Just because you choose to live a simple and healthy life, doesn't mean you need to give up some of life's basic pleasures… for example, popcorn! From time immemorial, before the microwave – even before Jiffy-Pop – was invented, people made and enjoyed this light, fluffy and delicious dish. However, making popcorn from scratch can be difficult. Not only do you need to make as many corn kernels as you can to pop, but you also need to keep the kernels at the bottom of the pot from scorching. Read this article to learn how to make perfect popcorn, using your own stove. You can see two ways to make popcorn on the stove, one way is the classic one and the other is a slightly quicker and less complicated way.
Step
Method 1 of 2: Following the Traditional Method
Step 1. Heat the oil in a small 2.8 liter (or larger) stovetop over medium-high heat
Use oils with high boiling points such as peanut, canola, and coconut oil. If using coconut oil, let all the solid oil melt before you add the corn kernels.
- Make sure your pot or jug has a lid.
- The temperature for popping corn kernels is between 400 and 460 degrees Fahrenheit (204.4 to 237.8 degrees Celsius). Oil will burn at 500 degrees. If your oil starts to smoke, it's already too hot.
- You can also add salt to the oil to help season the popcorn from the inside, rather than adding it on top after the popcorn has completely popped.
Step 2. Put 3 to 4 corn kernels in the oil and cover the stove
When the kernels pop, add the remaining kernels in an even layer. Cover, remove from stove, and count for 30 seconds.
This method first heats the oil to the right temperature, then waits 30 seconds for all the other corn kernels to come to near-popping temperature. This way, when the pot is put back on the fire, all the corn kernels will pop at the same time
Step 3. Return the pan to the heat
The popcorn should start erupting all at once. When the pops start to sound, gently shake the pot by removing it from the stove and returning it to the stove.
Try opening the lid slightly to let the steam out (the popcorn will be drier and crispier this way, not tough)
Step 4. Remove the pan from the heat when the eruptions start to slow down for about 3 seconds between each eruption
Open the lid and immediately put the popcorn into a large bowl.
With this technique, almost all of the corn kernels will pop and nothing will burn
Step 5. Melt the butter in an empty hot saucepan
Add the popcorn and distribute the butter evenly.
Keep in mind that if you let the butter brown a little, this will add a stronger, buttery flavor to the butter and to your popcorn
Step 6. Add salt to taste
Sea salt is a good alternative if you don't want to use table salt.
- You can also add other flavors and spices, such as smoked paprika, cayenne pepper powder, chili pepper, curry powder, cumin, grated cheddar or parmesan cheese, and fresh herbs such as rosemary.
- If you want to make your own version of sweet and salty popcorn, sprinkle a little sugar over the popcorn and mix it all together while the popcorn is still hot. You can also add sugar to the corn kernels when you put them in the oil and the seeds start to make a sizzling sound.
Method 2 of 2: Using Aluminum Foil
Step 1. Place the oil, popcorn, and salt in a large 5.67-liter metal mixing bowl
Cover with aluminum foil and punch holes with a knife to create 10 slits.
The cracks will make the steam of the popcorn come out so that the popcorn feels crispier. The level of crispness will also be just right, not too much and not too little
Step 2. Put the bowl on the stove and turn it on to medium heat
Shake the bowl constantly. Use a pair of tongs to hold the bowl. Continue to beat until the kernels have finished popping, about 3 minutes.
Step 3. Remove the bowl from the heat and carefully remove the foil
Stir the salt on the sides of the bowl with a spoon.
Step 4. Melt the butter in the microwave
Gently toss the popcorn over the butter layer. Do this by changing the position of the bowl. Serve the popcorn immediately..
- This method is slightly faster than the traditional method, as you don't have to try 3 or 4 corn kernels first and wait another 30 seconds after the popcorn has popped.
- This method also results in a smaller portion of the dish, as the bowl you use on the stove to pop the corn kernels is also the bowl you serve freshly popped popcorn.
- Make sure that the bowl is cool enough to be moved around or placed on someone's lap. If it's still too warm, put a cloth underneath.
Tips
- The stovetop cooking method can also be used for microwave popcorn if you prefer one and don't have a microwave.
- Butter contains water. Use clear butter to prevent the popcorn from getting too wet.
- Powdered spices stick to the popcorn better than solid spices. If you don't have popcorn with you, place just a few popcorn kernels in the bottom of a cup, then crush them with the hard plastic handle of a cooking utensil (unless you have an easy-to-use mortar and pestle).
- Fresh popcorn is the most effective – corn kernels that have been in the cupboard for 2 years won't pop as well as fresh corn kernels.
