|
Popcorn
Nov 23, 2020 1:38:55 GMT -5
Post by mach12 on Nov 23, 2020 1:38:55 GMT -5
I stumbled across a method for popping popcorn that I'd never heard about so decided to give it a try and man am I impressed! You all, being people who can cook, probably already know this method but I sure didn't. Here's how it's done:
You need the following:
- 3 Tablespoons olive oil (or coconut oil) - 1/3 cup popcorn - melted butter to taste (I used butter flavored cooking spray) - Salt to taste - A 3 or 4 quart saucepan or pot (I used a Magnalite 4 quart Dutch Oven)
Fill a 1/3 cup measuring cup with popcorn and set it aside. Put the oil in the pan along with 3 or 4 kernels of popcorn, put the lid on, and heat it until the kernels pop, then pour in the 1/3 cup of popcorn. Leave the popped ones in the pan. Then set the pot aside, off of the flame, for 30 seconds to allow the kernel to heat to near popping temperature. After 30 seconds put the pot back on the flame and wait. All of a sudden it will start popping, almost all at once. They said to shake it occasionally so I waited until the popping started to slow (it wasn't long) and shook it a couple of times, maybe 10 or 15 seconds between shakes.
We had an air popper for years and then bought one of those Presto poppers for the microwave and while both make decent popcorn it was nothing like this. Big, fluffy, Crispy popcorn and maybe six unpopped kernels.
I can't wait to try some with seasonings.
|
|
|
Popcorn
Nov 23, 2020 9:19:05 GMT -5
Post by wizardoftrance on Nov 23, 2020 9:19:05 GMT -5
I used that method for many years but gave it up for Colonel Popper. The under-taste of burnt oil would give my wife a sour stomach. Colonel Popper is a silicone container that cooks it in the microwave... No oil needed, 2 min 30 seconds and its perfect every time. Just add butter. Doesn't dry out the corn like an air popper does.
|
|
|
Post by mach12 on Nov 23, 2020 17:31:19 GMT -5
Wow - we didn't get even a hint of burnt oil, or any smoke. Probably a difference in pans. I used extra virgin olive oil and wiped out the pan with a quick sweep with a paper towel between batches per the instructions. She said to use medium high heat but that doesn't mean a whole lot unless you know the stove. Some stoves have burners that remind me of F-16 fighter jet afterburners. I had our Chambers burners on high but was using a large, heavy pot. She said to use a pot or pan with a thick bottom and the Magnalite cookware is thicker than most, plus the poured aluminum construction method they use gives amazingly even heat distribution.
|
|
|
Post by vaporvac on Nov 23, 2020 18:49:24 GMT -5
I learn something new everyday! I've never heard of this method, but it make total sense! We've been using the vintage Radarange microwave popcorn maker that looks like the Gemini space capsule. It had almost our exact model of microwave on the box! It's good to have another method though. Thanks for post it. : )
|
|
|
Popcorn
Nov 23, 2020 21:42:30 GMT -5
Post by nana on Nov 23, 2020 21:42:30 GMT -5
That’s been my method for some years! If I’m not mistaken it’s another tip from the Test Kitchen! We’ve used a stove-top “theater” style popper for years and years—it has a crank handle that turns a stirrer at the bottom of the pot that keeps the popcorn from burning. We also experiment with a lot of different flavors. Lately the grandkids have been scarfing down popcorn made with bacon grease instead of oil and seasoned with adobo and nutritional yeast. I realize how that sounds, but it really is irresistible!
|
|
|
Popcorn
Nov 23, 2020 22:50:34 GMT -5
Post by mach12 on Nov 23, 2020 22:50:34 GMT -5
I did some digging and found several sites where people posted about making their popcorn that way and most of them say they've been doing it like that for years. I can't believe I never heard of it, especially since I really like popcorn and always have. It sounds like I have yet another popcorn topping to try. Oh darn!
|
|
|
Popcorn
Nov 24, 2020 13:38:10 GMT -5
Post by cinnabar on Nov 24, 2020 13:38:10 GMT -5
That is how we made it growing up. Oil in the wearever dutch oven, heat with a few pieces of corn until the spin around(like little sperms lol, my Dad was a biology teacher) add the rest pop shake and done. We did not add butter because the oil had the flavor, just salt. When my sister was at the cottage and the BF's son wanted popcorn she made some this way. The son thought she was crazy until he tasted it. He had only ever had microwaved or air popped.
|
|
|
Post by mach12 on Nov 24, 2020 14:36:25 GMT -5
That is how we made it growing up. Oil in the wearever dutch oven, heat with a few pieces of corn until the spin around(like little sperms lol, my Dad was a biology teacher) add the rest pop shake and done. We did not add butter because the oil had the flavor, just salt. When my sister was at the cottage and the BF's son wanted popcorn she made some this way. The son thought she was crazy until he tasted it. He had only ever had microwaved or air popped. My Dad was an engineer for Boeing and man do I understand! Yours was probably more like this guy?
|
|
|
Post by nana on Nov 24, 2020 17:30:19 GMT -5
As a longtime “recess teacher”, how I only wish I could try that!
|
|
|
Post by mach12 on Nov 24, 2020 18:06:35 GMT -5
As a longtime “recess teacher”, how I only wish I could try that! Especially if you got to pick the participants I'll bet. Come to think of it, I wonder whether the hard-headed trouble makers have better energy transfer? If nothing else it might be like that saying of how some people are like Slinky's: Pretty much useless but they do make you smile when you push them down the stairs.
|
|
|
Popcorn
Nov 25, 2020 8:40:15 GMT -5
Post by nana on Nov 25, 2020 8:40:15 GMT -5
I could probably sell tickets to them!
Sometimes the hard headed trouble makers are the ones you have the softest spot in your heart for. But there have been many times I’ve been sorely tempted to smack them upside that hard head— wise up, you!
|
|