How do I butter popcorn without making it soggy?
2012年1月25日 · The trick is to spin the bowl of popcorn to disperse the butter, not the other way around. If you swirl the pot of butter as you pour, you will most likely cause a wave of butter to fly out and soak a clump of popcorn. The only movement the pot of butter should have is the slow lateral slide from the outside of the bowl to the center.
How do I get seasoning to stick to home-popped popcorn?
2013年8月2日 · A little spritz, sprinkle with popcorn salt, maybe a second spritz if I made a large batch, then toss some more. The salt that doesn't stick falls through to the bowl, so it's the oil that actually affects how much ends up on the popcorn. And if you can't find popcorn salt, look for pickling salt, which is another fine grind (but also iodine free)
Can you pop microwave popcorn on a stove? - Seasoned Advice
2019年9月5日 · For what it's worth, when I make popcorn I omit steps 4,5,6 entirely. Just put in oil, rotate the pot to make sure it covers the entire bottom, pour in kernels such that the bottom is covered entirely a single layer deep, cover and turn on medium heat.
How to make perfect crunchy popcorn? - Seasoned Advice
I always found my popcorn a bit soggy and noticed the microwaved packets aren't. So yesterday I made a little experiment with a friend of mine. I took popcorn kernels and microwave popcorn sets then conduct these experiments : Microwaved popcorn (900W, 2'20'') Air popper machine (the cheap one you find on all Chinese store) Stovetop without oil
How do I flavor popcorn with a minimal amount of fat?
the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn) you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl) The upside: no fat used, healthier and your fingers will be less "greasy"
flavor - How Is Microwave Popcorn Flavoured? - Seasoned Advice
2013年12月17日 · It's in butter too, naturally, but also in a tiny enough amount not to turn the butter into hazmat (which an ounce of pure diacetyl would be). In the end, the chemical that makes butter taste like butter is instead used directly on the popcorn.
How do I coat popcorn with flavor? - Seasoned Advice
2011年5月31日 · My frying pan ratio is 1TB olive oil per 1/4 cup of popcorn, and also up to 1tsp of seasonings into that, sometimes a tad more onto the popcorn after it has been popped. Use a lighter olive oil if you want less of that bold flavor, but olive oil is definitely nice because a) of the flavor and b) it can nicely withstand heat and thereby pops the ...
temperature - How hot does popcorn need to be before it pops ...
2015年8月6日 · Once the popcorn slows, or the container lid is being pushed off, pull it from the heat, and dump out the popcorn goodness. To do the non-preheat method you need a powerful burner, a smaller container, and/or a thermostat controlled burner. Preferably all three. You throw the popcorn in at the start and heat like before.
How does butter remain edible for so long without refrigeration?
When butter does go bad, it's generally not even for the same reason - it's simply due to oxidation which causes rancidity, similar to a typical vegetable oil. In short, butter lasts so long with or without refrigeration because proportionally speaking, it doesn't have as much of the lactose that causes other dairy products to go bad.
food science - Why does microwave popcorn burn? - Seasoned …
2015年1月27日 · When designing microwave popcorn, your variables are bag size, quantity of popping corn, microwave timing. The popcorn cornels will heat up and pop from the steam produced inside. Then burn if having to wait to long for the remaining cornels to pop. If the bag volume is small, it will retain steam long enough for additional cornels to pop.