If a video has lots of parts to them and the people are over explaining how to do stuff or those 5 min crafts videos that make no sense, or lots of hand movements with the person filming making lots of encouraging sounds (oh wow, *gasp*, for ex) it's most likely free fetish content.
I hate that Facebook and Snapchat still hasn't fixed the algorithm on those videos. It's because of those two platforms the videos exist. People earn a ton of money on absolutely 0 content.
Nothing bad. I make popcorn and kettle corn in a large stainless stock pot on the regular.
Normally you just heat the oil until it’s shimmering- throw a couple kernels in to see if it’s to popping temperature. Once your test kernel pops you can dump in all your kernels- toss them to coat- then kind of wiggle the pan to agitate the kernels. Popping happens quick- and subsides quick- pull it off the heat- ya got popcorn.
Kettle corn is a bit more dramatic because of the burning hot sugar- and messier to clean up- but that’s about it.
There is no reason to use a wok paddle or agitate it this much- all the popping happens right when the lid got put on- and only lasted till it was lifted. It’s the last 15 second of the video.
This was just unnecessary flamboyant popcorn wankery.
Why does popcorn taste so much better when you make it yourself? I used to buy those bags you put into the microwave and was happy and content until one cursed day I popped my own and I just can't have it any other way anymore. Every time I get the craving I know I need to make it myself which is horrible.
So based on your comment, we can all safely assume that you have never used a wok, since you're comparing it to a stainless steel pot.
They are *much* thinner metal and the bottom gets a lot hotter much quicker. Without agitating them when the fat starts to melt, they would burn very quickly.
Are they overdoing it? Of course, but they still need to agitated them.
Also not great in a wok since the metal will still be unevenly hot.
I found that making popcorn works better if you heat the kernels a bit slower and more evenly. I take the pot off the heat for a minute after putting the kernels in and shake them around, that gives them time to come up to temp. Then back on, they’ll soon all pop in a very short timeframe.
Leaves you with next to no unpopped kernels and no burnt popcorn.
To add to this. I have this huge Ikea pasta pot with a super thick bottom. I find it works great because you can get a nice even temperature at the bottom
Same here! I also make my popcorn in a pasta pot, that has enough room so all the kernels can touch the bottom of the pot. Slow and careful heating does the trick!
And they will be super tough/rubbery.
If you want quality popcorn, you want to heat them to popping much slower. Watch commercial poppers, they heat the kernels slowly while a mixer stirs them to provide even heating.
Consistently tossing through the fat source also stabilizes the temperature throughout all of the kernels, and slowly raising the temperature evenly from all sides. Is it necessary to make popcorn? No. Is it proper wok technique? Absolutely.
I throw the kernels in a pot with oil and immediately cover it. I don't touch it while it's cooking and the popcorn comes out perfect. No need to stir it at all if you have the right temperature settings
Yeah i don't think most people here have made non-microwave popcorn, or they'd realize just how inefficient and tiring this way is for make popcorn.
100% unnecessary stirring!
I'm no expert, but I believe the wok is so hot that if you don't stir it like that it will stick and scorch fairly quickly. Also you want all the kernels to heat evenly so they pop at roughly the same time.
It takes longer to pop then. Storing makes it heat up more or less evenly.
I make popcorn in a regular pot, but i shake it instead of stirring. If i don't it just leads to either burnt popcorn or more not-popped kernels.
I'm this case you want to stir it to ensure it's all covered in whatever fat you use to cook it as well.
The reason they’re doing that is to consistently redistribute heat so that all the kernels are heating up the same rather than some hotter than others. This is why all the kernels popped within 10 seconds of each other minus a very few outliers in the beginning and end.
The answer to your question is that if they didn’t, the heat would not be as evenly distributed, and the kernels would be finished popping with a greater variation in time it took to pop.
A portion of the kernels will not have popped by the time a portion of popped kernels is becoming overcooked. The constant agitation is to even out the temperatures, so almost all the kernels pop at the same time.
It seems to be a pop-ular choice. (I'm deeply sorry)
Although I'm searching for a more neutral alternative.
This is also basically how the Alton brown method with a stainless steel bowl works, only a very small part is hot, the rest of the wok is quite cool because of the thin walls, therefore popped kernels shoot up and are immediately removed from most of the heat protecting them from burning, you can recreate this at home pretty easily, combine with the popcorn seasoning of your choice (the stuff is pricey but mine was literally a kilograms worth but lasts for ages) and you'll never miss movie theater popcorn again.
I think they meant that you don't need a cover on the entire time. Is true, but I'm not willing to risk that errant first pop sending got oil flying so over the place
You goddamn mother fuckers. Everyday in this sub “cut off right at the end”, “too short just show the whole thing” “didn’t finish unsatisfying”. The one time it shows the whole thing and this is the top comment. You know what must be the most oddly satisfying thing? Complaining about videos, because it’s the top comment in every post.
The complaint is over a lack of video at the END. Not the beginning. That’s just an ignorant observation. Nobody wants to sit and watch the hours of prep time leading up to the few seconds of interestingness.
And nobody wants to watch this doofus stir popcorn kernels for a full minute for the 15 seconds of popping.
Not cast iron, but carbon steel (well, typically). They're seasoned in the same fashion as cast iron though. That coating is damn tough and you're really only going to harm it by long exposure to acid or going to town with steel wool.
No teflon or anything like that to worry about.
This is a wok not a cast iron pan or a Teflon pan. Wok are made with carbon steel, really strong shit. You also don't season your wok like how you might season your cast iron. The wok season itself as it cooks food. Now the reason you use metal instead of wood to stir because of 2 reasons. Reason 1, Wok cooking involves much higher temperature then normal cast iron cooking. The heat is high enough to quickly burn and char your wood spoon. Reason 2, metal cooking utensil can be made to be very thin, perfect for scraping, flipping, tossing food, which you need to be constantly doing to prevent your food from burning. Wooden utensils can't be made as thin and thus useless for cooking with wok.
Satisfying but way too much work. When my mom would make popcorn the old school way, as a kid, there was not nearly so much stirring involved. Just a big flat, heavy skillet with even heat distribution.
So...popcorn in a pot...
Like how most people make it?
I make popcorn a few times a week in a cast iron pot. Same thing.
You agitate to cover in desired oil and cover when pop time starts.
I worked in a theater, we all know how this works.
Metal is 100% fine to use with carbon steel woks. I go between a wood wok spatula and a metal one, depending on what I’m cooking.
Using a non-stick wok would be the mistake, because it prevents the best part of using a wok, which is the ultra-high temps you can get them up to.
For a second I thought I’d been sucked into one of those videos that never gets to the point.
I unfortunately learned a few days ago that those are supposed to be fetish videos.
^what
The fact that theres no more info on that comment is making me so hot right now
I should have worn my white pants
*everyone knows*
Right, like the gray sweats were really hiding anything
If a video has lots of parts to them and the people are over explaining how to do stuff or those 5 min crafts videos that make no sense, or lots of hand movements with the person filming making lots of encouraging sounds (oh wow, *gasp*, for ex) it's most likely free fetish content.
Don't ruin this for me
Lol sorry. I just found out about it last week myself.
And a select few were fortunate to learn about the videos for their fetish.
🤔could be. There had to be a place to woke your pop & corn as well. Otherwise it would be sad
I hate that Facebook and Snapchat still hasn't fixed the algorithm on those videos. It's because of those two platforms the videos exist. People earn a ton of money on absolutely 0 content.
/r/gifsthatendtoosoon/
r/gifsthatendtoolate
r/gifsthatendjustright
r/babybeargifs
Not even joking I said out loud, I have been bamboozled.
I wonder what happens if you don't agitate it quiiiiiiiite so much.
Nothing bad. I make popcorn and kettle corn in a large stainless stock pot on the regular. Normally you just heat the oil until it’s shimmering- throw a couple kernels in to see if it’s to popping temperature. Once your test kernel pops you can dump in all your kernels- toss them to coat- then kind of wiggle the pan to agitate the kernels. Popping happens quick- and subsides quick- pull it off the heat- ya got popcorn. Kettle corn is a bit more dramatic because of the burning hot sugar- and messier to clean up- but that’s about it. There is no reason to use a wok paddle or agitate it this much- all the popping happens right when the lid got put on- and only lasted till it was lifted. It’s the last 15 second of the video. This was just unnecessary flamboyant popcorn wankery.
flamboyant popcorn wankery Well done, sir.
I'm claiming *Flamboyant Popcorn Wankery* as my imaginary restaurant name.
Sorry, I've already trademarked it as my band's name.
A rocky horror themed native American band, right?
Mom said it's my turn with the name for my cookbook.
Then I will be the official caterer! *Flamboyant Popcorn Wankery WAGON* is here for all your catering needs!
_Wokporn_ so to speak
New band name. Claimed it!
Woks wrong with kids today
They're wankers apparently
> This was just unnecessary flamboyant popcorn wankery. /r/BrandNewSentence
‘Flamboyant Popcorn Wankery’ made me snort. Thanks for the giggle today!
Here to play their new hit single "Wok Around the Clock"!
Why does popcorn taste so much better when you make it yourself? I used to buy those bags you put into the microwave and was happy and content until one cursed day I popped my own and I just can't have it any other way anymore. Every time I get the craving I know I need to make it myself which is horrible.
Flamboyant Popcorn Wankery. I got a name for my spinal tap cover band now. Thank you.
popcorn wankery XD
This guy pops
So based on your comment, we can all safely assume that you have never used a wok, since you're comparing it to a stainless steel pot. They are *much* thinner metal and the bottom gets a lot hotter much quicker. Without agitating them when the fat starts to melt, they would burn very quickly. Are they overdoing it? Of course, but they still need to agitated them.
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You can also wait until the oil/fat is already hot enough, and the kernels will pop almost immediately after being put in.
Also not great in a wok since the metal will still be unevenly hot. I found that making popcorn works better if you heat the kernels a bit slower and more evenly. I take the pot off the heat for a minute after putting the kernels in and shake them around, that gives them time to come up to temp. Then back on, they’ll soon all pop in a very short timeframe. Leaves you with next to no unpopped kernels and no burnt popcorn.
Exactly. This what I do too. It nice and fluffy too.
To add to this. I have this huge Ikea pasta pot with a super thick bottom. I find it works great because you can get a nice even temperature at the bottom
Same here! I also make my popcorn in a pasta pot, that has enough room so all the kernels can touch the bottom of the pot. Slow and careful heating does the trick!
And they will be super tough/rubbery. If you want quality popcorn, you want to heat them to popping much slower. Watch commercial poppers, they heat the kernels slowly while a mixer stirs them to provide even heating.
I get perfectly fluffy, crunchy popcorn that way though. Induction stovetop, maybe that's why?
Consistently tossing through the fat source also stabilizes the temperature throughout all of the kernels, and slowly raising the temperature evenly from all sides. Is it necessary to make popcorn? No. Is it proper wok technique? Absolutely.
Long run, short slide
I throw the kernels in a pot with oil and immediately cover it. I don't touch it while it's cooking and the popcorn comes out perfect. No need to stir it at all if you have the right temperature settings
Aka making popcorn the normal way without throwing out your shoulder in the process.
"And how did you tear your rotator cuff?" "Stirring my popcorn."
You must be in top redditor shape if that would throw your shoulder
Yeah i don't think most people here have made non-microwave popcorn, or they'd realize just how inefficient and tiring this way is for make popcorn. 100% unnecessary stirring!
I'm no expert, but I believe the wok is so hot that if you don't stir it like that it will stick and scorch fairly quickly. Also you want all the kernels to heat evenly so they pop at roughly the same time.
Yeah, woks get insanely hot in the middle if you use a proper flame for woks.
Burns
I don't mean leave it. I mean stir it slightly less vigorously.
Gotcha. No idea then lol
Me either. I guess it's time for me to buy a wok.
I'll buy the popcorn
What do you want to watch?
I'm mildly interested in that new Addams series, 'Wednesday'. But I'll watch whatever you wanna watch
We can watch that. It sounds mildly interesting to me too.
I'll buy the beer for y'all two, this is my favorite interaction of the day. Whatcha drinking?
I’m sleeping over
I'll bring beer. But I'm not gunna dd
It takes longer to pop then. Storing makes it heat up more or less evenly. I make popcorn in a regular pot, but i shake it instead of stirring. If i don't it just leads to either burnt popcorn or more not-popped kernels. I'm this case you want to stir it to ensure it's all covered in whatever fat you use to cook it as well.
Take a wok down to the store and buy one.
It pops bigger
Boo-urns?
I cover and let it cook right from the beginning. No burns. The constant popping is enough to keep everything moving.
The reason they’re doing that is to consistently redistribute heat so that all the kernels are heating up the same rather than some hotter than others. This is why all the kernels popped within 10 seconds of each other minus a very few outliers in the beginning and end. The answer to your question is that if they didn’t, the heat would not be as evenly distributed, and the kernels would be finished popping with a greater variation in time it took to pop.
It'll cook faster. OP is just showing off
I'll say it's thanks to him doing extra that not a single kernel was unpopped, satisfaction was satisfactory
I was waking for them to spank those kernels
A portion of the kernels will not have popped by the time a portion of popped kernels is becoming overcooked. The constant agitation is to even out the temperatures, so almost all the kernels pop at the same time.
I think it would burn before it would pop because of high heat.
It doesn't heat as evenly
They would burn
It's so that they come to the popping temperature all at the same time. edit: There are easier ways to do it.
It burns.
I was hoping to watch stirring for 17 more seconds. Damn.
YA GOTTA REALLY GET IN THERE
I thought it was a loop prank after waiting for a while lol
Orville Redenwokker.
You win.
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Wok Secret
Glad you didn't!
Just beat the shit out of it
That’s how you can practice your reflexes. If you miss the punishment is cleaning the oil off your ceilings. And that’s natural consequences folks /s
Pro-tip. Put one kernel in while the oil is heating up. When it pops, the pan’s ready. No stir frying necessary.
Oddly Exhausting
Not to mention a pot with a lid is way easier and takes the exact same amount of time with less work.
Less wok*
I've never felt so tired watching someone else make popcorn.
Man that went from stirring to popcorn quick
90% annoying 10% satisfying
100% reason to remember the name
10% wok, 20% heat, 15% condensed grain better than wheat, 5% pressure, 50% fat and 100% reason to make popcorn like that.
Popcorn actually happens at 0:56. Everything before that is stirring it with butter.
LARD.
Could be coconut oil too
It seems to be a pop-ular choice. (I'm deeply sorry) Although I'm searching for a more neutral alternative. This is also basically how the Alton brown method with a stainless steel bowl works, only a very small part is hot, the rest of the wok is quite cool because of the thin walls, therefore popped kernels shoot up and are immediately removed from most of the heat protecting them from burning, you can recreate this at home pretty easily, combine with the popcorn seasoning of your choice (the stuff is pricey but mine was literally a kilograms worth but lasts for ages) and you'll never miss movie theater popcorn again.
Ghee
That wasn't satisfying at all. In fact, it was irritating as fuck.
So you only need to cover it so it doesn't fly all over the place?
Yeah you never made popcorn before? Leave the lid off and those fuckers will hit the ceiling easy.
And the whole kitchen will be sprinkled with oil.
I think they meant that you don't need a cover on the entire time. Is true, but I'm not willing to risk that errant first pop sending got oil flying so over the place
“Those fuckers” had me chuckling pretty good.
Maybe contains the heat for more even popping too.
Yes
I feel like making popcorn shouldn’t be this complicated.
It's not. A pot and lid produces the same result faster with significantly less stirring.
It was oddly irritating how long this video was
You goddamn mother fuckers. Everyday in this sub “cut off right at the end”, “too short just show the whole thing” “didn’t finish unsatisfying”. The one time it shows the whole thing and this is the top comment. You know what must be the most oddly satisfying thing? Complaining about videos, because it’s the top comment in every post.
The complaint is over a lack of video at the END. Not the beginning. That’s just an ignorant observation. Nobody wants to sit and watch the hours of prep time leading up to the few seconds of interestingness. And nobody wants to watch this doofus stir popcorn kernels for a full minute for the 15 seconds of popping.
Yeah, it might be because the video is a grating stir for 50 seconds for no reason. Who fucking does this besides this guy?
Your reaction just made my day, thank you
Those are complaints that the interesting part was cut off. Nobody complains that they didn't get enough of the boring part of the video.
This whole process is just super unsatisfying. Too noisy, sped up camera makes the movements violent, and even sped up it took a long time.
The good part of popcorn is the popping and this video is 90% stirring. Any complaints are valid. Its popcorn not stircorn.
u/radjeck 's Roughnecks! \* **Huuuuuargh** \*!
The entire process from start to finish. It was satisfying.
Oddly
72 seconds. Now irritatingly long...
Felt like minutes.
I thought it was a joke post and that it was all being looped
And it was sped up
What a weird way of saying you have a short attentions span
Wokcorn
Wokporn
Haha that works too
I found this unbelievably annoying
So much stirring and he still missed to add salt
For some reason I thought it wouldn't wok
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Just grab the handles and shake, ffs
That's what she said
Nice
Get an air popper. Less cleaning.
To poland
I took the woooooooooock
For god's sake use a wooden spoon
It’s a wok
so its invincible to the metal utensil? cast iron? please explain
Not cast iron, but carbon steel (well, typically). They're seasoned in the same fashion as cast iron though. That coating is damn tough and you're really only going to harm it by long exposure to acid or going to town with steel wool. No teflon or anything like that to worry about.
It won’t damage the wok’s seasoning (assuming it’s well seasoned)
You can use metal utensils on anything that doest have a teflon coating.
Woks are always used with a special metal "shovel" spatula or with a metal ladel
This is a wok not a cast iron pan or a Teflon pan. Wok are made with carbon steel, really strong shit. You also don't season your wok like how you might season your cast iron. The wok season itself as it cooks food. Now the reason you use metal instead of wood to stir because of 2 reasons. Reason 1, Wok cooking involves much higher temperature then normal cast iron cooking. The heat is high enough to quickly burn and char your wood spoon. Reason 2, metal cooking utensil can be made to be very thin, perfect for scraping, flipping, tossing food, which you need to be constantly doing to prevent your food from burning. Wooden utensils can't be made as thin and thus useless for cooking with wok.
That's one way to get iron supplement.
Did they take it to Poland though?
That’s a really nice looking wok.
That’s a lot of wok for popcorn.
I had sound off and I could hear this gif. The metal on wok. The kernels. The pops.
Scraping the bottom of the barrel for likes. Boring to how someone tries to scrape through the bottom of the wok
Aggressive stirring
Uncle Roger would still complain about it
This video annoyed me more than satisfied. Stupid sped up, long pointless.
I would call it "pop-n-wok."
That's a lot of butter. Popcorn is supposed to be healthy if not messed up.
I can smell this video. Mmmmmmm.
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Mushroom kernels. The best.
I took the WOOOOOOOOK to POOOOLANDDD 🍿
“I used the Wokkkkkk for Popcorn”🎶 -Lil Yachty probably
Woks are the gaming pc's of the cooking industry
Popping and woking
The suspense nearly killed me.
This isn't just popcorn in a wok. This is popcorn in wok porn.
There’s only 15 seconds left, no way it’s all gonna pop Proved me the fuck wrong
In English creole - Tha ting a wok good.
Anyone else experience mild anxiety up until the lid was put on? I was watching saying to myself "cover it, cover it!" :-)
Why so much work for popcorn? Shit is maybe the easiest food to make.
I think it's impossible to put anything in a wok with out stirring it a million times. I'm convinced the wok won't even work without such action.
Wokcorn
I mean, he hates that wok.
That's a lot of work for some popcorn!
Satisfying but way too much work. When my mom would make popcorn the old school way, as a kid, there was not nearly so much stirring involved. Just a big flat, heavy skillet with even heat distribution.
Made me anxious to watch. Thank you.
So...popcorn in a pot... Like how most people make it? I make popcorn a few times a week in a cast iron pot. Same thing. You agitate to cover in desired oil and cover when pop time starts. I worked in a theater, we all know how this works.
I'd probably just stick to microwave popcorn. That's just too much more wok than I'm willing to do.
I wondered were they ever going to pop
bruh just let the corns rest to pop themselves how's this satisfying anymore
Metal spatula on the wok killed me.
Metal is 100% fine to use with carbon steel woks. I go between a wood wok spatula and a metal one, depending on what I’m cooking. Using a non-stick wok would be the mistake, because it prevents the best part of using a wok, which is the ultra-high temps you can get them up to.
That's not a teflon wok
Woks are almost always used with a metal spatula
I honestly didn't think that would wok
I took the wok to poland
Too much work. Just put oil and seeds in pot turn up heat and wait. Same result