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Popcorn

Popcorn popping techniques

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Popcorn popping techniques

Tom Meg | Dec 10, 2001 09:50 PM

I've been trying to figure out the best way to make popcorn at home. To my palate, the air-popper seems to produce dry, cardboardy stuff. Doing it in a pot on the stove seems slightly better, but I haven't gotten really consistent with it---lots of burnt kernels, or sometimes it comes out all chewy and steamed-tasting.

There's also the problem of how to evenly distribute the fat and whatever other seasonings you might be using without having sodden patches throughout the batch. Anyone have a sure-fire way to make crisp, evenly-seasoned popcorn without a microwave?

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