I have a question - we will spend Thanksgiving at the cabin, since it is in the middle of deer season, and I have a wood cookstove there.
Any suggestions for doing them in that oven, since I can't hold an exact temperature for x minutes, then turn the thermostat down to x temperature for another x minutes?
My thought is that these were originally cooked in a woodstove oven, and that the lower temperature for finishing is because the fire was going down.
Anybody out there have experience with a woodstove oven?
Thanks!!
Barbara, I've baked in a woodstove oven, but never popovers. Hmmm... I think put them in the hottest part of the oven, then move them to the less-hot part once they've popped? Or maybe your oven doesn't have a less-hot part? Maybe just around 400°F if you can, for the whole time. Interesting experiment, anyway; and even if they don't pop, they'll still taste great. PJH
October 13, 2008 at 11:48pm