Many years ago, I had the sudden realization that I missed the taste of a warm, buttery popover. Little did I know that attempting the recipes I found online was the surest route to an obsession that would damn me if I couldn't succeed.
For 2 years I tried every single recipe that I could find; online, in cookbooks, from friends. Still, I could never get my popovers to puff up. They always ended up as soft, little hockey pucks. Eventually, out of sheer stubbornness and temerity, I decided to break down the recipe, ingredient by ingredient, and get to the bottom of the perfect popover.
Along the way, I learned about patience, friendship, and the importance of preheating the pan.
Let's begin, shall we?
Step 1: Mise-en-place!
Mise-en-place is a French term meaning, "Everything in place."
This is most often used as a cooking term and I would consider it best practice. Essentially, you want to measure, chop, cut, slice, and pour everything you'll need so that when the time comes to add the ingredients together, everything is prepped and ready to go.
I am, obviously, a huge proponent of this practice. I find that I'm less likely to forget ingredients and also, when cooking fast and hot, it allows you to grab things and add them when needed without overcooking something in the pan.
Here, it's used more as an organizational technique.
You Will Need:
~A nonstick muffin pan
~A whisk or fork
~A ladle or serving spoon
~Assorted mixing bowls
-1 1/2 C. All Purpose flour
-2 t. Garlic Powder (or "to taste")
-1 1/2 t. Salt
-2 t. Dried Parsley Flakes (yes, yes, fresh is better)
~1/2 C. Finely Diced Cheddar