I thought I had mastered the way to create a right "pop." Obviously, not yet. I tried to re-create the
better-looking popovers that I achieved last time, but somehow my popovers this time were not so popped. What happened?!
They tasted fine, though. Inside was less hollow, more custardy, which actually I liked. Perhaps, they were at least better than my
over-popped popovers. J believed that the temperature was too high while my understanding is that the a high temperature is important to generate a pop. There was a thing that could be a cause. The "best day" of King Arthur Flour's popover mix that I used this time was last summer. I suspect that the fact was related to the not-so-popping issue.
