| pensive pam |
10-29-2011 06:34 PM |
Quote:
Originally Posted by wolf
(Post 767989)
Maybe we can do some productive work on your problem solving skills.
Hopefully you have either a stove or a hotplate.
And a 3 quart saucepan with a properly sized lid.
Put one quarter cup of oil into the pot. Add about three or four popcorn kernels. Cover with the lid. When those kernels pop, the oil is at proper cooking temperature.
Add one-third cup of popcorn kernels.
Pop over medium heat until the popping really slows down (couple of seconds between pops, just like the microwave). If you wait until it stops, it WILL be burnt. Keep moving and shaking the pot to keep kernels from sticking to the bottom of the pot and burning. If you can do it without having popcorn jump out into your kitchen, raise the pot lid a tiny bit to let the steam escape, which will make your popcorn crispier. This isn't mission critical, but it's a nice touch. Pour into bowl.
Put butter into the already hot popcorn pan (real butter, not margarine) use low heat if the pan isn't hot enough on it's own to do the melting.. Pour over popcorn, add salt to taste.
It will cost you under a buck a batch that way ... and movie theater popcorn is shit these days ... Golden Topping is terrible, awful, no-good stuff.
|
I do appreciate the recipte; but nothing is better than a nice bucket of layered butter popcorn...even for $7.00. It is liquid gold. I have tried your technique of 'real butter' and it is very frustrating as it does not melt; or have the viscosity of the hot liquid butter...
I do not know why you offered me this nice recipe after you stated that I insulted MTP. One minute you are mean; then you are helpful... and it is killing me...
Pam. |
