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Posted by NightMist on November 9, 2008, 10:17 pm
We were going to have breakfast for supper tonight.
However rather than waffles or such we were going to do popovers.
Ash took a notion to give me a real floor show in the kitchen,
singing, and dancing, and bouncing up and down.
So my popovers fell.
Therefore the plan changed, and we had "mini yorkshire puddings" with
gravy and a quick side of veggies.
Here is the problem, everybody loved the "mini yorkshire puddings".
How the heck do I make popovers fall on demand?
Short of playing hopscotch while I am baking anyway.
There has to be a way. Usually I make kind of stiff popovers, they
stay popped and we like to flip them over and stuff a soft boiled egg
in the hollow.
NightMist
--
Nothing has been the same since that house fell on my sister.
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Posted by on November 9, 2008, 11:54 pm
Heavy metal music piped in to the oven while baking?
;0
Ginger in CA
On Nov 9, 7:17=A0pm, nightmi...@gmail.com (NightMist) wrote:
show/hide quoted text
> We were going to have breakfast for supper tonight.
> However =A0rather than waffles or such we were going to do popovers.
> Ash took a notion to give me a real floor show in the kitchen,
> singing, and dancing, and bouncing up and down.
> So my popovers fell.
> Therefore the plan changed, and we had "mini yorkshire puddings" with
> gravy and a quick side of veggies.
> Here is the problem, everybody loved the "mini yorkshire puddings".
> How the heck do I make popovers fall on demand?
> Short of playing hopscotch while I am baking anyway. =A0
> There has to be a way. =A0Usually I make kind of stiff popovers, they
> stay popped and we like to flip them over and stuff a soft boiled egg
> in the hollow.
> NightMist
> --
> Nothing has been the same since that house fell on my sister.
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Posted by Sunny on November 10, 2008, 12:58 am
clearly, your son's routine has become a vital bit of kitchen
equipment. You remember the old nursery rhyme: Little Tommy Tucker
sings for his supper...... Well, Little Ash sings, dances, jumps up
and down for his supper. Hah! ;)
Sunny
who has never, ever tried to make popovers
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Posted by Patti on November 10, 2008, 3:23 am
Yorkshire puddings will naturally rise more on the outsides than in the
centre. So, make a yorkshire pudding batter (this is often quite
'runny'). Use muffin tins. Heat fat of some sort (I use oil) in the
base of the muffin tins (about a tablespoon in each I'd say). The oven
needs to be very hot - 400/450, and pre-heated. Pour the batter into
the tins when the fat is truly hot and put straight back in the oven and
cook for about 20 minutes.
Sorry - I'm no cook and do things by 'that'll be about right', most of
the time now so my directions are not the best I'm afraid.
.
show/hide quoted text
>We were going to have breakfast for supper tonight.
>However rather than waffles or such we were going to do popovers.
>Ash took a notion to give me a real floor show in the kitchen,
>singing, and dancing, and bouncing up and down.
>So my popovers fell.
>Therefore the plan changed, and we had "mini yorkshire puddings" with
>gravy and a quick side of veggies.
>Here is the problem, everybody loved the "mini yorkshire puddings".
>How the heck do I make popovers fall on demand?
>Short of playing hopscotch while I am baking anyway.
>There has to be a way. Usually I make kind of stiff popovers, they
>stay popped and we like to flip them over and stuff a soft boiled egg
>in the hollow.
>NightMist
--
Best Regards
pat on the hill
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Posted by Sandy on November 10, 2008, 12:08 pm
show/hide quoted text
> Yorkshire puddings will naturally rise more on the outsides than in the
> centre. So, make a yorkshire pudding batter (this is often quite
> 'runny'). Use muffin tins. Heat fat of some sort (I use oil) in the
> base of the muffin tins (about a tablespoon in each I'd say). The oven
> needs to be very hot - 400/450, and pre-heated. Pour the batter into
> the tins when the fat is truly hot and put straight back in the oven and
> cook for about 20 minutes.
>
> Sorry - I'm no cook and do things by 'that'll be about right', most of
> the time now so my directions are not the best I'm afraid.
> .
I fell in love with Yorkshire pudding while visiting cousins years and
years ago in England. My cousin-in-law kindly shared her recipe with me,
and she told me not to try making it all as a single "thing" -- it
didn't work well for her. However, making it in muffin tins works
beautifully, as you say, Pat. I do love Yorkshire pudding! :)
--
Sandy in Henderson, near Las Vegas
sw.foster1 (at) gmail (dot) com (remove/change the obvious)
http://www.sandymike.net
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> However =A0rather than waffles or such we were going to do popovers.
> Ash took a notion to give me a real floor show in the kitchen,
> singing, and dancing, and bouncing up and down.
> So my popovers fell.
> Therefore the plan changed, and we had "mini yorkshire puddings" with
> gravy and a quick side of veggies.
> Here is the problem, everybody loved the "mini yorkshire puddings".
> How the heck do I make popovers fall on demand?
> Short of playing hopscotch while I am baking anyway. =A0
> There has to be a way. =A0Usually I make kind of stiff popovers, they
> stay popped and we like to flip them over and stuff a soft boiled egg
> in the hollow.
> NightMist
> --
> Nothing has been the same since that house fell on my sister.