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You can easily cook popcorn on a stove top. Pour some popcorn and oil in a pot, once is starts sizzling shake a bit, once it starts poping shake a lot. Take it
by Cerium 8y ago
You can easily cook popcorn on a stove top. Pour some popcorn and oil in a pot, once is starts sizzling shake a bit, once it starts poping shake a lot. Take it off when the pops slow to about once a second and pour into a bowl. Add salt as desired.
- GordonS 8y agoIMO it tastes better this way too.
- DmenshunlAnlsis 8y agoSo much better. It also lets you imitate movie theater flavors if that’s your thing, with refined coconut oil and some Flavocol. As a bonus you can find the kind of popping corn you prefer. For me, I love the smaller “hullless” varieties, they’re sweet and you don’t get stuff in your teeth.
- CWuestefeld 8y ago+1 for introducing me to flavocol.
- DmenshunlAnlsis 8y agoIt is Magic, and a single container will last for so many rounds of popcorn you wouldn’t believe it. I found as a trick you add the falvacol to the popcorn and oil before popping, not after for the best results. Bonus? House smells like good, fresh theater corn! Oh, and if you like buttered corn, add a teaspoon or two of clarified butter to the mix. Like kettle corn? Add some sugar to taste before popping. Like it cheesy? Buy some freeze dried cheddar and add it immediately after popping. If you’re feeling fancy, try some freshly grated parmasean. Cinnamon sugar also works well, as does powdered peanut butter, a bit of cocoa, and some confectioners sugar. I love popcorn. :)
- CWuestefeld 8y agoadd a teaspoon or two of clarified butter to the mix I make mine in a special bowl in the microwave (because I'm lazy) using ghee, so yeah... add a teaspoon or two of clarified butter to the mix To save some calories I add a bit of splenda afterwards (heat seems to destroy splenda, so it's got to be after the fact). Not as good, but better than nothing.
- GordonS 8y ago> Add some sugar to taste before popping I tried that once and ruined a pan - the sugar just burnt and stuck to it. Salt's OK beforehand, but now I always add sugar after popping.
- ars 8y ago> Add salt as desired. Don't just add any salt, add popcorn salt - morton sells it and it's not hard to find. It's salt that has been much more finely ground. It made a HUGE difference in my popcorn.
- mark-r 8y agoIt's hard to find in my area - the stores only seem to carry the flavored kind, not the pure popcorn salt.
- ars 8y agoIt does seem to be available online at inflated prices. I got mine at a restaurant supply store, see if you have one near you. Also try calling morton and asking who carries it in your area, they should be able to tell you that.
- whoopdedo 8y agoHeat the oil sufficiently before adding kernels. Drop a few kernels into the oil as a gauge. When two of them have popped then you can pour in the rest and give it a vigorous shake. And for the sake of completeness, be sure the pot has a lid!