Huh it’s funny how I think to do research for some things but not others. I really enjoy making popcorn on the stove but only half the time does it turn out light and crunchy. I keep at it thinking I’ll figure it out through trial and error but I should probably just look it up like you did.
Oh I am a scientist for everything I do. Make my hypothesis of and test stuff for how I think it would work but also so many people have done it already.
It’s essentially what all recipes are. Someone else did the research and I am taking their effort for an easier time. The best ones even note what changes to make for slight differences.
Also higher heat than you think, 400°F/200°C oil works best but you can also go dry and you will get a more puffed size apparently. To much moisture when cooking makes them dense.
I have discovered a wok is a really great popcorn maker if you don’t want to buy something niche. The high dome lid is double perfect for it and then shaking in the salt.
Ah my most recent assumptions seem to be wrong then. I thought I was unevenly heating the kernels and that’s why they weren’t popping fully, but maybe I’m not heating them fast enough actually.
Gonna try the wok thing, I’ve been looking for one more excuse to get one.
Huh it’s funny how I think to do research for some things but not others. I really enjoy making popcorn on the stove but only half the time does it turn out light and crunchy. I keep at it thinking I’ll figure it out through trial and error but I should probably just look it up like you did.
Oh I am a scientist for everything I do. Make my hypothesis of and test stuff for how I think it would work but also so many people have done it already.
It’s essentially what all recipes are. Someone else did the research and I am taking their effort for an easier time. The best ones even note what changes to make for slight differences.
Also higher heat than you think, 400°F/200°C oil works best but you can also go dry and you will get a more puffed size apparently. To much moisture when cooking makes them dense.
I have discovered a wok is a really great popcorn maker if you don’t want to buy something niche. The high dome lid is double perfect for it and then shaking in the salt.
Ah my most recent assumptions seem to be wrong then. I thought I was unevenly heating the kernels and that’s why they weren’t popping fully, but maybe I’m not heating them fast enough actually.
Gonna try the wok thing, I’ve been looking for one more excuse to get one.