Snacking: homemade popcorn
by Vbar • April 28, 2009 • Cheese • 0 Comments
Modesty aside, I admit that I make fantastic popcorn. And I think I can find a few people to back me up on this claim. It is a skill entirely attributed to genetics; my father also makes amazing popcorn. So amazing in fact that he used to use it has a sucessful bargening tool to keep me and my friends in the house in highschool.
It is delicous, fast, easy, super cheap and can feed LOTS of hungry guests, all while making you look like you are some sort of bad-ass homemaker with good campfire skills. At least that is how I feel.
Honestly, it is the easiest, fastest thing ever and requires no special equiptment. Just throw away that microwave and airpopper and bring it back to the stove!
Use a large pot with a thick bottom. This is the most important thing. It is best, if you know you will be making lots of popcorn, to just give in immediatly and designate a pot you already have to be used in the future only for making popcorn. This is just better because:
(1) the pot is going to, without fail get black, burnt stuff on it that will never come off. ever. don’t even try. Particularly while you are first learning and burn a few batches.
(2) This may sound gross, but you shouldn’t ever really wash your popcorn pot. The oil build up makes it work better and really helps prevent burning. Every now and then rinse it down with some hot water and soap if you must, but no need to scrub. Only oil an popcorn are ever touching it anyway.
I use a wok that never really worked so great as a wok. It works great as a popcorn pot. Pick any old pot you have, or one you have duplicate sizes of. Just make sure it has a well-fitting lid to go along with it. You can also get a dandy stovetop popcorn popper from Target or William Sanoma, but plz.
- heat vegetable oil in (or veg/olive oil mix; depending on the taste you want- I only go for olive oil when I am planning on little or no butter/parm.)
-When oil is heated, add popcorn kernels- about half a cup should feed like 4 people. Cover with lit
-As the popcorn heats in the oil, occasionally (every minute or so) lift lid a little bit. There must be science that explains why, but this little extra air helps it pop faster and prevents burning. I know know why.
- on the side, heat up some butter. Remember, this popcorn is cooked in oil, so it needs less butter than you think. Show restraint!
- When popcorn starts popping, toss the popcorn in the pot; hold that lid down tight! (or crank; if you are a dandy.)
-Remove from heat when kernel popping slows significantly.
- put in a huge bowl, and 1/2 at a time add butter, a few shakes of parmesan, and salt. Mix with butter knife
Consume by the fistful. Large quantities are important here.
I just made a batch for me, Matt and Mark; so good!