5 ms·

You can make popcorn in a saucepan, it's easy and fun. Gourmet popcorn (different kernels) also tastes far better even than the bulk kernels you can find in the

by debacle 10y ago

You can make popcorn in a saucepan, it's easy and fun. Gourmet popcorn (different kernels) also tastes far better even than the bulk kernels you can find in the store.

ashark 10y ago
I do this, and yeah, the results are pretty great, even with ordinary and easy-to-find Orville Redenbacher corn (off and store brands, not so much). Have you found any varieties that taste like the parent poster describes? I.E. with heavy corn flavor? I've tried a few "heirloom" varieties and they've usually been nuttier-tasting, with smaller pops and a much worse popped-to-unpopped ratio than the Redenbacher corn (though the flavor's usually interesting enough that I don't mind that too much). Definitely not cornier-tasting—farther from it, if anything.
- nsxwolf 10y ago
  Yeah, I tried some Trader Joe's organic stuff, and the result was smaller kernels that were not very crisp. Redenbachers seems to do the job texture wise, but I'd love to hear about some really great lesser known stuff.
- debacle 10y ago
  Yes, one of my wife's patients would bring in some of his from time to time, and it was the best popcorn I've ever tasted. Haven't had it in a while though.
scruple 10y ago
It's hilarious. I grew up in the rural midwest and I was taught to make "popped corn" on the stove in a pot with a little bit of oil by my grand mother. I love it this way, so does my wife, and I still prefer to make it this way to today. However, we had a very good friend over recently and I made popcorn for the 3 of us on the stove and she thought it was way beyond weird. She actually bought us one of those air popcorn makers for Christmas and was like, "Here, now you guys don't have to use the stove to make popcorn anymore!"
- khedoros1 10y ago
  My parents had a pot with a top, and a crank in the handle that could be turned to stop the kernels from sticking. I suppose it's the more commercial version of what you grew up doing. It looks like they're still available for $20 or $30.
  - abakker 10y ago
    Those hand crank popcorn poppers can be pretty good at roasting your own coffee, if you're interested.
    - jdironman 10y ago
      I don't know about others, but I for one would like to learn more. Do you have any links or further info?
      - mattw 10y ago
        http://legacy.sweetmarias.com/stovepopmethod.php http://legacy.sweetmarias.com/stovepopmethod.php I've been roasting coffee stovetop for about a year. Takes me about 10 minutes to roast 12 ounces, the result is great, and it only ends up costing about $1/lb more than what I used to pay for roasted beans at Costco. If you like coffee at all, I highly recommend giving it a try!
        abakker 10y ago
        Yep - me too, and I've used a variety of beans from that same source to great effect. Good luck. Also, if you're in the bay area, I'll be happy to give you a demo if you need it.
        fiddlerwoaroof 10y ago
        I used that for a while, eventually we switched to a hot air popper which seemed to do a better job with less fuss. Then, in December, I got a Behmor 1600+ which is really nice.
Broken_Hippo 10y ago
I grew up making popcorn like this - my mother had a special pan with a crank on top that stirred the kernels. I now have a machine that does the same thing. I just put a bit of oil in the bottom (very little) and let it do the stuff.
jcoffland 10y ago
The real pro trick is to not put a lid on the pan. Instead use an inverted metal colander. You will get some small amount of oil on your stove top but it's worth it. This method allows the water vapor to escape which yields much lighter airier popcorn but unlike an air popper you still get all the flavor from the oil. Toasted sesame oil or coconut oil are really good.
- evgen 10y ago
  Try a whirley-pop popper. It has vents at the top to let out the steam and a hand-cranked rotor to agitate the popcorn as it is popping so that the unpopped kernels fall to the bottom to finish cooking.
  - jcoffland 10y ago
    I find that I can get near 100% yield with only minimal agitation in a regular pan. The popcorn popping provides plenty of agitation on it's own.
CannisterFlux 10y ago
I love doing it this way. Cheaper, tastier, less salty. And once you get the technique down it doesn't even take that much longer.

by debacle 10y ago

You can make popcorn in a saucepan, it's easy and fun. Gourmet popcorn (different kernels) also tastes far better even than the bulk kernels you can find in the store.

ashark 10y ago

I do this, and yeah, the results are pretty great, even with ordinary and easy-to-find Orville Redenbacher corn (off and store brands, not so much). Have you found any varieties that taste like the parent poster describes? I.E. with heavy corn flavor? I've tried a few "heirloom" varieties and they've usually been nuttier-tasting, with smaller pops and a much worse popped-to-unpopped ratio than the Redenbacher corn (though the flavor's usually interesting enough that I don't mind that too much). Definitely not cornier-tasting—farther from it, if anything.

nsxwolf 10y ago
Yeah, I tried some Trader Joe's organic stuff, and the result was smaller kernels that were not very crisp. Redenbachers seems to do the job texture wise, but I'd love to hear about some really great lesser known stuff.
debacle 10y ago
Yes, one of my wife's patients would bring in some of his from time to time, and it was the best popcorn I've ever tasted. Haven't had it in a while though.

scruple 10y ago

It's hilarious. I grew up in the rural midwest and I was taught to make "popped corn" on the stove in a pot with a little bit of oil by my grand mother. I love it this way, so does my wife, and I still prefer to make it this way to today. However, we had a very good friend over recently and I made popcorn for the 3 of us on the stove and she thought it was way beyond weird. She actually bought us one of those air popcorn makers for Christmas and was like, "Here, now you guys don't have to use the stove to make popcorn anymore!"

khedoros1 10y ago
My parents had a pot with a top, and a crank in the handle that could be turned to stop the kernels from sticking. I suppose it's the more commercial version of what you grew up doing. It looks like they're still available for $20 or $30.
- abakker 10y ago
  Those hand crank popcorn poppers can be pretty good at roasting your own coffee, if you're interested.
  - jdironman 10y ago
    I don't know about others, but I for one would like to learn more. Do you have any links or further info?
    - mattw 10y ago
      http://legacy.sweetmarias.com/stovepopmethod.php http://legacy.sweetmarias.com/stovepopmethod.php I've been roasting coffee stovetop for about a year. Takes me about 10 minutes to roast 12 ounces, the result is great, and it only ends up costing about $1/lb more than what I used to pay for roasted beans at Costco. If you like coffee at all, I highly recommend giving it a try!
      - abakker 10y ago
        Yep - me too, and I've used a variety of beans from that same source to great effect. Good luck. Also, if you're in the bay area, I'll be happy to give you a demo if you need it.
      - fiddlerwoaroof 10y ago
        I used that for a while, eventually we switched to a hot air popper which seemed to do a better job with less fuss. Then, in December, I got a Behmor 1600+ which is really nice.

Broken_Hippo 10y ago

I grew up making popcorn like this - my mother had a special pan with a crank on top that stirred the kernels. I now have a machine that does the same thing. I just put a bit of oil in the bottom (very little) and let it do the stuff.

jcoffland 10y ago

The real pro trick is to not put a lid on the pan. Instead use an inverted metal colander. You will get some small amount of oil on your stove top but it's worth it. This method allows the water vapor to escape which yields much lighter airier popcorn but unlike an air popper you still get all the flavor from the oil. Toasted sesame oil or coconut oil are really good.

evgen 10y ago
Try a whirley-pop popper. It has vents at the top to let out the steam and a hand-cranked rotor to agitate the popcorn as it is popping so that the unpopped kernels fall to the bottom to finish cooking.
- jcoffland 10y ago
  I find that I can get near 100% yield with only minimal agitation in a regular pan. The popcorn popping provides plenty of agitation on it's own.

CannisterFlux 10y ago

I love doing it this way. Cheaper, tastier, less salty. And once you get the technique down it doesn't even take that much longer.