Alright fair viewers, are you ready for my most favorite memorized recipe? Very well! As you can see, simplicity – two large eggs, one cup of whole milk, four and three-quarter ounces of all-purpose flour. That’s my way to cut my volume - a tablespoon of melted butter and a teaspoon and a half of kosher salt – all at room temperature.
So, what do we have unless you could tell by the high liquid to dry ratio, this is a batter and a very wet one at that.
Just as we suspected – a batter; but, now that we have it, what do you think we can make with it?
Pop-overs! If there’s a more versatile bacon on the planet, I don’t; know what it is. Get it pop-over so – no, never mind! Beautiful, aren’t they; but, if they’re left to countenances to continue, we must act quickly. Come on darlings!
Behold the beautiful paradox of the pop-over. The outside is crunchy, golden brown and delicious because of course, the proteins and the starches were cooked by the dry heat of the oven. Inside, however, it is a different story. The inner walls of this big bubble are soft and moist and that’s because steam did the cooking; but, this can also become a problem. If this moisture remains inside, it will eventually condense and turn gooey. So, it is important, as soon as you can handle these things that you vent down. Just find a little crag on the top and then, punch a little hole with a paring knife or skewer. That will allow that excess vapor to go out. Now, keep this shell stable for at least a couple of days if they are sealed in a plastic bag.
Now, those for you who are unfamiliar with pop-overs, maybe wondering, “What’s so great about a big hollow dinner roll?” Well, for one thing, pop-overs are delicious and since they are fast, they are a fantastic replacement for dinner rolls which are usually heavy, not to mention time consuming; but, because pop-overs are hollow on the inside, they can house a host of things. Perhaps, you like to butter one up and fill it with a luscious broth or perhaps, a chicken salad or chocolate pudding, or a lemon curd. That’s a great idea – fruit? Why not? In other words, a pop-over is bread; it’s a serving vessel; it is both. This amazingly convenient device, not too surprisingly, is an American invention; but, it was bon of old English ancestors.