My New Favourite Cold Oven Popovers Recipe - Old Cookbook Show
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- Опубликовано: 2 июн 2024
- My New Favourite Cold Oven Popovers Recipe - Glen And Friends Cooking Old Cookbook Show
Welcome back to the Sunday morning edition of the Old Cookbook Show! In today's episode, we delve into the vintage recipes from the Cape Cod Kitchen Secrets cookbook, published in 1949. Join us as we explore the fascinating world of traditional cooking methods and uncover hidden gems from the past. Watch as we attempt a unique recipe for Cold Oven Popovers, experimenting with a technique that challenges conventional wisdom. Stay tuned to see if this retro recipe stands the test of time!
Cold Oven Popovers
1 cup milk
2eggs
1/2 tsp. salt
1 tbsp. melted butter
1 cup flour
Beat eggs, salt and butter into milk. Add to flour gradually until smooth. Pour into custard cups (they need not be greased) place in cold oven set at 415°, leave for 1 hour. Do not open oven door while baking.
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I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
Now Glen, will you write in the cook book warning it's next owner to grease the pan?
Brilliant suggestion.
Watched the video and immediately went and made them... half in greased metal muffin tray half in greased silicone muffin tray. The ones in the silicone tray came up beautifully. The one in the metal tray stuck.
Served to wife and daughter with homemade strawberry/blueberry jam and cinnamon sugar. BIG win.
Thanks, Glen!
Thank you for the side-by-side comparison of metal vs silicon bakeware with this recipe!
So you didn't have the special pan?
Did the same thing as you with silicone muffin cases and they turned out great. So much easier than the classic hot oil method. The only issue I saw is that they weren't very savoury without any oil, so I think next time I'll put a little beef dripping or lard in the cases first for easy Yorkshires :)
Not having to deal with a blazing hot oven and popover pan and trying to quickly pour in the batter... Winner!
I love when things can be made considerably less complex, and still give a comparable (or even better!) result.
Better yet, less dangerous and more beginner-friendly.
I really wanted that last shot to have Glen’s writing on it saying, “Grease the pan”
Okay, Glen, this one's a keeper. I just made them even before I completed the final minute of your video. And yes, they come right out of a muffin tin if it is greased first. Forty minutes from power 'on' to 'I can't believe I ate half the batch by myself.' Now I need a Sunday afternoon nap. 😄
lol. I shared this on my personal page which is frequented by a number of extraordinary cooks. This has led to a rather amazing conversation on a private page devoted to food. The gauntlet has been thrown.
That's interesting!
Are the food police coming after you?
All these little community recipe books are always amazing because they were scared of being socially outcast from the neighborhood wives' groups if the recipes were bad. They HAD to bring their A game
I suspect this recipe was mainly for the old ovens that had an exposed electric element that provided radiant heat to the bottom of the pan. I use glass custard cups in a large cast iron skillet. They stick a lot less than a metal pan. I also use a cast iron corn stick pan, then they turn out more like breadsticks, and bake in only 25 min. You can also slit them open and use for hotdog buns. I use the larger size corn stick pan
Next time you want to make these maybe use the oven in the house? I know you sometimes have both the studio oven and your kitchen oven going for recipes. Also would love if you just throw in showing them again in the future next time you make them with the greased pan, no dedicated video, just as an addition to some other dish it might go well with.
I did this recipe in my standard popover pan with a bit of grease.
Super results. This is so much easier and less scary than hot oven hot pan.
Bravo.
This is great. I've never wanted to make Yorkshire Pudding due to the screaming hot oven and hot oil aspect. And I appreciate how highly you rate the recipe despite the inaccuracy of not needing to grease the pan.
That is also how I bake my bread, from a cold oven, 450F for 20 minutes, the oven only comes to 450 in the last five to ten minutes of the bake, works for loaves, hamburger buns, and hot dog buns.
Just curious, have you tried this technique with no-knead bread doughs?
@@virginiaf.5764 I have not, but it would be interesting to experiment with!
Growing up in my house (southern New England), popovers and Yorkshire pudding were two different things. Yorkshire pudding was always made in the roasting pan, using rendered fat from the roast. Popovers were made in a muffin tin using butter or oil. Can’t remember if mom started the popovers in a cold oven, but the yp was definitely started in a hot oven.
Sorry, but I don't understand how you can make them in the roasting pan? Since it's a wet batter, don't you need the muffin tin to hold it all together, or is that only when you're making individual portions? Did your mom make one massive Yorkshire in the roasting pan and then cut it into smaller portions before serving?
my Yorkshire nana made one large yorkshire pud rather than individual ones, I think its an older method, the edges were crispy and the middle soft, and yes served cut into portions
When I studied our landlady had a rather old oven that took ages to heat up to temperature. We used to complain and said it took 30 minutes, that was an exaggeration - we timed it and it was "only" 29 minutes :o
I love that you are willing to share even when the project isn’t perfect.
You are two of the nicest people on Facebook. I always enjoy your video. I am currently in dialysis. My food intake is very limited. But I still enjoy your show.
Lovely comment. I wish you all the best.
If it's Glen's new go-to, it's now my go-to!!😎👍👍🙏🙏
Just made these in small bite size muffin tins. Reduced time to 30 minutes to account for size. Heavily greased the tins. Just perfection! Thanks Glen!
I think I'll stick to the regular Yorkie method. I'm also a fan of them collapsing in the middle to make a gravy bowl.
This ! 10000% 😋
I just made these using a silicone muffin pan. Turned out fantastic! Julie mentioned gravy, so I made chocolate gravy and absolutely delighted my guests with this fast easy recipe!
OMG, Chocolate gravy would be awesome! Thanks for the suggestion. Chocolate gravy is something I have only made once. It was good, but for some reason, never did it again as likely didn't have something to put it on. But I am now craving these popovers with chocolate gravy. Do you have a favorite recipe?
Mmmmm gravy, nothing like a Yorkshire and gravy. Really interesting recipe, but if you are making them to go with a roast the cold oven thing is not really practical alas. Plus I love my Yorkshire puds cup shaped to hold gravy 😋
Next time I’m doing a crockpot stew…..this will be my side….I’ve never had success with yorkies 🥲 Thanks Glen 🇨🇦❤️🇨🇦
Yorlies? I prefer our Maltie-poos, myself... (I'll leave quietly)
A timely posting Glen as I needed a side for my roast tonight and have always dreaded the more traditional cooking method for a Yorkshire. These are terrificly easy and when you USE A GLASS CUSTARD CUP they do not need to be greased - a slight tug with a fork or knife popped them out no problem after 45 min. But as I only made 4, I put three back in for a few more minutes while I write this to more fully cook them and I hope mellow the eggy taste.
Funny but I was thinking the GLASS custard cups might be a factor - thanks for confirming this.
Finnish pancake ;)
The crunch when you tried the first one was amazing!
I was listening for that, and was *not* disappointed. His go-to is now my go-to.
I look forward to making these. I remember having them occasionally for breakfast in the 1950’s and 60’s growing up. I asked my 94 year old mother how she made them and she also used the cold oven method. She remembered that she didn’t bake them very often because they took extra time in the morning. Thanks!
I have to wonder if the author might have had seasoned pans that provided their own "grease". My grandmother had iron skillets, but also seasoned biscuit pans of carbon steel. Most of the seasoning came from baking sweet potatoes (yams) slathered in shortening
Lesson learned in the kitchen. They looked amazing. Even better finding a recipe that is a go to.
Damn these look great! I’d like to see a re-do with the cups greased to see if they do indeed release easily.
If the popovers pop!
The "pop" is the sound of the crane pulling them out of an un-greased pan.
Tried these tonight, and they were great. Thank you for giving me the courage to finally use my pop-over pan.
Glen - I live down in Las Vegas and I just wanted to let you know how much I enjoy your channel. I'm saving each of your episides for future use!!!
Thank you. Finally someone has explained what a pop-over is. The idea of sweet Yorkshire pudding seems strange though.
I believe it's an "American" thing. Rather like cream puffs which are sweet.
In the UK, Yorkshire Puddings were traditionally often served with Jam (usually ones leftover from Sunday Lunch, reheated and served with Jam the next day)
@@JakobLumley1978
we've never had any left over to contemplate what happens to them the day after 🙂
I have my Baba's old 'popover' pans, the are so well seasoned and need not be greased, lol, so I get the statement.
As usual, a great recipe
This would definitely depend upon the oven. I have seen electric ovens that pre-heat using both elements in the oven. Then when at temperature, only the bottom element would maintain the temperature.
This looks like a good contender for a redo. Make your correction (maybe a savory addition? For possible dinner roll alternative).
I live near where this cookbook was shared. Popover = Yorkshire pudding. Savory for sure.
Yorkshire gal here … love my Yorkshire puds -had to try this, they are in the oven now, I’ll let you know the result 😉
Those look like a winner with butter and orange marmalade or strawberry jam.
Definitely going to try this! I love Yorkshire Pudding but I've always been intimidated by the method. Thanks Glen!
What are you intimidated about?? It’s really easy and delicious! X
Interesting! I know that most electric ovens preheat using the top and bottom burners, then switch to bottom burners only once in bake mode. I wonder if that's part of the key to this recipe...having that initial blast of heat from the top of the oven. Thanks for sharing!
I made them and I followed your added instructions and they came out beautifully. Thank you for posting this recipe.
I made my first batch perfect when I was a teenager.
Here we go with ungreased silicone muffin tins! Stay tuned!
Definitely need to try this one
I'll be making these soon, to go with Chicken a la King. And I'll be greasing the pan! I so look forward to it, they look absolutely awesome.
I will definitely give these a try.
Wow Glen, you intrigued me with the cold oven. It sure does go against convention. I got to try this. Will do the greasing of the trays too. I don't have the petite popover pans and hopefully the muffin pans will work the same or similarly.
Sending this video to my English relatives. 😮 Like you, this will be my own Go-To recipe. Working with blasting hot oil and sizzle is simply dangerous, so THANK YOU for this Wow!
oh yah... this is going to happen! Going to try this with a spray....
These were great. No issues with the removal as I used a non stick pan and greased it too. Only needed 30 minutes at 415 starting with a stone cold oven. Bottoms were concave lol. Slapped some homemade strawberry jam and some whipped cream in em and boy howdy they were tasty.
Glen the only issue I would have is that I usually make these after a roast comes out of the oven and it's hot.... I would have to make these prior to making a roast and they would then be cold .... maybe the old method is the way to go. Well unless you are making them for warmed up roast left overs!😅
Interesting technique. The part of making popovers that I find a tad intimidating is the use of hot oil.
These look amazing and a lot easier than the traditional hot pan method. My only concern is making a big meal and then having to have a cold oven to do these.
Hi Glen, If it were me, doubting a recipe, I probably would have greased half of them and left the other half in the original stucco state. I also make Yorkshire Puddin to use the joint fat. Oh well. time to call in the excavation crew hehehe. Thanks friend Jim Oaxaca
Ohhh I will have to try these. I was screaming for gravy before Julie even entered the frame.
Long,long 5 used to make a recipe named "Nun's Puffs.
I used a standard muffin pan. Don't recall if I greased the pan or not. They did, however, come right out and filled them with strawberry jam.
Thank Glen.
I mark my favorite recipes with stars 1-4. If I don't like it it's marked with a frown face. I've never made popovers but going to give this a try.
Made these my new way from now on. Greased the pan. Thanks for sharing
Pretty cool! Old cookbook from ny home
Those popovers look amazing! 😋
As someone from Massachusetts, I wish I had a copy of this book. It sounds so fun.
Gives new meaning to 'dig in'.
I made the grape nuts bread and loved it too!
Thank you for this recipe. Will definitely try. I havecalways been leary of the finesse involved with popovers at high temps. This gives me confidence to try something I have wanted to do!
These look great. Will be trying, but I will make sure to grease the pan
I use the same pan but with bigger cups. The pans make wonderful popovers. I will remember to continue to grease my pan!
I made this recipe today after having seen the video yesterday. I did grease my popover pan with baking spray with flour but they stuck. They were delicious and I'll make them again but greasing the pan better. I used a large 6 cup popover pan and baked for almost an hour. They were crusty and delicious.
This brings back memories of years ago getting a standing ovation from the camp kids and counselors at a summer camp where I was sous chef. Was ordered to make them (for first time). They came out perfect, despite my stress. Haven't made them since.
The emphasis on a smoking pan, even heating over the cooker top esp if gas to get more heat for Yorkshires seems to be one of those media cooking steps that's got more extreme over the last decade or two. Yes, this turns that on its head. But a second spoon of melted butter (but no need to be swimming in fat/oil!) to grease the pan would make all the difference here.
Lyles Golden Corn Syrup has always been my family's yorkie topping of choice. Harder to come by of late but whenever i find a tin of it it means we are having yorkies that night %100 of the time
Made these today and they turned out great. Way less cooking time however as my oven must run hotter than Glen's.
Popovers are eaten savory by our family. I've not thought of using jam or sugar. Must try. (in Texas)
Certainly a new approach. I look forward to giving it a try. My usual recipe is heated oil in a heated muffin pan and it spits everywhere when I pour the batter in. I did notice that the batter looked way thicker than I've seen before for Yorkshires. More like a waffle batter.
Ooooooooooooo ..... I'm making these.
I always grease even if it says not to. I don't take chances
How about flour?
Same
Hm, my favorite recipe calls for a hot oven but you put the pan in cold. Works beautifully. Best of both worlds, perhaps? (And I do grease the pan.)
👍Why not use a plastic knife or spatula to loosen popovers before trying to pry out ofpaj?
The yorkshire puddings we have are very soft in texture and hollow like a cup. Maybe that's what differentiates them from popovers.
I just made this fantastic recipe. It is ridiculously easy and absolutely delicious,. The puff was very impressive. Popovers made a nice change from biscuits for my traditional Sunday sausage and cream gravy indulgence. Thanks, Glen!
I can't wait to make these!
Cool!
Great recipe
Yorkshire pudds are brilliant cold with HP sauce. you have peaked my interest, I am trying this then Nuke before serving
I,ve got the same pan, only the deeper cups, and after many attempts accompanied by great wailing and gnashing of teeth, I must line my cups with parchment, or they will stick, hot, cold, greased to the gills. Popovers have been a bugaboo for me in general, but man, the kids love them!
Thank you for this recipe. Definitely going to try it.
Awesome recipe.
My recipe came from my mother in law who got it from a neighbor in the 50's. Same recipe, 2 eggs, flour, milk, salt, but no melted butter. Pour in to well greased muffin pan. Place in a cold oven set at 425 for 30 minutes. I learned early on to make sure the oven rack is not at the lowest setting. And I recently learned they won't pop if using whole wheat flour, at least mine didn't. Glen is right during special occasions when I'm most likely to make these, it's hard to have a cold oven. But if you're making a crockpot stew or pot roast, I strongly suggest you give these a try. They are fantastic.
I find that turning the pan upside down while it cools loosens stuck items, like bread. Maybe that would work in this cae. Ii will try the recipe. Thanks 😊
I'm going to guess the original recipe writer was using very well-seasoned iron or steel cups.
This looks like a great recipe - probably more for a dessert than a side in my book - juggling timings for a roast is already tricky enough.
I love popovers, I'm definitely going to give this a try. But also, that "puffed crackers" recipe at 0:28 looks interesting. Is that a thing? I've never seen something like that before, but that seems like it has the potential to be one of those seems-fancy-but-is-surprisingly-simple snacks you could serve to guests.
I gotta try these they look so good 😋
I wonder if using full sized popover pan with angled sides, they would have popped out? Update: Ok, I tried it, and oiled the large popover pans, making 6 popovers. At 40 minutes they were really browned, maybe could have gone 45min. Took them out and the first ones take out of the pan were crispy, but ones left that set and no opened while we sampled the first ones, seemed to get soggy internally, not as crispy and not as good. If I made these again using the cold oven method, I’d drop the temp after 30 min to slow the browning and get the inside cooked more. Had to try it out today, as I’d never try a new method on Easter morning, and that’s next week! Consensus from the family was use the hot oven method, but I think cold oven was less stressful and has potential.
Great recipe and method. I must give this a go. When I have had a problem with muffins sticking in the pan, I set the warm pan in a cool water bath in the sink or large baking pan for a couple of minutes. The muffins "sweat" themselves free. Even then, they may need a bit of persuasion. But, the muffin pan must be properly greased.
Wow! Everything that makes a good Yorkshire thrown out the window! They look fab! Definitely gonna try them! ( with grease!!)
Looks like something even I could make!
I saved the recipe with the correction to grease pan! Thanks for sharing!😊
Most modern ovens have a 'pre-heat cycle' built into any heat mode you select. This usually incorporates using the broil on full wack until the set temperature is achieved. I'm not sure how this might affect the outcome. Maybe a good thing? 😊