To be brutally honest, kettle popcorn tastes better than naked microwave popcorn. Take a dutch oven or a wide stock pot with thick bottom, put on high heat and pour high smoke point oil generously.
Salt the oil. The finer the salt the better. The oil will eventually stick to popped corn and so will the salt. Spread 2 (max 3) tablespoons of corn kernels at the bottom. The kernels should be leveled and should form a single layer.
Close the lid. Lids with steam holes are the best. You may use a steamer from steamer set as a lid. The purpose of the lid is to contain popping corn but allowing water that is produced as a result of the process to evaporate is essential.
After you hear the very first few pops, set your timer on 1 minute - 1 minute 30 seconds (this is art). In 1-1:30 minutes take the pot from the heat, let it rest for 15 sec and then remove the lid and let popcorn dry for another 15 sec. Put in a serving bowl. The whole process will take you 5 minutes max.
Enjoy! And don't forget to have plenty of liquids and fruit with your popcorn and soup for dinner.
No comments:
Post a Comment