Making popcorn at home

Use a wok.

You can buy it at Academy Sports.

Air popper, melted butter (sometimes ghee), salt (and if I'm feeling crazy, crystalline MSG or King Arthur's Vermont White Cheddar Powder)

Step 1: Buy Flavacol from Amazon. Gives it that movie corn look and taste.

Heavy-bottom stainless 5-quart pot with lid. Couple teaspoons of coconut oil to cover bottom of pot. Heat on medium. Put about 4 kernels of Orville Redenbacher in with lid on and wait until they pop.

Add about 2/3 cup kernels. Sprinkle in about 2 teaspoons Flavacol, shake to combine, and slide off the heat for 30 seconds. This is said to allow kernels to come to an even temperature before popping, which results in fewer un-popped kernels.

Put back on heat and cook, shaking the pot now and then, until popping almost stops. Crack the lid a time or two late in the cooking to let steam/moisture out and keep the corn dry. Serve.

Adapted from Simply Recipes. Can add butter.

Teaspoon of oil or butter. 1/3 cup kernels. Microwave 3:20.



15 bucks on Amazon.

Black Jewell microwave popcorn is terrific. I toss it in good olive oil. Add whatever seasoning you like.

Whirly bird popper, coconut oil with a couple drops of crab boil. I like Amish Country kernels, especially baby white but the red and purple are also good. If you have good corn, you don't need much flavoring.

Sous vide