June 15, 2012 § 3 Comments
When I was studying abroad living in Prague with 5 other girls, visitors to our place would tell us that our apartment smelled like an “abundance” of popcorn. And we did pop a lot of corn at Štupartská 9. Whether it was because we were saving all our $ for Euro raves or that the bagged stuff was hard to come by (you could have sold your soul looking for peanut butter), our favored method was on the stovetop. I now prefer the taste of my own popped corn; it has more texture, taste and crunch to it. Add in the fact that it is cheaper and healthier than microwave and very easy to master, you really ought to give it a try.
Here is my exact method:
Step 1: In a saucepan fill in just enough vegetable oil to cover the bottom of the pan.
Step 2: Add kernels to oil (before it is heated) so that they just cover the bottom. Add in some salt or any seasonings that you prefer (I like just a dash of cayenne pepper) and cover the pan. Shake the pan to coat the kernels and set the heat to Med-High.
Step 3: You will begin to hear the kernels pop as the oil heats (and see them if your lid is clear). Periodically shake the pan with the handle, holding the lid in place.
Step 4: Remove from heat once the popping has slowed (and before it smells like burning). Be careful when removing the lid so that the steam doesn’t scorch your face.
Voilà- much easier than pie. Safe House is on demand this weekend, just sayin’. Here are some other ideas for a more gourmet popcorn if you’re feeling fancy:
Rosemary & Thyme or Sea Salt
Nuts & Dried Cherries
Coconut & Chocolate Chips
And my fiancé’s contribution: “Use bacon grease as the oil on the popcorn– BAM Bacon Popcorn. What could be better than that? If you put brown sugar on this one–Candied Bacon Popcorn.” Maybe next week…