Wednesday, July 2, 2008

Popovers That Pop

Last night we had popovers for dinner with a chicken pasta salad. It was a perfect summer meal. I was practicing on the popovers because this morning Sue Doeden and I discussed what we thought made good popovers. She recorded the interview and it will be placed online with her column. Go to for our conversation. The main thing we decided is that popovers don't always pop but there are certain steps that are important. My advice is to find a recipe that works and buy a popover pan. In addition, have your ingredients at room temperature and allow the batter to rest about 20-30 minutes. Even popovers that don't pop taste delicious. I love the heavy eggy center with the crisp golden brown crust. Because I really like popovers and they are so easy to prepare I purchased a popover pan. Most supermarkets carry them. I generously spray the cups with nonstick cooking spray before adding the batter.

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