Euristas No Shake Popcorn Method Food
EURISTA'S NO-SHAKE POPCORN METHOD
I have a glass-topped magnetic-induction cooktop, so I needed a method for making popcorn that does not involve shaking the pot. I have cobbled together ideas that I have come across to spare my cooktop. Ingredients listed are from Orville Redenbacher's Original Gourmet Popping Corn as this is just to show a method. Pax from Eurista
Provided by Eurista
Categories Lunch/Snacks
Time 7m
Yield 8 cups, 3 serving(s)
Number Of Ingredients 2
Steps:
- Place corn and oil in a 3 quart saucepan. I use paper towel, wide enough to cover the pan and a splatter screen over the paper towel to cover my pot. This lets the steam escape and controls splattering from the oil.
- Heat oil and one or two kernels.
- When kernels pop, add remaining corn, remove from heat and count to thirty. I count one one thousand, two one thousand, etc.
- Place pan back on hob.
- When popping slows to almost nothing, it's ready.
- Pax.
Nutrition Facts : Calories 99.8, Fat 9.3, SaturatedFat 1.2, Sodium 3.1, Carbohydrate 4.6, Fiber 0.5, Sugar 0.6, Protein 0.6
VEGAN 'CHEESY' POPCORN
Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.
Provided by Melissa Clark
Categories snack, finger foods
Time 20m
Yield About 12 cups
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
- Cook, shaking occasionally, until popping stops.
- Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
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