To pop popcorn on a range-top, assemble the following:
A 3 to 4 quart pan with a loose lid that allows steam to escape.
At least enough popcorn to cover the bottom of the pan, one kernel deep.
1/3 cup of oil for every cup of kernels (Don't use butter!)
Heat the oil to 400 - 460 degrees Fahrenheit.
(if the oil smokes, it is too hot)
Test the oil on a couple of kernels.
When they pop, add the rest of the popcorn, cover the pan and shake to
evenly spread the oil.
When the popping begins to slow, remove the pan from the stove-top. The
heated oil will still pop the remaining kernels.
Pre-salting kernels toughens popcorn. So, salt the popcorn after it has
been popped -- or skip salt altogether and add salt-free spices.
Without moisture (13.5 to 14% per kernel is needed) popcorn can't pop.
That's why it's important to store popcorn correctly. An entire
percentage of moisture can be lost if your kernels are left uncovered
on a hot day. And though that may not sound like a lot, it adds up. A
loss of 3% can render popcorn unpoppable. And even a 1% drop in
moisture will harm the quality of your kernels.
So what's the best way to store popcorn?
Airtight containers (plastic or glass) are your best bet to avoid
moisture loss, especially when stored in a cool place like a cupboard.
Avoid the refrigerator. Some say the cold storage makes the popcorn
taste better, but many refrigerators contain little moisture and can
dry out kernels.
If It's Not From The
Forest, It's Not Wild!
James Bay Wild Fruit