{"id":1722,"date":"2010-02-25T11:38:38","date_gmt":"2010-02-25T16:38:38","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=1722"},"modified":"2010-02-25T11:38:38","modified_gmt":"2010-02-25T16:38:38","slug":"popovers","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=1722","title":{"rendered":"Popovers"},"content":{"rendered":"<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-popovers-2010-02-1.JPG' title='a-popovers-2010-02-1.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-popovers-2010-02-1.JPG' alt='a-popovers-2010-02-1.JPG' \/><\/a><\/p>\n<p>The best popovers, to be sure, are made with white flour. They&#8217;re light, buttery, and crisp around the edges. But it&#8217;s possible to make perfectly decent whole wheat popovers. I use the austere popover recipe from the 1943 wartime edition of Irma Rombauer&#8217;s <em><a href=\"http:\/\/en.wikipedia.org\/wiki\/The_Joy_of_Cooking\">Joy of Cooking<\/a><\/em>. Rombauer includes several variations on popovers in this edition, including the standard light and poppy version. The whole-wheat wartime recipe uses one egg, a cup of flour, and a cup of milk. Soy milk works fine. Yep, they&#8217;ll rise, if you beat the egg well enough. When they&#8217;re done, be sure to prick them with a knife or fork to let the steam out.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best popovers, to be sure, are made with white flour. They&#8217;re light, buttery, and crisp around the edges. But it&#8217;s possible to make perfectly decent whole wheat popovers. I use the austere popover recipe from the 1943 wartime edition of Irma Rombauer&#8217;s Joy of Cooking. Rombauer includes several variations on popovers in this edition, &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=1722\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Popovers&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1722","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1722"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1722\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}