@@user-jh3kz7dp2z no 😂 he can eat anything, even insects and he loves trying new food, but is just blue cheese that he can't stand 🤔but that's fine, more for me 😜
The difference between Yorkshire pudding and popovers is the addition of the fat. With a Yorkshire pudding the batter is poured over hot meat drippings or oil. With popovers the oil goes into the batter.
I was watching Julia Child and Jacques Pepin roasting some duck when this was uploaded. Only for Chef John would I stop watching Julia Child and Jacques Pepin roasting some duck.
The cold oven popover technique has been passed down through generations in my family, so I feel incredibly validated by this video. Although, the other trick I was taught is to leave the batter chunky, which you do not do. But you are after all the Mad Hatter of mixing the batter.
I’m in the US. I make Yorkshire pudding too but bake it in one big pan and then I have to cut it into equal pieces because I have to share with the other undeserving people in my house.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@Johnneilson13 yeah i know. That Per guy was thinkong it was a dessert i was explaining to him what it was. Us Brits call a lot of savoury things pudding.
Nope. The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
Getting 2012 flashbacks from all the “Aren’t these just Yorkshire Puddings?” comments. Never change, Chef John - after all, you are the Willie Mays of your culinary phrase!
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy That I did not know but do now. Thank You very much. I will have to try a popover and see how it compares to a Yorkshire Pudding. It might not smoke up the oven as much. LOL They sound awfully close to a dutch baby. I am sure once you dowse them in gravy you won’t notice the difference.
Chef John - your breaking the rules for the benefit of our tutelage is greatly appreciated. You just keep living life on the edge: "friction don't lie."
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@j-rocd9507 I guarantee most of those comments are bandwagoners. Someone said it in a top comment and everyone else copied it to try and get a top comment. It's pathetic and annoying.
@@frank234561 I feel the same way about the people who feel the need to point this out. Now someone's gonna give me shit for giving you shit for giving someone else shit
Chef John is truly the king of going against people's endless arbitrarily created rules, mental boxes, should or should nots, lol. A free rebel who doesn't need the comforts/security of human bias and subjectivity. We need more Chef Johns in this restrictive world of ours, lol.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
Dang, the week my oven breaks you post this! The repair people can't even get here for a few weeks. I guess I'll just be watching this over and over and dreaming of making these.
Nice. I'm wondering if the cold oven method might work with your Dutch Babies recipe. (I hate it when the less-than-completly clarified butter spatters all over.) BTW, your voice sounds especially sonorous today.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
Will try that. Normally the yorkies go in when the roast comes out to rest, prepare mash, veg and gravy, and everything is ready to roll, hot and crisp...
This is a yorkshire pudding with blue cheese, I'm fairly sure it's almost identacal to Mary Berry's yorkshire pudding recipe. Fill it with gravy and get it on a sunday dinner.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy that's such a minor difference. Whether you put the fat directly in the batter or put it in the tray then put then batter in in the tray, it makes little difference.
@@josephbrown4342 it's a significant difference considering the meat drippings adds a substantial amount of flavor to them. On top of that traditionally Yorkshire puddings are not individual but rather one large one and then torn up when done. When they made Yorkshire puddings individual they became more like popovers. Not to mention popovers have the advantage of having different flavors added to them such as blue cheese.
Thank you for including that last fail; I think a lot of aspiring home cooks really stuggle with making mistakes and showing, that mistakes are something one should learn from rather than getting discouraged by them is a good thing!
Popovers are always the best - and always gone in a flash! (I usually make mine with cheddar cheese and pepper, but this blue cheese version sounds fun!)
@@bryonrhodes4403 Not this recipe, but I make popovers pretty regularly! Fully with Chef John on the hot oven + lots of non-stickiness. (I add finely grated cheddar and pepper that I mix into the batter before resting. It's really awesome!)
Also you can find pretty much anything here with horseradish added to it. Horseradish cheese is good. There is also a horseradish festival with lots of Bloody Mary's. Cheers
Thanks for bringing back a special family time. My Dad used to make a simple version of these for dessert. It was just the popover, with butter and grape jelly. He'd bring them out steaming hot and we'd all scarf. Back in better times -
I think I'll try this method ,as a challenge because I've never been successful using the large baking pan with hot drippings method like my Mom always made so well. The corners come out high and puffy and are sought after by all, and the middle is custardy like, and just as good.
"I thought it was non-stick, but it was actually stick." - that line got me. lol
🤣
Very funny, yet annoying when this happens. Then in my anger I poke the popover pan and scratch the bottom. grrrrrr
@@christinabroadhead3810 omg the grr was so cute!
like when u use a marker on the whole board of the office or school to do bs just to realize it's permanent.
Fool me once...
My husband HATES blue cheese 😂😂 that only means I will need to eat them all by myself 😉
That's right girl 😂
does he also hate food?
Perfect :)
@@user-jh3kz7dp2z no 😂 he can eat anything, even insects and he loves trying new food, but is just blue cheese that he can't stand 🤔but that's fine, more for me 😜
I love bleu cheese. My wife doesn't.
Whenever there's a new Food Wishes video, I give the like button the ole~ tappa tappa!
but what about the old shakey shakey
Round the outside, round the outside, round the outside....
Only fans will get that joke. 😏
Well chef John, I guess you are the American King, of what are really called Yorkshire Pud-ding 🤭
👍
well done, well done.
Like the Holy Trinity. Yorkshire pudding and pop-overs are the same but different. Same batter, different technique.
The difference between Yorkshire pudding and popovers is the addition of the fat. With a Yorkshire pudding the batter is poured over hot meat drippings or oil. With popovers the oil goes into the batter.
@@AmalgmousProxy did chef John put any fat in his batter? I don't remember him doing that
I was watching Julia Child and Jacques Pepin roasting some duck when this was uploaded. Only for Chef John would I stop watching Julia Child and Jacques Pepin roasting some duck.
I'd skip my own funeral for a Chef John upload!
@@hailtothevic That's the BEST line ever.
link please.
The cold oven popover technique has been passed down through generations in my family, so I feel incredibly validated by this video. Although, the other trick I was taught is to leave the batter chunky, which you do not do. But you are after all the Mad Hatter of mixing the batter.
I thought I would *popover* here and check these out, and let's just say they really *blue* my mind!
Oh good god ! You get 100 pun points and the gold metal for cheesiest use of words.
@@elizabethraworth64 It's kind of his thing
I just subbed your channel is awesome
Cheesus christ
Good one
I'm from England UK. Here, we call these Yorkshire Puddings and yes, they are eaten with roast beef.
When the pan was cold I was like😵
I'm so trying this
Or at christmas time I make them with goose fat to start cooking then in the tins. Absolutely lush
I’m in the US. I make Yorkshire pudding too but bake it in one big pan and then I have to cut it into equal pieces because I have to share with the other undeserving people in my house.
I have never seen Yorkshire Puddings made in a cold oven before!
Chef John: It's a virtually foolproof recipe!
Me: Challenge accepted.
"It is impossible to make anything foolproof, because fools are so ingenious."
"It's foolproof" you clearly underestimate my foolishness
Aren't these like a different approach to making Yorkshire puddings? Just drown those in gravy and you're done.
I was thinking that.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy so, in the end both have copious amounts of fat. No worries.
These are looking suspiciously like Yorkshire puddings 👀
They do...but such different techniques
@@galaf9790 I'm so doing this at chrimbo. Never ever in uk do we use a cold oven
@@mrsapplez2007 what's Chrimbo? I so plan to make this too! 😃
@@galaf9790 Christmas sorry, I used slang. Was texting someone else and auto spell kicked in
@@mrsapplez2007 I like it! Chrimbo it is :)
Chef Jon has such a wholesome energy.
Really does😊
I know I love Chef John because I hate blue cheese and I'm still watching this video
I mean, what's stopping you from using a similar cheese that you do like? Not a dang thing.
@@xevira I do enjoy most cheeses. Thinking a goat cheese would be nice in this 👍
You hate blue cheese. You sad sad person.😒
I like blue cheese, goat cheese not so much.
chuck in some crumbled feta and olives, have it with roast lamb or something. ive even made these with mortadela, it always works out great :)
Isn't this a Yorkshire pud?
Always some room for pud
@@PerMortensen its not pudding lol its our version of dinnerolls but better. And they look like this but minus the cheese.
Yessir.
@@charlessalvador8296 no they're Yorkshire puddings just a slightly different method
@@Johnneilson13 yeah i know. That Per guy was thinkong it was a dessert i was explaining to him what it was. Us Brits call a lot of savoury things pudding.
Yorkshire puds.
Nope. The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy mine do and I’ve been making Yorkshire’s for seventy years
"Poking things is fun" - CJ 2020 Agreed!
The olll poke-a poke-a
Nine months later: I dont even remember what sleep is.
@@shadowfirekarp poking a grizzly bear. dumb ways to die!
Getting 2012 flashbacks from all the “Aren’t these just Yorkshire Puddings?” comments. Never change, Chef John - after all, you are the Willie Mays of your culinary phrase!
Popovers? You mean Yorkshire puddings?
An interesting take on Yorkshire pudding. I just made the Gordon Ramsay version last week. Might have to try this cold oven method some day.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy That I did not know but do now. Thank You very much. I will have to try a popover and see how it compares to a Yorkshire Pudding. It might not smoke up the oven as much. LOL They sound awfully close to a dutch baby. I am sure once you dowse them in gravy you won’t notice the difference.
Brilliant as always, Chef John, though your little sandwich was crying out for some horseradish.
My thoughts exactly
Or horseradish mustard!
Chef John - your breaking the rules for the benefit of our tutelage is greatly appreciated. You just keep living life on the edge: "friction don't lie."
Yorkshire pudding where I come from 😃
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy never heard of popovers 😀😀🤣👍
a stick blender is a better choice in a large measuring cup than a whisk.
So, this is how you make Yorkshire puddings? Reet gradely tackle. I'll try some at Christmas.
Yorkshire pudding is the same except you use the drippings from a roast beef for the fat.
Isn’t that a Yorkshire pudding?
Only in the UK.
He should make T-shirts with “like thiiiiissss” on them!
That’s a Yorkshire Pudding
Holy shit! How have I never put cheese into a Yorkshire Pudding before?
Again where the hell is this pudding people are speaking of?
@@j-rocd9507 I guarantee most of those comments are bandwagoners. Someone said it in a top comment and everyone else copied it to try and get a top comment. It's pathetic and annoying.
@@frank234561 I feel the same way about the people who feel the need to point this out. Now someone's gonna give me shit for giving you shit for giving someone else shit
@@frank234561 95% of Brits would look at the thumbnail and automatically think Yorkshire pud without having to see other people comment about it
Fact. I looked at this and immediately thought "What's he doing putting cheese in a Yorkshire pudding?"
It's kind of a British institution.
Chef John is truly the king of going against people's endless arbitrarily created rules, mental boxes, should or should nots, lol. A free rebel who doesn't need the comforts/security of human bias and subjectivity. We need more Chef Johns in this restrictive world of ours, lol.
Finally, someone else who does the cold oven method! I've used it for years quite successfully!
Some hot full frontal of Chef John's oven!
Where i live in the UK we call these Yorkshire puddings (minus the blue cheese) and serve with a roast and gravy. 🙂
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
@@AmalgmousProxy it's not like there isnt any fat in the milk and eggs
@@phillyb8347 "addition"
I love the “it was actually stick” line... 😀😽
Or an accompaniment to a chicken thigh drenched in a traditional wing sauce.
"despite breaking all the rules of how these are made,"....oh my I'm glad that was addressed
Oh yeah friction don’t lie. 😂 You are one amazing chef! I’ve tried your whole roast chicken and rice recipe. It’s wonderful!
Dang, the week my oven breaks you post this! The repair people can't even get here for a few weeks. I guess I'll just be watching this over and over and dreaming of making these.
That looks a lot like a yorkshire puddings
Nice.
I'm wondering if the cold oven method might work with your Dutch Babies recipe. (I hate it when the less-than-completly clarified butter spatters all over.)
BTW, your voice sounds especially sonorous today.
Would these work with silicone muffin tin pans?! I’m worried they won’t brown as well :-(
You are the Ginger Rogers of your Blue Cheese Popovers.
“...oh yeah, friction don’t lie!” Awesome !
Made ‘em tonight. PERFECT AND DELICIOUS!!
"I'm nothing if not stubborn"...A man seriously after my own heart!!!
Hello
...Yorkshire puddings?
mind blown! i am gonna make popovers instead of yorkshire pudding for christmas and avoid the spitting dripping dance
Roast beef blue cheese popover needs HORSERADISH! Thanks for the recipe, cannot wait to try it! :)
_You are, after all, the Ben Dover of your Blue Cheese Popover!_
Ben, nice to meet you, Victor Hugo
Bend over
Ben Dover and his friend Phil McCrackin
Eileen Dover also pops over.
Mike Hawk would like an invite to the party
Yorkshire puddings in the uk. My fav thing on a Sunday dinner 😋
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
The problem is that if you are making a roast dinner, your oven is likely to be hot anyway...
These can be made in advance, they are sturdy. Hot plates, hot gravy.
Will try that.
Normally the yorkies go in when the roast comes out to rest, prepare mash, veg and gravy, and everything is ready to roll, hot and crisp...
You are after all, the Cuba Gooding of the fake Yorkshire pudding
“Once we’ve bartered our batter ingredients into a batter”
This is the comment I was looking for.
interesting yorkshire puddings.. :)
Wouldn't it be better to poke the blue cheese down so it's covered in batter? Or will that make them rise less?
I will be making these once I'm off my no carb diet. 🤣🤣🤣
Yorkshire pudding made American style! Yes Chef Jon.... Pop Over. Poking things are FUN🤣😂❤️🤣😂. “Oh yeah friction don’t lie”!
Oh Yea, gonna make this tomorrow, and am gonna try using feta cheese instead.
So many things in life don't lie, and that's been good to know for the last four years.
A yorkshire pudding with blue cheese inside? GENIUS.
Yorkshire Puddings with Blue Cheese! Why did I not think of this before GENIUS! Ready for the next Roast Beef Sunday Dinner :-)
Bleu cheese...mmmmm ..now you're speaking my language! I'm making these tomorrow!! 👍
I am going to make these asap with the perfect grilled Ribeye steak and a salad. 😋
One of those videos you expect to be 4 years old
Looks like cruel mockery of a yorkshire pudding.
Isn't a popover the same as a yorkshire puding?
This is a yorkshire pudding with blue cheese, I'm fairly sure it's almost identacal to Mary Berry's yorkshire pudding recipe. Fill it with gravy and get it on a sunday dinner.
The difference between yorkshire pudding and popovers is the addition of the fat. Yorkshire pudding doesn't have fat or oil in the batter and are poured over a puddle of meat drippings or fat. Popovers have the fat mixed into the batter.
Yorkies are equal quantities. Standard
@@AmalgmousProxy that's such a minor difference. Whether you put the fat directly in the batter or put it in the tray then put then batter in in the tray, it makes little difference.
@@josephbrown4342 it's a significant difference considering the meat drippings adds a substantial amount of flavor to them. On top of that traditionally Yorkshire puddings are not individual but rather one large one and then torn up when done. When they made Yorkshire puddings individual they became more like popovers. Not to mention popovers have the advantage of having different flavors added to them such as blue cheese.
@@AmalgmousProxy Yorkshire puddings can be served single or multiple.
Thank you for including that last fail; I think a lot of aspiring home cooks really stuggle with making mistakes and showing, that mistakes are something one should learn from rather than getting discouraged by them is a good thing!
Well this is just great. Now I want to eat these with no real desire to make them. Just great.
Also no desire to wait for them
It's a Yorkshire pudding.
Oh yum yum ... I am hungry for blue cheese pop overs.
there nice fake Yorkshire puddings lol
Aren’t these yorkshire puddings??
thats cool , reminds me a bit of takoyaki without the crazy rotating it around
WOW! Totally want some right now.
Popovers are always the best - and always gone in a flash! (I usually make mine with cheddar cheese and pepper, but this blue cheese version sounds fun!)
Have you ever try this before?
@@bryonrhodes4403 Not this recipe, but I make popovers pretty regularly! Fully with Chef John on the hot oven + lots of non-stickiness. (I add finely grated cheddar and pepper that I mix into the batter before resting. It's really awesome!)
Is that like the Yorkshire Pudding?
Who hears the wolf from the old Bugs Bunny cartoon every time Chef John says ‘popovers’? 😂
good job not adding that mayo to the roast beef, else it get flagged by youtube for inappropriateness
Horseradish on roast beef. I live 15 minutes from the Horseradish capital of the world. No kidding. Southern Illinois
Also you can find pretty much anything here with horseradish added to it. Horseradish cheese is good. There is also a horseradish festival with lots of Bloody Mary's. Cheers
You are after all, the Paul Rudd of the fake Yorkshire Pud
yorkshire puddings you mean....
Angry Yorkshire folk incoming.
Chef John wtf dude I made plain ones yesterday that was difficult hahaha where were you yesterday
Thanks for bringing back a special family time. My Dad used to make a simple version of these for dessert. It was just the popover, with butter and grape jelly. He'd bring them out steaming hot and we'd all scarf.
Back in better times -
It seems like this would work with several types of cheese. I'll have to experiment
These are close to what Jamie Oliver would call "mini Yorkies."
I'm sold! These look perfect and I'll make them at Christmas, thanks!
"virtually smooth" is my bands new name thank you very much
Here for chef John and not the blue cheese 🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️
I thought beef fat was part of the Yorkshire pudding experience.
Leslie gets first prize!
Chef John, thanks for showing me you can make these without a fancy pan.
I just want to eat those with Mashed potatoes and gravy
Where is the "poking things is fun!" shirt?
You are after all the Billy Goats Gruff of your savory puff.
WINNER!! 🎉
Damn! I am making popovers again tomorrow, thanks Chéf John!..
You are, after all, the Adam Conover, of your blue cheese popover!
They look absolutely delicious and the roast beef is a great idea too 🙌🏼🙌🏼👍👍
Yes you're right
I think I'll try this method ,as a challenge because I've never been successful using the large baking pan with hot drippings method like my Mom always made so well. The corners come out high and puffy and are sought after by all, and the middle is custardy like, and just as good.
Almost 4 million subscribers! Well deserved. An inspiration for many! Thanks! #roadto4millionsubs
>non-stick pan
"Lube it up, so things won't stick!"
True Chef wisdom.
My Yorkshire brain takes issue with the name how ever my gran gives a thumb up for the puds