Ah yes, and that answers your question if, like me, you were hoping that with a little extra time in the oven, popovers baked in silicone molds would turn out a success. These rose beautifully but once removed from the molds, the lower part instantly shrivelled up like old mushrooms. I had to try anyway being that today is blueberry popover day, and once cooled I ate 3 of them one after the other. The recipe on King Arthur Baking is excellent!
Getting an actual popover pan is out of the question as I have too much baking stuff. Old and well-used pans on the other hand, are still waiting for someone to rescue them at my inlaw’s. I would hate to see these ‘heirlooms’ end up in a garbage heap. We’ll see what comes back with me tomorrow.
Your popovers look pretty anyways and I bet that they tasted yummy. I too, recently used the King Arthur recipe for popovers using a muffin tin. I do hope that you get some cool kitchen stuff. We stayed at an old apartment in Mantova while seeing the city and the kitchen had quite a collection of copper molds.
They did not last the day. And at this point, I am very tempted to get a popover pan (the Nordicware one looks perfect!).
Strange that Mama didn’t own any copper pieces. She does have a soapstone cooking slab though – quite heavy! – that I will take if my sister-in-law doesn’t want it.
Hoping you bring back all the baking/gadgets your heart desires…remember you can always find a place for them 🙂
I will probably be the only female of the entire clan to take anything. I’m actually seeing stuff that has never been there before, so I think the house has become a sort of ‘dumping ground’ for unwanted items!
The popovers did look stunning in the oven. I have also found the King Arthur recipes to be some of the best. I used them many times and start with them as a base for experiments.
King Arthur is usually the first place I go to for your standard, basic recipes. I like that they get right to the point and do not inundate your screen with photos.
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So do I. Their instructions are clear and easy to follow. I also like reading the comments other bakers have left.