Freshly popped stove top popcorn beats out microwave popcorn!
Credit: brianloc | ©brianloc
Warning: when making stove top popcorn following this recipe, the resulting bowl of popcorn will be full, fluffy, and even taste like popcorn. That's right, this popcorn will have a natural popcorn taste, not the chemical fake butter taste that leaves a residue on the roof of your mouth.
Stove top popcorn should be made by adults, and by older teens who are comfortable and capable of cooking on the stove top.
Preparing to Make Stove Top Popcorn
First, purchase a bag or popcorn kernels the next time you are at the grocery store or at your favorite discount retailer. You can buy a fancier jar of popcorn, if you'd like. The bag or plastic jar of unpopped popcorn kernels should be stored in the refrigerator.
When it's time to make the popcorn, first gather the supplies you will need. Find the biggest, baddest bowl in the house. Place it near the stove. If you want to flavor the stove top popcorn with real butter, take that out of the refrigerator as well.
Using any kind of margarine on stove top popcorn is not recommended. It does not coat evenly, and the popped popcorn sops up the yellow substance like a hungry sponge. The result? Un-buttered popcorn sitting next to soggy popcorn. That does not make a happy bowl of stove top popcorn.
Also keep the oven mitt nearby. Find a thick bottomed pot with a handle from the cabinet. Be sure the pot has its original cover, preferably one with a handle. Do not use glass pots like Pyrex.
Take the vegetable oil out of the cabinet as well. Use a light vegetable oil like canola. Also find pull out the 1/2 cup measuring cup.
How to Make Stove Top Popcorn
Turn on the burner that best fits the pot. Place the pan on the burner. Pour 1/4 to 1/3 of a cup of vegetable oil into the pan. The oil should completely cover the bottom of the pan. Use the handle and swirl the oil around to make sure the bottom is coated. Drop in five to 10 unpopped popcorn kernels. These will be the test kernels that let you know when the oil is heated enough to cook the popcorn. Place the cover on the pan.
Stove top popcorn should be made by adults, and by older teens who are comfortable and capable of cooking on the stove top.
Preparing to Make Stove Top Popcorn
First, purchase a bag or popcorn kernels the next time you are at the grocery store or at your favorite discount retailer. You can buy a fancier jar of popcorn, if you'd like. The bag or plastic jar of unpopped popcorn kernels should be stored in the refrigerator.
When it's time to make the popcorn, first gather the supplies you will need. Find the biggest, baddest bowl in the house. Place it near the stove. If you want to flavor the stove top popcorn with real butter, take that out of the refrigerator as well.
Using any kind of margarine on stove top popcorn is not recommended. It does not coat evenly, and the popped popcorn sops up the yellow substance like a hungry sponge. The result? Un-buttered popcorn sitting next to soggy popcorn. That does not make a happy bowl of stove top popcorn.
Also keep the oven mitt nearby. Find a thick bottomed pot with a handle from the cabinet. Be sure the pot has its original cover, preferably one with a handle. Do not use glass pots like Pyrex.
Take the vegetable oil out of the cabinet as well. Use a light vegetable oil like canola. Also find pull out the 1/2 cup measuring cup.
How to Make Stove Top Popcorn
Turn on the burner that best fits the pot. Place the pan on the burner. Pour 1/4 to 1/3 of a cup of vegetable oil into the pan. The oil should completely cover the bottom of the pan. Use the handle and swirl the oil around to make sure the bottom is coated. Drop in five to 10 unpopped popcorn kernels. These will be the test kernels that let you know when the oil is heated enough to cook the popcorn. Place the cover on the pan.
- The popcorn kernels should be refrigerated.
- The vegetable oil needs to coat the bottom of the pan.
- Be prepared for popcorn that tastes like popcorn.
Comments
emily
(Guest)
(Guest)
02/24/2009
this is AWESOME. Took less than 5 minutes, and its some of the best popcorn I've ever had. Also, goodbye to the microwave smelling like stinky popcorn!
Reader
(Guest)
(Guest)
07/23/2008
Popcorn kernels should NOT be stored in a refrigerator or cold place. By doing so, the kernels dry out and are no longer able to pop. It is the moister in the kernels that causes them to expand and 'pop.' If you find your kernels are drying or dried out (often by found out by finding it hard to 'pop' them), then one should take a 1-quart jar and fill it 3/4 with kernels and then add one teaspoon of water. Shake the jar until the water is absorbed and let it sit a bit before trying to pop the kernels. If the kernels are still not popping properly, add a bit more water until the desired effect occurs. Once again, popcorn kernels should NOT be stored in a refrigerator or cold place.
Comments 1 - 2 (of 2)
|
|