Share

Homemade popcorn
(Microwave AND Stovetop)

Picture
Pop corn pops because its kernels contain a high amount of moisture. When heated that moisture evenly turns into steam. Unable to contain the increased volume of vapor, the starchy kernel blows out in all directions and freezes in a puffy configuration which itself results from the rapid drop in the ambient pressure. Since it only heats the water portion of the kernel, microwaves can pop corn without burning it. If yours does burn from time to time, blame the oil, which can get hotter than water.

Microwave:
Ingredients
  • ¼ cup popcorn kernels
  • ½ tsp salt
  • 3 tablespoons unsalted butter
  • 1 tsp finely grated parmesan cheese

Method:
Place 1/4 cup unpopped kernels in a brown-paper lunch bag. Fold the top over tightly a few times keeping room for the kernels to pop. Microwave on high for about 2 minutes, or until the popping slows (pops are 5 seconds apart).Remove the bag from the oven and open it carefully avoiding the steam. Pour the popcorn into a bowl and drizzle it with melted butter, ten toss with salt and cheese, if desired. Yields about 6-8 cups of pop corn.

Stove top:
Ingredients
  • 3 tablespoons oil
  • ½ cup popcorn kernels
  • ½ tsp salt
  • 3 tbsp unsalted butter

Method:
Place the oil, popcorn and salt in a large, metal mixing bowl/heavy bottomed deep pan. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl/pan over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.
Picture