Absolutely Perfect - Just don't heat at too high a temperature
I bought Fireworks Wisconsin white birch popcorn 64oz seeking the perfect popcorn for my Whirleypop popper but I wrecked the batches simply by cooking them too hot. Now I've discovered on my own how to do it RIGHT.
If you want perfect popcorn here's my secret:
- Add 2-3 ounces of oil in popper + 3 kernels;
- On electric stove (yeah I know) set burner between 8 and 9 on scale of 1 to 10. (If you set it for 10 you'll have small lousy and even unpopped results. Who knew!)
- When the 3 kernels pop add 1/3 cup of kernels (any more than this and they'll spill over)
- Meanwhile melt 1/4 to 1/3 of ONE cube of butter in microwave for 35 seconds.
- When popped (turn the whirley handle to prevent popped corn from overheating / or shake your pot (the one on the stove) if you lack this popper) and pour into your favorite bowl (don't put butter into your popcorn cooker) drizzling butter and sprinkling a smidgen of salt.
The very best you've ever had . . . true?
Another Tip: I deliberately make extra putting the rest into a FoodSaver airtight canister. It stays genuinely fresh throughout the week.
P.S. I'm just a happy customer. I don't sell popcorn. (But now I eat too much of it.)
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