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Whatever popcorn I eat has to have a liberal dusting of Old Bay. Only way I can eat it. When I go to the movie theatre I take my little shaker with me.
After some experimentation with tips posted in this thread I vote that Harry change his name to "harry popcorn". Thank you for sharing this technique!
I'm using a heavy 3 qt saucepan, pouring just enough peanut oil to cover the bottom, then 1/3 cup of kernels. Lid propped, no shaking or swirling the pot. Once popping has ceased, it's done. I'm getting 100% of kernels popped this way, and they are so much lighter and fluffier.
This amount fits perfectly into my 'popcorn bowl' and is a good snack for 1-2 people.
After some experimentation with tips posted in this thread I vote that Harry change his name to "harry popcorn". Thank you for sharing this technique!
I'm using a heavy 3 qt saucepan, pouring just enough peanut oil to cover the bottom, then 1/3 cup of kernels. Lid propped, no shaking or swirling the pot. Once popping has ceased, it's done. I'm getting 100% of kernels popped this way, and they are so much lighter and fluffier.
This amount fits perfectly into my 'popcorn bowl' and is a good snack for 1-2 people.
Gas stove or electric? Be aware this technique is more dangerous if the oil gets overheated. A fully open box of baking soda and a dishtowel you can dunk in water, wring out, and toss over a burning pan are things to have handy. NEVER use water on hot oil - fling handfuls of the baking soda at the fire base instead. (In theatres, salt was used if there was a kettle fire. It was readily handy and there was lots of it.) A fully dampened towel won't burn or create oil spattering if you absolutely have to resort to it. I know I'm being over-reactive here, but knowing your options before an event is a lot better than trying to figure them out during one.
I know oil temps from years of popping, but an infrared non-contact thermometer can make you safer. Roughly, no oil over 385 at the hottest part of a pan.
FWIW, the swirling of popping corn is to prevent the popped kernels from getting charred on one side. With a small amount of corn and high heat, there is barely time for that to happen, as the popping is very fast.
Gas stove. In 30+ years of cooking without a fire it's not a concern of mine, but good info to know. I've never gauged oil temp during cooking except for certain recipes for deep frying (which I rarely do).
I can't eat popcorn anymore. They've done something to it, the new popcorn isn't like the old popcorn. Every time I eat it little pieces of hard hulls get stuck in my throat.
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