Thanks for watching! Find the full recipes in the description. 0:00 Introduction 0:39 How to make Blueberry Muffins 6:39 How to make Popovers 12:44 Creamed Spinach Filling for Cheese Popovers 17:34 How to make Blueberry Preserves
I make popovers every thanksgiving with sage and rosemary and we love to stuff our turkey and cranberry sauce inside them. And they’re great for the leftover turkey sandwiches with bacon and whatever you like. They’re magical! 🥰
Thank you 😊 I just started working in a professional kitchen for fun while going to culinary school, also for fun:) We just made blueberry muffins and learning about popovers! The first task in the restaurant was to make 200 popovers! Yesterday I made a triple batch at almost 300:) So fun!
I can't wait to try the popover recipes!!! I recently thrifted a popover pan!!!! I love making my own fruit spread, I never add that much sugar, I use coconut sugar, very sparingly, the blueberries are sweet enough for me. :)
Hi Martha, I'm going to break a cardinal rule not to ask a chef par-excellence for ingredient substitutions, so here goes. 🤞What are the ingredient swaps and amounts to make the popover recipe vegetarian? Thank you and apologies in advance. (P.S.: I'll never forget the TV episode when your hairstylist showed how to make Persian Baghali Polo. It was incredible!)
I tried to make the popover, not too successful. I’m a fairly experienced cook. I suspect the oven used was a convection one. Would be extremely helpful if it was indicated so I can adjust the temperature and time. Thank you. Best regards.
Good morning Martha I am a new subscriber and I do have a good question? Can you use a sugar substitute like Splenda to use with the blueberries to make this jam. 🙏 Tina 🙏
What size 6 capacity popover pan and where can I purchase the pan. Would you be able to share a link. I have a 12 capacity pan but I’m afraid it’s too small for the regular popover recipe
I've often wondered about using unsalted butter and then adding salt. Salted butter has about 1/4 tspn per stick which is about 1/8 tspn per half stick and here we add 1/2 tspn salt to the unsalted half stick. Are there more reasons to use unsalted butter than just the salt?
It’s so the chef can control the amount of salt in any recipe. For example: you don’t need much salt making a chocolate ganache but you will need lots of salt making whipped potatoes. Putting in 2 tablespoons of butter in the chocolate ganache could make it too salty! And you may not want to add as much butter much as you would need to get the potatoes salted enough. However, I’m a home cook. I prefer salted butter and only buy unsalted butter when I’m cooking for company and for family feasts. I usually have it in the freezer, however. I always use salted on toast. For home cooks it’s a personal preference, I believe. It’s not like with pillows where we’ll get arrested if we remove those darn tags! Lololol🥴
It is suggested that poking a knife in the sides of the popovers as soon as they come out of the tins will release the steam, thus retaining their lofty shape.
I find that when making popovers instead of buttering the popover tins to first place the pans in the oven until they become very hot. Just before I'm ready to pour the batter in I remove them from the oven, coat them with some cooking spray then pour the batter in and then right into the oven with the popovers. I have never had a popover stick since doing this. I learned this from one of Martha's other cookings shows .
Интересно смотреть , но ничего не приготовить. Речь не понимаю. Рецепта нет. Субтитров нет . Зачем подписывалась ? Нет , я отписываюсь . Зачем сидеть смотреть на Марту и слушать её речь. Пойду я испеку сосиски в тесте , внук попросил.
When they come out of the oven, put a small cut or hole in the top of them with the tip of a knife. This will release the steam and prevent them from becoming gummy inside. 👍
Martha, hate to tell you, but anything that isn't stone or metal is organic. The term "organic" as it applies to food is totally and completely unregulated by the FDA, and means literally nothing. It's a marketing ploy.
It's regulated by the USDA and produced within certain guidelines. Whether that's important to you or not, it does mean something very specific when a food is labeled organic. "Organic" is also a term applied in chemistry and biology which means something totally different, as you seem to already know.
