Conference turris::cooks

Is there a secret to making great popcorn?  We've tried it the old-
fashioned way (covered saucepan, using oil) and just bought an air-
popper but the popcorn always seems to come out tough, chewy and full 
of unpopped/half-popped kernels.  Does a microwave work better (although 
we don't have one)?  Should we have to use a "gourmet" name brand ala 
Orville Reddenbacher or Paul Newman?  Any hints?

    
    	Hello, I am a popcorn addict and there is only one way to make
    popcorn for me.  Use the sauce pan and oil like you did before but
    this time buy some good popcorn, Orvill Reddenbacher.  Please don't
    get me wrong I am not trying to put you down but I have gone thru
    the same experiences in my 34 years of popcorn eating and Orvill's
    popcorn is the best that I have ever tried.  Not all gourmet popping
    corn is the same, just because it says gourmet doesn't mean it will
    be crunchy, and not chewy.  
    	For less calories try it this way MMMMMMMMMMM good.
    use pan and oil but add Lawry's no salt seasoning.
    
    	As for the unpopped kernels you will always have some no matter
    what brand you use.  However Orvill Reddenbacher does have less.
    BTW you don't need as much popcorn in the pan with Orvill's either.
    
    		hoppy popping
    		froggy
    

    
    To get all the popcorn to pop, try this:  I do it this way all the
    time and usually only get about 20 or 30 kernels leftover...
    
    Keep the popcorn in the fridge.  Put the oil into the 2 qrt sauce
    pan and add the popcorn, put the heat on high and wait for it to
    start to pop.  Then once it gets going (on an electric you have
    to reduce the heat, on gas you don't really have to) you should
    shake the pan once in a while (pick it up, hold the cover and give
    it a good shake or five).  If it starts to overflow, just dump some
    out and put it back on the flame.  I can usually fill a tupperware
    container to overflowing from a 2 quart sauce pan.
    
    						.dave.
    
    

    I agree with .1 - there is nothing like Orville's popcorn.
    
    Our favorite technique uses a "Stir Crazy" electric popper (made
    by West Bend?) with a teflon base.  I use about 3 tablespoons of
    oil, add 4-5 kernals, let them pop, and then add 3/4 cup of O.R.
    popcorn.  The rotating stir bar keeps it all moving so it can't
    burn, and it will just fill the cover to overflowing.  It's all
    done in about 3 minutes.
    
    To cut back on the butter & fats, we then use McCormick brand "Imitation
    butter flavored salt", which comes in a bright yellow container
    that looks like a spice bottle, and is about $1.10 for a 3.75 oz.
    bottle.  its very fine salt, like plain popcorn salt, and had a
    very nice buttery flavor.  I've tried many different types of this
    salt, and most are either a sickly orange color with little or no
    flavor, or they taste very off-flavor, like chemicals.

    It seems the only store I can find that in anymore here in the Detroit
    area is at A&P's.
    

    A popcorn lover,
    
    Al

    Believe it or not, I used to get paid to give a 10-minute lecture on
    how to make popcorn. The Reddenbacher stuff is actually noticeably
    better (larger popped kernels, fewer unpopped), but, at around 3 times
    the price of the lowest-price store brand, I refuse to buy it. Forget
    all the magic about preheating the pan. Waste of time and pure black
    magic. Just pick a deep (4" or more) pan, put in a minimum of oil to
    cover the bottom (the lightest, like safflower), the popcorn (to cover
    the bottom completely with a single layer), cover, and stick over
    highest heat. I never lower the heat, but shake continuously from the
    time it starts to sizzle. Almost every silly kernel pops, even with the
    cheapest brands. The secret is (1) don't preheat, (2) use HIGH heat,
    and (3) shake constantly. 
    
    - Mike
    
    You can mail your checks for $.10 to me at VBE 

	I have to agree with .2 that you should keep the popcorn kernels
	in the fridge. When my father was in the hospital a while back,
	his "roomate" was a street vendor whose specialty was popcorn.
	He said that the kernels popped better when they were kept cold.
	My family has (since then) always kept a glass jar-full of kernels
	in the fridge.

	Also, for a variation on what to put on popcorn, a friend who lives
	in France told me that they NEVER put salt on popcorn; they use
	SUGAR! I've tried it before, and, if you don't mind chancing a trip
	to the dentist (or to Weight Watchers) a little more frequently, it 
	isn't half bad.    

	Happy Popping!

	Marc

I dunno... I use a hot air popper, and the big bags of generic popping corn (4 
lbs for $.89) and get great non-chewy corn with maybe 5-10 old maids per 
batch.  If I can't remember when I bought the bag of corn, I toss it to the 
birds, and get  another.

						     
							- JP

Look on the bag to see if you can figure out where the corn came 
from.  If it's from Indiana, chances are it's going to be the 
best TASTING popcorn you can get.  (Although of course there's 
always the slim chance that you will get a batch from the one or 
two dud popcorn producers in Indiana...)  If it's from Princeton, 
Indiana, buy an extra bag -- it will taste nutty and be crunchy, 
not chewy, and you'll be a believer.

    I always buy Orville Redenbacher and find it to be the best.  
    I make it the old fashioned way.... my le creuset dutch oven works
    really well.  I pour in 2-3 tbs. of oil and drop in 3 kernels of
    corn and heat on medium-high.  I leave the lid off just a crack.
    Then, when the first kernel pops, I pour in the remaining corn.
    I then shake the pan to settle corn evenly and repeat about 3-4
    times during the popping stage.  I generally get no more than 4
    or 5 "old maids" for 1/2 to 2/3 cups of corn.  I generally season
    the popcorn with butter flavored salt (but if my diet allowed I
    would indulge in real melted butter!)  I'm getting hungry!
    

    It also helps to open the lid several times while you're shaking
    the pan.  This vents steam and reduces pressure on the kernels allowing
    for greater expansion.  I always put parmesan cheese on mine.
    
    

    Since I bought my microwave I  but my popcorn in a large bowl
    that covers put the corn in the bowl, with no oil, butter, nothing
    except the corn turn on the micro wave and like magic pop corn.
     Not only does it taste great but no calories.
    
    
    				Bart Lasky

    Re .11
    
    I do the same--nuke it.  Only difference is I use a paper bag, add
    a little salt, and let it go.  The only problem I've had so far
    is that the bag sometimes opens during popping, and I get popcorn
    all over the inside of the microwave.  I'm not the least bit ashamed
    to admit it, I just scoop it out and right into the bowl.
    
    Incidentally, the nuker is perfect for melting butter, too.
    
    Robin
    

    
    	I try to stay away from the packaged microwave popcorn. It's
    delicious, I love it, but I have learned that it is not very healthy
    and it is very fattening. They use saturated oils which you should
    really try to stay away from. One bag is just shy of the 500 calorie mark.
    If you can pop it yourself and not use too much butter and/or salt
    you can have a great low calorie snack.

    How many calories does popcorn have?  Does it have any nutritional
    value, such as vitamins?
    
    				Paul
    

    
    Popcorn plain  1 cup = 23 calories.
    with butter    1 cup = 41 calories.
    
    great ruffage.
    
    hope this helps
    froggy
    
    

    Popcorn was the second thing ever cooked by microwave, the first
    being a chocolate bar that a Raytheon engineer had in his pocket
    when he walked in front of a RADAR they were experimenting with.
    Somebody went out and got a bag of popcorn seeds and they found
    they could cook it by zapping it with the RADAR.  Eventually they
    also discovered that it's not a good idea to walk in front of it
    while it's doing its thing.
    

2 c. brown sugar
1 c. margarine
1/2 c. white Karo
1/2 tsp. salt
1 tsp. baking soda
7 1/2 qt. popped corn

Combine first four ingredients.  Cook
over moderate heat for 5 minutes.  Remove
from heat and add soda.  Stir well and
pour over popped corn.  Place on cookie
sheet.  Bake one hour at 200* stirring
every 15 minutes.

Enjoy!

Judy

    RE: 592.4 - I agree with this method totally - this is how I've
    been popping corn for quite some time.  One difference - instead
    of heating oil first, I just put about 2-3 Tablespoons of butter
    in the pan, let it melt slightly, put the kernels in, then keep
    shaking the pan until the popping slows down (but don't wait until
    there's absolutely no more popping - this is how you burn the popcorn).
    Everytime I've done this, the popcorn has come out tasting nice
    and buttery.  The only problem with this method is, that if you
    don't shake the pan enough, the butter starts turning dark, and
    therefore, your popcorn comes out looking a little "speckled" instead
    of perfectly white.  This doesn't affect the flavor however.  I
    usually end up with about 10-15 unpopped kernels at most. - Enjoy!

    Here it is; my mother found this in some old recipes (in Grammie
    Brown's handwriting, yet!)  I remember making these in the
    "forties" with her!
    
    1   cup molasses
    1   cup white sugar
    1   Tbs butter
    1   Tbs vinegar
    pinch salt
    Popcorn, popped (it says here 3 large screen poppers full) I would
    guess 2 of the hot air poppers ?
    
    1   teas baking soda
    
    Bring to a boil, the molasses, sugar, butter, vinegar and salt.
    Stir often and watch carefully.  Cook until it makes a hard ball
    in cold water. 
    
    When cooked, add baking soda and stir.  Work quickly now.  
    
    Wipe oleo or butter on your hands and form the popcorn balls!
    
    	 				

Thanks for the trip down memory lane!

When I was young (many moons ago) my mom used to make them with puffed rice
instead of popcorn.  I reminded her about it this morning, so she's going
to pick up the ingredients at the store today (for my grandchild).

We preferred the puffed rice because it didn't get stuck between our teeth
like popcorn sometimes did.  Another hint from the past: we always used 
Grandma's molasses.  It was/is much milder than the others.

And even my daughter-in-law will approve this 'treat'. It's GOOD for you!

Thanks again,

Betty

                        
    Popcorn was discussed in 592, but I found no
    mention of my problem, so I started a new note.
    
    
    Can someone please help!  We recently bought
    a Hot Air Popcorn Popper.  The popcorn is terrific,
    with nice big pops.  My problem?   Without using any
    oil, we can't make the salt stick to the popcorn!!
    If we put melted butter on first, then the salt will
    stick.  But, I don't want nor like butter on my 
    popcorn.   The instructions suggested butter flavored
    salt.  I bought some last week.  Guess what?  That
    didn't stick either.   I always end up with a pile
    of salt in the bottom of the bowl.
    
    Yes, I know, salt is not good for me, but I still
    want salt on my popcorn.  I'd like plain old popcorn
    with salt.
    
    Any suggestions ??????????
              
    
    Thanks
    Joanne
    
                                      

 <<< Note 1162.0 by PLANET::BLOOD >>>  -< Salt on Popcorn??? >-

When i lived in the Philadelphia area (~7 years ago), I used to get 'popcorn'
salt, which was salt ground to the same fineness as confectioner's sugar. The
^#$%^$%#$ stuff would stick to ANYTHING! I believe it was a Morton's product,
and came in a small jar the same size as the average spice-jar. I haven't seen
it since, but then I haven't really made any tremendous effort to locate it
here in southern N.H.

steve

Try dumping the popcorn into a paper bag (as soon as it's done popping),
then adding salt, spices, grated cheese, whatever you like, close the
bag and shake.  The shaking distributes the spices evenly, and the
closed bag gets humid from residual moisture in the popcorn and makes
things stick. 

					>>>==>PStJTT 

    
    This sounds REALLY disgusting BUT when I took a weight watchers
    course (actually Diet Workshop) and they said .. you'd better sit
    down ... spray PAM on the popcorn then salt it.  I said it sounded
    gross but it really works.
    
    Barbara
    

    
    
    Well everyone, I tried the PAM last night.  
    I put a little PAM on, then shook the popcorn
    up and sprayed again.  The salt DID stick!!
    And best of all, the popcorn wasn't greasy or
    mushy!
    
    Thanks ! ! !
    
    Joanne
    

    If advertizing is true, then Mortons salt should stick very well.
    They advertize that Mortons will cling where others wont.

    Crackerjack makes a popcorn for hot air poppers that is already
    salted. Its good.
    

    These are the guys that will remove your fillings if you eat 'em
    too fast.
    
    1 cup sugar
    1/3 cup white corn syrup
    1/3 cup water
    1/4 cup butter
    3/4 tsp salt
    3/4 tsp vanilla
    3 quarts popped corn
    
    1) Boil sugar, syrup, water, butter, and salt in a thick saucepan
    until it spins a long thread.  (honestly, this is what the mimeo
    says!  I think "it" is the mixture, not the saucepan....)
    
    2) Add vanilla.  (I think you're supposed to stir it in)
    
    3) Pour over popcorn slowly, so it doesn't all go to the bottom
    of the bowl.
    
    4) shape into balls.
    
    (you can add food-coloring to the syrup, if desired, to make them
    go with a holiday)

    
    If anyone is still reading this note ???
    
    I've discovered a butter spray made by Weight 
    Watchers.  It's called BUTTERY SPRAY.  Cost about
    $1.89/can.  Just spray the popcorn, and salt.
    I think it has about 4 calories per serving.
    The *only* place I can find it is at Heartland
    Stores (in Fitchburg, MA).  I've checked Victory,
    Market Basket, Donelans, Demoulas, Star Market
    (in my area), but they didn't have any.
    
    
    Joanne
    

    I've been using the Weight Watchers Buttery Spray for quite a while.
    On popcorn, it's much better than the butter-flavored Pam.  I'm
    not sure why, but the Pam seems to impart a chemical, artificial
    taste to the popcorn that the WW spray doesn't have.  I use the
    popcorn seasoning, which is mostly baby-powder-fine salt but also
    contains butter flavor.  Makes good popcorn, and it's good for you!
    
    							Pat

    I have to tell you folks about what I think is an exceptional hot air
    popper that I just received for my birthday.
    
    It's made by Black & Decker and I think it's called "Handy Popper." 
    Don't quote me on the name. 
    
    It has a removable bowl that allows you to eat the popcorn right out
    of the bowl it cooks in. The top cover doubles as a popcorn measure
    (fill the little "bowl" indentation and that's just the right amount
    [1/3 cup] to fill the bowl with freshly popped popcorn). After you pour
    the popcorn  into the bowl, you can put pats or butter or margarine in
    the bowl and it melts as the popcorn pops! There is a little trough
    so that the butter can pour easily over the popped kernels. 
    Great product design. 
    
    *All* of the kernels popped successfully. I used Orville Redenbacher's
    popcorn. It was very tender. On the jar it read that he has a special 
    popcorn for hot air poppers, but I haven't seen it in the supermarket. 
    I'll try it sometime.
    
    My satisfaction level for the Black & Decker model is very high.
    
    By the way, in the manual that came with this popper, there was a note
    on the popcorn which suggested the user _try different brands._ It said
    that "gourmet" popcorn does not necessarily mean taste/texture satisfaction.
    Some gourment stores carry some brands, though I haven't tried them.
    Williams-Sonoma carries a brand, I think it's called "Black Cat." 
     
    Wes
    
    P.S. I have used the pan method many times and found it to be
    unsatisfactory. Inevitably I got many unpopped kernals and tough
    popcorn, especially at the bottom of the pan. Either that or I burned
    the popcorn. And all that shaking - I dunno, I get sore in the arms
    after a while!
    

    After considerable research/trial/error into the making of popcorn, we 
    purchased "The Detonator." It's a deep stovetop pan with a crank, and it 
    makes the best popcorn I've ever had. It doesn't require much oil, and 
    every kernel pops. (Butter must be added the old-fashioned way, after
    the popcorn is popped.)
    
    We ordered it from the Vermont Country Store, which doesn't carry them
    anymore. I've also seen in in the Chef's Catalog and other catalogs of
    cooking supplies.
                           
    Kate
     

    A couple of weeks ago, I bought a bag of cajun popcorn at a convenience
    store in Hudson, MA.  Before I bought it, I read the product info.
    There was no added salt, and very low fat (2g per 1/2 oz, from
    safflower oil, I think) The ingredients listed were popcorn, oil, and 
    spices. 
    
    Both my wife and I thought it was excellent. It was spicy, but not
    overpowering. I was amazed at the amount of flavor achieved without
    salt or significant fat. 
    
    When I went back to get more, there was none. The store owner said that 
    one of the snack food distributors must have left it on a one-time-only 
    deal.
    
    My question is, How can I make some cajun popcorn of my own? What are
    the cajun spices, and what might be an appropriate combination to try
    on popcorn? 
    
    And if anybody knows of where I can find the packaged cajun corn,
    please let me know. I believe it was from a company in Connecticut. The
    bag had a black and white all-over checkerboard pattern. 
    
    Thanks,
    Joe 
                                                          
    

    Golden Dipt makes a "blackened redfish seasoning" that we use on 
    fish, chicken, potatoes, garlic bread and sprinkle on popcorn.  It 
    probably has salt in it, but we like that particular blend of flavors,
    and I haven't been able to get it quite right starting from scratch. 
    There are a lot of notes in here for cajun spice blends, though, if you
    want to make your own.
    
    I can't remember the weight of popcorn (1 cup = 1 ounce?) but two
    grams of fat per half ounce of popcorn sounds like a lot to me - use a
    hot air popper and add your own spices!
    
    Terry
    

RE: .0

What you bought was "Cajun-flavored popcorn".  It definitely was NOT "Cajun
Popcorn", which is a shrimp dish (maybe crawfish?) so named because the crinkly,
white appearance of the shrimps looks a little like popcorn.  If you order
"Cajun Popcorn" in a restaurant and you're expecting spicy-flavored popcorn,
you could be in for a big surprise.

--PSW

    This is pretty good.  Perhaps not 100% cajun but spicy.
    
    Hot & Spicy Popcorn
    
    1 1/2 oz. Parmesan cheese  cut into 1" pcs.
    1/2 t salt
    1/2 t cayenne
    1/8 t cumin
    1/8 t thyme
    
    1 cup popcorn kernels
    1/4  c unsalted butter melted (1/2 stick)
    
    Prepare popcorn preferably using hot air popper.  Toss warm popcorn
    with melted butter.  Add cheese mixture and toss to coat.
    
    Cheese Mixture
    
    Finely mince parmesan cheese with salt, cayenne, cumin and thyme about
    3 minutes using steel knife in food processor.
    
    Makes 16 cups.
    
    Enjoy!!!  Flo                     

    McCormick makes a Cajun seasoning, just pop your popcorn and sprinkle
    it on when it's finished.  Seasoned salt tastes great on popcorn too!
    
    

                                Cajun Popcorn


	2 Quarts Popped Popcorn
	� Cup Melted Butter or Margarine
	1 Teaspoon Paprika
	� Teaspoon Lemon Pepper
	� Teaspoon Onion Powder
	� Teaspoon Garlic Powder
	� Teaspoon Cayenne Pepper

Place popped popcorn in a large bowl. Pour melted butter over popcorn and mix
well. In a small bowl, combine remaining ingredients and sprinkle over popcorn
and toss to mix. Place in a 15x10x1 inch pan. Bake in a 300� F oven for 10
minutes.

Copied from a bag of popcorn.... have not tried yet, but will soon. 

Enjoy....

    This recipe comes from an old Shaker Cookbook where this is called:
    
    				SWEET POPCORN
    
    Glaze:
    
    1/2 Cup Light Corn Syrup
    2 Cups Brown Sugar
    1 Cup Butter (margarine can be used)
    1 Teaspoon Vanilla
    1/2 Teaspoon Baking Soda
    
    8 Quarts Popped Corn (1 Cup Unpopped Corn)
    
    Place the popped corn in a large roasting pan.  In a saucepan,
    combine the syrup, brown sugar & butter - boil the mixture over low
    heat for 5 minutes.  Remove from heat.  Add vanilla and baking soda.
    Stir the mixture and pour it over the popcorn, mixing well.
    (soda will make mixture foam)
    Bake the popcorn in a 250 oven for 45 minutes, stirring every 15 mins.
    and toward the end, every 10 minutes until it carmelizes.
    
    Delicious with pecans and wide flaked coconut (sometimes referred to as
    Chop Suey).  Store in an airtight container such a large potato chip
    tin.  
    
    Note: Add coconut after the second 15 minutes stirring.  It browns
          easily.  
    

    I use a very similar (if not the same) recipe to the one posted in .0;
    but the directions for my recipe state that the popcorn/carmel mixture
    should be mixed every 15 minutes during the 1 hour of baking.  This
    ensures even coating of the popcorn, and helps to prevent any of the
    carmel from sticking and burning to the bottom of the pan (which would
    be a real bear to clean!).  And, of course, stirring every 15 minutes
    allows to cook to taste test along the way!
    
    

    3 qts of popcorn
    2 cups of light corn syrup
    1 tbl of cider vinegar
    1/2 tsp salt
    2 tsp vanilla
    unsalted cooked peanuts (optional)                                    
    
    Put corn syrup, vinegar, & salt on med heat an stir
    occasionally until syrup temp reachs 250 F .  Remove from
    heat and add vanilla.  Slowly pour syrup over popcorn,
    tossing with fork until well distributed.  As soon as
    mixture is cool enough to handle, quickly and gently
    shape with hand into three in balls.  Let stand on
    wax paper until cool and no longer sticky.  Wrap in
    plastic wrap and store at room temp.
                                  
    You should be able to substitute Cheerio's for the P'corn.
    
    Lynne

    This is yummy!!!!!
    
    Cracker Jacks:
    
    Make 6 quarts of popcorn.
    
    In saucepan, heat 1 cup butter, 2 cups dark brown sugar,
    1/2 cup corn syrup, 1 teaspoon salt, 1/4 teaspoon cream of tartar.
    
    Stir until bubbly.  Take some of the "gooey" stuff and put it in cold
    water.  If it becomes stiff, it is ready.  Add 1 teaspoon baking soda 
    and stir for one more minute.
    
    Pour gooey stuff over popcorn and mix well.
    
    Pour evenly onto oiled cookie sheets and heat at 200 for one hour.
    
    What a treat!  (I think next time, we'll try adding the peanuts!)

I'm considering making caramel corn for the holidays, and have noticed that
recipes state to use "XXX quarts of popped popcorn" for the recipe but they 
never tell you how much UNPOPPED popcorn it takes to make the needed amount.  
Does anyone know the conversion amounts from unpopped kernels to popped, sort
of like the amounts given on packages of rice (i.e. one cup of rice equals
XXX cups of cooked rice).  If anyone has that information, I'd greatly
appreciate it since I don't want to end up with popcorn all over the house!

Incidentally, I will be using air popped popcorn, not microwave which may
state the amount on the side of the bags.

Thanks! 

    If the recipe calls for 3 quarts of POPPED corn, load up the hopper
    in your air popper, let it pop, and empty it into a bowl which you 
    know the capacity of.  Don't try to make this as precise as you can.
    Recipes are just...GUIDE LINES!!
    
    				;-)
    
    -VT

	When making popcorn in a saucepan, I count that a single layer
	of "raw" popcorn covering the base of the pan will fill the pan
	completely. So for three quarts I would use a three quart pan
	(surprise surprise...8^)}...).

re: 45

Thanks for the suggestion.  Actually, I'll be borrowing the air popper so I
don't know the capacity of the machine, but I'll just ask the person I'm 
borrowing it from.  That will probably be my best bet since it appears that
when it comes to cooking with popcorn, everyone seems to just "wing it". 

    Use Orville Redenbacher popcorn.  I only use Orville Redenbacher for my 
    caramel popcorn, and the equivalents are right on the jar.  It is not 
    the same for all popcorns, though.  I haven't made mine yet this year,
    so I'm not positive, but it seems to me that something like 1/2 cup
    unpopped was three quarts in O.R.  Good luck!
    
    
    Susan

    I don't wing it, I weigh it (years of Weight Watchers will do this to
    you :-).
    
    3/4 oz popcorn is 2-3 cups popped.  At a guess, that would be about
    1/4 cup unpopped.
    
    D!

    C'mon guys, use the scientific method:
    
    1. Measure a quantity of unpopped corn.
    
    2. Pop it.
    
    3. Measure the result.
    
    4. Use multiples of the measured amount from step 1 to get you
       the appropriate amount in step 3.

    or, make some popcorn, use desired amount, eat the rest
    or toss it out for the birds.
    
    ed

Scuse me?  

Don't you mean repeat 1-3 about 50 times, then perform a statistical analysis on
the results?

    I just wanted to reply to .37
    This recipe is delicious and thank you for entering it.  I now have 
    a NEW favorite in popcorn toppings.  I do note, however, that I didn't
    bother to do the final baking step and this still turned out simply
    fabulous.  (Bad breath factor = 10  therefore everyone present must
    partake)
    
    Regards,
    Colleen R.