Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I recently decided to switch from microwave popcorn to stovetop. The problem is, it comes out chewy, at best. Not light and fluffy and crisp. I've noticed a lot of kernels have a hard bit left in the center, too. Big enough that you have to be careful not to break a tooth.
I was HOPING it was the popcorn's fault and not mine! lol
All popcorn is definitely not the same and it could be the brand you are using but the whirly pop is a great item for making popcorn.
When we lived in Iowa we bought two type of popcorn, one was from the Amish and the other was a
variety that was revitalized by the company. It was labeled as ancient or vintage or something like that.
Small popped kernals with little to no hulls.
If you use melted butter you could also be putting that on the popcorn too soon while the butter is too warm or the popcorn is too hot. (Hopefully that makes sense to you)
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,408 times
Reputation: 2322
Definitely take CSD's advice re: the kernels. (CD won't let me rep you again yet, CSD.)
Also, I'm a huge fan of air-popped popcorn. It never burns, requires no initial fat (just add it for flavor after its popped, if you want), and comes out perfectly crispy (you're not holding the steam moisture in a covered pot with the popcorn, which can cause it to soften a bit). If you make a fair amount of popcorn, I say the extra apparatus is worth it.
It sounds like the popcorn has dried out too much. Also, make sure to vent the popcorn as soon as possible (take the lid of), or it will absorb the steam and become chewy.
Definitely take CSD's advice re: the kernels. (CD won't let me rep you again yet, CSD.)
Also, I'm a huge fan of air-popped popcorn. It never burns, requires no initial fat (just add it for flavor after its popped, if you want), and comes out perfectly crispy (you're not holding the steam moisture in a covered pot with the popcorn, which can cause it to soften a bit). If you make a fair amount of popcorn, I say the extra apparatus is worth it.
I had bought O Organics popcorn. What brand do you all recommend? And does white or yellow make any difference?
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
