How Do You Make Popcorn On The Stove?
Just because you choose to live simply, doesn’t mean you need to give up any of the basic pleasures of life… like popcorn! Back in the dark ages, before the microwave oven — before even Jiffy-Pop — people made and enjoyed this light, fluffy, tasty treat. Here’s how to make it on an electric stove, wood stove, or even a campfire. • This butter was kept at room temperature so it’s already mostly melted Put a 1/4 pound (one stick) of butter into a large (8 quart or larger) stainless cooking pot, or any large pot or bowl that has a lid or anything to cover it. Use more or less as you prefer. • Get a rip-roaring fire going; high heat is best for this method. If you have a propane or electric stove, just turn it on high once the popcorn is ready to pop. • Pour a single layer of popcorn kernels into a saucepan with a lid. Pour in a healthy, high-temperature cooking oil to just cover it. Seat the lid on it. • Place the pan onto the stove at high heat. After a minute or two, you should hear
• Put a quarter pound (one stick or 113g) of butter into a large (8 quart/7.57 litres, or larger) stainless cooking pot, or any large pot or bowl that has a lid or cover. Use more or less butter as you prefer. • Turn your stove to medium, which is best for this method. If you turn it up to high, you can ignite the oil and cause a kitchen fire. • Pour a single layer of popcorn kernels into a saucepan with a lid. Pour in a healthy, high-temperature cooking oil to just cover it. Place the lid on it. • Heat for about 20 seconds, then remove and leave to the side for 30 seconds. This allows all the kernels to heat to the same level, to give them all the chance to pop together. • Place the pan onto the stove at high heat. After a minute or two, you should hear the first pop. • Expect the popping noise to grow more and more rapid as the pan and oil get hotter. At some point, either the popping will slow down to where you don’t hear any pops in a 3-second count, or the saucepan will start to o
• Put a quarter pound (one stick or 113g) of butter into a large (8 quart/7.57 litres, or larger) stainless cooking pot, or any large pot or bowl that has a lid or cover. Use more or less butter as you prefer. Set aside to use once the corn is popped. • Turn your stove to medium, which is best for this method. If you turn it up to high, you can ignite the oil and cause a kitchen fire. • Pour a single layer of popcorn kernels into a saucepan with a lid. Pour in a healthy, high-temperature cooking oil to just cover it. Place the lid on it. • Heat for about 20 seconds, then remove and leave to the side for 30 seconds. This allows all the kernels to heat to the same level, to give them all the chance to pop together. • Place the pan onto the stove at high heat. After a minute or two, you should hear the first pop. • Expect the popping noise to grow more and more rapid as the pan and oil get hotter. At some point, either the popping will slow down to where you don’t hear any pops in a 3-sec
