Dutch baby sweet and savory popover pancakes
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I did eventually explain, but as I say ( to my wife's general disapproval ) I really Crack myself up.
And I'm really looking forward to trying out your recipe, especially as I've never thought of the savory option. Thanks!
Date: 2022-05-20
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Comments and reviews: 9
Cinema
A tip from someone who has made crepes every Sunday morning for like 20 years, if you put the flour/cornstarch in a sieve and slowly sift the flour in tiny batches to your liquid ingredients, stirring aggressively with a whisk, it will autolyze enough while being added so that you don't need to wait 20 minutes. I start cooking the crepes almost as soon as the batter is made and they work every time. Also, when I make Yorkshire pudding I usually just mix the batter up in the morning and leave it near the warm oven as the roast cooks. You could make this batter, cover and leave it on the counter over night.
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A tip from someone who has made crepes every Sunday morning for like 20 years, if you put the flour/cornstarch in a sieve and slowly sift the flour in tiny batches to your liquid ingredients, stirring aggressively with a whisk, it will autolyze enough while being added so that you don't need to wait 20 minutes. I start cooking the crepes almost as soon as the batter is made and they work every time. Also, when I make Yorkshire pudding I usually just mix the batter up in the morning and leave it near the warm oven as the roast cooks. You could make this batter, cover and leave it on the counter over night.
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kradeht
Let's see how long it takes for other germans to come and angrily/ tell everyone that legit NO ONE here eats pancakes that resemble something like this.
It's indeed random that americans call them dutch/german pancakes because yes we technically have something like mini yorkshire puddings in like 2 small regions here (there is probably like 3 grandmas who still make them) but they are so much more british etc. than german. Love misnomers like that
Maybe they were more popular here in germany some 300 years go but just never caught on. who knows.
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Let's see how long it takes for other germans to come and angrily/ tell everyone that legit NO ONE here eats pancakes that resemble something like this.
It's indeed random that americans call them dutch/german pancakes because yes we technically have something like mini yorkshire puddings in like 2 small regions here (there is probably like 3 grandmas who still make them) but they are so much more british etc. than german. Love misnomers like that
Maybe they were more popular here in germany some 300 years go but just never caught on. who knows.
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food
Hey Adam,
Can you tell us a little about reheating food.
I am from SEAsia, we eat the same food for lunch and dinner. My mother often keeps the food outside, and prefers not to keep it in the fridge for such low time durations.
What is the recomm. Max no of times you should reheat? Is it recommended to never put cooked food outside if not consuming?
Another doubt was regarding putting hot foods in the fridge. Its a no -no in my family. Is the idea prevailing nowadays to prevent extra fridge work?
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Hey Adam,
Can you tell us a little about reheating food.
I am from SEAsia, we eat the same food for lunch and dinner. My mother often keeps the food outside, and prefers not to keep it in the fridge for such low time durations.
What is the recomm. Max no of times you should reheat? Is it recommended to never put cooked food outside if not consuming?
Another doubt was regarding putting hot foods in the fridge. Its a no -no in my family. Is the idea prevailing nowadays to prevent extra fridge work?
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etherdog
Adam, have you noticed garlic getting less pungent and garlic-like? My wife and I have noticed and have started asking other people if they have noticed, too, and the answer seems to be, well, now that I think about it, yes. We've shopped at the Farmers' Market, Bloomingfoods, Sahara Mart, and the new Rose Hill Farm Market, and it is all the same. Other aliums haven't been diminished.
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Adam, have you noticed garlic getting less pungent and garlic-like? My wife and I have noticed and have started asking other people if they have noticed, too, and the answer seems to be, well, now that I think about it, yes. We've shopped at the Farmers' Market, Bloomingfoods, Sahara Mart, and the new Rose Hill Farm Market, and it is all the same. Other aliums haven't been diminished.
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gates531
I couldn't possibly be offended by that - first of all i have never ever eaten anything like a dutch baby (I don't even think there is such a thing in German cuisine) and second, hey, it's you, Adam Ragusea (the chef of casual cooking) making the comment. I think you have to do worse than that to offend us.
Edit: I'm german btw. Lol, should have started with that
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I couldn't possibly be offended by that - first of all i have never ever eaten anything like a dutch baby (I don't even think there is such a thing in German cuisine) and second, hey, it's you, Adam Ragusea (the chef of casual cooking) making the comment. I think you have to do worse than that to offend us.
Edit: I'm german btw. Lol, should have started with that
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Pete
Have you tried using gluten-free flour in lieu of flour and starch? I had great results with the blend from Bob's Red Mill, which contains enough rice and tapioca flours to be lighter than your average general purpose.
Also have you tried adding the butter to your pan before placing it in the oven? I like to have the pan as hot as possible before the batter goes in.
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Have you tried using gluten-free flour in lieu of flour and starch? I had great results with the blend from Bob's Red Mill, which contains enough rice and tapioca flours to be lighter than your average general purpose.
Also have you tried adding the butter to your pan before placing it in the oven? I like to have the pan as hot as possible before the batter goes in.
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Some
Equating anything to a yorkshire pudding makes me not want to try it. I've made half a dozen attempts at them with half a dozen recipes, and they taste of nothing. They're a mildly okay texture on the side of the plate, and nothing more. And I say this having asked a few friends in England whether or not I was doing it right. The consensus was yeah. they're just bland.
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Equating anything to a yorkshire pudding makes me not want to try it. I've made half a dozen attempts at them with half a dozen recipes, and they taste of nothing. They're a mildly okay texture on the side of the plate, and nothing more. And I say this having asked a few friends in England whether or not I was doing it right. The consensus was yeah. they're just bland.
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Chris
this may very well be a dutch dish given their activity in south east asia during the the spice wars. there's a desi dish near identical to the savory version you made. is it a desi recipe they adopted from the dutch, or did the dutch bring it to europe from the subcontinent? food history is incredibly interesting and a good reminder of how interconnected we are.
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this may very well be a dutch dish given their activity in south east asia during the the spice wars. there's a desi dish near identical to the savory version you made. is it a desi recipe they adopted from the dutch, or did the dutch bring it to europe from the subcontinent? food history is incredibly interesting and a good reminder of how interconnected we are.
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mafuletrekkie
I can't tell on their website but when you flipped the pan around that you are shilling (no judgment) it looks like it has an induction plate on the bottom which I would need. Their website only mentions an aluminum plate on the bottom though, don't suppose you know if a magnet sticks to the bottom of that pan?
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I can't tell on their website but when you flipped the pan around that you are shilling (no judgment) it looks like it has an induction plate on the bottom which I would need. Their website only mentions an aluminum plate on the bottom though, don't suppose you know if a magnet sticks to the bottom of that pan?
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