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It’s pretty easy to make popcorn the old-time way–in a covered pot on the stove. Here’s how: heat oil in your pot over high heat, then add 3 kernels popcorn and cover. When the kernels pop, reduce heat to medium, add popcorn, and cover again, leaving the lid just slightly ajar so steam can vent. Shake the pot until the popping stops. Voila–popcorn!
Many chowhounds eyeball the proportion of oil to corn,
This has been my standard method for popping corn for thirty-five years, and in that time I have probably popped as much as a cornfield the size of Nebraska.
However, I recently discovered that if I heated the oil and the raw corn all at once in the pot, more of it pops and there are fewer "old-maids".
I put in only enough oil to cover the bottom of the pan and enough corn do the same. Once to...+READ
This has been my standard method for popping corn for thirty-five years, and in that time I have probably popped as much as a cornfield the size of Nebraska.
However, I recently discovered that if I heated the oil and the raw corn all at once in the pot, more of it pops and there are fewer "old-maids".
I put in only enough oil to cover the bottom of the pan and enough corn do the same. Once to oil is heated, I roll it around the pot to coat each kernel. Once it starts popping, I shake the pot frequently, until the fluffy clouds push the lid off the pot!
Yumm-COLLAPSE