Almost all americans thought they have mastered the secret to making popcorn. Turns out most people are wrong. A chef found the perfect recipe for making popcorn. The secret: add almost three times the amount of oil in the popcorn. I think this is a great thing to know because of how much my family and I love to eat popcorn.
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The Secret to Perfect Popcorn Is Already in Your Cupboard
https://www.nytimes.com/2018/06/22/dining/popcorn-recipes.html#commentsC...
I found this article interesting because i never thought of making popcorn with different flavors. I guess you have to experiment a little with different seasonings. I like the popcorn out of the movie theater but there is a lot of salt in it which we all know is bad for you. One recipe that I like for my popcorn is plain popcorn with melted butter on top and then a chili powder called Tajin. I believe all Mexicans eat it like this. After reading this article, Jessica Koslow gave me ideas to make a different way of popcorn.
Geez! Surprised by all the negativity in the top comments. Some people like myself try to eat a high-in-healthy-fat and low-in-carbs diet, and this popcorn made with organic coconut oil is just the thing. I tried it and it indeed was fabulously crisp and flavorful and held on seasoning well. I thought fat fear was a relic of the 90s!
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BE CAREFUL! I am currently being treated for second degrees burns on the top of my right foot. I tried Melissa Clark's 1/3 cup popcorn, 1/2 cup oil recipe last week in my stirring popper. When the popping was done I flipped the whole thing over as usual and the remaining oil spilled out onto my right foot! The popcorn was good, but I would recommend doing this in a covered pan on the stove top.
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I was skimming through many articles of week 3 and this POPPED up. Being an avid popcorn fanatic, I have experimented with a wide variety of spices and styles. I have incorporated Wasabi, Himalayan Pink Salt, Soy sauce and many other flavors to make various Popcorn that satisfied my appetite at the time. Coming across this new spin of slightly excessive usage of oil and adding a mouth watering crunchiness is an interesting twist on Popcorn. These modifications to the golden snack leaves me to try out this new style of Popcorn making for my next movie night.
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https://www.nytimes.com/2018/06/22/dining/popcorn-recipes.html#commentsC... @[email protected]
I found this article very interesting this week because I have never thought of making popcorn like this, normally I just make microwavable popcorn because it is easy and sill tastes good. This article gave me new ideas on how to make popcorn and to make it even more buttery and tasty. According to Jessica Koslow's popcorn recipe, popcorn has never tasted better and when people use this recipe to make popcorn, it is the best popcorn that they have ever have. Jessica Koslow makes her popcorn in way more oil than you need to make popcorn, but that extra oil makes the popcorn that much better and everyone is talking about her recipe and starting to use it. Jessica Koslow also mixes the oil with butter and then pops her popcorn kernels in that, which gives the popcorn a more of a buttery flavor. Personally, if I ever use Koslow's recipe, I would mix the oil and the butter together because I like my popcorn to be very buttery and to have a great flavor to it. Using this recipe leads me away from having to eat soggy popcorn because I would no longer have to put extra butter onto my popcorn because my popcorn would already have all of the butter that it needs to taste amazing. Thanks to this article, many people can now eat popcorn like they have never tasted before and they will love it. Plus, I now have better popcorn to eat while I'm at home watching tv!
I found this article interesting because, even though I don’t cook a lot, I’ve never thought of different ways to make popcorn. I don’t like popcorn, but my whole family does. In this article, Jessica Koslow shares her secret recipe to the perfect popcorn. She recommends using more oil than actual corn to cook it in. I enjoyed reading about the writer’s opinion on the popcorn and her comparison in her own recipe to the cook’s recipe.
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This article "The Secret to Perfect Popcorn" is a review about the author, Melissa Clark, with her experience on the perfect popcorn. I am the kind of guy that goes crazy for food especially during the movie theaters and I like to eat my foods in a perfect temperature with a perfect cook. The thought of her talking about the crunchiness like chips with the insides melting like butter as well as the perfect amount of seasoning is killing me inside. The cook she mentions which is Jessica Koslow seems to know her ways around cooking especially since she is a chef and the owner of Sqirl in Los Angeles. I always like to eat something the same with a small twist on it and she seems to be doing that with a lot of food such as the toast and of course, the pop corn. I look forward to trying that even though I am doubtful about the large amount of oil put into the recipe.
My popcorn addiction is bad enough. Why would you do this to me? It's a great method. Olive oil worked well. As did canola. Thanks!
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The Secret to Perfect Popcorn, June 22, 2018, Melissa Clark. I salute you. I was a popcorn popping fool for 4th of July. I used White Popcorn Kernels and Duck Fat for popping, salted with finely grated Himalayan Pink Salt. I will not go back to plain oil. So delicious.
Article: "The Secret to Perfect Popcorn Is Already in Your Cupboard".
The idea of anything being "perfect" is extremely subjective due to the fact that 'likes' and 'dislikes' are a matter of opinion. Although I am not a fan of popcorn, I chose this article in order to discuss how the use of terms to express your own opinion in a way that might mislead others. For example, if someone were to try this recipe due to the belief that it is "perfect" because the author claimed it, however, they ended up not liking it, then they just wasted their time and money. In my opinion, people shouldn't express their opinions about something by giving a firm biased opinion, but instead suggest ways of doing things and the person on the other end could decide on their opinion without any bias.
The ricotta toast at Sqirl is good, but hardly extraordinary. As is the rest of the menu.
Perhaps the author was delirious after the wait, the bad parking, and the uncomfortable seating.
Hipsters and Millennials seem to enjoy discomfort and waiting in line!
I tried this out the other night. I couldn't even bring myself to do the full 1 part corn : 2 parts oil/butter that was suggested. The popcorn was good, but very very oily. Multiple napkins oily. I didn't think it was any crispier than the regular oven-top popcorn. I love trying new recipes, this one goes in the 'probably not again' bin.
However I'm pumped to try the 'after the test kernels have popped, take it off the heat, add corn, and let rest for 30 seconds' method I've learned about while reading the comments. Thanks all!
I eat popcorn practically every night and consider myself to be a bit of an aficionado. You miss the real secret to excellent popcorn - buy good corn! It makes a huge difference, and sorry but Orville Redenbacher is not good corn...
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Has anyone tried making popcorn in an air fryer?
I use a Whirl-a-Pop which has been great. Popcorn is usually done in about 3 minutes and I'm not damaging a pan or gas stove grates moving the pan over them. I use about 1/8 tsp. butter and 1-2 Tbsp oil for 1/2 c. popcorn. This is delicious and not FATTENING.
I agree with other readers. Buy quality popcorn.
If I want a fattening snack, I'll much some Callebaut 72% chocolate. Greasy popcorn doesn't cut it.
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More like French fried popcorn. I guess I like my light, white, and dry clouds better.
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I tried this technique last night. What a greasy mess. Yuk.
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This popcorn may be great, but Lordy, the calories ! Melissa doesn't look a pound overweight. Unlike me, she must have great discipline. This recipe is for sensible people, not for the likes of me.
Sigh.
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Lemon or lime.....oh my!
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The salty oil is even richer if you skip the popcorn. Serve it hot in sake cups and the Times will run a series on perfect recipes for different occasions.
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Too much work. Pass me the microwave popcorn and 2 pounds of butter.
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Don’t see any great reviews from people who tried it. Could they be doing something wrong and if so, any ideas?
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Tajin flavoring is the best. Get yourself a Whirly Pop pan and use coconut oil.
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Melissa - I really enjoyed reading your article. One tip that has helped me immensely is something I learned from an America's Test Kitchen cookbook: Once the oil has heated up enough to explode the test kernels, put in the main ones and take off the flame for 30 seconds, making sure to swirl the pot to coat the newly added batch. And, of course, remove from the flame once the popping slows to an interval of a full second between pops.
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So upping the fat content by a factor of 3 makes something tastier?
Wait till the fast food industry figures this one out!
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The “Three Faces of Eve” in a cornucopic existence! Should we be forewarned about this temptress all offering high-calorie encounter? Heaven forbid!
I prefer the taste of butter to the taste of oil, so I'll continue using my trusty, two-decade-old Orville Redenbacher air popper, Jolly Time white popcorn, & butter melted in the microwave. My husband likes popcorn salt, but I like just the regular stuff.
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You forgot peanut oil which used to be the old favorite.
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My secret is brown butter. I put a quarter cup kernels in a paper lunch bag and microwave on high for 2.5 minutes. Then I add a tablespoon of brown butter, caramelized in my little cast iron melting pot, and sprinkle with sea salt. Best snack ever, and not too terribly hard on the arteries.
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My favorite oil to use is smoked sesame oil. Try it! Start out with about 1/8th cup of oil per 1/4 cup popcorn and adjust to taste.
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I hardly ever use my microwave, but I find that popcorn turns out much crisper and lighter, without a hint of sogginess, when I use a microwave compared with stovetop prep. Put a few tablespoons of popcorn in a paper bag and microwave for just under two minutes. Drizzle with olive oil; top with high quality sea salt. Best snack ever.
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Related note: anyone presenting an air popper as a gift is probably re-gifting it from someone who didn't like them very much in the first place.
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These recipes appear amazingly unhealthy. Your readers may be trading delicious popcorn for heart disease or stroke. Would you encourage trans-fatty acids for mouth watering favor and crunch?
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If you're reading this article you probably know how to pop corn. S pop it, pour it in a big bowl, drizzle olive oil over it in a controlled fashion, salt it lightly, and toss it. Then repeat with the addition of grated Parm. Lots less fat and sooo-tasty. You're welcome :O)
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If you're going to eat popcorn, you MUST have a WaterPik.
And a lot of intestinal fortitude.
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To the Ethicist:
I'd email this story to my popcorn-loving son-in-law, but I want him to have a long and healthy life for his own sake as well as that of his wife and two small children. I trust my daughter and son-in-law otherwise to make responsible decisions, but I'm worried about his deciding to eat this many unnecessary calories in a snack.
Should I forward it to him and let him make his own decision, or should I preemptively put the kibosh on the inevitable weight gain?
SIgned,
A devoted reader
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I use virgin coconut oil with Tiny But Mighty popcorn from Iowa--the best!
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Jolly Time white popping corn, crisco, extra fine salt. Just like gramma made it.
Add some bacon grease.
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Duck fat. Goose fat.
Hello from Paris.
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Ms. Koslov turns “thr quotidian into the extraordinary.” I’m putting that line kn my resume.
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Google it and you will see that Melissa is only one of several people to use that expression.
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I basically use the method described here. Lots of oil. A couple other points though. Try to find mushroom flake popping corn. You can order it online and if you live in NYC, Kalustiyans sells it. It pops up big and round and crunchy. Also, heat the oil before adding the corn. And allow the steam to escape. And, to all the commenters complaining about all the oil and salt, didn’t your moms ever yeah you that if you don’t have nothing to say, don’t say anything?
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@ Peter
I prefer what Alice Roosevelt Longworth was noted for saying.
" If you don't have anything nice to say about anyone, come sit right here by me"
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Flavor with original Spike!
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A good amount of coconut oil, crack the lid once it starts going so you don't 'steam' your kernels. Baleine salt. Done.
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I don't often make popcorn but when I do, I generally drizzle some browned butter over it and then sprinkle with some type of seasoned salt.
Last night I made popcorn exactly as described in the article - 1/2 cup oil and 1/3 cup popcorn - and it was awful. The kernels were not "impeccably crunchy" but they were certainly "glistening with fat". The popcorn tasted and felt far too greasy and was roiling in my gut long after eating it.
I would not recommend the approach in this article to anyone. I'm going back to drizzling a much smaller amount of browned butter over the top after cooking.
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So you're saying adding a lot of oil to some foods make them taste better?
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Lotta silly gabble about something that is easy to make and eat, but let us always remember is merely a chewable vector for the butter, salt, and other spices.
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I love all of your recipes Melissa except this one. Please, please keep them coming.
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Wow, excited to try this but very disappointed. Just makes for greasy popcorn. Very greasy. Crispier? No. Same old popcorn in a bigger pool of grease. Won't ever do it again. The spices were terrific but don't do the pool of oil. Did not improve the popcorn.
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Agreed
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similar here - AND the oil bubbled over and caught fire. Despite moving it off the stove ASAP the pot was still hot enough to pop all the corn in about 5 seconds - so I let it cool and tried it. Tasted like eating a spoonful of oil. The best outcome at this point will be that I don't get the runs tonight.
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My daughter has autism, and like many of her peers with this disorder, she'd eat popcorn every day if allowed. If I were to use the recipe offered here in the NY Times, she'd be obese at 16 and dead at 30 years-old. My thanks to all my fellow Times readers who provided great (and healthy too!) ideas in their comments here. It's so important to stay away from hydrogenated fats used in processed microwave bag popcorn (Only Newman's doesn't use this pernicious ingredient.) We now use a silicon popcorn maker by "Chef'n". It requires no oil. We finish it with good quality olive oil and "velvet salt" (super fine) and are very satisfied. We eat it so often, it would be impractical to wash a pot everyday. But if you're looking for an oil that can do HIGH temperatures without burning, avocado oil is the best, and grapeseed oil a close second. The are both nearly flavorless.
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I used popped corn with brewer’s yeast and cayenne as a main stay of my daily diet when fighting forest fires in the late ‘70’s. I have since used lots of different seasonings but only one that comes close to being as delicious is Kraft’s Parmesan Cheese sold in the shaker, not as good for you. You need a little extra oil one way or another so all the yeast and cayenne does not fall to the bottom of the container.
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Well, yes, adding a lot of oil/fat always makes things tastier, no surprise there. Also more fattening.
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After I was diagnosed with celiac, the gastroenterologist and I were discussing good food choices. She specifically mentioned avoiding popcorn because it is high in carbohydrates, oils and salt. It has some fiber, but very little other nutritional value. I use a hot air popper and don’t salt it, but she still said she couldn’t recommend it. This recipe disgusts me.
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I tried this, using peanut oil and butter, and it was terrible. Incredibly oily. My wife and daughter wouldn't eat any of it. I ate a bowl to try to get used to it; I got a stomach ache and felt like my skin was oily. One of my two dogs liked it but the other didn't. I'm going back to a tiny bit of oil, just enough to coat the kernels, popped in a nonstick pot at medium-high heat -- that gives crunchy perfect popcorn. You put a few kernels in the pot, wait for them to pop (to know the oil is hot enough), then add the rest. Oh yeah -- use a screen to cover the pot and not a lid. A screen let's the steam from the popping popcorn out but keeps the corn in. If you don't let the steam out it will make the popped corn in the pot mushy while the rest of the corn is popping. I've always put different dry ingredients on popcorn. Steak seasoning, cayenne, garlic powder, curry .. that part of the recipe works but is something I've been doing for decades.
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Peanut oil. Just try it.
High smoke point, so heat can be high and complete the job with few if any unpopped kernels. Rich flavor--my wife suspects me of adding butter, but there's no need. Salt, brewers' yeast and you're done. And you can use a regular amount of peanut oil--enough to generously cover the bottom of the pan.
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I use a glass popper from catamount glass with a silicone lid. Half cup of kernels in the popper. A pat of butter in the silicone lid. Two minutes (ish) in the microwave and done.
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I know this is going to sound heretical, but I use the butter flavored popcorn oil from the grocery store. Just 2 tablespoons of oil to1/2 cup of popcorn. Put it in a hand cranked popcorn cooker, add salt and you have perfect popcorn. Not too oily with a nice subtle hint of butter. As long as you have a good fresh popcorn to put in, it really comes out fantastic.
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Wow...that’s way too much oil for me. I use about three drops of olive oil for about four tablespoons of popcorn. The secret to not burning them is to use low-med heat and to shake the cooking pot every 15 seconds or so. Popcorn is an excellent source of fiber and a healthy snack, and drowning them in oil and fat is counterproductive for your health, and two or three donuts might be more satisfying and just as bad. This is my opinion.
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I grew up eating popcorn almost daily and have tried many ways. The best is microwaving it with no oil in a heavy paper bag and then adding high grade olive oil and salt or seasonings to taste
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I think popcorn is like ice cream, chocolate cake, apple pie and everything else in between that brings one happiness and a smile while devouring. The key is that it should be treated and considered the occasional treat rather than a daily item in our other wise healthy eating life style. I don't think there are any "bad" choices regarding popcorn - some variations are simply better than others, depending on one's preference. I say live it up and dig in to a big bowl of hot, favorable popcorn and watch a movie - with whatever toppings you enjoy the most.
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This makes something healthy into something unhealthy.
We wonder why obesity is an epidemic?
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Yummy seasonings: curry powder, lemon pepper, cinnamon (+ sugar if really indulgent, but not necessary), za'atar, or basically any spice blend you find tasty. The extra oil helps the spices stick.
The key to crispy popcorn is a cooking vessel that lets the steam out as the corn pops. Then put it out in an open bowl to further allow any remaining moisture to escape. As for oil, I prefer olive oil (lots of it), but use the more processed non-virgin variety as it has higher heat tolerance. On a trip to Ecuador we discovered that Ecuadorean ceviche, often cooked shrimps with lots of vegetables (cucumbers, cauliflower, tomato, etc.) is topped with popcorn. We have taken to doing that with our home produced ceviche. The olive oil goes especially well with the ceviche.
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I agree that letting the steam out is key to good popcorn making. Either use a Whirly-Pop, which works great or a heavy, flat pan with a top that you can carefully maneuver to release steam as it's popping. I also use olive oil exclusively (evoo usually, since it pops quickly, and I've never burned it) but will try the half butter, half olive oil trick!
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Why do chefs use huge amounts of oil and salt when they cook? The food is too salty and often dripping with oil. Because it makes the food taste better? Not to me. And it's much worse for their customers.
I took a vegan cooking class, and the chef -- not vegan -- poured on the salt and oil. (yuck!!) When I asked him if he always used that much, he replied: Of course!
Why can't they make delicious food with low to no salt and oil? That is the real challenge. Which some of the reader comments address here.
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Which is also why I do not go out to eat in restaurants that do not respect my health!
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Oil contains 4000 calories per pound. It is highly processed and stripped of almost all nutritional value. It causes immediate damage to endothelial cells, and contributes to atherosclerosis. Why take a healthy snack and tell readers how to make it dangerous? How about a healthy alternative or two? A slight mist of water will help those toppings stick. See https://ucdintegrativemedicine.com/2016/05/why-you-should-opt-out-of-oli...
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What's wrong with popcorn being a deliciously sinful salty buttery treat? I read the labels on popcorn bags since I was a boy. I note sadly the bag's instructions no longer recommend seasoning the popped corn with butter and salt. I tried air popped popcorn and it was like eating styrofoam. A "healthy" person can still get hit by a bus. Why try to shame one of life's classic simple pleasures?
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I LOVE popcorn, but do not eat it anymore. I have had TWO teeth extracted. Popcorn husks were forced below the gums, causing infections to the roots of the teeth. I had been brushing and flossing as required. Dentists LOVE popcorn for this reason. I now buy cheese flavored puffed corn at Trader Joe's. It does not replace real popcorn...
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Looks really yummy... but wouldn’t this be a fast~path to a heart attack? How many calories in this?!
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1136 by my calculation...and in my family this would be 2 servings of popcorn but still, way more calories (for me) even at 568 for a snack!
I use 2 T oil for 1/3 c popcorn and it tastes/feels plenty crunchy to me.
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Everyone is upset over the amount of oil. 3 Tablespoons to 1/2 cup of grapeseed oil is high in polyunsaturates and has zero saturated fats.
Grapeseed, walnut, and olive oils are all recommended by cardiologists to lower the bad LDL cholesterol.
Just google heart centers and heart clinics. The source for the above information on grapeseed oil comes from the Cleveland Heart Clinic rated #1 of all the 610 heart hospitals in the United States.
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Moderation. Everything in moderation. One is not eating a steady diet of salty buttery popcorn any more than one would eat only Big Macs from sun up to sun down. Self-righteousness has zero calories; knock yourself out.
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My wife and I really enjoy popcorn. We've found the most reliable way to make truly delicious popcorn is with a Salbree Microwave Popcorn Popper. It's a collapsable silicone bowl with a fitted silicone top. Put the oil or oil/butter in the bowl, throw in s half teaspoon of popcorn salt, and put into the microwave for 4 minutes. The result is light, crispy popcorn, perfectly seasoned and filled with flavor. The identical popcorn popper is also made by PowerLix. They're inexpensive and will last a lifetime. Check Amazon for availability.
The most reliable brand of popcorn we've found is Pop Secret Jumbo Popping Corn. A 30 oz. container is a bit over $5 in most grocery stores. We've tried lots of different brands, including organics, and we keep coming back to this one.
I think that 1/2 cup of oil is way more than you need. Why take what is otherwise a healthy snack and make it so caloric? For two people, 3 tablespoons of popping corn and 2 tablespoons of oil is plenty. Add a small amount of butter to the oil if you crave that flavor, but use unsalted. Use popcorn salt for seasoning. As I said, we add it right to the oil. It dissolves quickly and uniformly flavors the popcorn. Try this recipe in a silicone popper and I swear you'll make it the only way to cook popcorn!
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Thank you for this information. Very useful.
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I use an air popper and a variety of toppings including olive oil, hot sauce, and melted lard when available. Finely ground parmesan is great.
Growing up in S IN, several farmers around where I lived raised popcorn. Then horse corn was typically left on the cob and taken to the local mill to be shelled. These people had fancy pieces of equipment that shelled the corn. Now modern equipment does all of this at one pass.
When trekking to Everest, one of the small huts had people popping popcorn in sand. The locals ate the sand infused popcorn - that takes some grit to do.
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My family are popcorn lovers and will travel out of our way to go to the theater with the best popcorn (hard to find anymore). For our home popping we use a Whirly Gig popper from Wabash Valley Farms. It has just the right parts to make splendid fare. No microwave goop for us.
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I have been making popcorn in a microwave oven for many years using a glass 12 cup bowl and a vented plastic cover bought separately. I use about 3 tablespoon of canola oil and 1/2 cup of store brand popcorn. Set to high for 4 minutes. You may need to adjust the time to prevent burning or minimize unpopped kernels. Transfer to a clean bowl then add parmesan cheese, butter spray, and salt. Or do your own thing. Glass bowl and cover clean up easily in the sink.
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My method exactly!
I discovered the secret of extra oil a couple of years ago by experimentation. Usually I use Wesson canola oil. For spices, Trader Joe's smoked paprika is one of my favorites but recently I've discovered that Old Bay Seasoning is a close contender.
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Please also talk about heirloom popcorn. It is healthy and it is really good. I can not believe you talk about popcorn without mentioning heirloom popcorn.
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Keep the un-popped kernels in the freezer, which concentrates the water; rapid expansion of the water to steam helps each kernel to explode, with very few holidays left at the bottom of the pot. I too use a generous amount of a 50-50 blend of olive oil and a higher-heat oil; turn up the heat (7.5 of 10 on my electric ceramic top), add three kernels, cover, wait for the pops, then add the remainder in a single layer covering the bottom. Then cover and shake regularly as you listen for the sizzle and pop, which quickly crescendo to a machine-gun rat-a-tat as that frozen water rapidly expands. Here's my trick for a toasty flavor: before covering and the popping commences, I quickly add my spice mix as well, with my go-to being a blend of salt, garlic powder and dried oregano, which combine into a piquant, aromatic and slightly salty layer of flavor to the nicely crisped corn. The pot is key, too: I have an old, greasy T-Fal non-stick 5.5 quart pot w/lid (I think both once used to feature white enamel on the exterior) that I use exclusively for popcorn making. I don't know why, but it excels at that one job, yet is useless for any other cooking task besides boiling water. But beware: I will guard that pot with all my might–you'll have to get your own.
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Wow. Delicious and the popcorn is jumbo sized.
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Regardless of the quantity of grease you choose to use, popping popcorn with hydrogenated oils should be verboten.
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Am I missing something or is Ms. Clark not creating her fab videos anymore. What's up with that? They're all fantastic. More please!
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Well, sure, it's fat. What's not to like?
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Thank you for eye-popping ideas -- and thanks to the readers, as always for adding spice and heat to the pot. The politics of popcorn remain complex and controversial -- and compared to most headlines, refreshingly fresh and appetizing.
Do note that some have found the lining of bags of microwave popcorn potentially unsafe (do not lick), and steam arising from any super-hot enclosed container can burn like Satan Hisself. My favorite restaurant in Atlanta offered a popcorn appetizer that, once devoured, erased any desire for even their best entrée (I forced myself).
Thank you again, Times, for enlarging Readers' scope of interest, knowledge, and carbohydrate intake -- surely we all welcome the sweet, sour, bitter, or buttery perspectives of kernels well-popped, and truths nicely oiled.
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Which restaurant??? That sounds heavenly, I’d love to try it!
The number of passionate comments to this article is a proof that the US is not only a nation of eaters of hamburgers with ketchup and tasteless vegetables, but also a nation of popcorn addicts.
Bon appétit to all and lots of fun.
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Ha. A great burger (homegrown short rib/brisket) done right with farm fresh tomatoes/lettuce is nirvana. Classic. Supermarket ground beef and ketchup from a chemical factory and supermarket ground beef is a flavor and texture black hole. All depends on how you get to the final product. I think more and more people in the U.S. (but not enough) would begin to agree that better quality and improved techniques for a more enjoyable and healthier experience are worthwhile. If this technique improves the final popcorn product, then for the few times I eat it, more power to me!
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@ Greg S
Wholeheartedly agree with you.
Having no access to homegrown short rib/brisket and disliking big tomatoes, my favorite home-made hamburger is lean ground beef, mixed with finely chopped button mushrooms, green onions, some garlic, and griiled on wood fire outside.
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My husband wants to know what time the burgers will be ready - you described his favorite version of that wonderful meal.
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Want fluffy kernels and almost all kernels popped? Store the popcorn in the freezer. Pop it any way you like.
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Perfect popcorn? Start with Rancho Gordo kernels. Use duck fat, preferably left over from confit duck. Keep the cover of the pan slightly ajar so the steam--but none of the kernels--escapes. Voilà. Anything else is unnecessary.
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I sort of hate to admit it, but Chris Kimball’s corn-popping recipe was a revelation for me. His main point? After your three test kernels pop, pour the rest of the corn into the hot oil and take the pot off the heat for 30 seconds. Then back on the heat to finish. ALL the kernels will pop. Perfect.
And many swear by Flavacol (look it up online). I’ve tried it many times but cannot get the results I’m seeking. Still working on that.
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naked, organic, bulk popcorn in the lowly microwave. no oil, no butter, no salt. chew and enjoy.
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With a nice glass of tap water to wash it down with?
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Can someone please recommend a easily obtainable (nationwide) grocery store popcorn brand.
Jolly Time has always been the main brand around here and I like it fine. Store brands are fine too, IMHO. If the kernels are smaller, the corn will have more fiber and be less fluffy, which you might not like but it will feed your gut microbiome better and keep you healthier. If the protein is higher, it'll be chewier which you also might not like but you can't tell by looking at it. Personally, I like it any way that it is as long as I like the oil, and there's been enough oil used. This recipe here seems excessive but I know that skimping on the oil is a bad idea.
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Target carries Quinn popcorn kernels. Non gmo from Northern Indiana. I've tried at least a dozen different brands of kernels and this is one of the most flavorful.
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Pop Secret Jumbo Popping Corn is our go-to. Available in most grocery and specialty stores, it costs about $5 for a 30 ounce jar. Excellent yield, great tasting and large, fluffy kernels. We've tried others but keep returning to Pop Secret.
My current absolute favorite flavor for popcorn is to add either Chaat Masala or Chhole (Chana) Masala mix (available online or in any Indian store). These have great tangy flavor notes from pomegranate seed powder, cumin & coriander, black salt, red chilli powder, etc.
Add it after popping and shake to mix. Quantity depends on the amount of popcorn and your tastes.
Addictive....
The amount of oil is not that important ....
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Popcorn changed dramatically when I stop buying branded grocery store versions. Organic bulk popcorn tastes totally different! The packaged versions have far less flavor and are often tough. I mostly use ghee with butter at the end, however coconut oil will be my next version. As for microwave popcorn...nevermind, I am not ever that hungry.
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There is also popcorn with light salt and a drizzle of maple syrup...
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If you love parmesan cheese: After popcorn is finished and removed and pan is still hot, sprinkle parm on the bottom and let it melt, and then rapidly cool the pan by lightly spraying the underneath bottom of the pan with a sink faucet wand. Of course do not let water into the pan.
The parm when cool will crunch into bits that is added to your toppings for a treat. Takes less than a minute and wala!
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Since 1981 I have been making a savory popcorn that is healthier and less caloric than this. Air pop your kernels and toss with enough grapeseed oil to lightly coat. Add copious amounts of nutritional yeast and season with Gaylord Hauser's original Spike. A Tampa health food store sold bags of it and kindly shared the recipe, if you can call something this uncomplicated a recipe.
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I discovered this technique a few years ago:
Put oil in the pot, add THREE kernels, cover, put on heat. When you hear the kernels pop, REMOVE from heat, add the rest of the kernels, cover, and shake for 30 seconds. This brings all of the kernels up to a uniform, near-to-popping heat. Return to the heat and lightly move the pot. When they come back up to heat (20 seconds or so) ALL of the kernels will pop within 10 seconds. None burned, without all that shaking and waiting.
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I am going to give this a try later today. I hope it works! Thanks for the info!
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And I am back to report that this method worked perfectly. Thanks!
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I use a similar but even quicker method. Put a small amount of oil and all the kernels in a pot, turn on the heat, and stir with a wooden spoon continuously. When one kernel pops, put the lid on and occasionally shake the pot to keep kernels on the bottom, and tip the lid to release steam. Pops very quickly, no un-popped kernels, crisp taste because they are not steamed. Add all the butter, etc, afterwards.
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More oil is just wrong in my opinion. The best popcorn uses no oil. Start with the kernels in a dry pan with a fairly thick bottom. Move the pan a bit now and then, and more frequently as the kernels get close to popping. Moving them heats them more evenly keeps them from burning through on one side. The result is is an awesome naturally toasted flavor rather than a bland oily flavor. If you get it down you will never go back to oil. I do add butter and salt, sometimes truffle salt. Just about every kernel pops and those which are not fully popped are crisp and crunchy, not hard tooth-breakers.
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I've never quite seen the point of flavorings on popcorn (except for Crackerjack!). I pop it in corn oil in a cast iron skillet, and when it's done, I add some salt. Nothing else, not even butter. A great snack!
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Corn oil does seem like a natural for this, if nothing else.
I found that Great Value popcorn from Walmart is surprisingly reliable. I use a thick-metal-bottom 3 quart pot and cover the kernels with oil as described in the article. The trick is to turn the electric stove's largest coil burner to 7/10 until the first pop (yes, I prefer coil burners. Things develop slowly in Canada). Then turn the heat off and leave the pot on the burner. Leave the lid loose and when it fills with popped kernels pour some out into a bowl and let it finish on the burner. Every kernel will have popped and none will be burned. I use a bit of salt and no butter. The popcorn should provide the best taste itself.
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Agreed. The trick is to purchase fresh popcorn. Walmart seems to turn its stock frequently.
Hmmm.
I've made good popcorn for years with much less oil.
However, this sounds interesting.
I think I'll give it a try. Right now. I'm suddenly hungry for popcorn.
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I Always use real butter- salted type. Put it in a stainless steel pot covered with foil- not the lid. Cook it over gas- not electric - and turn the flame all the way up.
Let it sit on the stove with just a little shaking until the first pops, then keep the pan over the flame with constant motion until the pops start spacing out and remove it from the flame. When the last kernel pops take the foil off. There will rarely - if ever be an unpopped kernel and none will be burnt.
Add salt if you must, to taste. I prefer sea salt.
Been doing this since I was a kid and it works great with every thing from name brand to grocery store house brand corn. It also does not make a mess in the bottom of the pot- just wipe it with a paper towel and stick it in the dishwasher.
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This sounds absolutely nauseating. Skip the oil altogether! Just dry-pop kernels in a plain old saucepan with a lid, tipping the lid open a bit every few seconds to release the steam. Butter and salt afterwards. Period. Powdered yeast? Kelp? Citric acid? Who ARE you people?!
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Don't knock it til you try it!
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I avoided popcorn for decades after a high school job in movie theater concessions. The most gross popcorn there is.
But recently I tried a popcorn in the Angelika theater. It had kelp, as in cut up sushi roll seaweed. Plus some sort of sweet cubes. Salty and sweet. It’s delicious. So kelp is pretty great on popcorn.
It is the First movie theater popcorn that I’ve bought since 1978. Just ask my kids - I deprived them terribly by NEVER buying movie theater popcorn.
Because I’m a bad mom.
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I did. It's disgusting.
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Microwave popcorn in a brown paper bag (the larger of the two sizes available for sack lunches). 1/4 cup popcorn, fold the top of the bag a couple of times, then microwave on high for about two minutes, or until the popping stops. No oil is necessary, and clean up is minimal. Top with melted butter and salt, or whatever you like. This makes one generous serving...
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Well sure, that's one standard approach; but I'm pretty sure the article was about breaking new ground rather than to literally give directions for making popcorn as that is so commonly known. You would do well to just buy pre-packed microwave popcorn, although I imagine your lunch-bag version is much cheaper.
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No don’t buy that fake popcorn.
Did you know they use Teflon in it so it doesn’t stick to the bag? True fact. Yuck
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Matthew, the commercial "pop in bag" popcorns are FULL of chemicals and weird stuff, that give the popcorn an "off" taste to me -- I only eat it if I am desperate and at work. You can make very good popcorn very easily in a heavy pan over the stove -- though I've never tried a plain paper sack, so I'll have to give that whirl. IMHO -- the less you add, the better -- and if you must add stuff, make it natural things like salt or butter.
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Or just put the popcorn in a small paper bag and pop it in the microwave for two and a half minutes. My favorite toppings, from my hippie days, are nutritional yeast plus olive oil plus tamari sauce. Saute a little garlic in the olive oil first. But I'll sure try the suggestions, here for different flavors, but please, not so much oil!
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All popcorn is not the same! Why no mention of the importance of popcorn quality? Why no mention of the varieties of popcorn available in some stores and online? You've got to broaden your horizons and try different types of popcorn - blue, white, and red to start! As has been pointed out by others, you've taken a reasonably nutritious snack and turned into a fat bomb. A pot with curved sides (Something like a saucier pan) will allow you to reduce the amount of oil you're using while still getting the fat immersion you want. The only downside is that these kinds of pots tend to be relatively small. You can make a nice batch for one or two people, but not a crowd.
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Nothing wrong with fat. It's actually the carbs of the corn that are bad.
When is the "fat is bad" myth ever going to die?
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Carbs are not bad, and anyway, popcorn has lots of fiber.
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Oh, sigh, Raindrop, carbs, especially simple carbs, are largely responsible for obesity and diabetes. Any MD will tell someone with either issue to avoid the "white" foods: bread (wheat), rice, potatoes and, yes, corn. Anything that is high glycemic. Meanwhile, fats have never been scientifically proven to be responsible for major diseases. Not that I'm saying to eat sticks of butter every day; but, seriously, fats are not the enemy.
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If I were going for a snack with that many calories it would definitely be a Ben and Jerry's product and not popcorn! I eat a lot of popcorn, but only because when it is popped with little or no oil you get a delicious, relatively low cal snack that takes a while to eat. Adding "flavors" to popcorn is right up there with "flavored" coffee as a no-no. I like my coffee to be coffee flavored and my popcorn to be corn flavored. Why mess with excellence?
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Maybe because popcorn is bland? Yeah that's it. It needs flavoring to make it interesting, otherwise it's basically just a bowl of crunch. But you are spot on about the pox of flavored coffees. And the reason is coffee is an extremely complex flavor.
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Too right. My view of popcorn has always been that it's an unsurpassed butter and salt delivery vehicle. This makes me think I'll have to see what other flavors it can deliver.
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@roger
I completely agree roger. So I guess coffee flavored ice cream will never be seen in your home freezer. I personally hate coffee flavored anything . . . except an excellent cup of real coffee period.
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I love popcorn. I generally pour enough oil to cover the bottom of a stainless steel pot, sometimes I add a tablespoon or two of butter, and then I pour enough kernels in to cover the bottom of the pot. I cover the pot and turn the flame to medium. When the kernels start to pop, I stand by and shake the pot from time to time. I remove the pot from the stove when the kernels stop popping, slowly remove the lid from the pot, pour the popped kernels into a bowl and toss with sea salt and sometimes nutritional yeast. It's simple and foolproof.
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for years now I've popped it plain in the microwave in a large container with a lid made especially for popping corn. I either use Trader Joes or organic kernels. Like maybe a cup and it makes a lot. Then I melt about a cup of butter in a cup in the microwave. Then I put the popcorn in a large container, salt it and pour the butter and mix it. Mmmmm. I used to use my husband's old electric popcorn maker but this way is better and so much less work and I clean the container with soap and water in the sink as it hasn't had oil or butter in it and put the other container in the dishwasher. My husband likes it saltier so I sometimes give him his own container and he salts it to his delight.
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I don't know where I learned this-but I've been doing it this way for more than 40 years: Place one layer of popcorn kernels in the bottom of a heavy pot or skillet, pour in enough oil to come halfway up the sides of the kernels, cover the pot tightly with aluminum foil and poke through the foil with a sharp knife, making five or six slits to allow steam to escape. (Do not use a tight-fitting lid, which will trap the steam.) Place over high heat. When the kernels begin to pop, shake the pan ever now and then, When the popping slows, remove the pan from the heat until popping stops. Remove the foil and season as desired.
I don't know the physics of this, but one layer of raw kernels will fill the pot or pan, no matter its depth or diameter.
Before stumbled on this method, I made popcorn the way my dad taught me: Pour kernels into a one-cup measure, add enough oil to fill the cup, then dump kernel-oil mixture into a Dutch oven covered with foil.
But now, unless the grandkids are here, I make do with 1/3 cup of kernels popped in a brown paper lunch bag in the microwave. No butter, just a little sprinkle of kosher salt.
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Jiffy-Pop--the sine qua non of sleepovers circa 1960!
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You just described "Jiffy Pop"
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If you're going to snack like this and still cheat the grim reaper, better make it olive oil. It's the only one with demonstrable benign effects on the arteries...
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There is exactly zero evidence that dietary fat leads to high cholesterol. It's just a myth that has a strangle hold (mostly on Americans). If you have the proof then please post it.
Olive oil, while wonderful, should not be used in very high heat cooking. If you want that flavor, then use grapeseed as per the article, and maybe use a more typical amount the way we all learned to make popcorn - a coating on the bottom of the pan - and then dress the popcorn with a high-quality cold-pressed extra virgin olive oil. The flavor will not be of burnt olive oil and you will have all the benefits of the polyphenols (which would have been ruined by high heat).
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Actually, extra virgin olive oil is perfect for all normal home cooking needs--healthier than most (if not all) other oils even for cooking. And it makes really tasty popcorn. At normal home cooking temperatures, olive oil is fine. (See, for example, https://www.oliveoiltimes.com/olive-oil-basics/extra-virgin-olive-oil-sa... many other articles support this.) I pour a generous layer of extra virgin olive oil into the bottom of my pan, add a generous layer of popcorn, sprinkle it liberally with salt, put it on high heat, and occasionally lift and shake the covered pan. When the corn is popping fast, I lift the pan and move it in circles above the heat to be sure all the corn heats evenly, shaking occasionally so the unpopped kernels fall to the bottom. This is the best popcorn I've ever eaten, and probably the healthiest as well. Yes, olive oil's health benefits (http://www.greekliquidgold.com/index.php/en/health-benefits/olive-oil-he... are greatest when it's eaten raw, but if you are going to cook with a fat, this is both a tasty and a healthy choice.
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Matthew, just for starters: — The relative paralysis of our arteries for hours after eating fast food and cheesecake may also occur after olive oil....But, it’s not just olive oil. Other oils have also been shown to have deleterious results on endothelial function; a significant and constant decrease in endothelial function three hours after each meal, independent of the type of oil, and whether the oil was fresh, or deep fried.... —
https://nutritionfacts.org/video/olive-oil-and-artery-function/
Sent from my iPhone
How much oil? How much popcorn?
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The extremely annoying thing about these food articles it that you think you are going to read through and then the recipe will be right there. A genius at the Times decided another click is necessary to take you to the actual recipe(s) - so look at the very bottom of the article and, um, click. You will find the info you seek.
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Yes, and starting soon, you will have to pay for the actual recipe. Anyway it is 1/2 c oil to 1/3 c popcorn.
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I used to love making popcorn on the stove top using coconut oil because it added a special and different kind of flavor which other oils don't have. But that was many. many years ago (think college days and nights). I still love the taste, texture and flavor of popcorn - I just can't stand pieces of popcorn or especially the thin shell between my teeth any longer. Way too irritating and too much work is involved in getting my teeth clean afterwards. But nothing beats the smell of that stuff popping away in the kitchen.
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Point on, Marge. Floss, tooth picks and even water jets frequently fail. That said, popcorn still hits the spot but not quite so often.
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Marge: dental floss. Try it, it works!
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Popcorn popped in a mix of grapeseed and olive oil in my Whirlypop, then sprinkled generously with nutritional yeast. My favourite!
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Yes. Yes. Yes. Discovered nutritional yeast topping for popcorn at my local movie theater. Love it.
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This is a great way to take a healthy snack and overload it with calories.
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Sounds good to me. What's your point?
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The point, if I were to guess, is that this recipe calls for more oil than corn and so does to popcorn what processed foods so often get a bad rap for: limiting or processing the primary ingredient and adding loads of fat, salt, sugar, etc. I myself don't mind, as the recipe still uses basic ingredients but do find it a little ironic to celebrate such a "restaurant-style" recipe that in other parts of the paper would get knocked for being heavy on fat over nutrition and held up as another reason for this nation's obesity epidemic. This strikes me as the Paula Deen of popcorn recipes.
Sure. Like The Beatles sang (I think): "Take a sad snack, and make it better!"
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Ghee, Frontier organic white cheddar powder, plus salt equals perfect popcorn.
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@ Eskibas Missoula Mt
I am neutral to popcorn, but my wife loves it natural, without butter, herbes de Provence, grated cheese, or any other additives.
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