411–420 of 430 posts
Best popcorn you can make is cheap and easy cleanup. Take one large pot (the kind that holds like 10qts). Cover the bottom with kernels. Add a bit of oil, basically just enough to swirl and have everything covered in an oil sheen, not enough to have them submerged. Cover, put on high (I use gas). I like to suspend a paper towel between the lid and the rest of the pot, absorbs excess oil and water. Once popping slows,…
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Ignore the snark from the sibling comments. You have to study the grain. Most kernels have a left to right grain, and they will pop between 140-150C, because the cell structure of the skin is weak in several places. A relatively rare genetic mutation leads to around 1-2% of kernels having a right to left grain, and because of this orientation the skin is actually more robust in the typical popping spots, meaning that…
This is probably the most interesting thing I’ve read all day. Now where did I leave the UV torch…
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I have experimented with various techniques: huge pot, wok, air popper, silicone bowls. The silicone bowls are by far the best. Big consistent, crisp pops. Minimal waste, you can even repop the unopposed kernels. But easy to burn if you are not careful. Air poppers are by far the worst. The pop corn always came out like styrofoam. I’d bite into the popcorn and it would just flatten. I don’t believe the comments about…
> I don’t believe the comments about getting minimal un-popped kernels using a pot, by just swirling around a bit of oil. Sounds like baloney to me. I guess you don't have to believe it, but I rarely get more than two or three unpopped kernels that way, personally.
I feel this is somewhat misleading. One does not have to use these microwave popcorn bags, I have cooked popcorn in a microwave using a normal glass bowl, albeit covered with a plate. No oil required.
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This is probably the most interesting thing I’ve read all day. Now where did I leave the UV torch…
You can get them at auto parts stores used with dye to detect leaks, often in the HVAC system.
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Nice, interesting explanation https://windsorsalt.com/faq/
I just like the number of people who replied to this telling me I'm full of it when a simple google image search returns hundreds of results.
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What timescale are you talking about? I have a William Sonoma salt grinder, as well as one that my friend made for me. They're both about 5 years old. As far as I know there's no significant deterioration on either one. The grinding surfaces are ceramic.
Had usually some issues with (metallic) screws or other minor pieces after 1-2 years. Will take a look at ceramic grinders in the future.
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It's just culinary cargo cult. You grind pepper and other such things because the flavor survives well in the peppercorn but degrades relatively rapidly in air, so waiting until the last minute to grind it results in better flavor. Oxidized pepper is easy to notice the difference in flavor profile and much lower complexity. Especially the pepper shakers that have been sitting at the restaurant table probably yea veri…
> It's just culinary cargo cult. I think you’re misunderstanding the use. It’s a different goal from grinding spices. It’s functional. And I’ve never seen powdered salt selling anywhere in Canada. (Except for expensive artisan stuff). So, the best way to achieve it is with a grinder+rock salt. I’ve been using a simple Amazon grinder and it’s easy to use. Powdered salt tastes different not because of a differing chemi…
Or... it's an after the fact rationalization for the cargo cult!
At best this might be your goal, for whatever reason. 99% of the people who cargo cult a salt grinder don't have that reason - and regular sold salt would be 100% OK for their purposes.
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Would you mind sharing your formula and also your microwave's wattage?
1200W Panasonic inverter microwave. 66g of popcorn (that's two servings, according to the label). 2 minutes and 8 seconds. After cooking, add oil/butter and popcorn salt, then toss. Popcorn salt likes to fall to the bottom, so after tossing, I put on the popper lid, carefully flip it upside down, and shake. Also, I use a silicone popper, not a paper bag. (Above, I meant to reply to a different comment.) I'm eating so…