How To - Popcorn

Tips and Tricks for Popcorn:

• Put popped corn into a french fry basket to get all the "Old Maids" out.
• "Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels. David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place."
• Use a pan or popper that is not a hot air to get a good salted popcorn.
• The popcorn needs oil for the salt to stick.
• For a healthier snack, put popcorn in a hot air popper and eat plain.
• Sprinkle Parmesan cheese or powdered cheddar over popcorn.
• Pre-salting kernels toughens popcorn. So, salt the popcorn after it has been popped. Or skip salt altogether and add salt-free spices.
• General Measure Rule: One ounce of un-popped popcorn equals a quart popped.
• Without moisture popcorn can't pop. That's why it's important to store popcorn correctly. A loss of 3 percent of moisture can render popcorn unpoppable. And even a 1 percent drop in moisture will harm the quality of your kernels.
• The best way to store popcorn is in airtight containers, plastic or glass, in a cool place like a cupboard. Avoid the refrigerator. Some say the cold storage makes the popcorn taste better, but many refrigerators contain little moisture and can dry out kernels. (information from popcorn.org)

Stove-Top Popping

To pop popcorn on a range-top, assemble the following:

* A 3 to 4 quart pan with a loose lid that allows steam to escape
* At least enough popcorn to cover the bottom of the pan, one kernel deep
* 1/3 cup of oil for every cup of kernels (Don't use butter!)

Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow, remove the pan from the stove-top. The heated oil will still pop the remaining kernels.