Log in

No account? Create an account

Previous Entry | Next Entry

Homemade Microwave Popcorn

Some links for my reference that might be of interest to others:

Homemade Microwave Popcorn
Homemade Microwave Brown Sugar Kettle Corn

I have some old kernels in the cupboard but will do as she suggest and send them to the landfil where they should happily biodegrade - they are very old and so will be too dried out to pop. I can buy more for a feww pwnce at the supermarket or dried foods shop in town.

P.S. Does anyone have a good recipe for american style pancakes that I could make dairy-free by substitution?

Ah, strike that, this one from Jaimie Oliver looks like it would work and I have most of the ingredients.


( 5 comments — Leave a comment )
Feb. 16th, 2015 07:04 am (UTC)
If you have old, dried-out popcorn in the cupboard, just put it on the ground somewhere for birds and squirrels to eat. But don't get it wet, or get dirt over it, because it is a seed, and it just might sprout!

I have loved popcorn since before I was technically old enough to eat it safely (back then, nobody knew about that sort of thing). Home microwaves didn't exist; we made popcorn on the top of the stove. Use the biggest saucepan you can find, with a lid that you can put on loosely, or otherwise allow the steam to vent. Add just one or two teaspoons of cooking oil to the pan along with the uncooked popcorn, and tilt the pan this way and that so that all the popcorn gets lightly coated with oil. Cover it and put it over medium-high heat; when you hear the first "pop", gently shake the pan back and forth (in a horizontal plane). Keep shaking it until the popping slows to one pop every two seconds or so. Remove from heat and pour into a bowl. Sprinkle with salt (and/or other seasonings), and possibly add melted butter, to taste, stirring with a large spoon to distribute the flavors.

As for American-style pancakes (another favorite food of mine since earliest childhood), nothing says you have to use dairy milk in the batter - soy, rice, or almond milk will work just fine. You can also use cooking oil in the batter instead of melted butter, and any natural sweetener (e.g., honey, agave, or maple syrup) instead of white sugar. A drop or two of vanilla extract makes the pancakes taste sweeter without having to use more sugar. I know that real maple syrup (not "maple flavored"!) is a rare and expensive delicacy outside of the US, but there's just nothing that compares with pancakes served with plenty of butter and maple syrup! (Using maple syrup to sweeten the batter increases the overall maple-y-ness, of course.) And pancakes really ought to be served with breakfast sausages or American "streaky" bacon :-)


Feb. 16th, 2015 05:04 pm (UTC)
Oh yes, I know. I used to make popcorn that way in the 80s. I was looking for a way to make it that I would not risk burning myself as easily, though.
Feb. 17th, 2015 10:50 am (UTC)
I find it hard to tell when popcorn is done and needs to be removed from the microwave; I either take it out too soon, and get a lot of unpopped kernels in the bottom, or I leave it too long and it burns. It's easier to tell on the stove top. These days I use a hand-cranked stove-top popper (don't know where you'd get one in the UK), which is very easy to use; you can also add sugar and/or seasonings at the beginning, and they come out evenly distributed, although you may have to soak the bottom part to get it clean. It's also faster than microwaving the popcorn! But the safest and most effortless way, even more so than the microwave, to make popcorn is to use an air popper, which produces perfectly naked popcorn; you can add salt, melted butter, or any other additives after it's popped. (I once got an air popper that was normally something like US $30 or more, for US $10 because it was the last one the store had left. I used it almost daily for several years, until the fan motor stopped working in a way that I couldn't fix.)

Actually, I think I'm going to go make some popcorn right now! :-)

Feb. 17th, 2015 11:59 am (UTC)
Yeah, the problem I have with stove-top cooking is that I burn myself on the electric cooker rings or on the saucepan. I di sometimes burn my hand on the inside of the microwave when I am using it as its also-a-convection-oven side but I have learned, usually, to be much more careful around the microwave.

I used to have an air popper that was only, at the time, about £10. I never used to add salt or sugar or other seasonings though, hence looking into microwave alternatives.
Feb. 18th, 2015 08:51 am (UTC)
As much as I love popcorn, I can't eat it without at least a sprinkle of salt - I just fill the bowl, using whichever popper I've got, and sprinkle some salt on it. Although I almost always put melted butter on it as well; I have a little thingie to melt butter in, with a handy pouring lip. About the only way of putting salt on popcorn before you pop it would be in the microwave, because it would corrode a metal saucepan, or damage the internal workings of an air popper. (And the butter definitely has to be done separately - again, except in a glass bowl in the microwave.) It does seem as if you've found the perfect solution for your popcorn preferences! :-D
( 5 comments — Leave a comment )
If you enjoy this blog and want to help support it, please drop a small tip or donation into my PayPal tip jar.

While completely voluntary, all donations will help me buy yarn, eBooks, etc. and keep this blog (and me) going.

Thank you for reading!





Latest Month

June 2018


Page Summary

Powered by LiveJournal.com
Designed by Lilia Ahner