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Bad popover experiment

PauHana's picture

Bad popover experiment (post #63319)

in

I have a favorite popover recipe I have used for years. (Posted below.)
I wanted a full recipe & since I had time to experiment, I made two half-recipes with the only difference being that on the second one I separated the egg yolks from the whites.  I then whipped the whites until very frothy but not set like meringue.  I then incorporated in with the rest of the batter.


The picture below shows one of 6 popovers from the orig. recipe on the left & one of 6  from the experiment on the right.



I would have expected the whipped whites to give extra rise as in a souffle, - not an unwelcome surprise like this.


Any suggestions on what went wrong?


                     
* Exported from MasterCook *


                             Giant popovers


 


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    pottery baking cups (my metal 'spider'
                        racks)
  6               each  eggs - room temp.
  2               cups  milk - room temp.
  6        tablespoons  butter, melted
  2               cups  sifted all-purpose flour
  1           teaspoon  salt


Preheat oven to 375 degrees
Liberally butter the cups and arrange them on a sturdy baking sheet with at least 2 inches of space between them.   Break the eggs into a mixing bowl  and beat them lightly with an electric or hand beater.  Continue beating while adding the milk and the melted butter.  Beat in the flour and salt.  The batter should be the consistency of whipping cream.


Pour the batter into a pitcher and fill each of the buttered cups to the two-thirds level and bake for 1 hour.  Do not open the oven door at any time while the popovers are baking.  Remove the popovers from the oven and quickly cut a slit on the side of each one.  Return the popovers to the oven, turn off the heat, and let them crisp for 5 minutes.  The tops will be very firm, crisp, and a deep brown.  Popovers that are not baked enough will collapse.


To remove the popovers from the cups, turn them upside down and shake into your hand.  If they will not come out even with a little tug on the puffed top, slide the tip of a grapefruit knife across the bottom and lift them out.  Serve at once while the popovers are piping hot.


Description:
  "Carol Cutler book"
Yield:
  "12 "


                                    - - - - - - - - - - - - - - - - - - -


NOTES : My notes:
A half-recipe is perfect for one of my spiders. Check  bake time at 45 mins.
Very important to preheat the spider pans also while the oven is preheating. Then quickly spray pam & fill while still hot.
Room temp. ingredients is the key to success.


 


 


 


 


Hmm… I wonder if they meant to write:
¼ tsp of cayenne pepper instead of ¼ lb ?
Oh well – too late to worry about it now !

 

Who is Luke?
and
Why is his warm water
better than any other brand?

 

MadMom's picture

(post #63319, reply #1 of 7)

Obviously, the difference was whipping the whites.  I would think that you wouldn't want a meringue-like souffle, but rather something more like a cream puff, which would separate and leave the open middle. 

Things are going to get a lot worse before they get worse.
Lily Tomlin

PauHana's picture

(post #63319, reply #2 of 7)

 more like a cream puff, which would separate and leave the open middle. 


<slapping forehead with palm of hand>  Duh! Looks like I completely ignored the basics.


Thanks for setting me straight.


Hmm… I wonder if they meant to write:
¼ tsp of cayenne pepper instead of ¼ lb ?
Oh well – too late to worry about it now !

 

Who is Luke?
and
Why is his warm water
better than any other brand?

 

RuthWells's picture

(post #63319, reply #3 of 7)

I then whipped the whites until very frothy but not set like meringue. 


This is confusing me -- did you whip the whites until stiff?  If you only whipped them until foamy, but not stiff, I would expect exactly the result you got. 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

MEANCHEF's picture

(post #63319, reply #4 of 7)

If you only whipped them until foamy, but not stiff, I would expect exactly the result you got


 


BINGO

RuthWells's picture

(post #63319, reply #5 of 7)

Hey, MC, don't I get any points for that?  ;)


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

PauHana's picture

(post #63319, reply #6 of 7)

did you whip the whites until stiff?


No.  Just until the point of holding very soft peaks.  I was hoping for the 3 - 4x expansion (which I got), but as an experiment just decided to stop there to see what the result would be.


I really don't mind an excuse to try a new experiment in a few weeks.  If stiff whites would do better, I would try that.


I have a feeling Madmom was right on the money with her answer.  I suspect popovers are really creampuffs on steroids.


Thanks all for the feedback.


Hmm… I wonder if they meant to write:
¼ tsp of cayenne pepper instead of ¼ lb ?
Oh well – too late to worry about it now !

 

Who is Luke?
and
Why is his warm water
better than any other brand?

 

RuthWells's picture

(post #63319, reply #7 of 7)

Absolutely, a traditional popover is very similar (scientifically) to a cream puff.  I am curious, though, what kind of results you would have gotten had you whipped the whites until stiff. 


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...