There’s gotta be a way…
In: 99
I pop a lot of corn. I get far fewer unpopped kernels. Here is my process.
Deep sauce pan, oil with high smoke point, a splash, 4 kernels of fresh popcorn. Cover. Medium high heat. Wait for the 4 pops. turn off heat… add the popcorn. cover. let that heat soak in. for 1 minute (use a timer) [that was the magic bit] turn heat back up to high medium after the timer goes off.
When popping slows kill the heat. move off the burner. Try to always do the same amount of popcorn to help learn what the slowing sounds like. Pour the popcorn into a bowl. If you want melted butter, put couple of table spoons of water in the pan to sizzle and eat some of that heat. Then add butter and swoosh it around to melt. Put half the popcorn back in and swirl to coat and then pour that in to the bowl again. Repeat.
Take the bowl of buttered popcorn and add whatever else shaking to distribute.
Do this a few times in a row to refine your version. Jot your improvements down. BOOM. You are a chef!
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