|
Looking for Popcorn advice and opinions. Has anyone made their own popcorn from plant? What are options for oils for cooking popcorn, and what's the difference? Thoughts and opinions about different artisan types of corn. Maybe starting with, what's the difference between Pop Secret and the $10 a bag stuff you buy at Whole Foods? But while we're at it, what are your favorite popcorn seasonings? I like melted butter, sage, rosemary, salt and black pepper the best, but it does seem a little plain.
|
#
?
Mar 19, 2017 22:21
|
|
|
|
| # ? May 7, 2024 03:15 |
|
|
I like za'atar and olive oil popcorn, lime and chili popcorn, and nutritional yeast popcorn.
|
|
#
?
Mar 20, 2017 00:03
|
|
|
Place kernels in paper bag. Microwave until the popping stops. Nutritional yeast is fantastic as ^ said. Schichimi togarashi is also awesome, as is cinnamon and sugar.
|
|
#
?
Mar 20, 2017 01:18
|
|
|
Butter and Old Bay on popcorn was a revelation that I learned from this very forum.
|
|
#
?
Mar 20, 2017 01:34
|
|
|
corn is a fuckin grain dude.
|
|
#
?
Mar 20, 2017 04:09
|
|
|
I buy popcorn kernels at Dollar Tree.
|
|
#
?
Mar 20, 2017 05:07
|
|
|
Furikake is a great popcorn topping.
|
|
#
?
Mar 20, 2017 15:35
|
|
|
emotive posted:Place kernels in paper bag. Microwave until the popping stops. I need to actually buy some paper bags and try doing this instead of making mine in oil on the stovetop every time. Guessing it's a hell of a lot healthier that way too. I really enjoy this buffalo wing popcorn, it's baked and it lasted a real long time if you jar it, so great for making ahead of time. Chili and Lime sounds awesome, I've been meaning to try a Thai red curry with lime at some point too. Anyone got any good cheesy popcorn suggestions?
|
|
#
?
Mar 20, 2017 16:51
|
|
|
Gwyrgyn Blood posted:Anyone got any good cheesy popcorn suggestions?
|
|
#
?
Mar 20, 2017 18:33
|
|
|
emotive posted:Place kernels in paper bag. Microwave until the popping stops. I agree with the yeast. Still, I prefer to heat my popcorn in oil because I think it gives it more flavor. I usually use corn or vegetable oil, since you can get it really hot. But a friend tells me olive oil tastes better. I haven't tried it yet, because I'm afraid of overheating the oil.
|
|
#
?
Mar 21, 2017 01:21
|
|
|
Clarified butter yo
|
|
#
?
Mar 21, 2017 01:33
|
|
|
A few years ago, I discovered putting cinnamon sugar onto popcorn, like you would on toast. Works really well if you have a salty bowl on on side and the sweet bowl on the other. My fiance hats it, though.
|
|
#
?
Mar 21, 2017 02:42
|
|
|
Olive oil turns out pretty nicely, peanut oil's my poo poo.
|
|
#
?
Mar 21, 2017 17:47
|
|
|
Coconut oil and flavacol.
|
|
#
?
Mar 21, 2017 17:52
|
|
|
Croatoan posted:Coconut oil and flavacol. This, so much this, but be loving careful flavacol is so fine grained it really should only be measured/scooped. I have it in a popcorn shaker and instantly over salted a bowl by mistake.
|
|
#
?
Mar 21, 2017 22:17
|
|
|
Bacon fat, black pepper, and thyme.
|
|
#
?
Mar 22, 2017 04:02
|
|
|
Chaat masala. Smoked paprika and salt. Butter and marmite. I'm interested in how to pull off lime and chili, but I feel like I could use some chili powder and amchoor and get 80% of the way there with 30% of the effort.
|
|
#
?
Mar 22, 2017 14:17
|
|
|
I use lime zest and chili powder. Also I sometimes fry up dry chilis in the oil before cooking the popcorn in it. Then you can dice the fried chilis up and add them at the end.
|
|
#
?
Mar 22, 2017 15:28
|
|
|
I use coconut oil in a cheap saucier pan. Mostly regular salt/pepper, though I've got some spicy salts or some cinnamon sugar that I sometimes mix it up with instead. I'm sure most here know the technique but for anyone unfamiliar:
Teeter fucked around with this message at 22:48 on Mar 22, 2017 |
|
#
?
Mar 22, 2017 22:46
|
|
|
Nur_Neerg posted:Olive oil turns out pretty nicely, peanut oil's my poo poo. So you have experience with olive oil? Do I need to worry about the temperature? Or am I just being paranoid, and can heat it at the same temp as normal?
|
|
#
?
Mar 23, 2017 01:32
|
|
|
Lime and Chili sounds like an awesome idea!!! Why hadn't I thought of that before?
|
|
#
?
Mar 23, 2017 01:33
|
|
|
i use an air popper, those are pretty cool
|
|
#
?
Mar 23, 2017 01:41
|
|
|
John Romero posted:i use an air popper, those are pretty cool I grew up on air-popped popcorn but after cooking on a stovetop, I can't go back -- just tastes like styrofoam.
|
|
#
?
Mar 25, 2017 22:49
|
|
|
fluffykittys posted:So you have experience with olive oil? Do I need to worry about the temperature? Or am I just being paranoid, and can heat it at the same temp as normal? I normally do olive oil at between medium and medium high, same as peanut oil. Put a couple kernels and the oil in my dutch oven cold, put the rest in as soon as the test pieces pop, get it off the heat soon as it slows down, you're golden. I feel like it just has tighter tolerance/less margin for error than peanut oil more than anything else.
|
|
#
?
Mar 30, 2017 05:19
|
|
|
Oh man...popcorn. My favorite snack. I'm a big proponent of popping on a stovetop or even on a bed of coals. I've never tried popping my own stuff in a microwave brown bag, but maybe I should? Seems convenient. For cheesy popcorn you really need a cheese powder. You can steal kraft packets from mac and cheese boxes, but i recommend investing in a bag of stuff from amazon. I think clarified butter is the way to go for popping and coating after the pop. Clarified is the key because you need to get out all the water which will wilt your poocorn. This is expensive to buy but easy to make...pop a stick of butter into a small sauce pan and cook over medium or medium high heat. Lots of bubbley foam will form on the surface which you skim off with a spoon. You'll be left with very few bubbles and a nice pool of butter fat. You can filter through a cheese cloth, but I usually just pour it off and store it in the fridge. Microwave gently to melt for use. To pop, I do three tablespoons of oil and a quarter cup of popcorn in a largeish pot. Add the three test kernels, cover, and heat. When the test kernels pop, add in all the popcorn and agitate gently to get even kernel heat distribution. Once they start start popping en masse, cack the lid to let out steam. To cheese up your pop, quickly transfer kernels to a large bowl and add a little more butter oil to help the powder stick. You can go lightly or get a little crazy if you want a movie theater butter experience. The key is to sprinkle oil lightly and work the popcorn around with your hand to coat, keeping it even. Once oil has been applied to taste, (you might not add any if that's your bag...there's some on the corn from the popping process) it's time to powder them up. You need to sprinkle the powder a bit at a time and stir frequently for a nice, even coat. You'll do fine just adding the cheese powder but after you've made this a few times you can consider changing up the cheese by adding things like chilli powder, mustard powder, or even just salt. Also, you can pop with less oil but I think the ratio above gives a nice compromise between flavor and not getting too crazy with the fat. Finally, you could add cheese powder during the pop but I've never actually attempted this as I don't want to burn the powder and I imagine I'll need extra fat to keep a nice even heat on the kernels. The final product would probably be evenly coated and fatty awesome though. It's really nice to prepare this then do a sweet pop separately, thendo a sweet pop separately, mixing the two for a final presentation. Kettle corn and caramel corn both work well. Carmel is probably better but kettle is a helluva lot easier.
|
|
#
?
Mar 30, 2017 14:46
|
|
|
I buy a big bag of caramel and jalapeņo cheddar popcorn mix from a local candy store. Gets me where I need to go.
|
|
#
?
Mar 30, 2017 21:32
|
|
|
Cook it in coconut oil, then hit it with a quick shot of nonstick spray to get the seasoning to stick, toss with brewers yeast and buttermilk powder, maybe cheddar cheese powder if I'm feeling elegant
|
|
#
?
Mar 31, 2017 01:25
|
|
|
|
| # ? May 7, 2024 03:15 |
|
|
 Caramel corn is the best corn.
|
|
#
?
Mar 31, 2017 03:33
|
|
