, but then the completed popovers go into a 450 degree oven
I got good results at 425
The website says 450 then reduce to 350.
I can't imagine having jam with these. In the UK, Yorkshire puddings are the best part of a roast! 😝
It's so different isnt it! I mean, with a roast - they're perfect!
Hello hello. Newbie question... Can i use egg wash milk combi before it is done?. About 80% done? Spread on top?
No. The popovers will collapse if you do that, IMHO.
I’m eating strawberry popovers the jam is from Parksdale in Plant City Florida which is very famous
For my tastes too much salt. I'll try 1 tsp next time, although I'm guessing I'll knock that back in the 3rd try to 3/4 tsp. I tried at the 425 temp and they didn't turn out colored properly and after removing one and trying it was slightly underdone. I increased temp on the balance to 375 for another six minutes. My next batch I'll try at 450 for the first 20 minutes and 350 for the last 20 minutes and see how that works. I believe he might have made an error in the video when he talked about 425 preheat and then later said 450. I believe 450 is correct.
As I suspected after looking at five different Popover recipes the level of salt in the video is an error and simply wrong. A pinch of salt, or at max an 1/4 of a tsp would be correct. Also, for my oven the 450 temperature turns out better than 425. Be careful there are two different types of popover pans. The one on the video is for large popovers and has six slots. The other popover pan has twelve slots and makes much smaller popovers. Using the cooking time from this video for the twelve slot pan will burn the heck out of them. You need to cut the cooking time in half for the twelve slot pan. Good luck and enjoy. I hope my notes will help you make a better popover.
I was thinking the same; 1 1/4 tsp salt seems like a lot for that amount of flour.
Thanks for the comment on the temperature correction! I have the small pan form and they turned out great, though not that airy. And next time I will half the salt quantity.
So is the temperature 425 or 450?
You first said 425 degrees and then you said put the popovers in the 450 oven ? Which temp is correct ??
Here in the UK we call these Yorkshire Terriers.
NO WE DONT 😂 THERE CALLED YORKSHIRE PUDDINGS what part of England u from
I want an episode on the perfect red velvet cake. I have not found a really good recipie for one
can we use sea salt?
They look a little burnt. I would lower the heat to 425 or 400. Otherwise, I like the way you give detailed, to the point directions. Thanks!!!
really??
How much ingredients/ weights .. ??
When you say turn down the over temperature from 450-F to 375-F....this cooling cycle may take 5-10 minutes. Does this recipe account for this? Should the overall oven time account for this?
He says to turn it down to 350 You do not wait or open the oven. After the first 20 minutes, you just lower the temp to 350 (he does not say 375) and set the timer for another 20 min.
so they're like a less greasy yorkshire puddings
+Ariel Kaspar Dapito Yes. :) I was thinking the same thing.
A good Yorkshire won't be greasy.
In the comment section of every video showing popovers, the most commonly posted comment basically says "So, it's a Yorkshire pudding". The English are nothing if not predictable.
Yes
Where does one get a popover pan like that?
0:45 Yeah thats an indicator to tell you if someone is worthy of your trust
Hi! Looks delicious! but at this link there is only picture without recipe , thanks and have a nice day ☺
+Nayeli Sarmiento If you click on the picture, you'll be taken to the recipe. :)
+helpfulnatural Thanks! In my cell phone it wasn´t posible but in my laptop yes :-)
Do you preheat the pan to 425° then up the oven to 450°... I was confused when you mentioned you removed the pan from a 425°
Oven and later stated to put it back in the 450° oven.
my question, too. From other people here, the oven stays at 425 then down to 350. But somebody said the website says 450, so there's that. I have not tried this yet, but his looked a little burnt. My oven heats hot, so I will do 425.
In the UK they are called Yorkshire puddings
I was about to ask, "What is the difference between yorkshire pudding and popovers?"
Nothing they are both made the same way but English tradition we eat it with roast beef on a Sunday lunch time.
angela harding
In our house the individual ones were called called popovers, and the large version served with a roast was a Yorkshire pudding. The only difference I recall is that that popovers were not made with meat juices or fat.
I made some in my muffin tin for the first time today and I'm not sure if they're supposed to have the consistency of French toast?... Maybe?..
?do we need to add vanilla
Los ingredientes por favor
I do like my popovers lofty.
What are the tins??