Wednesday, June 9, 2010
Snack, crackle and pop, pop, pop!
I don't get why our cinemas don't serve salty popcorn! They used to ... about ten years ago but all we have now is the sweet caramel flakes. Urrrgh. If that's not discrimination, I don't know what is? Not everyone has a sweet tooth after all.
Anyway, no use complaining as popping popcorn at home is easier than frying an egg ... I mean seriously. And it's a lot cheaper than buying a carton at the cinemas. Since I watch a lot of movies at home (my DVD collection is insane), I can have my salted popcorn at the (home) movies anytime I wish.
It takes less than fifteen minutes from start to finish and it could take about the same time to polish off a bucketful of the salty flakes. What you need? A medium sized sauce pan with a lid; 3 tbsp vegetable oil; butter (melted); salt and black pepper and corn kernels (of course: be sure not to get the ones for the microwave!).
Heat the oil in the saucepan and add a couple of kernals and cover the saucpan. When you hear the kernals pop (its loud enough, don't worry), fill the saucepan with about 1/3 cup kernels (there should just be a thin layer of kernals at the base of the pan). Cover and let them pop, pop and pop; shaking the pan from time to time.
When the popping stops, remove from fire immediately. The hot oil in the pan will work on the kernels that have yet to pop.
Melt butter and add salt. Pour the melter butter over the popcorn, sprinkle some pepper and toss to coat it as evenly as possible.
Now, as easy as it is, there are a few things to look out for.
* Don't let the oil heat up too much -- you'll end up with partially popped kernels with hard centers.
* Not too low heat either as you will end up with some entirely unpopped kernels
* Not too many kernels in a pan. Just one layer at the base of a saucepan.
* Pop them with oil, not butter unless burnt is your flavour of choice!
If you are more adventurous and like sweet or unusual seasonings for your popcorn, visit Marty Tyme's blog. For our recent Don't Call Me Chef coloum (a monthly food column I co produce with Marty and The Hungry Catterpiller in The Star) Marty tried three flavours of popcorn which were interesting to say the least. She even made a trail-mix pop corn! That Marty ...