lots of food talk to day...pizza and popcorn...if I were a castaway ,
stuck on an island...besides wanting to be stranded with somebody with a boat,
my staples would be those two.
the key to great popcorn is the right temp. You don't need a lot of oil.
I use about 1 tblspoon of 'high heat cold presses safflower oil' per cup...
on 8 / 10 or medium high for about 2 minutes pour in the oil and popcorn
and keep stirring with a metal spatula..
you will see the corn change colors from bleached to dark yellow...you
want the corn to start popping during the dark stage or the kernals won't
pop big. Once the corn is popping all over cover and shake every 15 seconds.
Open and close the lid fast every once in a while to let the steam out.
using a set of pot holders grab the handle and lid to mix up the corn and make the
unpopped sift to the bottom...just sliding back and forth doens't shake it up.
When the popping subsides salt it...I use Redmond's , too, yet I always process the salt in a coffee grinder to make a super fine powder, one of the worst things you can ingest is course salt...
For kettle corn , add an extra tablespoon of oil and add 1/8 cup of pure raw ,fine
cane sugar. being super carefull ,stir when the first kernal pops ,shut the lid quick, and shake the hell out of it, whilst keeping it on the heat as much as you can. Takes some practice...
I did the airpopped for years,love a machine that can dish it out faster than I can eat it,hah, yet love the naughty stuff...most people use lots more oil than I do so I don't feel too guilty...I now use the airpopper as a coffee roaster and air popping corn for shipping use instead of styrofoam.
I usually make 12 quarts
at a time and use 1-3/4 cup organic popcorn and 2 tables
oil...you can use olive oil too...don't waste your extravirgin on high heat cooking though...
I make a hot sauce, like Tabasco green ,from jalpenos ,apple cider vinegar and salt
processed and aged for 2 months, that is a great topping...
ok...enough for now...