Popcorn question.

[Time2]

We have mostly ate Microwave popcorn, but I went on a Keto diet and wanted to get real butter rather than what ever they concoct to oil it,
I ask my wife to watch for a hot air popper, she picked up a used one up for $2, and bought some off brand Popcorn. It was very tough, I though it was the popcorn. She bought a name brand popcorn, still tough/chewy. It must be hot air popping, so I cooked it on the stove in a pot. Still tough. All of this is relative to microwave popcorn. I do let the moisture out to keep it crisp.
What am I missing, beside nice crisp popcorn?

 

[mountainsoft]

I picked up some Black Jewell "native mix" gourmet popcorn at my local Safeway. It pops up a bit lighter than the generic yellow stuff, with fewer husks. Still, it's a far cry from my gold standard, movie theater popcorn.

I put oil in a pan, add a kernel till it pops, then add more popcorn and shake occasionally till the popping stops. I cover it with a lid that I keep vented so moisture can escape. I've tried several different techniques, more oil, less oil, higher heat, lower heat, no stirring, lots of stirring, nothing really seems to make much difference. I've tried a variety of oils, vegetable oil, coconut oil, and my favorite so far is peanut oil. Olive oil burned too easily for popcorn.

My at home version is edible, but I sure wish I could duplicate the consistency of theater popcorn (none of that fake greasy "butter" though).

If I had space I might get one of those dedicated rectangular old time poppers. They're common for home theaters, but we don't really have the space to store one and I don't want it sitting around.

The "whirly pop" seems popular too, but I've never tried it and don't really want another gadget in the kitchen.

I haven't touched the microwave stuff in years, and the last time I used an air popper was in high school (rubbery popcorn that salt wouldn't stick to).

 

[pacergal]

I also use either white corn or the rainbow colored gourmet corn.
I have used air popper, but my best is on the stove with corn oil as described by mountain soft, except I use a large flat splatter screen instead of a lid, as it keeps the popcorn in, allows steam to escape and prevents oil splatter.
Add a little melted butter, salt and parmesan cheese in the bowl after popping--pretty good!

 

[eeyore]

Why not just microwave the corn, then mix with real butter afterward ?
You just need to cover the corn.

If you don't have a special pot, put 1/4 cup corn kernels in a glass bowl and cover with a plate. 2 to 5 minutes, depending on MW.

Just wait for the popping sounds to stop.

 

[Idnar7]

I use a "whirly pop" with Redenbacher popcorn and cocoanut oil. I had heard that was the oil theaters use. It gives it a distinct taste I like. Nothing else but kosher salt. I find the Redenbacher is softer, less hulls, and less "old maids".

 

[RetireAge50]

Why not just microwave the corn, then mix with real butter afterward ?
You just need to cover the corn.

If you don't have a special pot, put 1/4 cup corn kernels in a glass bowl and cover with a plate. 2 to 5 minutes, depending on MW.

Just wait for the popping sounds to stop.

+1 this is how we do it. Or I should say how we used to do it as popcorn is not on our Keto diet.

 

[LOL!]

I cook popcorn often and use an oil-less, butter-less method in the microwave with a bowl like this: https://www.amazon.com/Nordic-Ware-Microwave-Popcorn-Popper/dp/B0089XJDIK There are many other such inexpensive bowls.

As for the popcorn, my wife bought Orville Redenbacher kernels because she said, "it leaves the fewest unpopped kernels." So I bought the cheapest store brand and put the kernels in the Orville Redenbacher jar. Guess what? No difference. I am unconcerned with unpopped kernels anyways since the store brand is so inexpensive.

Next up: How to season the popped popcorn. I want a no salt, no oil, no butter seasoning, so I spritz the popped corn with pop soda that I like and then sprinkle on nutritional yeast. I got the nutritional yeast idea from nutritionfacts.org. The moisture from spritzing makes the yeast flakes/powder stick to the kernels without making them wet. Also, I sprinkle in some shelled pistachios or other nuts. Cherry cola or Dr Pepper are nice flavorings, but maybe you will like Ginger Beer?

The little spritzer I use was from a cheap "travel kit" of plastic bottles and such from the drug store. I just fill it with my soda of the month and store it in the fridge. One can use diet soda or not. Both sweeten the popped corn a little bit.

 

[KB]

I have the same microwave popper, I've had it for years.

I spray my popcorn after cooking with spray cooking oil, then sprinkle on seasoned salt.

 

[ABQ2015]

My favorite is a microwave popcorn popper made of glass with a silicone lid that can be used for adding butter:

https://www.ecolutionhome.com/produ...rn-popper-with-silicone-multi-functional-lid/

Orville R is my favorite popcorn as it seems to pop the most consistently with less burning and unpopped kernels. I have tried several gourmet brands but have not been impressed with the popping action or the taste. To save a few calories but add a little butter flavor, I have been spraying the popcorn afterwards with "I can't believe it's not Butter!" vegetable oil spray.

 

[Time2]

Thanks everyone, I'm going to start with coconut oil and a screen lid on the stove. If that fails, I'll look into the microwave bowls.

 

[RobbieB]

If you are into the movie theater taste, it's pretty easy. Just get these 4 oz popcorn packs and dump the contents into a 6 quart whirly pop and medium heat on the stove and crank away!

 

[Masquernom]

I had never heard of the Whirley Pop until I read this thread. I may order one and give it a try.

How do you clean it? Can you put the pot and lid with mechanism into a dishwasher?

 

[RobbieB]

That's what I do. Not good for the wood, but if it cracks and falls off I'll order another one.

 

[Montecfo]

West Bend Stir Crazy!

We have had two of them, they are the best. Tried the air popper. Tough. And microwave just tastes greasy.

We do not add butter. Doesn't need it IMHO. However, we do have lots of different flavored salt.

 

[Walt34]

Hot air popper, ~15 years old. Orville R's original. Gigunda size Tupperware bowl. One full stick of butter, nuked. Salt liberally.

Yum.

 

[tmm99]

Here's the recipe I use. It's as it says "Perfect Popcorn" in my opinion as it's simple, fail-proof and with very few ingredients. The 30-second wait makes just about every kernel pop with no burn. I add parmesan cheese powder and garlic powder once it's done. I have used expensive as well as Walmart kernels and I couldn't tell the difference myself. I haven't bought microwave popcorn in years.

The trick is the 30-seconds of wait-time with the kernels in the pan OFF the stove. I use my All-Clad saucepan (I'm sure any pan would do) and I used a glass lid so I can tell what's going on inside the pan.

https://www.simplyrecipes.com/recipes/perfect_popcorn/

Easy-peasy...

INGREDIENTS
3 tablespoons coconut oil or extra virgin olive oil
1/3 cup of high quality popcorn kernels
1 Tbsp or more (to taste) of butter (optional)
Salt to taste

 

[tuckeverlasting]

Pop (in microwave) in an ordinary brown paper bag! From the back of Bob's Red Mill Yellow Popcorn bag:

Place 1/4 cup popcorn kernels in a small paper bag. Pop on 100% power for 1 1/2 to 2 1/2 minutes until most of the kernels have popped, or until there are 3 seconds between pops.

 

[spncity]

West Bend Stir Crazy!

Same popper. It's the one DH had in college and it's going strong. Orville R. popcorn. A little oil in the popper, then salted after popping.

Option: The popper has a way to put butter on the top of the lid and it melts and goes through the holes onto the popcorn as it pops.

I may try that coconut oil someone suggested.

 

[RobbieB]

Coconut oil gets a bad rap because it's saturated (solid at room temp) but it also doesn't oxidize (go rancid) easily which is a good thing.

Added bene, if you pop with coconut oil the corn will still be good the next day.

 

[Montecfo]

Same popper. It's the one DH had in college and it's going strong. Orville R. popcorn. A little oil in the popper, then salted after popping.

Option: The popper has a way to put butter on the top of the lid and it melts and goes through the holes onto the popcorn as it pops.

I may try that coconut oil someone suggested.

Yes, my wife brought the original one into the marriage. We still have it in the basement. For parts I think.

It does have that cool butter dispenser on top. We have not used that in forever.

DW does not eat the coconut oil so sticking with canola.

 

[zinger1457]

I went through a couple of the Westbend's but didn't have the same luck some here had, both eventually stopped working within a couple years, it did make very good popcorn when it was working. Have had the stovetop Whirley type for over 10 years now, same concept as the Westbend but you turn it manually. For cleaning the manufacturer recommends just wiping it down with a paper towel after it cools down, I only wash it every few uses. I've also used the Whirley for roasting green coffee beans and it works well for that, eventually went with a dedicated Behmor coffee roaster.

 

[pb4uski]

I use this (same as LOL! but in white).

Orvelle Reddenbacher popcorn and popping oil.

A bit (~tbsp) of popping oil, then ~1/4 cup of popcorn, then microwave for a about 3 minutes. I then transfer about half to another bowl, sprinkle with popping oil and shake. salt, add remaining half of popped corn, another sprinkle of popping oil and salt and shake. Decadent and delicious.

 

[folivier]

Another Whirly Pop with coconut oil here! So much better than microwave.
I like to take Steen's pure sugar cane syrup and cook it in the microwave with butter then drizzle that over the popcorn. Molasses is good also for a less sweet flavor.

 

[Time2]

Coconut oil gets a bad rap because it's saturated (solid at room temp) but it also doesn't oxidize (go rancid) easily which is a good thing.

Added bene, if you pop with coconut oil the corn will still be good the next day.

We keep our home at 78*, melting point of coconut oil is 76*. In the morning when the doors are open, it's solid, in that afternoon when the doors get shut and the air conditioner keeps it at 78*, it's liquid.


I bought a jar for use in my Keto diet, but I don't care for the taste, I may try it with popcorn and have my wife use it for other cooking uses.

 

[jollystomper]

Bothr Rebenbacher or Jollytime work for fine for me. I use a Stir Crazy band oil popper, it has worked fine for over 15 years. I use olive oil and I get few unpopped kernels. I spray on butter and add a little sea salt to taste.

I also a microwave popper bowls, but (a) it only does a small quantity - 1/4 cup of kernels , when I normally pop 1/2 to a cup, and (b) It only pops about 2/3 of the kernels, so I have to run it twice to get a better yield. I may need to look at the ones others here are using.

I do have sweet tooth, so for less "healthy" occasions I want to add chocolate or some coating to make it taste "sweet and salty". I have not found a good chocolate to add - I want one that solidifies on the kernels and not stay sticky, and the only way I can do that is to bake the kernels in an oven with the current chocolate popcorn "drizzles" on the market. And I am still working on a decent "sweet" coating.