| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
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Beverages
Bread
Carbohydrates
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Creampuffs
Crystallization
Egg
Energy
Fats & Oils
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Shortened Cake
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| OBJECTIVES The learner will be able to -- | to Top |
- Produce a quality popover.
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This steam leavened product is made from flour, milk, egg, shortening and salt. It is a pour batter which will, when placed in a hot oven, puff up into a popped puff ball appearance. It is especially used in the South as a "hot bread" for breakfast. It is good with butter and jelly. Interestingly, because the leavening comes from the liquid portion, it is possible to prepare this a day or two ahead of time.
The identical formula is used for Yorkshire Pudding. This is a bread product which is generally heated in meat juices. It is considered to be "quite British".
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Updated: Wednesday, July 22, 2009.
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