Stove-top popcorn has a taste very different than that of microwave or air-popped corn. Once thought of as an old-fashioned way to pop corn, this style of popping is making a comeback. It isn't that hard to do and once you try it, you're likely to want it again and again.
Instructions
1. The most important thing to remember about the corn itself is freshness. The older the corn, the drier the inside of the kernel will get. That internal moisture is what expands in the heat and leads the kernel to explode, so the fresher the corn, the fewer unpopped kernels. You also want to pick an oil that has a high smoke point. Olive oil is a bad choice, because it smokes at a very low temperature. Canola oil is a perfect candidate because it can be heated to a very high temperature and doesn't impart any flavors.
2. Put the canola oil into the sauce pot over medium high heat. Once the oil is shimmering, add the popcorn kernels and jiggle the pot to distribute evenly. Let the corn heat, undisturbed, on the stove top. Once the first kernel pops, it's time to start moving again.
3. Grab the lid and cover the pot on the stove top immediately. Begin shaking the pot back and forth gently. The kernels should begin popping in rapid succession. The majority will pop within 3 minutes or so. Once the popping begins to slow, turn the heat down while continuing to shake the pot for the last few kernels to pop. Once there is a pause longer than 4 or 5 seconds between each pop, remove from the stove top and pour the popcorn into the nearby bowl.
4. Season the popcorn with salt immediately. Less is more. Use a teaspoon or two to start, then add more if needed. Fresh grated Parmesan cheese is an excellent topper as well, as is fresh ground black pepper.
Tags:
