You Are Not Using Enough Oil to Make the Popcorn.
Good popcorn is great, but most popcorn rarely lives up to its flavor. Fluffy, hot, crispy kernels are the goal, and the key is to use a lot more butter than you think you need.
Considering that this recipe came to us from Jessica Koslow – the owner of Sqirl and the only person I would order fancy toast from – through Melissa Clarke , I suspected I was in safe hands, but I still had to try it because it’s my job. … (I also wanted popcorn for dinner.)
The “recipe” can hardly be qualified as one; you just double the amount of oil you normally use to cook corn and use grape seed oil, which gives almost no flavor of its own and really allows the corn flavor to attack your tongue. This equates to 1/2 cup butter for 1/3 cup unopened kernels, which in turn makes for the crunchiest and tastiest popcorn I’ve ever eaten. (Yes, it has a lot of fat, but please refrain from the typical “my arteries!” Jokes in the comments, because these are the most boring “jokes” you can make on a food article.)
You can also mix grape seeds with other oils using 1/4 cup of each oil, but I highly recommend you try making it with pure grape seeds and fine salt. While I generally view most carbs as a means of making butter, I preferred the natural corn flavor made with only butter over all others (even the one I cooked with bacon fat). If you’re craving butter, it’s best to use 1/4 cup ghee with 1/4 cup butter, as regular butter will turn brown (if not burnt), although butter-fried popcorn is fine too. Bacon fat, schmalz, and duck fat are also great if you like a rich, smoky flavor. To make this corn bowl you will need:
- 1/2 cup grape seed oil or 1/4 cup grape seed oil + 1/4 other aromatic oil
- 1/3 cup unopened popcorn kernels
- What seasonings do you like the most?
Add oil to a large saucepan or Dutch oven and heat over medium to high heat. After it has heated for about five minutes, add three grains of corn. (I found that adding the kernels too early causes them to darken for some reason and never burst, especially if you are using a mixture of fats, so add them a little later.) Once the kernels are burst, reduce the heat to medium. weak, add the remaining popcorn and close the lid, leaving a small hole for steam to escape. Let the corn burst by shaking the pan from time to time until you hear everyone begin to calm down. Put everything in a bowl, season as you like, and resist the urge to snack for five minutes for the perfect crunchy and crispy, yet somehow still fluffy, popcorn flavor.
The Secret To The Perfect Popcorn Is Already In Your Wardrobe | The newspaper “New York Times