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.
http://www.youtube.com/user/everydayfoodvideos
Do you mean Yorkshire puddings? Lol ….pop overs?? Wth looool
You first said 425 degrees and then you said put the popovers in the 450 oven ? Which temp is correct ??
Where does one get a popover pan like that?
Goodness, what happened to them? 😮😢
Why no butter? Did I miss that?
Closed captioning is way off
I’m confused, you said you preheated the popover pan in a 425* oven, then when you were ready to place the filled pan into the oven you said 450*.
Did you mean 450* to preheat the pan?
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
🤤🤤🤤
I followed exactly however mine didnt rise as much as they should have . Not sure why
Is your popover pan non-stick? And, what kind/brand of cooking spray do you use?
So this recipe doesn’t need butter?
Boas olha muito bonitas gosto muito de ver receitas 🥐🥞🧇🇨🇦🇨🇦
first time i had a popover with butter i swore it was the most delicious thing i'd ever tasted
First popover recipe I’ve seen without oil or butter as part of the batter
Is this a joke? Why is this guy imitating the way Martha Stewart speaks? 😶 He sounds ridiculous.
He lost me when he used volumetric measurements for the flour, a rookie mistake. A “cup” of flour can be anything from 140 g. to 160 g. depending on who is doing the measuring. Any serious baker can tell you that flour must be weighed accurately for consistent and predictable results.
Hey can I use sugar I would like for mines to be a little bit sweet.
Chef this is the best receipt for popovers. Do you have any more receipts for other dishes?
Popovers! ! They are Yorkshire puddings!
How much ingredients/ weights .. ??
Do look good though
Should be no lumps
Popovers are served with gravy…not jam
I wouldn’t have put a cut in them. They don’t lose their shape.
Yorkshire pudding is the same thing as popovers it’s just not made in cups.
Worst recipe for this!
You sound like Martha but brother (sister.. I don't know or judge) you certainly look like her, too!
All that talking for eggs, milk, flour.
Looks Great !….I read in some recipes to put in the bottom tray…is that ok?….How about whisking in a blender?