A friend introduced us to popovers a few years ago. I said, "NO WAY! TOO MUCH WORK!" My husband said he would make them and we went out and bought a popover pan.
My husband is a retired engineer. Every ingredient was measured exactly. Every stroke of the whisk was precise. The timing was accurate to a micro second. His popovers never popped. He got pissed and refused to make them ever again.
I decided to give them a try. I hate measuring anything, so I just eyeball the amount and pray for the best. I don't use timers and if I am missing one ingredient, I just stick in something else.
He said my popovers would never work as they require precision. I said, let's see.
Today's popovers are pictured above. In fact, all my popovers look like the ones above.
He bitches and complains and eats every last one of them. If I do say so myself, they are yummy.
2 comments:
Gotta love those engineers! I am married to one myself.
I do popovers all the time, and am an engineer type. It took about 5 tries to get it right. The keys are: enough eggs and the right oven heat when you put the batter in (just hot enough but not too hot). I'm not an engineer enough to measure--I do it the way my grandma did: flick a bit of water into the greased pan and watch how it pops--when it sizzles just right, the pan and oven are the right heat. Congratualtions on having the right "touch" without the experiment time :)
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