Related Articles
How to Make Homemade Popovers #buildempire
#howto
3556 read – 563 like
Julia makes Bridget foolproof and easy Popovers.
Get our Popovers recipe: http://bit.ly/3gLhqlp
Buy our winning Popover Pan: http://bit.ly/3Ua6NpP
Buy our winning whisk: https://cooks.io/3QA6RPh
Buy our winning saucepan: https://cooks.io/2QQbsgK
Browse our latest recipes: https://cooks.io/3f0Hdoo
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
Tweets by TestKitchen
http://instagram.com/testkitchen
I have screwed this up so many times trying to make these. Thank you for this! I can’t wait to succeed next time!
Love you, Julia! I have learned so much from you
The “dip and sweep” method of measuring flour isn’t the “standard method”, it’s the wrong method – according to King Arthur Flour, Gold Medal four, Betty Crocker, Food Network, Martha Stewart, and others. When not using a scale, the universally recommended method of measuring flour is “spoon in and sweep”. When not using a scale, I don’t understand why ATK insists on measuring flour the wrong way.
*Delicious* 😋
They look a little well done. Is that because they’re not Yorkshires?
Awesomeness 👍 TY
I don’t understand why to use BREAD 🥪 flour if you DON’T develop gluten ?
Do they hold their shape or deflate when cooling down??
I haven’t made popovers in over a decade, but I loved them I just don’t bake or think about then very often. I think I’ll make some for Christmas dinner. Thanks for posting these look great!
Why the 2% milk instead of whole?
Popovers are one of my favorites. They are so easy to make and should be made more often.
They look like Yorkshire pudding
Thanks for sharing this wonderfully simple recipe and technique –
Two tips I learned from Martha Stewart are put your popover pan into the oven and let it get very hot, take it out and give it a quick spray with a non stick spray and pour you batter in immediately, and then into the oven. I have never had a popover stick. Second when they come out of the oven , pierce them on the side or top with a knife to allow the steam to escape so that the popovers don’t get soggy if you don’t eat them immediately.
Yummy 😋
“butter lake” “butter gravy boat”
🤣😂
Popovers and Dutch Babies are the same recipes.