I dug out some black truffle salt for another thread ad started craving.
I found an interesting “recipe” that involved testing the oil temp with a few kernels, adding the rest when they pop, then removing the pan for 60, 30, 20 seconds so they all came to the right temp and pop together. Sounds good, right?
I usually pop in a round bottomed wok with coconut oil. I usually use a good bit of melted butter. This time I’ll probably try some ghee.
Many threads suggest techniques, oils, and seasonings.
Anyone else indulge?
Apparently! I should have searched first.
After trying every single method I could find, I declare
this to be the easiest and most consistent method for me. Very few unpopped or half-popped kernels. Hope it helps someone who’s struggled with stove top popcorn like I have. You can reduce the oil, too.
What are your favorite seasonings/toppings for popcorn?
A few of my favorites -dill pickle seasoning, Old Bay, rosemary and Parmesan, cheese powder, good ol’ coconut oil and salt
I add flavor to olive oil (dried herbs, white pepper, salt, hot paprika, etc) and keep those in a convenient bottle with a spout to use for flavoring popcorn. I have to shake the bottle to redistribute everything before using the flavored oil.
I’ve been giving away the flavored oil to family and friends. They were always forget to shake the bottle.
My current solution is to heat a little bit of oil, cook the spices a bit to extract their flavor, and then dilute that with uncooked oil. It d…