I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at all.
Perhaps there is a way to get the butter flavoring without drizzling butter on after popping the kernels?
It's time-consuming, but I use a melon baller to swirl and drizzle the butter one (tiny) scoop at a time. The key is the tiny hole at the bottom.
The fine droplets that fall tend not to over-saturate any individual kernels.
I also toss the popcorn between shots of butter, just to make sure it's well-distributed.
The basic solution is to reduce the amount of popcorn you are buttering at any one time, rather than trying to do an entire batch at once. This can be done by putting some into an oversize bowl, so you can stir it up while drizzling. Then transfer to the serving bowl(s).
I'll bet you could make your own powdered butter using melted butter and tapioca maltodextrin (Ab-Zorbit or N-Zorbit). Just mix the butter with the powder until it is absorbed and a very light 'solid' consistency, then rub through a fine sieve over the popcorn whilst you toss it.
I think this would work really well as the stabiliser is quite sweet anyway, which might be good and you could flavour the butter before powdering it.
You could also make peanut butter or nutella popcorn this way.
This also has the advantage that the pop corn would not be getting wet, and the butter would return to butter in your mouth.
Another option is to make your popcorn in a pot using butter as the oil for the bottom. I find that if you toast the unpopped popcorn kernels in the butter, it gives a bit of a butter flavor to the entire pot -- less than if you were to put butter on the top, but plenty for me.
I make my butter for my popcorn in the same pan. Make the popcorn in the usual manner, then turn the heat off on the pan. I then toss in the amount of butter I desire to apply. The leftover heat melts the butter pretty fast (actually it slightly browns but that is desired by me). The butter is hot enough to be thin so it gets applied in smaller amounts at a time. I then drizzle it over an overly large bowl with the popcorn in it while I toss the popcorn. It took just a little practice, but it results in a pretty good coating without over saturation for me.
Ok, here is the solution...
Use real butter and render it before you put in the popcorn kernels.
Now you have removed the liquids from your butter; it is now rendered.
Buttering the popcorn:
Place the kernels in the pan with the butter and cover it. I like to be patient and use low heat; the popcorn will get to the desired temperature, even in low heat.
When the popcorn starts popping you need to let the steam out, so open the lid on the side that is away from your face while keeping the side closest to you closed to protect you from the popping corn.
A little complicated? May sound like it, but it isn't really... I guarantee you will have your perfect popcorn :) in about 5 minutes.
1) Melt 1-2 tablespoons of butter (more if you're a butter-head).
2) Fill a clean paper lunch bag half-way with your popped popcorn.
3) Drizzle your melted butter along the sides of the half-filled bag, fold over the top, and shake vigorously for at least 30 seconds.
4) Repeat as necessary until all your popcorn is well-buttered (and unsoggy).
I preheat 1-2 tsp. of vegetable oil in my pan over high heat until one kernel pops. Then I add 1/2 cup of popcorn and 1 Tbsp. of butter to the pan and pop until the pops are 2-3 seconds apart.. Very simple and I get nice butter flavor all through the batch without being greasy.
Another alternatively that I haven't tried, but I think would work is to put some clarified butter in an atomizer and mist your popcorn while tossing.
Melt the butter carefully in a microwave using a pyrex measuring cup with a spout that can allow for more controlled drizzling. Overheating/frying can cause for more oily separation.
Using an extra-large spherical bowl without handles, spin the bowl with one hand while drizzling 1/2-1/3 the butter as thinly as possible with the other. Toss. Add salt/pepper/etc before drizzling and tossing again until all butter is incorporated.
The number of repetitions can be very effectively reduced to a single application by using an upright air popping machine as the bowl may be spun and butter drizzled while the popcorn is being ejected from the machine!
Use a pot to cook your popcorn in... I use a whirlypop pot with the little crank thingy. Heat up a combination of organic virgin coconut oil (trader joes carries it in jars) and clarified butter. Toss in kernals and pop as usual. Then salt it to taste afterwards. It will smell and taste EXACTLY like (or better than) movie theater popcorn without being soggy/chewy.
Put half the popcorn in a metal bowl. Hold a small pot of melted butter over the bowl. Spin the bowl as you slowly drip the butter. Start the drip from the outside and work your way into the center of the bowl. The trick is to spin the bowl of popcorn to disperse the butter, not the other way around. If you swirl the pot of butter as you pour, you will most likely cause a wave of butter to fly out and soak a clump of popcorn. The only movement the pot of butter should have is the slow lateral slide from the outside of the bowl to the center. Sprinkle with a pinch of salt and add the other half of the popcorn. Repeat the bowl spin technique described above and put a final sprinkle of salt on top. The end. Easy with no special tools or ingredients.
My method is to melt the butter then pour it into a large empty bowl and roll the bowl around to spread over the surface. Then dump the hot popped popcorn in, and use a spoon to stir it and mix it up well.
Each popcorn will pick up just a bit of butter on each one, and none will be soggy. Works well for me.
I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping. You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well. The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn) you can waste some flavoring agent (not all of it sticks
I really love popcorn and usually pop it on the stove and eat it right away. However I'd like to make it ahead to save for snacks at work. I tried this once before and the kernels got a bit stale tasting, not very crisp. Are there any techniques for making popcorn that can hold up for a day or two, and how long would it last?
I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, where simply melted but not clarified/rendered butter should be used?
I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get it to adhere better?
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached. I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter. I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was supposed to be creamed at room temperature, without melting the butter. The result was a mass of separated dry crumbles, not the smooth mass I am used to seeing. Is this normal? Would using a paddle have made a difference? (I used the foam beaters of the handheld mixer, it doesn't have a paddle). Should I have tried to beat for a longer time? The cookies tasted good in the end, but maybe they could
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My wife makes popcorn by adding the corn to a pan, then tilt the pan and add oil until the popcorn is just covered. This seems to be a lot of oil. Does anybody know how to make popcorn with less oil?
Will the temperature become too high and will the popcorn burn? Can anything bad happen? Edit: Picture tells the tale. On the left, 5 minutes under pressure. On the right 3,5 minutes without pressure. The pressurized popcorn was less fluffy and a bit burned (I just didn't hear them pop).
recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should I try adding more butter ?