Who doesn't remember when their parents would make popcorn on the stove and then you would all cuddle up to watch a good family movie? I can remember my dad standing in front of our stove back home in Saudi, gently shaking the pan with the lid slightly vented, then delicately seasoning it in the way that only he could. The popcorn was perfect! Then I moved away to boarding school where we survived on microwave popcorn and ramen noodles.
I recently re-discovered this gem of an idea on Pintrest, so we gave it a try. The first few times were good, but the popcorn was kind of chewy. Something was amiss, so I went to what Charlie Parker calls "The Google Machine," and I found my answer. Check out the recipe below.
Stove Top Popcorn
Vegetable Oil
1/2 cup Popcorn Kernels
Table Salt
Coat the bottom of your tall pot (think soup pot) with the vegetable oil
and place 3 or 4 kernels in the oil. Turn the stove on to medium
high. Our stove is 0-10 and we use 7. Then (here's the key!) cover the
pot with your splatter guard and not a regular lid. This will let all
the steam and heat out and let the kernels pop in the oil not the water vapor.
The pot will continue to heat up, and you will know its ready when your
test kernels pop. At this point add in the rest of your popcorn and
wait. Don't worry about stirring it. Hello! They self-stir! Each time a
kernel pops, it pops out of the of the rest! Once you start to hear
long pauses, take the pot off the heat until you don't hear any more
pops. Pour it into a large bowl and season to taste. We use regular
table salt, because kosher doesn't stick as well. Enjoy!
I hear that this is even better when you add red pepper flakes and a pinch of garlic powder to the oil. Follow it up with a glass of Shiraz and you are all set.
ReplyDeleteDATE NIGHT!!!!!
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