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Author: eaglehaslanded Big red star, 1000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 21259  
Subject: Popcorn? Date: 11/29/2012 2:03 PM
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Popcorn? yes, popcorn!

My 8 yo eats like a bag a day. A full bag, not a single serving bag. He loves the stuff. He takes it to school in his lunchbox sometimes. The gross yellow fake butter-dust and hydrogenated oils and other chemistry-set stuff in the microwave bags bother me. So I've been making it on the stove. This is really, really easy. And much better. And actually kinda fun.

I've been experimenting for flavor, and have come up with the following as my current best practice. Coconut oil, you may recall from the old movie theater days was unjustifiably removed from regular circulation. However, I have found that it burns too easily, so I use it differently.

Use a tall pan with a vegetable steamer insert. Like this one:
http://www.crateandbarrel.com/essentials-stainless-steel-veg...

Put the pan in the burner on high heat. Add peanut oil to coat the bottom. Let the oil get hot, but not smoking. (You can throw two kernels in with the oil and wait until they pop. I find this unnecessary).

<buttery interlude> While that's heating, melt a tablespoon or two of butter along with a teaspoon or two of coconut oil. (Inspired idea #1.) This gives you that movie theater flavor without burning the coconut oil.</buttery interlude>

Add a single layer of kernels to the pan. Shake regularly. (Remember jiffy pop? Don't need to shake quite than much with a real pan.) Leave uncovered until kernels start to pop. Cover with steamer basket inverted (inspired idea #2). This lets steam out, so popped corn is not so chewy. Make sure to shake more as the popping slows down, to prevent popped kernels from scorching. When it stops popping, dump into a bowl, salt it and add the buttery interlude.

Additional random thoughts:

Coconut oil=interesting stuff. It melts at 76 degrees Fahrenheit, so at room temperature, sometimes its a liquid and sometimes its a solid.

Clarified butter=useful, delicious stuff. Clarified butter for cooking instead of the peanut oil works very well. Do this if you want buttery flavor without dumping butter on the cooked popcorn. But where's the fun in that?

Parmesan cheese dust in a green can=uh-oh, here I go again. (This is the second time I've posted this low-rent specialty on this board, sorry.) Add that stuff at the end, if you're into that kind of thing.

Happy popping!
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