Recipes & Photos
Not only is popcorn tasty and economical (for as little as four cents, you
can enjoy a quart at home), it's also easy to prepare. Whether you choose to
pop popcorn in an electric popper, on the stove or over an open fire, follow
these tips for perfectly popped popcorn:
- First, warm the popper, heavy pan or skillet. If oil popping your corn,
add 1/4 cup of cooking oil to the pan. Allow the oil to heat. The best popping
temperature is between 400 and 460 degrees Fahrenheit. Oil burns at 500 degrees.
If your oil starts to smoke, it's too hot. Any cooking oil will work provided
it can retain the proper temperature. The less saturated the fat in the oil
(like corn or sunflower), the less calories you add to your snack.
- Don't pop popcorn in butter. Butter will burn.
- Test the heat of the oil by dropping in one or two kernels. When the kernel
pops or spins in the oil, you're ready to add the remaining popcorn. Pour
just enough kernels to cover the bottom of the pan. Shake the pan to be certain
oil coats each kernel.
- Kernels that do not pop are known as "old maids." They do not
have sufficient water contained within the starch to create the build up of
pressure needed to pop the kernels.
If your popcorn does not pop into fluffy, crunchy kernels, it may have lost
some of its moisture. Rejuvenate popcorn by filling a 1-quart jar 3/4 full with
popcorn. Add one tablespoon of water. Cover and shake every five to 10 minutes
until all the water is absorbed. In two to four days it should be perfect for