AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question Every time I make popovers, the bottom half sticks like glue and is virtually impossible to remove. It is stuck almost all the way around. I have used the standard popover recipe. I have used very clean Pyrex cups, popover pans, and non-stick popover pans, I have used cooking spray, Crisco, and margarine to grease the cups. Nothing makes any difference. the look great, but have never come out in one piece. Any ideas? Thanks.
Answer John:
That's a good question. It's been a while since I've made popovers, so I can't remember if I had better luck or not. The one thing I know is your cups should be hot. I think what I usually do is melt a little butter in the bottom of each custard cup or muffin pan (put in the oven until melted), then swirl it around and pour the batter into the hot pan. It makes the popovers rise better, but not really sure if that's the trick to them not sticking.
