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Home > posts > 2014 > 01 > 20140111_111144_stovetop-popcorn.html

Stovetop Popcorn

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I have always enjoyed popcorn and I had been using the air popper for a while but it always tastes a bit stale. And I had to spray it with pam to get any seasonings to stick. Plus, I had some stove-top popcorn at friends house. So I decided to try it.

I used the basic method outlines by this America's Test Kitchen videowhich I also outlined below:

I followed this with small test batches. As I said above, I used heat 7/10 but I think I would bring it to 5 or 6. I also put a layer of parchment under the pot so I could shake without scratching (can only do that on induction).

On my first test, I used canola oil and I liked it a lot. The popcorn had a bit of the oil flavor and was a good texture. Enough oil stayed on the kernels that I could just season without pam. The next batch, I tried extra virgin olive oil. This seemed to smoke a little bit and a few kernels had a smokey taste but not too bad. While it is a healthier oil, Ididn't like that it was smoking. And canola isn't really too bad anyway.

In the future, I may try to use regular (ie non extra virgin) olive oil. Also, Meredith found this post also by America's Test Kitchen and they use water. Not sure if I am willing to try that.

I also need to test with different pans. I did small amounts here (1/4 cup) which is half of what I normally pop. There was more room in the pan but probably not twice as much (though I could test with the pan dry and see). But if I go any bigger, I need a lot more oil to coat the pan. I'll play and see what I can figure out.

Also, I want to investigate adding seasonings right to the oil while popping. Maybe some garlic and pepper in the oil then other seasonings on top.



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Original WP Post ID: 7120

Original WP Pub Date: 2014-01-11_111144