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Post by cleglaw on Feb 25, 2009 6:34:12 GMT
We love popcorn. We make our own with a hot air popcorn popper. We have several different seasoning blends we make ourselves that are delicious. But there is a problem.
A large number of the kernels don't pop. I have tried the Orville Rick__ "gourmet" popcorn as well as the generic store brands to no avail. Microwave preseasoned popcorn bags are not an option, nor is the use of oil to heat the popcorn up. Somebody somewhere knows the trick to overcome this problem. Any suggestions?
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Post by Hildor on Feb 25, 2009 8:14:21 GMT
Maybe you can try to make it with just a frying pan and some oil? That's at least the way my sister does it. Put some oil (I think it's maïs oil but I'm not sure) in a pan, heat it up and then put some corn in the pan. All of the kernels always pop if you make it that way.
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Post by Flix on Feb 25, 2009 18:48:10 GMT
What's keeping you from using oil, cleglaw?
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Post by Galadriel on Feb 25, 2009 21:52:38 GMT
A hot air popcorn popper doesn't need any oil at all. And besides, it's healthier without any kind of fat.
The only thing I can advice you, is to put less popcorn at once in the popper. If it's a bit too full, a lot of kernels might not pop.
I used one too before, but it got broken soo fast, within garantee period, that I exchanged it and now I only make microwave popcorn.
I would like to try some different tastes though, all we have in Belgium is the salty and the sugar popcorn. I only like salty flavours. I once tried it with Cajun on it, and man, that was awesome! A little spicy, but Cajun is superb on popcorn!
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Post by LaFille on Feb 26, 2009 3:11:09 GMT
We use an old hot popper that must be more than 20 years old, lol... But I love the only-half-popped seeds, and the remaining ones can always be thrown to the birds. ;D I don't know if using smaller quantities of seeds would indeed make a difference? As for fat... It's healthier not to use, but so much less tasty.  What are your seasoning mixes? |
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Post by cleglaw on Feb 26, 2009 4:27:39 GMT
Butter or oil with any of the following:
Spike and nutritional yeast
Tamari and nutritional yeast
Pizza sauce for pizza flavored popcorn
maple syrup
I don't have specific proportions for the flavoring. You'll have to experiment.
Afterward I like to add tiny cubes of cheese.
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Post by Hildor on Feb 26, 2009 9:47:49 GMT
Some melted suger (=caramel) can be delicious too to make sweet popcorn. Just watch out that you don't fill half of them with caramel and the other half is left without.
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Post by Galadriel on Feb 26, 2009 16:50:17 GMT
I've noticed myself that if you use too much kernels at once that a lot of them doesn't pop. You have to consider the time between the popped ones and the not popped seeds. The ones that are popped can't stay in the pan for too long or they will burn.
Anyway, I will try these seasoning mixes you suggested Cleg! 
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Post by Glance A'Lot on Feb 26, 2009 19:22:36 GMT
The spontaneous suggestion which popped up in my mind was to only pop the female kernels (Sorry  ) Heat is significant - can you verify that the heater is working properly? (Nasty thought - the popper is from a company that also sells kernels?) Maybe also it gives to much heat to the environment instead of containing it? |
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Post by Alrik on Feb 26, 2009 21:49:17 GMT
Ah, so now I know what an operating system's kernel is supposed to do ... ;D
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Post by LaFille on Feb 28, 2009 4:23:28 GMT
With pizza sauce and cheese, that could make for a nice meal. ;D Is nutritional yeast for the taste? (Have never tasted that, I think; and I don't know what spike is.)
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Post by cleglaw on Feb 28, 2009 5:20:54 GMT
Nutritional yeast is for the taste; it is also very good for you.
Spike is a seasoning that can be purchased in the store. It contains various spices.
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