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The first step to great popcorn is forgetting everything you knew about popcorn. You think you like fluffy popcorn, but you don’t. Follow these steps and you’ll be eating the best popcorn of your life. You will make friends. You’ll get a raise. Your children will respect you.
Take your preferred kernels (i prefer white corn) and a big pot and boil the hell out of them in salted water for 35 minutes (longer if you want less starchy fluff). Drain those kernels and put them on parchment paper on a spread out cookie sheet.
Dry out the kernels in a low oven until you think they’re dry. Then air dry them overnight. Store them somewhere.
Boiling weakens the hull of the kernel and reduces the amount of pressure needed to pop the corn. The resulting popcorn is going to be less fluffy but more flavorful
Boiling weakens the hull of the kernel and reduces the amount of pressure needed to pop the corn. The resulting popcorn is going to be less fluffy but more flavorful
After your popcorn is dry make it as normal:
2/3cup popcorn
3 tablespoons of oil
3qt pot with lid
Heat the oil on medium high until shimmery and drop in 4 kernels. When they pop, pour in the rest in an even layer, sprinkle with salt, cover and remove from heat and count to 30
2/3cup popcorn
3 tablespoons of oil
3qt pot with lid
Heat the oil on medium high until shimmery and drop in 4 kernels. When they pop, pour in the rest in an even layer, sprinkle with salt, cover and remove from heat and count to 30
Then put it back on the heat and shake while the kernels pop. When the popping slows take the top off of the pot to let some steam out while the popcorn finishes popping and toasts. Add some more salt and pour into a bowl. Enjoy. #NationalPopcornDay
