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There are few culinary tasks as satisfying as producing a perfectly puffed popover. (Or if you’re roasting beef, Yorkshire pudding.) It’s like turning out a perfect soufflé – but who ever makes soufflés anymore? (Not dissing soufflés here – but I’m not convinced they’re common fodder for home cooks.) Then again, who makes popovers anymore? Although they’re even simpler to make as a batch of muffins – whisk together flour, eggs and milk, pour into a hot pan and slide into a hot oven. And once you know how to turn out a batch of popovers, they take less effort than a stack of pancakes. I can hear eyes roll as I attempt to tell you to whisk together a fresh batch of popovers to serve with homemade jam to your darlings as they roll out of bed in the morning. But seriously – if you’re in the kitchen making coffee and lunches anyway, think about it. Because at the end of the day, whenContinue reading

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