Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Low-cholesterol Popovers
Ingredients
Directions
Prepare
Preheat the oven to 425 degrees.
Oil muffin or popover tins and preheat.
Make and bake the batter
Combine all the ingredients in a bowl.
Beat with a rotary beater or wire whisk just until smooth.
Pour the batter into the hot muffin tins.
Bake for 35 to 45 minutes, or until brown.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Unbleached white flour
- Provides the structure that holds the risen batter walls in place.
- Eggs
- Add structure and help the batter puff and set as it bakes.
- Skim milk
- Supplies the liquid that turns to steam and helps the popovers rise.
- Egg white
- Adds extra protein for structure and lift in the rising batter.
The step that matters
Preheat the tins before pouring in the batter. Batter poured into hot, oiled tins starts setting immediately, which helps it rise quickly and form hollow walls. Cold tins let the batter spread and rise poorly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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