A Paean to Popcorn
This is the first of what I imagine to be many posts on Squanto’s gift to the pilgrims. I have learned few skills in my life that are as tangibly satisfying as making popcorn the old-fashioned way, and it has instilled in me 
an absolute scorn for that lung-destroying microwave garbage. Real popcorn is a fraction of the price. It is just as fast. It tastes WAY better. The only slight disadvantage versus the Jolly Time Styrofoam stuff is that the real thing requires a little more cleanup. But that can wait until after the movie. My method:
1. Get a pot. One with a LID. A standard-sized sauce pan will work for a serving (~1/3 cup unpopped kernels), but you’ll need something larger if you’re feeding a crowd.
2. Put the pot over medium to medium-high heat.
3. Coat the bottom with oil. This doesn’t have to be a super thick layer, but don’t be too stingy. I use – GASP – olive oil. I use it because it makes the popcorn taste awesome. You don’t even have to use butter after it’s popped, though I usually do anyway. I sometimes use vegetable oil if I’m making kettle corn or using other flavoring, and I have grand plans of trying other oils – sesame, peanut, etc. But stay tuned for more on flavoring and oils.
4. Place three test kernels in the oil.
5. When all three have popped, dump in the rest, slap on the lid, and let the magic happen. SHAKE THE PAN REGULARLY. The principle here is the same as microwave – wait until the popping has mostly, but not completely, stopped.
6. Turn off the heat, add in melted butter and salt, put the lid back on, and shake what your momma gave you.
7. Scarf.
A few notes:
- I happen to have a saucepan with a glass lid which makes monitoring the popping a bit easier. A necessity by no means, but a nice convenience.
- I’m exploring the theory that trapped steam makes the popcorn overly chewy. I haven’t reached a conclusion yet, but if you want to experiment at home, just tilt the lid.
- Don’t be discouraged if it burns the first time or two. You just need to get the feel of your pan and your burners and you’ll be making perfect corn in no time.
Wonderful directions. I use the same method and it’s quick, tasty and aromatic.
I’ve taken to making kettle corn as a light dessert snack, and for that you only have to add one half-step to the recipe Kevin outlined:
5.a. Dump in the rest of the kernels, let them toast for 10 seconds in the oil then add 2-3 tbs sugar, slap the lid on, and shake vigorously. Once they’re done popping, throw in a good amount of salt, shake some more, and pour into a bowl.
They should slightly clump together, and as they cool the sugar coating will harden into that crunchy-fluffy, salty-sweet treat you love.
Kevin,
I saw Alton Brown brew up some popcorn on an episode of his Food Network series “Good Eats.” I enjoy that show, he talks about chemistry and stuff. Makes you feel smarter than you really are.
Anyway, he actually suggested using peanut oil with the popcorn (which I tried and was quite impressed with). He also recommends using a full-on bowl, not just a saucepan. You know, one that curves all the way down to the bottom. The curvature keeps the oil and the un-popped kernels at the bottom, nearest the heat, while the popped kernels rise to the top away from the scorching fire. It’s a bit like accepting Jesus Christ as your savior.
He also recommends putting aluminum foil over the top and poking some slits in there to vent. I did try this once and I think the vents and the curved shape of the bowl have a positive effect on the maize masticating process. I just don’t know if I can be bothered to really commit to a sheet of tin, foil every time I want popcorn.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34838,00.html
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It was a longtime coming, but the release of the next generation of the iPhone is finally imminent. With cameras trained on one of Apple’s headquarters in Cupertino, California, the iPhone 4S was unveiled after nearly a year of anticipation by fans and professionals alike. With a similar look and feel to the iPhone 4, the magic of this phone is found on the inside with new features and specs that have resulted in record breaking pre-sales. Here is a quick glimpse at why nearly 1 million people have already ordered this phone and what is in store for them.
The while the iPhone 4S was thought to be called the iPhone 5, there is still one very important ’5′ inside of this device, the A5 processor. Pulled out of its sister technology, the iPad 2, the A5 is a dual-core processor will push speeds that are nearly twice as fast as the iPhone 4. Deemed a SoC, or sytem-on-a-chip, the A5 dramatically speeds up the iPhone 4S for nearly all of its uses. Carrying out multiple tasks, such as surfing the internet while streaming music, no longer lags the iPhone down to a choppy standstill.
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