Popovers (or Popunders)

Do you ever get a weird, out of nowhere craving for something you haven’t eaten in years?  I do.  My most recent nostalgic food craving was for popovers.  Have you had them before?

Popovers are the fluffiest bread morsels you’ll ever find.  Probably.  I haven’t tried every single type of bread product in the world, as much as I would enjoy that.  Popovers are crispy on the outside, soft on the inside, and there’s a giant fluff of open space in the middle just for fun.

Unfortunately, they take a bit of finesse to pop up to preferred popover shape.  Fortunately, the folks at The Kitchn have pretty great directions complete with helpful tips and secrets to popover success.

popoversTwo of my six popovers had the proper open center and everything, but the other four deflated a bit.  You really do have to cut a hole in the bottom of the popover quickly so the steam can escape without deflating the whole thing.  We had some trouble getting them out of the pan, which turned into trouble with cutting a the hole in the bottom, which deflated a few popovers.  I called those popunders, as you might have smartly deduced by the title.

All of this to say, there are still plenty of culinary adventures I need to tackle.  And a few that are halfway done.  And a few that are tasty even when not entirely perfected.  I would eat popunders any day.  They’re still light and fluffy, with just a hint of buttery flavor.  Mmm.

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