Posted on 02/10/2022 11:27:50 AM PST by Vendome
I just used the microwave popcorn method. I put my timer to 2 minutes and 20 seconds (rasy to punch in the time) on high for my 1,000 watt microwave. Not one un-popped kernel. I put the popcorn in a bowl and added the salt while it was still hot. The results were light, fully popped popcorn with a buttery taste you just can’t get on the stove or from that store-bought microwave junk.
If I stopped after not hearing a pop for three seconds, the great majority of kernels would be unpopped. It was a very drawn out process in the microwave, not like the fusillade in the pot on the stove.
My wife bought them last time so I am not sure, She said they were not too bad in price. But I think she actually had to go to the Crafts department to find them. lol
Wow Am I ahead of my time.
Somebody should tell democrats to use aluminum foil.
Bagged popcorn or silicone popper in the microwave tends to burn, or you have to cut back on time and leave a lot of kernals unpopped. Air popper produces tough popcorn.
Stovetop is still the best method. Coconut oil is best. Corn oil or sunflower oil are okay.
Great summary!
movie theaters used coconut oil also until the health nazis got involved
Mine always needs to go slightly longer than the directions - but then, I like the little burned bits...
Great Redneck fire alarm picture. Just use a tack on a wall to hang.
Bkmk
Years ago, we had a guy at work that put one of the microwave bags into the microwave and turned it on. He didn’t realize you were supposed to take off the plastic wrap from around the bag....
That’s funny...
The mom starts by dumping a few spoonfuls of kernels into her paper bag, then adds butter and sea salt before microwaving the mix for just two minutes.
Who did NOT know about this??
OLD news :-)
“quest to figure out how to create, market, and sell “partially popped” kernels”.
Go to your local Mexican Carniceria store. Get a bag of whole yellow corn called Maiz Chulpa. It’s a slightly longer kernel. Put it in your iron skillet with just the smallest amount of oil you can find. One layer thick where each kernel is touching the pan. Have the heat just below popping temp. You’ll get a few that barely pop here and there but dont worry. Drop in a little butter to coat them and hit em with the salt. And you’ll have exactly those partially popped kernels. Only they are way softer, on the order of corn nuts rather than tooth breakers.
It’s a true staple to carry on road trips. Parched corn. You will thank me. You can try other exotic stuff like brown sugar also, but I never do. To me these are the unholy love child of a fritos, corn nut, and bottom of the popcorn bag threesome. Lord they are good.
That’s awesome! Thanks!
I stumbled on that when reading about explorers and Indian food in the old west. Stopped and looked up this parched corn thing and then tried it. Better than it has a right to be and super easy to make.
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