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I just made popovers for the first time. What should interior texture be for properly baked popover? Should baking vessel always be preheated?

Is the only difference between popover and yorkshire pudding the addition of beef fat to baking vessel?

asked by Lisa Poe Taylor over 3 years ago

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creamtea
creamtea

Lisanne is a trusted home cook.

added over 3 years ago

The interiors are moist with lots of open steam pockets for butter and jam. They should be puffy. Dry on the exterior. If they slumped in the middle, then they didn't rise properly, but they would still be good.

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

Hi! Yes on the vessel being preheated, it makes sure they "pop" and I think they are essentially the same as Yorkshire pudding with beef fat being the variable

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

Oh and I like this basic recipe - I have made it several times - the directions get you to the perfect popover!

https://food52.com/recipes...

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keg72
added over 3 years ago

I've always preheated the pan. The insides should be a bit wet.

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