The Secret to Making Perfect Popcorn
Popcorn is my favorite snack.
I have a reputation for being a popcorn snob, connoisseur and one of the most talented popcorn maker in the land! I admit it.
I make great popcorn.
I have about 30 years of experience at it.
Here are my secrets: 1) You must have an old-fashioned crank-top popcorn maker.
The original one I had 20+ years ago was called "The Detonator".
Sounds serious! I don't know if The Detonator is still made but similar models are widely available these days at Target or Crate and Barrel.
They are made of a thin aluminum.
They have a lid which is removable and have a simple cranking mechanism which spins a stirrer inside the pan.
2) Add a few tablespoons of a high smoke point oil.
I prefer and believe the healthiest is coconut oil.
Add popcorn.
It does not matter what brand.
What matters is that it is fresh.
I buy yellow popcorn in bulk from my local market.
I prefer yellow because it pops up big and fluffy.
My friend Barbara prefers white popcorn because it is smaller and more tender.
We both know we are right.
Our favorite is the best! Store your un-popped popcorn in an airtight container to preserve freshness.
The directions for the popcorn popper will give you quantities of oil and popcorn to use.
This is fine to start with, but as you perfect your art form you might begin to do as I do and dump in 2 to 3 times as much as is recommended and dump it out into a bowl as you go, keeping the popping going.
Note: This is an advanced technique and requires great vigilance! If you let the pan get too full before you start to empty it, it may get stuck in the stirring mechanism and jam in so tight the corn will not come out without taking the top off.
In addition, you must be aware that using this method creates the risk of popcorn popping in the bowl and shooting around your kitchen.
It happens.
Safety goggles may be in order for the novice.
Be sure to have at least 2 large bowls ready before the popping begins, once it starts, it goes fast and you must be ready.
This method makes a lot of popcorn! 3) When you begin, turn your heat up to high or just below high and start stirring.
It is best to stir regularly the whole time to keep your popcorn popping evenly and to prevent burning.
Stirring from the beginning seems to get the popcorn popping faster too.
4) Your fresh, hot popcorn is ready to eat with your beverage of choice and a good movie or TV show.
Be sure to use fine-grained popcorn salt that sticks easily to the kernels.
Butter is nice but I don't use it.
If you do, be sure it is real butter and not some nasty oil or butter substitute.
Popcorn salt is becoming hard to find for some reason, at least where I live.
My favorite brands are Morton's and Reese's.
If you can't find popcorn salt, you can make your own by putting sea salt or kosher salt in the food processor and giving it a few seconds.
Don't overdo it or it can become too fine a powder to deal with.
I avoid nasty popcorn 'flavorings'.
I'm a purist.
Prepare for the best popcorn of your life! Enjoy!
I have a reputation for being a popcorn snob, connoisseur and one of the most talented popcorn maker in the land! I admit it.
I make great popcorn.
I have about 30 years of experience at it.
Here are my secrets: 1) You must have an old-fashioned crank-top popcorn maker.
The original one I had 20+ years ago was called "The Detonator".
Sounds serious! I don't know if The Detonator is still made but similar models are widely available these days at Target or Crate and Barrel.
They are made of a thin aluminum.
They have a lid which is removable and have a simple cranking mechanism which spins a stirrer inside the pan.
2) Add a few tablespoons of a high smoke point oil.
I prefer and believe the healthiest is coconut oil.
Add popcorn.
It does not matter what brand.
What matters is that it is fresh.
I buy yellow popcorn in bulk from my local market.
I prefer yellow because it pops up big and fluffy.
My friend Barbara prefers white popcorn because it is smaller and more tender.
We both know we are right.
Our favorite is the best! Store your un-popped popcorn in an airtight container to preserve freshness.
The directions for the popcorn popper will give you quantities of oil and popcorn to use.
This is fine to start with, but as you perfect your art form you might begin to do as I do and dump in 2 to 3 times as much as is recommended and dump it out into a bowl as you go, keeping the popping going.
Note: This is an advanced technique and requires great vigilance! If you let the pan get too full before you start to empty it, it may get stuck in the stirring mechanism and jam in so tight the corn will not come out without taking the top off.
In addition, you must be aware that using this method creates the risk of popcorn popping in the bowl and shooting around your kitchen.
It happens.
Safety goggles may be in order for the novice.
Be sure to have at least 2 large bowls ready before the popping begins, once it starts, it goes fast and you must be ready.
This method makes a lot of popcorn! 3) When you begin, turn your heat up to high or just below high and start stirring.
It is best to stir regularly the whole time to keep your popcorn popping evenly and to prevent burning.
Stirring from the beginning seems to get the popcorn popping faster too.
4) Your fresh, hot popcorn is ready to eat with your beverage of choice and a good movie or TV show.
Be sure to use fine-grained popcorn salt that sticks easily to the kernels.
Butter is nice but I don't use it.
If you do, be sure it is real butter and not some nasty oil or butter substitute.
Popcorn salt is becoming hard to find for some reason, at least where I live.
My favorite brands are Morton's and Reese's.
If you can't find popcorn salt, you can make your own by putting sea salt or kosher salt in the food processor and giving it a few seconds.
Don't overdo it or it can become too fine a powder to deal with.
I avoid nasty popcorn 'flavorings'.
I'm a purist.
Prepare for the best popcorn of your life! Enjoy!
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