Popcorn

Terry said:

Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
(something) popcorn. I make popcorn by melting about a half of stick
of butter in the skillet and popping the corn directly in the butter.
I like the butter flavor but I don't like greasy fingers you get when
you pop in oil.

I'm surprised that you can get the butter hot enough without burning
it. If you use oil you don't have to use so much that it makes your
fingers greasy. Besides, you're going to put melted butter or cheese
on it anyway.

The flavor is great. The problem I have is the

Quoted message said:

popcorn is not "soft" like it is at the theater. I have tried all the
brands. .... How or what brand of popcorn will make soft popcorn?

I think there is a difference in quality or consistency among brands.
Orville's made an improvement to the hybrid, if I recall correctly. At
any rate, I get good results from both Jolly Time and Orville's.

The key is to release as much steam from the pot as possible while the
stuff is popping. The theater machines do this by letting the kernels
push the lid up. At home, you need to lift or tilt the lid to let out
the steam, doing it many times and quickly to minimize popcorn all
around the stove. I think the moisture that stays in the pot when you
don't let the steam escape is a primary cause of making the popcorn
chewy. -aem

aem said:

Terry wrote:
The flavor is great. The problem I have is the

Quoted message said:

popcorn is not "soft" like it is at the theater. I have tried all
the brands. .... How or what brand of popcorn will make soft popcorn?

The key is to release as much steam from the pot as possible while the
stuff is popping. The theater machines do this by letting the kernels
push the lid up. At home, you need to lift or tilt the lid to let out
the steam, doing it many times and quickly to minimize popcorn all
around the stove. I think the moisture that stays in the pot when you
don't let the steam escape is a primary cause of making the popcorn
chewy. -aem

Unless I read the OP really wrong, they *want* chewy (for lack of a better
word) popcorn. I like my popcorn nice and crunchy.

Jill

jmcquown said:

aem said:

Terry wrote:
The flavor is great. The problem I have is the

Quoted message said:

popcorn is not "soft" like it is at the theater. I have tried all
the brands. .... How or what brand of popcorn will make soft popcorn?

The key is to release as much steam from the pot as possible while the
stuff is popping. The theater machines do this by letting the kernels
push the lid up. At home, you need to lift or tilt the lid to let out
the steam, doing it many times and quickly to minimize popcorn all
around the stove. I think the moisture that stays in the pot when you
don't let the steam escape is a primary cause of making the popcorn
chewy. -aem

Unless I read the OP really wrong, they *want* chewy (for lack of a better
word) popcorn. I like my popcorn nice and crunchy.

Who knows? My limited linguistic studies have not previously focused
on the intricacies of popcorn terminology. :-)

The stated objective was "soft like it is at the theater." For me,
chewy is not so good, and I gave an approach that usually works for us.
I didn't mention that I usually make it in a wok, but I don't think
that matters.... -aem

Terry said:

Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
(something) popcorn. I make popcorn by melting about a half of stick
of butter in the skillet and popping the corn directly in the butter.
I like the butter flavor but I don't like greasy fingers you get when
you pop in oil. The flavor is great. The problem I have is the
popcorn is not "soft" like it is at the theater. I have tried all the
brands.

How or what brand of popcorn will make soft popcorn?

I am on a popcorn kick because our supermarket carries a new popcorn
seasoning called "Kernel Seasons" [ http://www.nomorenakedpopcorn.com/
] It comes in several flavors. White Cheddar and Nacho Cheddar are the
only two I have tried but they have about10 types. I just wish my
kernels were softer.

You dont need any oil at all (popcorn and a paper bag in the microwave)
but a little higher temp oil than butter would probly help, canola is
what i use and i never buy brand name pop corn, i get it for one dollar
a pound in bulk at a local market.
---
JL

Terry said:

Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
(something) popcorn. I make popcorn by melting about a half of stick

Jolly Time

Quoted message said:

of butter in the skillet and popping the corn directly in the butter.
I like the butter flavor but I don't like greasy fingers you get when
you pop in oil. The flavor is great. The problem I have is the
popcorn is not "soft" like it is at the theater. I have tried all the
brands.

How or what brand of popcorn will make soft popcorn?

Let it age a few days between popping and eating.

aem said:

The theater machines do this by letting the kernels
push the lid up.

I haven't seen one of those machines at a theater
in ages. The most recent popcorn I bought at a
theater (which is admittedly around 20 years ago)
was served from a warming bin, which was periodically
refilled from giant bags of pre-popped popcorn.

Joseph Littleshoes said:

Terry said:

Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
(something) popcorn. I make popcorn by melting about a half of stick
of butter in the skillet and popping the corn directly in the butter.
I like the butter flavor but I don't like greasy fingers you get when
you pop in oil. The flavor is great. The problem I have is the
popcorn is not "soft" like it is at the theater. I have tried all the
brands.

How or what brand of popcorn will make soft popcorn?

I am on a popcorn kick because our supermarket carries a new popcorn
seasoning called "Kernel Seasons" [ http://www.nomorenakedpopcorn.com/
] It comes in several flavors. White Cheddar and Nacho Cheddar are the
only two I have tried but they have about10 types. I just wish my
kernels were softer.

You dont need any oil at all (popcorn and a paper bag in the microwave)
but a little higher temp oil than butter would probly help, canola is
what i use and i never buy brand name pop corn, i get it for one dollar
a pound in bulk at a local market.
---
JL

You mean you can use a regular paper bag and fill it? It isn't explode,
or rather, how do you get it to stay closed, then? If I could do PC in
the MW, I'd be a very happy camper. I don't buy those prefilled bags
because they are extremely expensive and I want to be able to choose my
own portions.

On Sun, 02 Apr 2006 15:44:34 +0200, jake <[email hidden]>

Quoted message said:

Joseph Littleshoes said:

You dont need any oil at all (popcorn and a paper bag in the microwave)
but a little higher temp oil than butter would probly help, canola is
what i use and i never buy brand name pop corn, i get it for one dollar
a pound in bulk at a local market.

You mean you can use a regular paper bag and fill it? It isn't explode,
or rather, how do you get it to stay closed, then? If I could do PC in
the MW, I'd be a very happy camper. I don't buy those prefilled bags
because they are extremely expensive and I want to be able to choose my
own portions.

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Carol

Quoted message said:

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Carol

That is such good news, that this works. I don't have a popcorn button,
but I'll experiment. And try not to set the bag on fire 🙂 On the farm
in Canada, hay/straw was dried in the MW before it was weighed or
whatever was done before it could be sold (for producing paper). We had
to be careful not to set it on fire.

My first chance to get paper bags (lunch or otherwise) might be the
next time I'm in Germany. Wait, I have German visitors coming to visit
over Easter. I'll ask them to bring some.

I have so much popcorn in the cupboard I am also pondering treating it
like hominy/grits, with an overnight soak. Maybe it would be edible.

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Carol

Is THAT what that button on the back of the MW is for???😉

Andy

Damsel in dis Dress wrote on 02 Apr 2006 in rec.food.cooking

Quoted message said:

On Sun, 02 Apr 2006 15:44:34 +0200, jake <[email hidden]>

Quoted message said:

Joseph Littleshoes said:

You dont need any oil at all (popcorn and a paper bag in the
microwave)
but a little higher temp oil than butter would probly help, canola
is
what i use and i never buy brand name pop corn, i get it for one
dollar a pound in bulk at a local market.

You mean you can use a regular paper bag and fill it? It isn't
explode, or rather, how do you get it to stay closed, then? If I
could do PC in the MW, I'd be a very happy camper. I don't buy those
prefilled bags because they are extremely expensive and I want to be
able to choose my own portions.

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Carol

If you use a large-ish pyrex glass container (with lid of course) you can
add a little oil...That will make the popcorn pop quicker.

(Just be sure it's microwave safe at pop corn cooking temps before trying
it)

--
-Alan

On Sun, 02 Apr 2006 22:15:30 +0200, jake <[email hidden]>

Quoted message said:

I have so much popcorn in the cupboard I am also pondering treating it
like hominy/grits, with an overnight soak. Maybe it would be edible.

OR ......

* Exported from MasterCook *

Kettle Corn

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle"😉 with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 25g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 1 1/2 Other Carbohydrates.

Andy q said:

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Is THAT what that button on the back of the MW is for???😉

Why yes. Yes it is. Let us know how that works out for you.

Peace,
Carol

jake said:

You mean you can use a regular paper bag and fill it? It isn't explode,
or rather, how do you get it to stay closed, then? If I could do PC in
the MW, I'd be a very happy camper. I don't buy those prefilled bags
because they are extremely expensive and I want to be able to choose my
own portions.

Those microwave poppers work really well too. Looks sort of like a
tupperware bowl. I bought one for around $6 at least five years ago and
it hasn't scorched or deformed in any way.

Bought it because I can't stand the smell of that "space butter" they
use in those microwave popcorn packs.

jake said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

Quoted message said:

You dont need any oil at all (popcorn and a paper bag in the
microwave) but a little higher temp oil than butter would probly
help, canola is what i use and i never buy brand name pop corn, i get
it for one dollar a pound in bulk at a local market.
---
JL

You mean you can use a regular paper bag and fill it? It isn't explode,
or rather, how do you get it to stay closed, then? If I could do PC in
the MW, I'd be a very happy camper. I don't buy those prefilled bags
because they are extremely expensive and I want to be able to choose my
own portions.

I take a paper bag, put in enough pop corn to make one layer (or perhaps
a bit more depending on how much i want to make) in the bottom of the
paper bag, fold and crease the folds then put it in the MW for about 4
minutes, you have to be a bit careful and experiment with settings as
these machines can vary so much from one to the other.

But you can do it in aa pot on the top of the stove with out oil, takes
a tad longer, as a kid we used a wire basket over the open fire in the
fire place.
---
JL

On Sun, 02 Apr 2006 20:43:45 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

If you use a large-ish pyrex glass container (with lid of course) you can
add a little oil...That will make the popcorn pop quicker.

(Just be sure it's microwave safe at pop corn cooking temps before trying
it)

Thanks, kiddo! My doctor said that I can eat small amounts of
popcorn. Luckily, it doesn't spike my blood sugar. YAY!!! But we'r
careful not to make too much at a time. We'll try the Pyrex thing
next time (probably tomorrow), and I'll report back.

SMOOCH!
Carol

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy q said:

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Is THAT what that button on the back of the MW is for???😉

Why yes. Yes it is. Let us know how that works out for you.

Peace,
Carol

Hmmm... having some doubts. 😉

Andy

jake said:

Joseph Littleshoes said:

Terry said:

Our supermarket caries its own brand, Orville Redenbacher's, and
Jolly (something) popcorn. I make popcorn by melting about a half
of stick of butter in the skillet and popping the corn directly in
the butter. I like the butter flavor but I don't like greasy
fingers you get when you pop in oil. The flavor is great. The
problem I have is the popcorn is not "soft" like it is at the
theater. I have tried all the brands.

How or what brand of popcorn will make soft popcorn?

I am on a popcorn kick because our supermarket carries a new popcorn
seasoning called "Kernel Seasons" [
http://www.nomorenakedpopcorn.com/ ] It comes in several flavors.
White Cheddar and Nacho Cheddar are the only two I have tried but
they have about10 types. I just wish my kernels were softer.

You dont need any oil at all (popcorn and a paper bag in the
microwave) but a little higher temp oil than butter would probly
help, canola is what i use and i never buy brand name pop corn, i
get it for one dollar a pound in bulk at a local market.
---
JL

You mean you can use a regular paper bag and fill it? It isn't
explode, or rather, how do you get it to stay closed, then? If I
could do PC in the MW, I'd be a very happy camper. I don't buy those
prefilled bags because they are extremely expensive and I want to be
able to choose my own portions.

Years before commercial "Microwave Popcorn Bags" I popped corn in the
microwave. Where do you think they got the idea? I'd spritz the bag with
oil and put the kernels in there. I used a plain old-style paper lunch bag,
seal it up with a little room for the steam to escape... 2 minutes later,
popcorn. No added (disgusting, I might add) butter substitutes nor salt.

Jill

Mr Libido Incognito said:

If you use a large-ish pyrex glass container (with lid of course) you
can add a little oil...That will make the popcorn pop quicker.

(Just be sure it's microwave safe at pop corn cooking temps before
trying it)

That's an interesting idea. I have a set of that Corning Visions stuff,
good for oven/wave/stovetop. One of those would probably do for popcorn.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)