Sky High Popovers with Chef Gail Sokol

hi I'm chef Gail Sogo and welcome to my kitchen you are in for a treat today we're making popovers and not just any popovers they are going to be sky-high and if you've never had a popover I'm gonna blow your mind because they are a quick bread they only have five ingredients and they're also steam 11 so they have no baking powder or baking soda and then whatsoever it's the liquid ingredients the water-based ingredients that form steam in the oven and actually puff them up so beautifully you are not going to believe it all right first things first two cups of all-purpose flour in a big bowl and then I'm going to add a teaspoon of kosher salt and I'm going to whisk that up that's your dry ingredients that's it that's it some people like them a little bit sweeter so they'll put like a teaspoon of sugar in I'm a purist I just like them unsweet all right then we move on to our liquid ingredients I have six whole large eggs in here and I'm going to add six tablespoons of oil I use olive oil like a light olive oil if you don't want to use olive oil you could use anything from coconut oil vegetable oil canola anything you like two cups of milk could be whole milk could be skim milk could be anything you want all right now milk has water in it eggs have water in it I'm trying to break my dukes eggs and milk have water in them and that is what's going to form the steam in our beautiful popover so that's all this is I don't want to swash this ring home and I'm not preheating my oven yet so there's a reason for that we're gonna let this batter stick and sometimes if you make crepes or crust and pancakes they'll tell you to rest the battle now what is resting do it actually allows the gluten the protein matrix that we're forming once these water-based ingredients go into our wheat flour it allows the gluten to relax and it's going to allow it to grow the batter to grow super fast and rise with the steam inside before it sets and forms of structure because what is gluten do and actually give strength and structure to baked goods all right so now slowly pour this in you're just gonna whisk it up you're gonna whisk it as little as possible it'll be a break back here I'm Beth and I use a whisk and it will get stuck in the whisk a little bit come on over here if you want and you can see thee what the batter looks like it's super thin it is almost like a CREP batter and it's very similar to a crow feather actually or a pancake batter without the chemical leaveners in it no baking powder no baking soda you have a few lumps don't worry they will dissolve all right I do like to get some of the lumps out and all the flour dissolved in there and the flour will absorb some of the milk and the eggs and the oil will blend in there they'll get all copacetic with each other and really really comfortable and that's it that's your batter so what am I gonna do I'm gonna cover this and I'm gonna leave it in my fridge maybe 24 hours if you don't have 24 hours and you need your popovers fast give it an hour give it an hour in the fridge so I'm gonna cover it I'm going to put the trench and the next day just give it a good whisk pre-heat your oven to 375 and you're going to put these in a popover pan I'm going to show you what a popover pan is went into the refrigerator this is a popover pan in case you've never seen one they're sort of funny-looking they really are and they come in different ways some of them are nonstick some of them you know they're you're usually no and you really want to spray them heavily with either nonstick cooking spray and I love to spray around the edges because these things where I mean they're sky high I mean sky high I'm not exaggerating I do sometimes but not this time and they will grow so you really want to popover pan if you don't have a popover pan you could use a ramekin so you could use about 6 or 12 gram Atkins or 8 ramekins whatever your recipe makes on a sheet pan spray them heavily with nonstick cooking spray if you really want to be basic you can also make popovers in a muffin pan look at the difference so a muffin pan is not as deep popover pans are super deep and sort of more narrow alright and if you want I would skip every other one and that's good that it would allow them to grow alright and what you're going to do is fill your I usually put this the batter in that's some sort of a pitcher and you want to fill them pretty high like four-fifths full more than three-fourths four-fifths that's how you get them biggest the highest popovers ever so once it's been in 24 hours you're going to fill these 4/5 full you're going to pop them in the oven make sure you take your middle rack out of your oven trust me on this they're gonna grow like really grow all right and let me show you look like you will not believe we're going to do a little bit of a popover autopsy much so I made these in a these a short time ago look exaggerating or what oh goodness they I mean I saw them in the oven and it's like you just want to scream to the world look at my path overs because there's amazing so let me choose a really high puffy one and they all met they always make differently patterns they get nice and dark don't get worried if they get super dark and don't open your oven when you're making them 55 minutes no opening the oven so I'm going to take this one is that big enough for you right now what's what's what's happening in the oven when the steam is working so we've relaxed the gluten and gluten as you know is a protein matrix and it's stretching all right like almost like a rubber band and it will allow the batter to rise especially with all the steam inside we have water-based ingredients in here right milk eggs and it's going to form steam in the oven and really Wow they're gonna really pop so once they do that the egg proteins because eggs also hold air the eggs are sort of going to break in snap because the egg proteins is not as are not as strong and look what happens it forms this hollow like I don't know it's just like this little hollow thing inside and you get this almost like noodley dough oh it's so good and you put some butter in here or drizzle it with a little olive oil I like to put a little butter in there and oh my gosh I'm sorry I had to smell them they smell so delicious and there they will get nice and brown but that's what a popover is and you serve them as a as a bread for dinner you can serve them filled with things like chicken salad and tuna salad have them for breakfast have them with butter and jam for tea however you want it eat popovers I hope you become a subscriber and I hope you've enjoyed this video because I go to eat my popover

Channel: Chef Gail Sokol

Views: 70,335

Keywords: Chef Gail Sokol, Chef Gail, Gail Sokol, popovers, easy popovers, easy popover recipe, popover recipes, popovers in muffin pan, easy popovers video, baking tips, baking hacks, baking lesson, homemade popovers, popover recipe, popover secret, secret to perfect popovers

Id: z7BQMJFfHRw

Length: 8min 12sec (492 seconds)

Published: Thu Jul 23 2020