Not exactly sure but ever since someone stole my laptop my stomach has hurt.
Yep, some lowlife stole it from my mom's house. That's right, walked right in and stole my words. And photos...
Okay, boo-hoo and all. I'll get over it. And part of my recovery was to eat something...comforting. Something without any redeeming value. And so I went into the depths of my pantry and found it...
Oh my---wheat flour and glyceryl monostearate!
Admit it---you were hoping for this.
For dessert- the perfect pan-popped popcorn.
So now I feel better. Well, not really, but now my stomach hurts for a completely different reason.
"I am going on a diet. From this day forward, I pledge there will be no pork chop too succulent! No donut too tasty! No pizza too laden with delicious toppings to prevent me from reaching my scientifically-determined ideal weight! As God as my witness, I'll always be hungry again!" H. Simpson
The Perfect Pan-Popped Popcorn
I bought The Husband an air popcorn popper for Christmas. It lasted three pops. So back to the stove. Which is the best. This recipe leaves you with zero kernels..if you do it right.
Ingredients
- 3 Tbsp canola oil
- 1/3 cup of high quality popcorn kernels
- 1 3-quart covered saucepan
- 2 Tbsp or more (to taste) of butter
- Salt to taste
Method
1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
6 Salt to taste.
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