How To Make Popcorn Without Fucking It Up?

no you got a good 3 minutes to go take a piss or get a beer or whatever. then you got to come back to the microwave after about 3 minutes to listen.

to answer your question though....

people that dont want burned kernels have the time

 

Grow your own corn and don't pick it but, instead, bend the stalk and just dip the corn on the cob into the hot pan. Comes out sweeter that way and, if it starts to burn, all you have to do is let go of the stalk.

 

I'll bear that in mind next time I'm in Minnesota

 

The secret has already been mentioned. The hot air popper. I have an old hot air popper from the 70's and it works great! No oil. Just pour in some pop corn kernels and plug it in. The popped corn exhausts out the side at the top into a bowel. Healthy and gtreat tasting.


My grandfather would soak the kernels in oil all day and then pour the oily kernels into a hot skillet with a lid to keep the heat in. That worked well for him.

Good Luck
V/S

 

Better result second time but too many of the corns just a ain't a poppin' right.

Puts loads of butter and olive oil in this time, less corns and lower heat, left the lid and allowed the pressure and heat to build up and they popped up better this time, didn't burn them as much as last time.

I don't think using too much oil is an issue, unless I start deep frying the fuckers, but maybe the heat was a bit too low?

Maybe notch the heat up one when they start popping?

 

Hubby makes it several times a day:


Use a 3 qt pot with lid for stove top cooking.

Put enough oil, he uses lard, to be about 1/8 in deep covering bottom of pot.

Heat on medium high.

Drop a few test kernels in the oil, when they start sizzling, dump in about 1/4 cup of popcorn.

Put the lid on, keeping heat on medium high.

When popping slows down dramatically, remove from eye/turn off flame.

Listen for popping to stop and take the lid off.

 

Iowa would have been a better example but funny all the same.

Your last post seems like you should have had no problems...I would keep it all that way and adjust the heat slightly.

Did you try googling that? Maybe kettle corn recipe is the way to go.

 

Lard

What's a 3 qt pot, 3 quarter size?

Sounds like I got the oil/corn ratio about right but maybe not enough heat. Don't want to burn the arse out of my good tattie or soup pots though.

 

Minnesota sounded funny in my head, so I goodled that and corn and google indicated 80% chance the joke would work.

Experimentation is the way forward. I'll try the same method next time but on a higher heat.

 

It's a 3 quart/3 liter size cooking pot with lid.

The secret is the high heat.

 

If Minnesota makes more corn it's only because they are a bigger state.
I drove through Iowa and some other mid west states and saw nothing but corn the whole way through.

 

Yeah that's about the size of the pot I was using this time, maybe 2.5L...

 

Perfect. Just put corn in single layer to cover the bottom of pot.

 

Cover the whole pot with a single layer? I only had it half covered. I wanted to up the oil and use less corn because the first time loads of them didn't pop pop.

 

Then I stand a better chance of acquiring some prime corn land.

 

Just don't put more than a single layer covering the bottom of the cooking pot.

They didn't pop because the heat wasn't high enough.

 

Put it In the microwave and nuke until it stops popping. Almost no oil, just a fine coating on the corns.

 

With butter?

I could try this methodology...

 

Third time lucky.

Nailed it. Just butter this time, get it sizzling. Throw in the corns, shake about.

The secret pre-ingredient is salt I think. I threw in some salt just before pop pop, shook it about and it really started frothing up like a candy floss machine.

Next thing it's pop pop mcpoppity pop the fuck lot's of popping, like a series of mini-big bangs or a form of Tribble.

Delicious fresh warm buttery salty popcorn. This is how you do it.

 

I was worried that pre-salting might make it tough.