Baking: Popovers Attempt 2

nice pop - Popover attempt 2

On this attempt, I was working with the remainder of the double-batch I made for attempt 1. This was so I could concentrate on the cooking time while searching for the perfect popover.

Variables changed:
– batter was left overnight in fridge
– brought the baking time down to 25 minutes from 30.
– in Attempt 1, I used about 1/2 a “pat” of butter, I’m using 1/4 of a “pat” now

Popover attempt 2

As you can see, the popovers still look good (maybe a little on the dark side), and they tasted great. but the doughball (see picture below) was still there. This cooked soft bread was the barrier between me and popover perfection. Although it seemed closer to what I was looking for, I will have to try changing the baking temps/times the next time. my cousin suggested going heavy on the milk, too. we’ll see what happens with the next attempt!

Popover attempt 2

Some questions that could affect my popovers:
– is my oven running hot/cold?
– are/where are the hot spots in my oven?

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4 Comments

  1. Andrea
    Posted November 9, 2010 at 5:23 pm | Permalink

    Could you do a test run w/ your oven to check for hot spots? Like a plain batch of sugar cookies and see which ones turn out burnt and which are undercooked? Also, I’d stick a thermometer in there to see if the temp is accurate — that’s a good call on the oven temp. I know when baking chocolate chip cookies refrigeration and time make a HUGE difference in the quality of the cookie (changes the consistency of the batter due to the melted butter, relaxes the gluten, and allows the flour to absorb more liquid) — not sure if that’s the same for this. This batch looks great though!

  2. janet
    Posted November 9, 2010 at 5:39 pm | Permalink

    to determine if you have hot spots in your oven, you can try baking a tray of sliced bread arranged in a single layer. good if you like toast.

    to see if your oven is running hot or cold, maybe try a meat thermometer. i think $20 will get you one where the probe can stay in the oven with the digital readout on the outside.

  3. janet
    Posted November 9, 2010 at 5:44 pm | Permalink
  4. Posted November 9, 2010 at 6:54 pm | Permalink

    the way i did it in my other oven was laying the bread directly on the racks – slightly more accurate – thanks for the tip!

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