![]() I think peanut oil is the best choice, dome unsalted butter, and a little popcorn salt (really finely ground salt) and you are all set. Followed instructions exactly and had evenly cooked, perfect popcorn in a couple of minutes.Īnd tasting good for 12 plus hours? Also suggestion on the type of bags to use? (I would like to use the wax paper sandwhich bags - trying to make them compostable. This was a revelation, having grown up with "jiffy pop" and microwave popcorn. Followed instructions exactly and had evenly cooked, perfect popcorn in a couple of minutes. This recipe was a revelation, having grown up with "jiffy pop" and microwave popcorn. I would have added about 3 cups of kernels if I hadn't read the recipe, and had it coming out the windows! whether to add oil before or after popping, how high the heat should be, etc. Hee hee good thing I read the recipe! Like everyone else, I know how popcorn happens but wasn't sure about the particulars. Great- but I only had olive oil, which smoked as it popped. So easy! Will never buy microwave popcorn again. I don't think popcorn salt is necessary, the kosher salt was fine. But I added a tablespoon or so of chopped butter and a good sprinkling of kosher salt to the popcorn and threw the lid back on there, then stirred it with a spoon after it got sort of melty. It smoked a lot and made me worried that it was burning, so not all of it popped. My first time making stovetop popcorn! I only had olive oil, and made the mistake of adding some butter to it because I was afraid that it wouldn't melt butter after I popped it. When popping stops add salt and sugar to taste. Return pot to heat covered with a mesh screen and shake. When the third kernel pops add remaining corn and wait, off heat for thirty seconds. Place three kernels in the oil and heat covered pot at medium to high heat. Will never go back to doing it on the stove.Ģ0g canola oil, 40g Popcorn, salt and sugar. Have been doing it that way for about 10 years now. ![]() I prefer popcorn cooked in a brown paper bag in the microwave. The kernels move to the bottom as other pop, and it is big enough to make a good-sized batch for a few people to enjoy. To many people, the concept of making stovetop popcorn is new, so kudos for posting even the simplest of recipes! My favorite twist is using my WOK for the cooking vessel. ![]() Had a big bowl earlier today, and every kernel popped. I use 1 tsp oil, and 1/3 c popcorn to keep calories down, sprinkle with a variety of seasonings. I love making popcorn, couldn't be without my Worley-Pop to make it.
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