The question is: How to make popovers rise to the maximum.Here is a recipe from a flour company that is suppose to work, but the results are erratic.
xxxx, chemistry professor
And here is my answer :
thanks for this. Indeed, years (decades!) ago, I published an article in
the Chemical intelligencer, about popovers. The main point is
evaporating water, because 1 g of water is about 1 L of steam ! And
obviously, it's better making the steam by the bottom of the ramequin !
All is said here, and the answer is the same for soufflés, and all culinary preparations which have to expand during cooking !
One hint more : as a 100 g soufflé is loosing 10 g during cooking, one
can make 10 L of soufflé ! Of course, some is lost, but if you make
first a crust on top, you keep the steam and get a better expansion.
Celebrate the science of chemistry, and molecular gastronomy in particular.
Happy New Year