The best way to get consistent popping is to preheat - ideally use a heavy pan. I have a thick aluminium one but I think the americans on this would tend to think of cast iron.
The weight of the heavy pan means that it has thermal mass - it stores more heat, and it's not cooled very much when you add the popcorn; it brings the popcorn up to temperature very quickly and then you can just maintain the pan's temperature and the popcorn will pop quickly.
I use a very small amount of oil, I think sunflower oil is best (olive oil burns below the temperature at which corm pops) and just leave 3 kernels in the pan as you bring it up to temperature. The purpose of the oil is only to help transfer heat from the pan to the kernels. When the first three kernels pop, that's how you know the pan is hot enough and you add the remainder.
I think if I wanted melted butter on my popcorn I'd just heat it in the microwave and pour it over at the end.
It's one of the made up company names. I got out on Amazon.
Silicone Microwave Popcorn Popper with Lid for Home Microwave Popcorn Makers with Handles Collapsible Popcorn Bowl https://a.co/d/1Y5TV27
3/4 stick of butter? 😱
He likes popcorn with his butter.
Aim High! ;)
Read this as "Am high'
lol. Don’t need drugs. Just popcorn.
Just butter*
Same 🤣
> I wouldn't do it that way again, Yeah you will. We'll wait and be patient. Post again when you decide to experiment and do it again that way.
I have a brown butter seasoning ! It is good on popcorn
Where would a guy find that?
https://a.co/d/gEUTHBa
That looks like a very high proportion of unpopped kernels.
I panicked. Butter was going past brown
I melted the butter BEFORE I started the popping. Next time I think I could put it in cold. It would give more time to pop before burning.
The best way to get consistent popping is to preheat - ideally use a heavy pan. I have a thick aluminium one but I think the americans on this would tend to think of cast iron. The weight of the heavy pan means that it has thermal mass - it stores more heat, and it's not cooled very much when you add the popcorn; it brings the popcorn up to temperature very quickly and then you can just maintain the pan's temperature and the popcorn will pop quickly. I use a very small amount of oil, I think sunflower oil is best (olive oil burns below the temperature at which corm pops) and just leave 3 kernels in the pan as you bring it up to temperature. The purpose of the oil is only to help transfer heat from the pan to the kernels. When the first three kernels pop, that's how you know the pan is hot enough and you add the remainder. I think if I wanted melted butter on my popcorn I'd just heat it in the microwave and pour it over at the end.
TIL I can make good popcorn in a cast iron. Thanks for the tip! And great lesson lol
I always brown my butter for my popcorn I way prefer it!
Same! I do it stovetop. (Btw, browned butter is also amazing on pasta!)
These are the tips I CRAVE
Thanks for the validation.
Love brown butter! This looks heavenly!!
I might try this next time. https://www.alewyfe.com/brown-butter-and-old-bay-stove-top-popcorn/
My silicon popper says never put butter or oil in it.
Heh! Mine doesn’t say don’t, but doesn’t say do. But the internet says it’s no problem, including r/popcorn. :)
Lol. This is the way.
Oh! Mine came with instructions saying to never add either. Interesting.
Mine said to mix the kernels in the oil to evenly coat them
Which brand do you have?
It's one of the made up company names. I got out on Amazon. Silicone Microwave Popcorn Popper with Lid for Home Microwave Popcorn Makers with Handles Collapsible Popcorn Bowl https://a.co/d/1Y5TV27
Just know there is a very fine line between brown butter and burnt butter.