Mark42
Fleet Admiral
- Joined
- Oct 8, 2003
- Messages
- 9,334
I like to make popcorn on the stove top. The brand I found that pops up the biggest and tasts best is Trails End. First thing you notice when opening the bag is how large the kernels are. They pop more violently than othes too.<br /><br />BTW, my favorite seasoning for popcorn is Adobo.<br /><br />The best method I have found for stove top popcorn is this:<br /><br />1. Use a deep pan. I like to use my double boiler pot (it's non-stick too) because of how deep it is.<br /><br />2. Pour in 1 tablespoon cooking oil. Do not use butter because it will burn. <br /><br />3. Heat up the oil, then add enough corn to cover the bottom of the pot 1 to 2 kernels deep.<br /><br />4. Adjust temperature to about 3/4 or High.<br /><br />5. Stir the kernels to get even coverage of oil. Keep stiring to "brown" the kernels. You will notice that they go from yellow to white then start to brown.<br /><br />6. Keep browning until one pops. Then give it a shake to level out the kernals and put on an OVERSIZE lid. The oversize lid is needed to let all the steam out. If you don't let the steam out, the result can be soggy popcorn. <br /><br />7. Let them pop. About half way through, turn down the heat so the bottom kernels don't burn.<br /><br />8. Remove when you don't hear any more popping. Add whatever seasonings you like.<br /><br />There should be only a few unpopped kernels left. Often all of them pop.<br /><br />Enjoy!<br /><br />I think this method of making popcorn is by far the best, and makes better popcorn than the microwave stuff.<br /><br />It is important to keep your popcorn in an air tight bag or container. This is because it's the moisture in the kernels that turns to steam when heated that causes the kernel to explode, turning itself inside out. If the corn dries out, it won't pop well.<br /><br />Mark.
