A couple of months ago we bought one of those Whirly Pop poppers. Boy, it is fast. Two minutes, tops. Cheap, too. Along with a supply of assorted "gourmet" popcorns, my wife and I have really been eating a lot of popcorn lately (real butter only!).
Our family has gone back to the “old-fashioned way” of making popcorn. I learned it from my mom! A bit of Crisco in the bottom of a big, long handled pot with a tight fitting lid, just enough popcorn to cover 1/2” and shake on the burner. The pot is warm enough to melt the butter afterward. Dumped in a paper bag with a bit of salt, it’s the only way to make it! :)
That’s how my family did it when I was a kid. Now I like to use an air popper. I still have to put melted butter on it.
A couple of months ago we bought one of those Whirly Pop poppers. Boy, it is fast. Two minutes, tops. Cheap, too. Along with a supply of assorted "gourmet" popcorns, my wife and I have really been eating a lot of popcorn lately (real butter only!).
Our family reverted to old-fashioned popcorn about a year ago. A lot cheaper, and unquestionably better tasting. Only problem: The 13 year-old got sidetracked and the oil ignited one day, before she put the kernals in. Good thing I was home to help her deal with it.
No, not the only way to make it. Goes a lot better if you dump into a clean dish pan. Tons and tons of it.
I use Alton Brown’s method, which is quite similar. Make it directly in a stainless steel mixing bowl with AL foil covering the top, with a few holes punched in it. Agitate it over a burner, stop when the popping is done. Salt and butter (if desired), eat right out of the bowl after it cools just a bit.
Crisco is all partially hydrogenated oil, so it’s not the old fashioned way. Try coconut oil. It is not hydrogenated and it is actually very healthy for you.
If you use Coconut oil instead of crisco, it will taste better and be better for you.
That’s what theaters used before the feds stepped in.