Excellent video Dennis! I also receive the Popover pan as a gift and I had no idea how to use it. I love to cook and try new dishes all the time. I stopped by your website and I was very impressed by your “Minute Meals" technique. I do prepare my meals for the week every Sunday, and it works fine. However, your idea of cooking huge bash of meat, potatoes, etc., was a finding treasure to me. The savings in time and effort is phenomenal. Thank you very much for sharing your knowledge and all the tips and tricks that work for you. I'll keep your method for many year to come. Have a wonderful day. :)
When I make Yorkshire Pudding's I always cook them in vegetable oil rather than beef dripping. My great grandmother did the same. That may be to do where in England I'm from where cooking in oil is more/used to be more common than cooking in dripping. I also heat the oil in the oven for five minutes and then the batter goes into very hot oil. Try sausages and onion gravy as a filling. I'm doing ribs this week and your rub/BBQ sauce acts as basis for where I start. I even ordered in some "Old Bay" just for my rub.
Dennis, I really appreciate the thorough research you do before you prepare many of your recipes. The popovers look great. I have made Yorkshire pudding many times, but with bacon drippings in the pan rather than beef drippings. Also, that is a great apron!!
Hi Dennis, I've made popovers only once before in the blender and they turned out ok, I will try your method next time as those look fabulous. I don't have that popover pan and won't buy it as I don't make them often but it's pretty cool.
Yes, Mr_Krasker, the formula is almost identical. The only difference I could find is that Yorkshire puddings use beef drippings where Popovers use butter. Otherwise, you're right, they're the same. Thanks for the comment.-Dennis
Mr_Krasker I was just thinking the same thing lol. With the exception of smoking hot lard to get the rise. These look way more figure friendly. Will have to get one of these pans I think.
Thank you so much, much appreciated.. I never knew there was an easier approach to this recipe. Please never stop sharing your knowledge, you've made my families stomachs alot happier.. 😉
It's fascinating to me that you made the connection to the pot pies, because I made the connection too. I wondered, what if I were to bake the batter in ramekins? While they are baking, what if I were to stir up some chicken gravy with pieces of chicken and mixed vegetables? And then, what if I were to spoon this mixture into the popovers after cutting them open? I'm doing this experiment today, and if it comes out well, I'll do a future video. Thanks for being an observant and intuitive cook. Much appreciated!-Dennis
Hi! So I noticed that your batter is thick, you didn't warm the milk first, and you didn't spray or butter the pans first, plus you didn't do the 425° then 350°trick, and they turned out perfect!
Thanks for sharing. I didn't grow up eating pop overs, so I'll admit while impressive looking at initial presentation, there is always that small sense of disappointment when the center is exposed. Air. All that work for air space that you have to go back and fill. That said, it does give the home chef creative license to add unique filling options. I imagine both sweet and savory fillings would work great.
Thank you so much, much appreciated.. I never knew there was an easier approach to this recipe. Please never stop sharing your knowledge, you've made my families stomachs alot happier.. 😉
I had never heard of popovers before here in the Netherlands, but these things rock! Amazing with butter, cheese, and jam!
Thank you for this recipe! Am trying soon!
Those look nice and warm
Excellent video Dennis! I also receive the Popover pan as a gift and I had no idea how to use it. I love to cook and try new dishes all the time. I stopped by your website and I was very impressed by your “Minute Meals" technique. I do prepare my meals for the week every Sunday, and it works fine. However, your idea of cooking huge bash of meat, potatoes, etc., was a finding treasure to me. The savings in time and effort is phenomenal. Thank you very much for sharing your knowledge and all the tips and tricks that work for you. I'll keep your method for many year to come. Have a wonderful day. :)
When I make Yorkshire Pudding's I always cook them in vegetable oil rather than beef dripping. My great grandmother did the same. That may be to do where in England I'm from where cooking in oil is more/used to be more common than cooking in dripping.
I also heat the oil in the oven for five minutes and then the batter goes into very hot oil.
Try sausages and onion gravy as a filling.
I'm doing ribs this week and your rub/BBQ sauce acts as basis for where I start. I even ordered in some "Old Bay" just for my rub.
Those are amazing I will have to try making these
Dennis, I really appreciate the thorough research you do before you prepare many of your recipes. The popovers look great. I have made Yorkshire pudding many times, but with bacon drippings in the pan rather than beef drippings. Also, that is a great apron!!
Hi Dennis, I've made popovers only once before in the blender and they turned out ok, I will try your method next time as those look fabulous. I don't have that popover pan and won't buy it as I don't make them often but it's pretty cool.
I was planning to use my muffin pan and I'm sure it would have been okay. Today I experimented with ramekins and they came out okay.
Mobile Home Gourmet oh that's another idea I have to try. Great to know thank you Dennis
Seems similar to a Yorkshire pudding that the Brits have with a Sunday roast.
Yes, Mr_Krasker, the formula is almost identical. The only difference I could find is that Yorkshire puddings use beef drippings where Popovers use butter. Otherwise, you're right, they're the same. Thanks for the comment.-Dennis
Mr_Krasker I was just thinking the same thing lol. With the exception of smoking hot lard to get the rise. These look way more figure friendly. Will have to get one of these pans I think.
Pop overs with ice cream hot fudge whip cream and a cherry ...awesome job with your pop overs
Did you sift the flour?
Thank you so much, much appreciated.. I never knew there was an easier approach to this recipe. Please never stop sharing your knowledge, you've made my families stomachs alot happier.. 😉
This is very similar to the crust from your pot pie video. Those look good. Great video!
It's fascinating to me that you made the connection to the pot pies, because I made the connection too. I wondered, what if I were to bake the batter in ramekins? While they are baking, what if I were to stir up some chicken gravy with pieces of chicken and mixed vegetables? And then, what if I were to spoon this mixture into the popovers after cutting them open? I'm doing this experiment today, and if it comes out well, I'll do a future video. Thanks for being an observant and intuitive cook. Much appreciated!-Dennis
Hi! So I noticed that your batter is thick, you didn't warm the milk first, and you didn't spray or butter the pans first, plus you didn't do the 425° then 350°trick, and they turned out perfect!
Agree completely!
Thanks for sharing. I didn't grow up eating pop overs, so I'll admit while impressive looking at initial presentation, there is always that small sense of disappointment when the center is exposed. Air. All that work for air space that you have to go back and fill. That said, it does give the home chef creative license to add unique filling options. I imagine both sweet and savory fillings would work great.
You're correct. Sweet or savory fillings work. I've even experimented with scrambled eggs and cheese. Thanks for the comment.-Dennis
Thank you for this!!! I will follow yours, for sure!!! Thanks again 🤗
You're welcome. Thanks for the suggestion. It was a fun project.-Dennis
Thank you for sharing !!!
They look fantastic! Good recipe. I love jam too!
Hallo, können Sie mir bitte die Zutaten für Popovers aufschreiben unter meinem Kommentar..Mit freundlichen Grüßen..
Love you way to call popovers when others call them Yorkshire pudding but I think popovers is more appropriate
ohhhhhhhhh yes love popovers with cheese love love them
Thanks Diane. Cheese is something I have yet to try. I like the idea, so maybe this week.-Dennis
Nice!
You can put avocado pear
i like
Things aren't free if you have to give money to patreon to access it. Is your day job in Washington DC?
Thank you so much, much appreciated.. I never knew there was an easier approach to this recipe. Please never stop sharing your knowledge, you've made my families stomachs alot happier.. 😉