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• Produce a quality popover.

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".

GLOSSARY

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REVIEW

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On the basis of popover volume, what would most likely happen to a popover if removed from the oven before complete gelatinization and protein coagulation occurred?

When making popovers, is it best to use an electric beater or a hand mixer?

Why might popovers that have risen well and are brown collapse when removed from the oven?

What does obtaining good volume in baked popovers depend on?

What will be the effect on tenderness (less tender, more tender, no effect) in baked products of the following:

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Updated: Wednesday, October 24, 2007.