Let’s define our terms.
This is a popover.
This pitiful pale button below is not a popover
That monstrosity is what my new microwave is trying to pass off as a popover. Such a false use of the term. I mean, you could describe it as “What happens when a popover enters the density of a black hole” or “Deflators” or “Egg-flour-milk wads.”
Seriously. This makes me lose faith in Williams-Sonoma.
6 responses to “What is this monstrosity”
Without any experience, I am just guessing when I say that I think it’s impossible to make a popover in a microwave.
I must thank you for the term “egg-flour-milk wads,” as it accurately portrays certain people in the news these days.
Common household mom “� Yeah, I guess maybe it’s using the convection oven feature but still there’s nothing hot coming from the bottom. It’s just a lot of hot air coming from the top. I mean, those just are not popovers.
If you make certain kinds of cake in a commercial convection oven without turning the fan down, ripples get baked into the surface of the cake. It’s not good. I’m guessing their popovers suffered via wind-based deflation among other things, but there are a lot of ways to mess up popovers, so I’m not 100% sure what combination hit those sad little pucks (they’re also not very brown?).
Anyway: tall popovers: high heat, no breeze.
KC – You know, I feel that when I was growing up Mom and I did everything wrong when we made popovers. Convection ovens didn’t exist in our world then. If there were convection ovens then we would have flattened popovers.
Admittedly, they’re still tasty when wrong, as long as they’re cooked. But they’re spectacular when right!
KC – Well, the wrong ones might have the taste but not the texture, and worse, no place to put a dollop of butter or jam.