Xexo wrote:

JoelF wrote:Nope, rarely a burnt kernel.
Is it possible your popcorn is stale? If it has lost moisture it might not pop.

I bought new from the store, so I hope it was fresh. I'll try again. Thanks.

Sounds like it might be a thermostat issue with the popper. If it's too hot, kernels will burn before they pop. Do you have a way of measuring its temperature?

=R=

ronnie_suburban wrote:

Xexo wrote:

JoelF wrote:Nope, rarely a burnt kernel.
Is it possible your popcorn is stale? If it has lost moisture it might not pop.

I bought new from the store, so I hope it was fresh. I'll try again. Thanks.

Sounds like it might be a thermostat issue with the popper. If it's too hot, kernels will burn before they pop. Do you have a way of measuring its temperature?

=R=

Yes, yes I do. I'll check on that as well. Might be time for a switch out to the, whispers so G. Wiv can't hear, wok.

Xexo wrote:Yes, yes I do. I'll check on that as well. Might be time for a switch out to the, whispers so G. Wiv can't hear, wok.

Is one able to pop tasty popcorn in a wok, of course. I've wok popped pop corn any number of times. I've even popped delectable popcorn using off-brand popcorn from a Quick-Mart camping in the middle of nowhere over an open fire using a metal coffee tin (shout out Eight O'Clock Coffee).

Does this mean you should? Woks, like coffee tins, are thin metal and susceptible to scorching popcorn. Unless you are going for wok hay popcorn. Speaking of which, I went through a short phase of purposely burning the bottom layer of popcorn black carbonized. I liked the crunchy bitter taste with butter and hot sauce.

Popcorn is forgiving, like sex and tacos, even when bad it pretty darn good. Though if you are going to the effort of sourcing quality popcorn may as well utilize proper on-hand tools to enhance the experience, i.e. heavy lidded pot, preferably with a handle to facilitate shaking.

Hi,

For reasons I cannot explain, we have not had any popcorn in a very long time. I finally did try the method of making popcorn with ghee, which gives a nice buttery taste. I used 'Lady Finger' popcorn bought for $1.53 a pound in an Amish store somewhere in Indiana. .

I found a description: "If you like small, hulless, tender popcorn, you definitely will want to try this. This tiny kernel is the tenderness around. Ladyfinger kernels are the smallest kernels that the Amish grow. Pops Yellow."

I made Dana Cree's Popcorn ice cream for my Dad's birthday. To hide the fact I was popping corn for a present. I ended up making a big batch because now people could smell it.

The Popcorn ice cream has a subtle buttery popcorn flavor. I will be curious if it is requested after the initial batch.

This was also the initial batch of ice cream made with the KitchenAid ice cream bowl. I let it spin for 30 minutes, then collected the ice cream to freeze. One person commented it was not very fluffy ice cream. I advised commercial ice cream is over processed to whip air into it.

Regards,
Cathy2

Wow didn't realize there could be so much to know about popcorn. For a pedestrian like me, Air popped in an Orville Redenbacher popper,
( never burnt and most every kernel popped). Pump sprayed Avocado oil and lightly sprinkled with Chili Powder. Works for me!

A couple of years ago, on our way back to Montréal from NYC, we stopped off at CIA for dinner, alighting for a wait in their bar first. The bar snack was popcorn, popped in bacon grease.

I remembered this a few days ago, and tried it, finishing off with garlic salt.

Oh boy, count me a fan!!

Geo

Geo wrote:The bar snack was popcorn, popped in bacon grease.

I'm going to have some duck fat in a few days, maybe I will give that a whirl, too!

Thanks for the idea.

Regards,
CAthy2

Made duck fat yesterday. Popcorn may be in my future.

C2 and louggord--

That sounds like a fiendishly good idea! Given how good duck-fat fries are, I can't but imagine how great ducky popcorn would be! Ummmm!

On the list now! Tnx folks!

Geo

You'll get ducked better by pouring it over the popped popcorn than popping it w/it.

BTW, just as a sidelight on popcorn...

I've been learning to grow mushrooms since COVID. The first stage is to innoculate a hydrated, sterile grain with a liquid culture of spores in order to form a colony of grain spawn. The grain spawn is then 'seeded' into a substrate--soybean hulls, sawdust, logs, etc.--where the mushroom mycellium grows out and prepares to fruit. The mushrooms themselves are the fruit.

Well. I use popcorn for my grain! It's cheap, it's easily available, and the various mushroom cultures love it. I hydrate the popcorn in my pressure cooker, load it in mason jars, which I then sterilize in the cooker, and then innoculate with the liquid culture.

Yet another virtue of popcorn! Who knew?

Geo

Geo wrote:BTW, just as a sidelight on popcorn...

I hydrate the popcorn in my pressure cooker, load it in mason jars, which I then sterilize in the cooker, and then innoculate with the liquid culture.

Is it popped first?

JoelF--

No, I just dump the package of popcorn in the pressure cooker, cover with the requisite amount of water, and pressure cook for half an hour or so.

Almost any sort of grain can be used. Serious home growers tend to use rye: it's a good compromise between cost, availability, and ease of use. But it's hard to find in small amounts, and you have to keep large bags of it around. Other folks use bird seed, or millet, or just about anything. Me, I use popcorn because it's the best compromise.

Geo

Jazzfood wrote:You'll get ducked better by pouring it over the popped popcorn than popping it w/it.

While ago I did a week of consulting in Philadelphia. They served Quite a bit of bacon and saved every drop of grease as popcorn topping. Served in brown paper bags the popcorn simply dripped bacon fat, turned the bag opaque and, on the surface, was gross as sh*t. In actual form the bacon grease topped popcorn tasted heavenly. Though 2-3 bags a day would send you to heaven early.

They popped the corn in neutral oil feeling, as Alan says, you get more bang for your buck as topping.

Will My Popcorn Explode?
https://www.nytimes.com/2020/12/29/scie ... ticleShare

G Wiv wrote:In actual form the bacon grease topped popcorn tasted heavenly. Though 2-3 bags a day would send you to heaven early.

Hog heaven, I presume.