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I make mine on top of the stove usually in peanut oil or melted shortening. I have used coconut oil and really like that, but don't generally keep it on hand. I top it with melted BUTTER, and maybe some Parmesan cheese. If going for lower fat I like to season it with Italian seasoning.
The other day I spilled much of a canister of unpopped corn...it fell down in that hole in the stove drip pan. I was going to just sweep it up and pitch it since previous poppings of that batch were yielding lower amounts of popped corn than normal (I suspected the corn was losing freshness). I ended up putting the kernals in a collander and rinsing them off well; next the kernals were laid out on a jellyroll pan to dry. It turns out that the washing returned some moisutre to the kernals because they ended up poppin nicely again when I used them a few days later.
This popcorn discussion was somewhere on another forum just lately. A fellow there recommended heating up a heavy bottomed pan until water drops will dance when sprinkled inside. Pour in the pre-measured amount of popcorn along with a pre-measured amount of either peanut or coconut oil. I use an expandable metal vegetable steamer as a lid since it lets the steam out, but put a cover over the pan to keep the popcorn from jumping out. When the popping slows down and stops for a second or two, then turn off the flame and dump the popcorn out.
I then like to dump light brown sugar with a chunk of butter into the hot pan and stir while the sugar melts, then add a teaspoon of baking soda. That froths up and then I pour it over the popcorn and stir it around for caramel corn. Adding in some roasted peanuts or mac nuts is good.
The fellow on the forum recommended mixing sugar and salt together and then grinding it really fine in a coffee grinder before dusting it over the popped corn.
This method works really well, we've had a lot more pan-popped corn in the past month since we've started using this method.
Try nutritional yeast or brewer's yeast on popcorn. Make sure you use a non-bitter brand; I use Blue Bonnet Brewer's Yeast. I find two tablespoons of melted butter, maybe mixed with a splash of oil, and two tablespoons of brewer's yeast is enough for 1/2 cup of popcorn (pre-popped). Make sure you add the nutritional yeast first, then the salt, since nutritional yeast has salt in it.
Other tips: I put the oil in first, then the popcorn, then turn the heat to medium. Crack the lid. I don't find it necessary to shake the pot constantly like some people do. Once during mid popping, put the lid back on, pick the pot off the stove and give it a good shake (holding the lid on, of course--you'll probably want potholders handy to do this). Learning when to take off the stove takes a little practice--you'll probably have to pop a few batches to get the "feel" of just the right moment to take off the stove.
First off, use fresh popcorn. The old stuff will be chewy and won't pop up fully.
I use a heavy cast aluminum dutch oven so the popcorn has plenty of room to pop. I pour in vegetable oil to cover the bottom of the pan, stick a kernel or two in there, and turn the heat up to high. When the kernel pops, I throw in the rest of the popcorn, cover and shake, reduce the heat to medium once the corn starts popping wildly, and vent the lid so the steam can escape. When the popping slows, start shaking the pan again (withe lid still vented -- this does take some coordination, LOL) about an inch off the heat source. When the popping stops, shake another couple of times, the pour immediately into a bowl.
I like to mix in some parmesan cheese and/or garlic salt. It's addicting!
fashioned way..Like in a heavy skillet and a little oil and shake and shake until its done, then add the butter, salt and ??
OR, how do you make it???
Hungry for good PCorn..
I think it's the year of the corn..
HW
We put 1/4 cup in a brown paper lunch bag,microwave for two minutes and then put what we want on it. Easy,healthy(depending on what you put on it of course) and good!
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