Popcorn Files... How
to make POPCORN…
pot with a medium high heat.
Add liquid oil about 1-2 tablespoons.
Add solid oil typically about 1 tablespoon,
add more if you
want a real theater taste but the fat increases. ?
Add Flavacol and table salt to the oil,,,
start with about
a teaspoon and you’ll figure out you level soon.
Dissolve the salts in the heated oil until
oil just starts to "slightly" smoke!!!
Quickly add about half a cup of popcorn kernels.
Agitate every 30 seconds to get evenly coated and browned.
Use a well vented lid or a screen to allow steam to escape.
Bring your heat down to medium towards the end and remove when
Toss the popped popcorn in the pot to remove excess humidity
for a minute or two.
***The popcorn matures with about ten minutes of rest…
crunch will be better… Enjoy!***
debate on salting…
Salt in the cooking process can make the corn tough,
people say wait until after it’s done.
I however add the salt to the oil and find little difference.
to buy from?
with your local grocer for
Plugra, Ghee and European Style Butter.
It makes a difference...
Typically Medium Yellow Kernels are similar to the theaters.
I buy popcorn at Amish
I buy Real Theatre Popping Oil from Popcorn
Popper, Its old
school solid coconut oil.
Don’t believe the hype… A little won’t kill
I buy theatre popcorn and Flavacol at Popcorn
pot of choice is one with a vented lid…
of the Trade “Belgique” with copper bottom
About the Oils and Seasonings...
These can be used instead of or in combination with liquid oils.
Coconut Oil… is the original and the best for real theatre taste…
These oils have subtle differences in taste, Canola is the most popular.
Canola Oil, Peanut Oil, Corn Oil, Grape Seed Oil, Olive Oil
The water removed so it’s better for popcorn…
Ghee, European Style Butter
Seasonings come in a variety of flavors but I stick to theatre style.
Flavacol Buttery Salt, every movie theatre in the world uses this… simply
and fine Popcorn Salt, a very fine crushed salt, it sticks better.