It lasts a long time, but even otherwise it’s still a sealed container
I love this cake so much!
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Yes, it can definitely go off when bacteria other than its culture take off.
Once it’s open, present day sour cream grows colourful mold a week or 2 after the best before date.
The cake I’ve perhaps made the most (RLB’s Golden Grand Marnier Cake) uses it for a wonderfully moist cake. I’ve got some in my fridge I should not forget.
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Oh that would be great!
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Ha! I only buy it for baking…
Ha
I mostly buy sour cream for pierogis and borscht.
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I’m still on a popover kick. Yesterday I taught my neighbor (25) how to make them; she’d never ever had one before. I was even going to give her my original Nordicware pan since I much prefer the USA pan
She ate 2 hot ones right away (with sour cherry jam) then declared she didn’t like them enough to make again! Said they were too eggy. I’d like them a bit more hollow so today I made another batch, everything the same except I used 3 eggs instead of 4.
The only difference I saw was that they didn’t rise as high. (I gave 4 away to another neighbor. Her picky 6 year old ate half a one plain!)
The mother is from Latvia so I also gave her wonderful Black Currant jam from a Russian store in SF, says product of Israel. She was thrilled.
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I know Nannybakes loves the King Arthur recipe. It’s very close to this New Basics recipe.
KA takes ½ cup More Flour
1 T more butter in batter
Starts at 450° then lowers to 350°
It even calls them eggy in the description.
I’m just wondering how I could get mine more hollow.
By chance do you make a slit or pierce the popovers to allow the steam to be released? I think that would allow for a little dryer interior.
Regarding removing the one egg from the batter, you effectively made it thicker so that would account for the lesser rise. I “think” a more liquid batter rises higher. And yes, I use the KAF popover recipe as I’m pleased with the results , no need for me to look further 
.
ETA By eggy are you referring to the custardy interior? If so, you could just remove that part. I , on the other hand, feel that is part of what makes a popover, a popover!
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Thanks
I just had a chat with King Arthur. They were very nice, said I should use 1.5 Tablespoons more milk and follow their temp/baking instructions.
All this experimenting!
I only sample one of each batch, have friends and neighbors who are happy to receive some!
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What a nice neighbor!
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You have way more self control than me! I love popovers and would eat lots hot, with butter, and call it dinner. That is why I only bake them for family gatherings.
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The one I had last night with butter and Bonne Maman Blackberry preserves totally filled me up. Later I had a little lettuce dunked in vinaigrette.
They’re going to put on my tombstone:
“She finally got really good at making popovers!”
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I’ll found every chat I’ve had with King Arthur over the years, whether email, “chat”, or phone to be very helpful and with a fast response. Really an amazing employee-owned company with excellent products, thoroughly tested recipes, great comments from other bakers, and superb customer service from friendly and very experienced bakers.
The responders to the bakers hotline seem to have easy access to a very helpful database because they’ve heard all the questions and dilemmas before.
I’m glad your contact with KA helped you! I had a not so great outcome to the popover recipe myself a couple of weeks ago. My new-ish gas over runs a little cold and I opened it a couple of times that caused user-error. It took longer for them to get done. I should have contacted them afterwards! I will try again.
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They were great with no criticism for using a different recipe and asking about theirs.
I always use an oven thermometer.
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I’m glad KA worked for you even with you using a different recipe. They are bakers at heart who love baking and truly want to help others succeed.
I use an oven thermometer, too, not always, but every time I’ve used it, the thermometer reads the same as the oven displayed temp. I also tried Saregama’s tip elsewhere to heat the oven with a cookie sheet and parchment with no food to see if the parchment shows different heating with different colors on the parchment…it was uniform color all over.
It’s a gas oven that has a fan on all the time, not just when convect is set. I also use the thermapen for breads so that’s helped a lot…but with popovers, I can’t keep opening the oven to check!
Definite user error last time because I preheated with the butter in the popover pan without putting a foil covered cookie sheet underneath…it started leaking butter so I had to open to put in said foil covered cookie sheet to catch the drips.
I’ll try again soon!
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Saffron almond rose bundtlets, using the recipe in Cake Simple. It’s been a few years since I last used this pan (a lucky find at the 6th Ave Manhattan TJ Maxx when I lived a few blocks away years ago), and even longer since I’ve made this cake, but I’d been wanting to revisit both. This doesn’t really need a glaze, but it’s not a super-sweet cake, so I chose to add one, just powdered sugar with OJ and a few drops of orange blossom water. This is one of the older, dark-finish Nordicware pans, but with a generous coat of Baker’s Joy the cakes fell right out.
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Beautiful and enticing! Thanks for posting!
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