CountryByNet.com Forums :: Re: Popcorn revisited

Egon, Once again great minds think alike... I too have popped corn in a wok!

I let us run out of microwave popcorn and still have an old supply of Orville R. in the plastic jugs. It pops very well on the stove top. I use a tall stainless stock pan with a thick layer of aluminum on the bottom for heat spreading purposes. I don't use a good fitting lid but one of those round screens on a handle instead. It doesn't knock oil out and it doesn't burn the corn when I don't shake the pan during the popping process. I depend on the agitation of the popping to do the job and it does darned good. Shaking it can't do much better because not shaking pops nearly all of them. I use a third of a cup of corn and table spoon of oil which I preheat in the pan till the 4-6 kernels I put in early swell up and look ready to pop. I don't wait for them to pop. Too much heat before adding the corn seems to tend to burn some of the corn. I don't throttle back untill popping is nearly done. The large layer of aluminum on the bottom undoubtedly holds heat for a while so I throttle back before it is quite finished popping.

I know that air popped will not taste good in comparison but I will find a way to jazz it up without adding too many fat calories. I have margirin that has no saturated or trans fat and some I can't believe it isn't butter in a manual spray bottle. One of those and some New Mexico chili peppers and it should be good enough. If it is wayyyyyyyyyyy to flat I can sprinkle some Molly Mc BUtter on it (has salt in it so will use in moderation but it gives a good butter flavor.

I ordered an air popper through Amazon.com a little while ago. It was so cheap it is no big loss if it can't satisfy me. It was only about $20 with shipping. For a few dollars more I cold have purchased the same thing with the side of it emblazoned with the signature of Orville R. Whoopee, big deal. Can you taste the difference?

Pat

"I'm not from your planet, monkey boy!"

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