Making popcorn starting with no outside help can be precarious. Not only do you want as many kernels as possible to pop, yet you likewise do not want the kernels from burning at the buttom of the pan.
Until the point when my mom demonstrated to me her method for cooking popcorn, I generally took the path of least resistance and utilized it.
My mom's technique for making popcorn not just pops practically every piece, it likewise keeps the bits from consuming. She initially gained this method decades prior from the back of a popcorn box.
Her approach enables the popcorn portions to go to an even temperature before popping, which brings about many less un-popped pieces (normally none) and less consumed parts (once more, typically none). so, in my post today, we would learn this method.
Cook time: 10 minutes
NOTE: Ensure within the pot is totally dry before warming the oil in it, or else the oil will sputter.
*3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
*1/3 cup of high quality popcorn kernels
*1 3-quart covered saucepan
*1 Tbsp or more (to taste) of butter (optional)
*Salt to taste
once all this recipe is complete, then we can proceed.
Heat the oil in a 3-quart thick-bottomed pan on medium high warmth. In the event that you are utilizing coconut oil, enable the greater part of the strong oil to soften or melt.
Put 3 or 4 popcorn bits into the oil
At the point when the parts pop, include whatever is left of the 1/3 measure of popcorn portions in an even layer. Cover, expel from warmth and tally 30 seconds. (Check so anyone can hear; it's amusing to do with kids.)
This technique initially warms the oil to the correct temperature, at that point holding up 30 seconds conveys the greater part of alternate portions to a close popping temperature so when they are returned on the warmth, they all fly at about a similar time.
Restore the container to the warmth. The popcorn should start popping soon, and at the same time. Once the popping begins vigorously, tenderly shake the container by moving it forward and backward finished the burner.
Endeavor to keep the top marginally unlatched to give the steam from the popcorn a chance to discharge (the popcorn will be drier and crisper).
Once the popping eases back to a few seconds between pops, expel the skillet from the warmth, evacuate the top, and dump the popcorn quickly into a wide bowl.
With this system, almost the greater part of the pieces pop, and nothing consumes or burns under the pan.
On the off chance that you are including margarine/butter, you can undoubtedly soften it by setting the spread in the now unfilled, yet the dish ought to be hot. Note that on the off chance that you let the margarine get only a smidgen darker, it will include a significantly more extraordinary, rich flavor to the spread and to your popcorn.Just sprinkle the softened margarine over the popcorn and hurl to circulate.
You can also check out my previous post on how to make a chicken shawama https://steemit.com/food/@knowledges/how-to-make-a-chicken-shawama-fast-and-easy
And also How to prepare the Beef to become SUYA
https://steemit.com/food/@knowledges/2-how-to-prepare-the-beef-to-become-suya
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All the best,