This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To determine the best proportions for timbale cases or rosettes.
Prepare 1/4 of the popover recipe, using the four different proportions of flour given below. Mix the batter until free from lumps. Put the batter into custard cups just large enough to hold the timbale iron. Cook in deep fat. Heat the timbale or rosette iron with the fat. Drain the timbale iron for a short time or wipe the fat from the bottom with a paper towel before dipping into the batter. Start cooking the timbales at 175°C. Increase the temperature of the fat and determine the temperature that gives the best timbale.
1. Use the popover recipe, Experiment 77, but reduce the flour in the recipe to 3/4 cup.
2. Reduce the flour in the popover recipe to 7/8 cup.
3. Use the proportion of flour given in the popover recipe.
4. Increase the flour in the popover recipe to 1 1/4 cups.
What happens if the timbale iron is too cold? Too hot? If the drop of fat that clings to the bottom of the timbale iron is not removed? Which proportion of flour makes a timbale that is crisp, of desirable thickness to hold food, and a good shape? What is a satisfactory temperature to cook timbales? If the batter contains small lumps does this affect the texture of the timbale? Does the batter contain bubbles? Do they affect the texture?
Proportion of flour used