Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Monday, February 1, 2010

Real Popcorn

I love, love, love this recipe. First of all it is a lot cheaper to pop your own popcorn then to buy pre-packaged microwave kind, and since there is a lot less packaging it is better for the environment too. Also, as Michael Pollan would point out, you'll eat less "junk" food when you have to go through the trouble of making it yourself (although, really this recipe is not much trouble)!

I had been popping popcorn and using the butter-flavored oil, but using this classic recipe has been so much better! I use vegetable oil to pop the corn but then I do use the melted butter to toss the popped corn. Warning for making this in the winter though: whatever bowl you will be tossing your popcorn in, you might want to pre-heat it as we had some butter re-solidify at the bottom of the bowl.

I have tired popping in olive oil, but I didn't find that it added any olive oil flavor, so I wanted to save my EVOO for other uses.

HTCE p. 81

HTCEV p.292
Full Recipe

1 comment:

  1. I only make popcorn on the stove. I use corn oil for the popping and just toss it with some salt when it's done. We don't even use the butter. You can pretty much do other things in the kitchen until you hear that first "pop"--then you need to shake the pan, but it's the SAME amount of time that you'd have popcorn popping in the microwave, so I figure the "convenience" factor is a moot point.


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