my method: stove top (gas range, don't bother with electric) with thin conducting pan (I have two steel dutch ovens, (not cast iron like Le Creuset) and there is a noticeable difference between...
my method: stove top (gas range, don't bother with electric) with thin conducting pan (I have two steel dutch ovens, (not cast iron like Le Creuset) and there is a noticeable difference between the two though you might not think so looking at them since they appear almost identical). A rich olive oil -- about 1/4 to 1/3 cup. Heat until you start to smell the olive oil fragrance. Fill until bottom of pan has even layer of kernels. Here's what I found really works: aluminium foil over the top folded, then take a wooden skewer and punch holes all around, about 20-40 while hold the foil on top to keep it from slipping off the edge. And shake the pan back and forth and sideways in 10 second intervals -- like a Jiffy Pop.
This mimics the brand Jiffy Pop -- there really is something to their mechanical setup.
This is basically how I do stove top popcorn, only real difference is that I use a regular dutch oven not a steel one and I keep the pan in constant motion throughout the process.
This is basically how I do stove top popcorn, only real difference is that I use a regular dutch oven not a steel one and I keep the pan in constant motion throughout the process.
Personally, I'm a fan of the Alton Brown method -- it's essentially just the stove top method with less clean up (since you pop the kernels in the bowl you'll eat out of).
Personally, I'm a fan of the Alton Brown method -- it's essentially just the stove top method with less clean up (since you pop the kernels in the bowl you'll eat out of).
I have one of the Whirley Pop popcorn poppers that I use a lot. I usually use canola oil and have a shaker of the Flavacol popcorn salt. I have tried the Alton Brown method like @psi used but I...
I have one of the Whirley Pop popcorn poppers that I use a lot. I usually use canola oil and have a shaker of the Flavacol popcorn salt. I have tried the Alton Brown method like @psi used but I dropped the bowl once and because of that mess didn't do it again.
my method: stove top (gas range, don't bother with electric) with thin conducting pan (I have two steel dutch ovens, (not cast iron like Le Creuset) and there is a noticeable difference between the two though you might not think so looking at them since they appear almost identical). A rich olive oil -- about 1/4 to 1/3 cup. Heat until you start to smell the olive oil fragrance. Fill until bottom of pan has even layer of kernels. Here's what I found really works: aluminium foil over the top folded, then take a wooden skewer and punch holes all around, about 20-40 while hold the foil on top to keep it from slipping off the edge. And shake the pan back and forth and sideways in 10 second intervals -- like a Jiffy Pop.
This mimics the brand Jiffy Pop -- there really is something to their mechanical setup.
This is basically how I do stove top popcorn, only real difference is that I use a regular dutch oven not a steel one and I keep the pan in constant motion throughout the process.
Personally, I'm a fan of the Alton Brown method -- it's essentially just the stove top method with less clean up (since you pop the kernels in the bowl you'll eat out of).
I have one of the Whirley Pop popcorn poppers that I use a lot. I usually use canola oil and have a shaker of the Flavacol popcorn salt. I have tried the Alton Brown method like @psi used but I dropped the bowl once and because of that mess didn't do it again.