Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2014 > 01 > 20140111_111144_stovetop-popcorn.html
Stovetop Popcorn
/posts/2014/01/20140111_111144_stovetop-popcorn.html
You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600 (specified "2018-03-29 20:57:33 -0600").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=ad141888 to a URL.
See the help page for more information.
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:
Make a thin layer of oil on the bottom of the pot (see note below on oil)
Heat on medium (I used 7/10 on the induction but probably should use 5 or 6) with three test kernels in the oil
Once the test kernels pop, turn off heat (or remove) and add the rest of the popcorn. No more than a single layer!
Let stand off the heat for 30 seconds (for all to reach the same temp)
Put back on the heat and shake with the lid_slightly_ajar until popping slows to 1-2 seconds
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.
Original WP Post ID: 7120
Original WP Pub Date: 2014-01-11_111144