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How to Make Old Fashioned Popcorn Real

What is more fundamental than popcorn? You just pull the bag from the packaging plastic and pop in the microwave, right? Well of course, if you want to eat a lot of things with your popcorn chemicals. But if you just want the popcorn, oil, salt and butter, you'll have to get the same core in a saucepan.

Taking corn and take them to eat with clean hands fluffy becomes a bit of a lost art to most people think of popcorn as a package that is cooked in the microwave. Many eating popcorn in the microwave I do not know what to do with simple cores.

It's actually quite simple to make popcorn from scratch, but there are some tips that can make a big difference in the quality of your meal. First, you need a hot pan and hot oil. The best oil to use coconut oil. It used to be cinemas used oil and gave the film role of delicious popcorn "movie" taste. Cinemas away from using coconut oil in the oil while Coco was vilified as fertilizer, oil clogs the arteries and vegetable oil is promoted as a healthy alternative. Oil plant is now much cheaper than coconut oil, but certainly not better for you.

Take a pan and add six quarts a generous amount of coconut oil and put it on the stove. Turn the burner to a position middle and give the bread of five to ten minutes to heat. Do not put a lid on the pot that will translate into the hot oil and you have to start all over again, possibly after a call firefighters for a fire to cook. Coconut oil has a low smoke point of butter or vegetable oil, so when it melts in a pan, leave the tray open and keep an eye on it.

Once the pan is hot, add 1 / 2 to 3 / 4 cup corn kernels to the pan, put the lid on the pot and start moving the pan. You know the oil is hot enough when grains begin to appear almost immediately. The oil cooler, the longer it takes to explode grains. It also means that oil-roasted kernels before the pop and give their popcorn burnt taste. If you add cold almond oil, almonds toast and do not burn as hot oil, and very few Pop

Once you add the almonds, hard slide the tray back and forth in a second background to keep turning the core. Hear the sound of popping kernels. When the outbreak is slowing, turn off the stove and keep the pan moving. When the outbreak slows or stops completely, your popcorn is ready. There is a balance between getting the latest kernel pop and keep the remaining corn kernels combustion.

Pour the popcorn into a paper bag and put the pot on the fire. Add a generous amount of butter oil pan. Must have sufficient heat to melt the remaining butter. Pour melted butter over popcorn in bag, add a little salt to taste, and shake the bag and force down to mix.

Enjoy your popcorn. I like much better than anything you could prepare in the microwave and know (and be able to decide) any is in it.

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