Thanks for watching! Find the full recipes in the description. 0:00 Introduction 0:39 How to make Blueberry Muffins 6:39 How to make Popovers 12:44 Creamed Spinach Filling for Cheese Popovers 17:34 How to make Blueberry Preserves
I find that when making popovers instead of buttering the popover tins to first place the pans in the oven until they become very hot. Just before I'm ready to pour the batter in I remove them from the oven, coat them with some cooking spray then pour the batter in and then right into the oven with the popovers. I have never had a popover stick since doing this. I learned this from one of Martha's other cookings shows .
I make popovers every thanksgiving with sage and rosemary and we love to stuff our turkey and cranberry sauce inside them. And they’re great for the leftover turkey sandwiches with bacon and whatever you like. They’re magical! 🥰
Thank you 😊 I just started working in a professional kitchen for fun while going to culinary school, also for fun:) We just made blueberry muffins and learning about popovers! The first task in the restaurant was to make 200 popovers! Yesterday I made a triple batch at almost 300:) So fun!
I can't wait to try the popover recipes!!! I recently thrifted a popover pan!!!! I love making my own fruit spread, I never add that much sugar, I use coconut sugar, very sparingly, the blueberries are sweet enough for me. :)
Hi Martha, I'm going to break a cardinal rule not to ask a chef par-excellence for ingredient substitutions, so here goes. 🤞What are the ingredient swaps and amounts to make the popover recipe vegetarian? Thank you and apologies in advance. (P.S.: I'll never forget the TV episode when your hairstylist showed how to make Persian Baghali Polo. It was incredible!)
Good morning Martha I am a new subscriber and I do have a good question? Can you use a sugar substitute like Splenda to use with the blueberries to make this jam. 🙏 Tina 🙏
What size 6 capacity popover pan and where can I purchase the pan. Would you be able to share a link. I have a 12 capacity pan but I’m afraid it’s too small for the regular popover recipe
I've often wondered about using unsalted butter and then adding salt. Salted butter has about 1/4 tspn per stick which is about 1/8 tspn per half stick and here we add 1/2 tspn salt to the unsalted half stick. Are there more reasons to use unsalted butter than just the salt?
It’s so the chef can control the amount of salt in any recipe. For example: you don’t need much salt making a chocolate ganache but you will need lots of salt making whipped potatoes. Putting in 2 tablespoons of butter in the chocolate ganache could make it too salty! And you may not want to add as much butter much as you would need to get the potatoes salted enough. However, I’m a home cook. I prefer salted butter and only buy unsalted butter when I’m cooking for company and for family feasts. I usually have it in the freezer, however. I always use salted on toast. For home cooks it’s a personal preference, I believe. It’s not like with pillows where we’ll get arrested if we remove those darn tags! Lololol🥴
I tried to make the popover, not too successful. I’m a fairly experienced cook. I suspect the oven used was a convection one. Would be extremely helpful if it was indicated so I can adjust the temperature and time. Thank you. Best regards.
When they come out of the oven, put a small cut or hole in the top of them with the tip of a knife. This will release the steam and prevent them from becoming gummy inside. 👍
Интересно смотреть , но ничего не приготовить. Речь не понимаю. Рецепта нет. Субтитров нет . Зачем подписывалась ? Нет , я отписываюсь . Зачем сидеть смотреть на Марту и слушать её речь. Пойду я испеку сосиски в тесте , внук попросил.
Martha, hate to tell you, but anything that isn't stone or metal is organic. The term "organic" as it applies to food is totally and completely unregulated by the FDA, and means literally nothing. It's a marketing ploy.
It's regulated by the USDA and produced within certain guidelines. Whether that's important to you or not, it does mean something very specific when a food is labeled organic. "Organic" is also a term applied in chemistry and biology which means something totally different, as you seem to already know.
Thanks for watching! Find the full recipes in the description.
0:00 Introduction
0:39 How to make Blueberry Muffins
6:39 How to make Popovers
12:44 Creamed Spinach Filling for Cheese Popovers
17:34 How to make Blueberry Preserves
Awesome! Thank you for promoting the use of real eggs, real milk, lotsa butter😊real good bacon
Wholesome food, clean, simple, and easy!
I find that when making popovers instead of buttering the popover tins to first place the pans in the oven until they become very hot. Just before I'm ready to pour the batter in I remove them from the oven, coat them with some cooking spray then pour the batter in and then right into the oven with the popovers. I have never had a popover stick since doing this. I learned this from one of Martha's other cookings shows .
I make popovers every thanksgiving with sage and rosemary and we love to stuff our turkey and cranberry sauce inside them. And they’re great for the leftover turkey sandwiches with bacon and whatever you like. They’re magical! 🥰
❤blueberry
Thank you 😊 I just started working in a professional kitchen for fun while going to culinary school, also for fun:) We just made blueberry muffins and learning about popovers! The first task in the restaurant was to make 200 popovers! Yesterday I made a triple batch at almost 300:) So fun!
Oh! And I am able to take care of the chickens in the afternoon at the restaurant:)
Thank you Martha love your cooking show, you are an amazing person. 👏
I love blueberry muffins and popovers are amazingly well made everything is just incredibly and moist muffins❤️
Martha is Queen and irreplaceable. Many have tired, but no-one has succeeded to dethrown this domestic goddess!
I can't wait to try the popover recipes!!! I recently thrifted a popover pan!!!! I love making my own fruit spread, I never add that much sugar, I use coconut sugar, very sparingly, the blueberries are sweet enough for me. :)
I LOVE making Popovers!! Thank you for the video ❤
Those popovers look delicious, to me they look like Yorkshire Puddings 😝 you serve with Roast Beef at Sunday Lunch 👍
Love your shows, Martha! All your recipes are fantastic and so yummy!!!
You Are amazing!!!💘💞💖💝💕💗.
That savory popover looks amazing.
Martha you are my QUEEN!
And that's a wrap of season 1, except the yeast dough episode video was set to private, though I love muffins and popovers
You are amazing mam.
Stay blessed stay connected
These look so delicious I can't wait to try them
This looks amazing!
Hi Martha, I'm going to break a cardinal rule not to ask a chef par-excellence for ingredient substitutions, so here goes. 🤞What are the ingredient swaps and amounts to make the popover recipe vegetarian? Thank you and apologies in advance. (P.S.: I'll never forget the TV episode when your hairstylist showed how to make Persian Baghali Polo. It was incredible!)
Thank you, Fabulous!
Hi friend that looks delicious and very yummy 🌼👏👏👌👌🙏🙏👌🌼🤝🤝👍👍💛💛💛💛💛
Yummy!!!!! These look so good!!
Genial!
Superb!!!
Love Martha
She is a trouper that is a ten
So good ❤ watching everyday
Awfully sweet muffins. Great popovers!
Thanks Martha🌞
you can feed the chickens grass clippings if there is no weed killer in it or firtilizer in the grass
Love Love Love thank you Martha:)
those look wonderful
Keep it up girl your lookin great
I love all variations of popovers and I was wondering if convection makes them raise higher or does it not make a difference.
Yum
Yumm 😋
Good morning Martha I am a new subscriber and I do have a good question? Can you use a sugar substitute like Splenda to use with the blueberries to make this jam.
🙏 Tina 🙏
Yes you can! Combine splenda with a no-sugar needed pectin for a lower-sugar alternative.
Thank You
What size 6 capacity popover pan and where can I purchase the pan. Would you be able to share a link. I have a 12 capacity pan but I’m afraid it’s too small for the regular popover recipe
Love it
Those popovers are called Yorkshire puddings in the UK.
No, Yorkshire Pudding are made from the hot fat from a roast beef.
I prefer making the smaller popovers (12 per pan) ..would the timing/temp change?
Hola me gustaría k lo tradujera al español sus recetas .
Gracias
You are awesome
😃
Yummy ..
Love ❤
I am going to treat myself to a popover pan🙂🙂🙂
Agree!! I've had one in my Amazon cart for years, time to click "buy"! 😁
How about releasing some actual vintage Martha from the 90s sometime? 70 bucks a year for the archive is a little steep....
🥰❤❤❤
What brand of glass measuring cup are you using and where can I buy one? It looks like a beaker.
Yeah
Hi ♥️
😋😋😋😋
I've often wondered about using unsalted butter and then adding salt. Salted butter has about 1/4 tspn per stick which is about 1/8 tspn per half stick and here we add 1/2 tspn salt to the unsalted half stick. Are there more reasons to use unsalted butter than just the salt?
It’s so the chef can control the amount of salt in any recipe. For example: you don’t need much salt making a chocolate ganache but you will need lots of salt making whipped potatoes. Putting in 2 tablespoons of butter in the chocolate ganache could make it too salty! And you may not want to add as much butter much as you would need to get the potatoes salted enough. However, I’m a home cook. I prefer salted butter and only buy unsalted butter when I’m cooking for company and for family feasts. I usually have it in the freezer, however. I always use salted on toast. For home cooks it’s a personal preference, I believe. It’s not like with pillows where we’ll get arrested if we remove those darn tags! Lololol🥴
@@robinholbrook6576 I'm pretty much the same. BUT - I live dangerously and remove the tags!
Beautiful n
Kitchen
Tank youuu💗💕💝💖💞💘🤍💓
You are amazing, And you are a Beautiful woman,
I tried to make the popover, not too successful. I’m a fairly experienced cook. I suspect the oven used was a convection one.
Would be extremely helpful if it was indicated so I can adjust the temperature and time. Thank you. Best regards.
I found several links for "reasons why popovers don't pop" when I was googling around, reading those tips beforehand could be helpful!
اين الترجمه الي العربية انت شيف ممتازة
made the popover last night, but think that the next time I will add a tbsp of sugar. Seemed like the inside was doughey and kind of sour?
When they come out of the oven, put a small cut or hole in the top of them with the tip of a knife. This will release the steam and prevent them from becoming gummy inside. 👍
Hi. How many grams are there in a butter stick? Thanks, Martha!
I stick of butter is 4 ounces or 113 grams (according to the Internet!)
U are to good.L.U 🙏🙏🙏
نوريد اللغه العربيه وشكرا
Hope it's organically grown grass to feed the chickens.
Oluwashola
Martha would not be able to boil water without notes.
Is a popover the same as Yorkshire pudding?
They're similar although popovers can be made to be as airy as a YP or almost as dense as a muffin.
No, Yorkshire pudding are made from the hot fat from a cooked beef roast. 👍
👌👌👌🥰🥰
What year is this from? Anyone know?
I saw you on 2 broke girls eating a Max's home made cupcake ....
The fuzzy pilot whitely attend because mascara enzymatically wrestle under a faithful sale. painstaking, arrogant catsup
Omg not muffins and popovers!
Hi Margaret
Интересно смотреть , но ничего не приготовить. Речь не понимаю. Рецепта нет. Субтитров нет . Зачем подписывалась ? Нет , я отписываюсь . Зачем сидеть смотреть на Марту и слушать её речь. Пойду я испеку сосиски в тесте , внук попросил.
Martha, hate to tell you, but anything that isn't stone or metal is organic. The term "organic" as it applies to food is totally and completely unregulated by the FDA, and means literally nothing. It's a marketing ploy.
It's regulated by the USDA and produced within certain guidelines. Whether that's important to you or not, it does mean something very specific when a food is labeled organic. "Organic" is also a term applied in chemistry and biology which means something totally different, as you seem to already know.
How embarrassing for you.
🤢🤮