Anyone can make movie popcorn at home by following a few principles. My search for great popcorn started as a kid and continues today. I learned a lot during my first part-time job at our theater. After that I got to experiment with countless techniques, poppers and ingredients. What I’ve learned is that it doesn’t matter if you use a stovetop or expensive popcorn, the same principles always apply to making great popcorn.
Ingredients
Popcorn, oil and salt…that’s all you need. Before you start pulling out a bunch of extras to make seasoned food or popcorn, it’s important to first master the basics.
Truly quality popcorn corn – Don’t skim. Buy the goodness of popcorn. Orville Redenbacher’s® is readily available. The property and supplies also sell food. The quality of the grain makes the difference. Pops up bigger and leaves the cores less loaded.
The right oil is the key –One of the most important ingredients is oil. It is clear that vegetable oil works, but it is not recommended. The last oil for movie popcorn is coconut oil. This is the oil used by many theaters and concession stands. It makes the best tasting popcorn ever. The internet has made it much easier to get this product, but it is readily available in most stores.
The best available oil is peanut oil. The oil that gives MARMORA style fries their unique texture and flavor is the same oil you can use to make popcorn movies at home. Beware of “eats” popping up in grocery stores. Simple vegetable oils are often added to color and flavor butter. If they don’t have peanut or coconut-oil”>coconut oil shame on them, pass them by.
– table salt – never use filet mignon. He prefers buttered salted popcorn. Salt is a seasoned butter powder that they use in movie popcorn. It is usually bright orange or bright yellow and helps to give the butterfly its popcorn look. The salt coats more evenly than table salt, and doesn’t ruin the texture of the popcorn.
Cooking Principles
Popcorn can be made in a variety of ways with a wide variety of tools. As long as you understand the principles of popping popcorn, you can adapt them to the equipment you have at home.
Stirred, not shaken – The best popcorn is made if you cook just to shake the corn. A thresher or a thresher with a rotating arm constantly stirs the grain as the best cooks. If you use simple stove top pans, be careful not to remove the pan from the heat source when shaking. Constant heat allows the spring to pop more fully.
don’t drown the kernels – While you might think that adding more oil will make the popcorn better, this is not true. Too much oil can cause popcorn to become “soggy” not just from the oil, but from all the extra steam generated. Use the lowest amount of oil recommended by the manufacturer of your poppy seed. If using cabbage, put the recipe in your poppy seed package. Less oil is not only healthier, but generally better popcorn.
breathe – Don’t steam your popcorn! Making movie popcorn at home is important as there is a significant release of steam during the popcorn process. If it breathes, the popcorn will be much crispier and lighter. If the popper sits on top, push back the top slightly to allow steam to escape. Most popcorn popper cracked the top. Do not cover it or use butter to melt it.
Conclusion Touch
Cook your popcorn…for a few minutes at least –You think popcorn tastes best when it comes out of the popper. Actually, it’s much better if it sits for a few minutes after the pops. Fresh popcorn is slightly moist and chewy from the steam generated by the popper. Allow it to sit for a few minutes to dry and achieve maximum crispness.
Salting is more of an art than a science – Make sure you apply the salt as soon as the popcorn pops out of the popper. The grain is still slightly moist and the salt will adhere better. My favorite technique is to use two large dishes. Pour fresh popcorn into one bowl, immediately pour salt into another large bowl to mix it again and then add salt again. Throwing bowls between the two also helps the truck more. It’s also a great way to cook popcorn quickly and make it crispier.
Some final thoughts
It’s fun and frugal to make movie popcorn at home. Combine several batches at once and store later in zipper bags or storage containers. Just be sure to let the popcorn cool completely before you sign it.
Once the ladies basic pop art, proceed to eat and season the nails. There are tons of great articles and recipes on the internet. Play, experiment and happy popping!
Popcorn Board
www.popcorn.org
Orville Redenbacher’s®
www.orville.com
