I’m a novice baker and one of the few good things about pandemic staying at home is having the time and opportunity to work on my baking skills.
I recently discovered this popover technique which bypasses the preheating and sizzling fat stage. Make the batter, pour into greased tins, put in oven, crank up to 450 and 30 mins later, popovers. It took me a couple of batches to get it down and today’s batch came out pretty good. Light, fluffy, good rise, although in the pic, they had started deflating slightly by time I took the pic.
I love this technique! Less time, less hassle. No more waiting for preheating and handling a sizzling hot pan with boiling fat.