yes i'm wasting a question on popcorn
January 4, 2022 7:26 AM Subscribe
Locked down due to COVID exposure, and my grocery delivery sent me regular popcorn kernels instead of the requested microwave popcorn. I have only two pots--a saute pan (straight sides) and a 12-qt steamer (the basket is removable). Can I plausibly pop popcorn in either of these things?
Do you have a small brown paper bag? If so, you can still microwave that popcorn.
posted by BlueJae at 7:28 AM on January 4, 2022 [20 favorites]
posted by BlueJae at 7:28 AM on January 4, 2022 [20 favorites]
Yes! You can pop corn in just about anything with a lid. The heavier the pan, the better, but anything will work.
Put enough oil (canola, peanut, or vegetable, not olive oil) to cover the bottom. Put two kernels in the pan, one towards the center, one about an inch from the edge. Or just toss two kernels in wherever. Turn the heat on high. When those two kernels pop, toss in the rest of the corn. How much depends on the size of the pan. A typical pot you might cook spaghetti in can hold about a half cup of unpopped corn. Shake the pan back and forth to get the kernels moving through the oil. Once it starts popping you might turn the heat down a bit. Keep shaking until the frequency of the popping slows down. Pour into a bowl and add your favorite toppings.
Stove popped is so much better than microwave.
posted by bondcliff at 7:38 AM on January 4, 2022 [13 favorites]
Put enough oil (canola, peanut, or vegetable, not olive oil) to cover the bottom. Put two kernels in the pan, one towards the center, one about an inch from the edge. Or just toss two kernels in wherever. Turn the heat on high. When those two kernels pop, toss in the rest of the corn. How much depends on the size of the pan. A typical pot you might cook spaghetti in can hold about a half cup of unpopped corn. Shake the pan back and forth to get the kernels moving through the oil. Once it starts popping you might turn the heat down a bit. Keep shaking until the frequency of the popping slows down. Pour into a bowl and add your favorite toppings.
Stove popped is so much better than microwave.
posted by bondcliff at 7:38 AM on January 4, 2022 [13 favorites]
A stovetop stainless bowl with an aluminum foil lid even works.
posted by glibhamdreck at 7:38 AM on January 4, 2022
posted by glibhamdreck at 7:38 AM on January 4, 2022
If you have paper lunch bags, you can also pop it in the microwave. Just splash the kernels with a little water, and fold the bag over to seal it. It's butters, of course, but it works fine.
posted by jonathanhughes at 7:41 AM on January 4, 2022 [1 favorite]
posted by jonathanhughes at 7:41 AM on January 4, 2022 [1 favorite]
Can confirm that the lunch bag solution works amazingly well.
posted by cooker girl at 8:01 AM on January 4, 2022 [4 favorites]
posted by cooker girl at 8:01 AM on January 4, 2022 [4 favorites]
Nthing the "yes, you can pop in anything with a lid."
And Bondcliff's method works, with a bit of tweaking:
Put enough oil (canola, peanut, or vegetable, not olive oil) to cover the bottom. Put three kernels in the pan, turn the heat up and put the pan on the stove. When those kernels pop, take the pan off the stove, toss in the rest of the corn and then wait 30 seconds. Then return the pan to the heat and shake the pan back and forth to get the kernels moving through the oil. Once it starts popping you might turn the heat down a bit. Keep shaking until the frequency of the popping slows down.
The reason you're putting those three kernels in first is because that is an obvious signal that "the oil is hot enough", and the reason that you're waiting 30 seconds off-heat after you dump in the unpopped kernels is to give the new kernels a chance to warm up a little before you put it back on the heat, so they all pop at about the same time. The reason I go with three kernels instead of just two is it's more of a statistical confirmation that "yep, the oil's ready."
A quarter-cup to a third-cup corn kernels is a decent amount to make at a go.
If you really want to up your popcorn game and have an Amazon gift card or two you're trying to figure out a use for: I recently invested in a Whirley-Pop maker and it's simple, yet effective. It's a similar method, but the pot has a crank thingy that stirs the popcorn around so you don't have to shake the pot, and the instructions tell you exactly how much oil and salt to add depending on how much popcorn you want. Also, if you have a smaller gift card balance: this is the flavored salt that your local movie theaters use, and which my local cineplex was using back when I worked there summers during high school. It's a quart-size carton and you only use a half a teaspoon at a time, and it is likely 40% MSG, so buy it now and you will still have it on hand for possibly a decade.
posted by EmpressCallipygos at 8:03 AM on January 4, 2022 [14 favorites]
And Bondcliff's method works, with a bit of tweaking:
Put enough oil (canola, peanut, or vegetable, not olive oil) to cover the bottom. Put three kernels in the pan, turn the heat up and put the pan on the stove. When those kernels pop, take the pan off the stove, toss in the rest of the corn and then wait 30 seconds. Then return the pan to the heat and shake the pan back and forth to get the kernels moving through the oil. Once it starts popping you might turn the heat down a bit. Keep shaking until the frequency of the popping slows down.
The reason you're putting those three kernels in first is because that is an obvious signal that "the oil is hot enough", and the reason that you're waiting 30 seconds off-heat after you dump in the unpopped kernels is to give the new kernels a chance to warm up a little before you put it back on the heat, so they all pop at about the same time. The reason I go with three kernels instead of just two is it's more of a statistical confirmation that "yep, the oil's ready."
A quarter-cup to a third-cup corn kernels is a decent amount to make at a go.
If you really want to up your popcorn game and have an Amazon gift card or two you're trying to figure out a use for: I recently invested in a Whirley-Pop maker and it's simple, yet effective. It's a similar method, but the pot has a crank thingy that stirs the popcorn around so you don't have to shake the pot, and the instructions tell you exactly how much oil and salt to add depending on how much popcorn you want. Also, if you have a smaller gift card balance: this is the flavored salt that your local movie theaters use, and which my local cineplex was using back when I worked there summers during high school. It's a quart-size carton and you only use a half a teaspoon at a time, and it is likely 40% MSG, so buy it now and you will still have it on hand for possibly a decade.
posted by EmpressCallipygos at 8:03 AM on January 4, 2022 [14 favorites]
I would second the microwave popcorn idea - you can also use a bowl with a lid if you don't have a paper bag. I have a dedicated popcorn bowl because it's convenient (and has the measurement on the inside), but any bowl should do - and the lid on mine isn't particularly tight (it just sits on top to keep in the steam, not sealed). I think any plastic container with the lid on loosely should work.
posted by jb at 8:15 AM on January 4, 2022 [2 favorites]
posted by jb at 8:15 AM on January 4, 2022 [2 favorites]
Response by poster: Thanks, all. Having no paper bags, bowls with lids, or stainless steel bowls, looks like the 12 quarts of popcorn plan is the winner, lol.
I don't particularly like the taste of stovetop popcorn but I also now have FOUR POUNDS of it (FOUR POUNDS. GROCERY DELIVERY IS A NIGHTMARE) and can't give it away since it's now covered in Covid-house. But hopefully before too long I can return to the land of coming home with the thing I bought, instead of a bunch of random shit that vaguely rhymes with the things I bought...
posted by We put our faith in Blast Hardcheese at 8:22 AM on January 4, 2022 [3 favorites]
I don't particularly like the taste of stovetop popcorn but I also now have FOUR POUNDS of it (FOUR POUNDS. GROCERY DELIVERY IS A NIGHTMARE) and can't give it away since it's now covered in Covid-house. But hopefully before too long I can return to the land of coming home with the thing I bought, instead of a bunch of random shit that vaguely rhymes with the things I bought...
posted by We put our faith in Blast Hardcheese at 8:22 AM on January 4, 2022 [3 favorites]
Here's an enthusiastic review of a very similar bowl to the one I have. But anything that is microwavable with a lid that will sit similarly should work.
posted by jb at 8:23 AM on January 4, 2022
posted by jb at 8:23 AM on January 4, 2022
Response by poster: (I haven't got anything in the house with lids except these two enormous pots)
posted by We put our faith in Blast Hardcheese at 8:26 AM on January 4, 2022
posted by We put our faith in Blast Hardcheese at 8:26 AM on January 4, 2022
jb, I was just coming in to suggest that very bowl! I have a similar one, and have used microwave popcorn bowls now for about 20 years...it's definitely the way to go if you're a huge popcorn fan.
I swapped out my decade old hard plastic one for this about a year ago and haven't looked back.
Highly recommend, the $11 investment now saves a ton of money due to being able to buy regular kernals
posted by newpotato at 8:29 AM on January 4, 2022
I swapped out my decade old hard plastic one for this about a year ago and haven't looked back.
Highly recommend, the $11 investment now saves a ton of money due to being able to buy regular kernals
posted by newpotato at 8:29 AM on January 4, 2022
If you usually enjoy the taste of microwave or movie-theater popcorms, you might want to pick up a thing of Flavacol. That's the yellowy powder that they put on instead of plain salt. Me, I think the "premier" flavacol is a noticeable step up, but that's like discussing what kind of mac-n-sleaze in a box is the best.
posted by GCU Sweet and Full of Grace at 8:35 AM on January 4, 2022
posted by GCU Sweet and Full of Grace at 8:35 AM on January 4, 2022
Response by poster: Alas, "picking up" things is not going to be a thing for many days yet (again, Covid, quar). But the minute I can get the hell out of this apartment, I will be making a beeline for the microwave popcorn shelf at the grocery and purchasing their entire stock at once lest I find myself stuck in this situation again!
posted by We put our faith in Blast Hardcheese at 8:59 AM on January 4, 2022
posted by We put our faith in Blast Hardcheese at 8:59 AM on January 4, 2022
Came here to suggest using unrefined coconut oil for your popping oil. It adds a very nice flavor to the popcorn. Also seconding the Flavacol or similar. This is the stuff I have; it's very reminiscent of microwave popcorn. It will last you forever.
posted by hydra77 at 9:01 AM on January 4, 2022 [1 favorite]
posted by hydra77 at 9:01 AM on January 4, 2022 [1 favorite]
Best answer: Keep in mind that the reason so many people switched to microwaving popcorn is because it pops best with a heat high enough to risk scorching. You can easily end up with little black spots where the popcorn burnt at the bottom and you can't simply pick out the burnt ones and throw out the bag.
Start by erring on the side of slightly too low heat and use whichever pot is the heaviest, and take it off the heat before the final last pops have stuttered to a stop. There are supposed to be a small number of unpopped kernels in the batch unless you are a practiced virtuoso who has it down to a science.
If you have been eating your popcorn out of the bag you will need to have a container to eat them out of now. Keep in mind that the hot oil on the popcorn is higher than boiling temperature. If you pour the popcorn straight out of the pot into a ceramic bowl you will start to see micro crazing in the glaze which will eventually spell the death of the bowl, so don't use grandmother's beloved mixing bowl.
If you add water right away to a scorched pot it will cool down faster and the burnt on bits will not be so hard to remove, so soak it while you eat the popcorn. If scraping and scouring the bottom of the pot doesn't work you may have to use oven cleaner to make the interior of the pot smooth again. Which pot will be easier to clean with over cleaner may be a more important factor than which pot is heavier when you decide which one to use.
posted by Jane the Brown at 9:02 AM on January 4, 2022 [1 favorite]
Start by erring on the side of slightly too low heat and use whichever pot is the heaviest, and take it off the heat before the final last pops have stuttered to a stop. There are supposed to be a small number of unpopped kernels in the batch unless you are a practiced virtuoso who has it down to a science.
If you have been eating your popcorn out of the bag you will need to have a container to eat them out of now. Keep in mind that the hot oil on the popcorn is higher than boiling temperature. If you pour the popcorn straight out of the pot into a ceramic bowl you will start to see micro crazing in the glaze which will eventually spell the death of the bowl, so don't use grandmother's beloved mixing bowl.
If you add water right away to a scorched pot it will cool down faster and the burnt on bits will not be so hard to remove, so soak it while you eat the popcorn. If scraping and scouring the bottom of the pot doesn't work you may have to use oven cleaner to make the interior of the pot smooth again. Which pot will be easier to clean with over cleaner may be a more important factor than which pot is heavier when you decide which one to use.
posted by Jane the Brown at 9:02 AM on January 4, 2022 [1 favorite]
Response by poster: Fortunately these pots are literally never used for anything at all except, apparently now, popcorn (and hopefully only for a short time, for that), so I'm not too concerned about their condition!
posted by We put our faith in Blast Hardcheese at 9:07 AM on January 4, 2022 [1 favorite]
posted by We put our faith in Blast Hardcheese at 9:07 AM on January 4, 2022 [1 favorite]
Best answer: If you just can't manage 4# of regular popcorn, you can feed it to birds and squirrels.
posted by fiercekitten at 9:08 AM on January 4, 2022
posted by fiercekitten at 9:08 AM on January 4, 2022
If you usually enjoy the taste of microwave or movie-theater popcorms, you might want to pick up a thing of Flavacol.
Re-confirming that Flavacol is the stuff I link to in my own comment which will last you a decade.
posted by EmpressCallipygos at 9:26 AM on January 4, 2022
Re-confirming that Flavacol is the stuff I link to in my own comment which will last you a decade.
posted by EmpressCallipygos at 9:26 AM on January 4, 2022
Just want to add to bondcliff and Empress Callipygos' great instructions…make sure you have that lid on for all the steps! You want keep all that hot hot heat in there.
Oh, and I'd do four kernels. Just to make it a Thing.
posted by iamkimiam at 9:59 AM on January 4, 2022 [1 favorite]
Oh, and I'd do four kernels. Just to make it a Thing.
posted by iamkimiam at 9:59 AM on January 4, 2022 [1 favorite]
Fuck it, we're doing FIVE kernels.
posted by bondcliff at 10:22 AM on January 4, 2022 [4 favorites]
posted by bondcliff at 10:22 AM on January 4, 2022 [4 favorites]
Response by poster: Fuck it, we're doing FIVE kernels.
Just pouring the whole damn bag in and letting the squirrels sort it out
posted by We put our faith in Blast Hardcheese at 10:25 AM on January 4, 2022 [1 favorite]
Just pouring the whole damn bag in and letting the squirrels sort it out
posted by We put our faith in Blast Hardcheese at 10:25 AM on January 4, 2022 [1 favorite]
Seems like you've arrived at your solution, and you don't like stovetop popcorn, so this is just for other interested parties.
I've tried the 3 kernels method and this one is better:
1. Pour oil into pot, enough to cover the bottom. Maybe a little more.
2. Pour popcorn into pot, enough to cover the bottom. Maybe a little more.
3. Salt as desired.
4. Lid on, medium heat until there's 3-ish seconds between pops.
Advanced mode: Slip a pat of butter into the pot before the popping starts. (It's advanced because you kinda get a feel for when that is.)
posted by meemzi at 10:59 AM on January 4, 2022
I've tried the 3 kernels method and this one is better:
1. Pour oil into pot, enough to cover the bottom. Maybe a little more.
2. Pour popcorn into pot, enough to cover the bottom. Maybe a little more.
3. Salt as desired.
4. Lid on, medium heat until there's 3-ish seconds between pops.
Advanced mode: Slip a pat of butter into the pot before the popping starts. (It's advanced because you kinda get a feel for when that is.)
posted by meemzi at 10:59 AM on January 4, 2022
A microwave-safe plate works great as a lid on a microwave-safe bowl.
posted by mareli at 12:20 PM on January 4, 2022 [3 favorites]
posted by mareli at 12:20 PM on January 4, 2022 [3 favorites]
Before this thread existed I made popcorn using EmpressCallipygos' approach, based on something I read elsewhere. I had popcorn (and half a pomegranate) for dinner, is what I'm saying, and it was delicious and there was fewer than 5 unpopped kernels. It was a triumph, people, and is good advice for stovetop popcorn.
posted by Bella Donna at 1:02 PM on January 4, 2022 [1 favorite]
posted by Bella Donna at 1:02 PM on January 4, 2022 [1 favorite]
I have not tried Flavacol, but I will say that cheese powder has revolutionized my popcorn-making. I usually add some nutritional yeast, cumin, and powdered chipotle. And if you really want to get fancy, try mixing in some spinach powder, or maybe some mushroom powder!
(As for popping, I inherited a Whirley-pop a while back and it does the job pretty well.)
posted by sriracha at 1:33 PM on January 4, 2022
(As for popping, I inherited a Whirley-pop a while back and it does the job pretty well.)
posted by sriracha at 1:33 PM on January 4, 2022
I'm going to contradict boncliff regarding pot thickness. I find a thinner one better because it doesn’t retain as much heat during those seconds after you’ve removed it from the heat source, which means much less scorching.
posted by brachiopod at 3:25 PM on January 4, 2022 [1 favorite]
posted by brachiopod at 3:25 PM on January 4, 2022 [1 favorite]
If you don't have a lid, maybe you have an oven tray/cookie sheet or something like that you can sit on top of your giant steamer.
posted by slightlybewildered at 7:37 PM on January 4, 2022
posted by slightlybewildered at 7:37 PM on January 4, 2022
I saw Alton Brown do it this way once, and I've been using this method successfully for years. You can't walk away from it at all, but the results are good.
posted by uberfunk at 8:27 AM on January 5, 2022
posted by uberfunk at 8:27 AM on January 5, 2022
These Popcorn Bowls are amazing and much easier then the stovetop method. I add buttered favored salt before hand. Highly recommended.
posted by ihadapony at 4:53 PM on January 5, 2022
posted by ihadapony at 4:53 PM on January 5, 2022
This is an aside from Blast’s original question to the subject of stovetop popping: we’ve made popcorn on the stove for 40+ years and four years ago we got one of these. It is no crap the best popping experience ever—oil and popcorn in, you turn the crank for a minute with the burner on “high” and the last thirty seconds the popocalypse happens and everything pops. It is almost scary how fast it happens.
They have a cheap-o version with plastic gears too. Those are crap, and this one is half price for some reason. I felt silly getting a special gizmo for a single purpose but it has been a satisfying four years of popping. Sorry for the diversion.
posted by Gilgamesh's Chauffeur at 7:06 AM on January 6, 2022
They have a cheap-o version with plastic gears too. Those are crap, and this one is half price for some reason. I felt silly getting a special gizmo for a single purpose but it has been a satisfying four years of popping. Sorry for the diversion.
posted by Gilgamesh's Chauffeur at 7:06 AM on January 6, 2022
This is an aside from Blast’s original question to the subject of stovetop popping: we’ve made popcorn on the stove for 40+ years and four years ago we got one of these.
FYI, this is the same tech as the Whirley-Pop by a different manufacturer. I would say that the brand name doesn't matter so much as the tech does; also nthing that whichever brand you get, make sure to avoid the model with plastic gears (those get bad reviews across the board) and then just go with whichever color, brand, model, and price point you want.
posted by EmpressCallipygos at 7:18 AM on January 6, 2022
FYI, this is the same tech as the Whirley-Pop by a different manufacturer. I would say that the brand name doesn't matter so much as the tech does; also nthing that whichever brand you get, make sure to avoid the model with plastic gears (those get bad reviews across the board) and then just go with whichever color, brand, model, and price point you want.
posted by EmpressCallipygos at 7:18 AM on January 6, 2022
Regarding feeding to animals… unfortunately popcorn has hard enough hulls that many animals cannot eat it. It was bred to be tough. The corn in birdseed mixes is not popcorn.
posted by mortaddams at 8:12 AM on January 8, 2022
posted by mortaddams at 8:12 AM on January 8, 2022
This thread is closed to new comments.
Here is a decent guide including dry-to-popped ratios.
posted by Knicke at 7:28 AM on January 4, 2022 [8 favorites]