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October 08, 2009 03:23 AM
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I love stove-top popcorn. Lately, I've been using leftover bacon grease, rather than oil, because it adds flavor. Sometimes, I add just a touch of maple syrup to the melting grease to give the popcorn a slightly sweet taste, reminiscent of kettle corn. Unless you like your popcorn really sweet, use just enough to lightly coat the unpopped kernels. If you use too much maple syrup, the sugar can burn and turn the popcorn brown. Also, the temperature of the sugar tends to be hotter than the bacon grease and may cause the popcorn to burn at the higher temperature. You may need to experiment to find the right amount and to adjust the burner temperature accordingly.
I also like to top my popcorn with butter (not margarine), lemon pepper, and/or grated parmesan cheese.
Source(s):
experimentation and preference
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-Pour a little vegtable oil in a deep casserole (i always use my stainless steel pan). Start up the stove fire, when you think it is hot already throw a piece of kernel inside,wait for it until it popped. Then, put all the corn kernels into the pan, cover and shake it a little to even out. Increase the fire, when you here it popping one after the other continously lift the pan ,move it forward and back,and sideways. I do this so as not to burn the popcorns because the heat is on high.When popping stops,means all kernels popped.
Source(s):
personal experience
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I use canola oil for making homemade popcorn, but I use very little of it. I have one of those machines that has the arm that sweeps around and around the hot 'pan' and then the popped corns fill up the dome.
If you want to try something different, might I suggest some flavored oils?
I use a hot & spicy oil that is fantastic and gives the popcorn a little kick, but there's also garlic oils, sea salt oils, peppercorn oils... this can give your popcorn a different flavor, and add some variety to a very low-fat snack.
http://ecx.images-amazon.com/images/I/51DVY278FNL._SL500_AA280_.jpg
http://www.amazon.com/exec/obidos/ASIN/B000BWRM8K/mldsite-20 Flavored oils: Lemon, Garlic, Basil, Chili
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The oil I use now after trying at least 10 different oils is the one made by Orville Redenbacher himself. The oil allows the popcorn to pop uniformly and deliciously with a rich buttery flavor. This oil will of course work with any traditional popcorn but I use the Orville Redenbacher popcorn as well with terrific results.
Source(s):
http://www.orville.com/products_oil.jsp#products
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Source(s):
http://www.ht-express.com/faq_popcorn.htm
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Answered Question
Mahalo is adding a tip to all questions that don't offer a tip.
What cooking oil should I use with stove-top popcorn?
What is your favorite popcorn oil and why? I've tried olive, canola, vegetable, and soy over the years. Should I try something else?
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Best Answer Decided by Votes
| October 08, 2009 03:34 AM |
I also like to top my popcorn with butter (not margarine), lemon pepper, and/or grated parmesan cheese.
Source(s):
experimentation and preference
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Other Answers (7)
October 08, 2009 08:23 AM
From personal experience, vegetable oils are good for stove top popcorn. -Pour a little vegtable oil in a deep casserole (i always use my stainless steel pan). Start up the stove fire, when you think it is hot already throw a piece of kernel inside,wait for it until it popped. Then, put all the corn kernels into the pan, cover and shake it a little to even out. Increase the fire, when you here it popping one after the other continously lift the pan ,move it forward and back,and sideways. I do this so as not to burn the popcorns because the heat is on high.When popping stops,means all kernels popped.
Source(s):
personal experience
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Voted as best: mysterygirl89, pellrider
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October 08, 2009 09:22 AM
corn oil with popped corn! I use canola oil for making homemade popcorn, but I use very little of it. I have one of those machines that has the arm that sweeps around and around the hot 'pan' and then the popped corns fill up the dome.
If you want to try something different, might I suggest some flavored oils?
I use a hot & spicy oil that is fantastic and gives the popcorn a little kick, but there's also garlic oils, sea salt oils, peppercorn oils... this can give your popcorn a different flavor, and add some variety to a very low-fat snack.
http://www.amazon.com/exec/obidos/ASIN/B000BWRM8K/mldsite-20 Flavored oils: Lemon, Garlic, Basil, Chili
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Voted as best: lonlonrancher, safiqulislam
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October 08, 2009 09:44 AM
All of my popcorn is popped on the stove top and I love it that way! I have been doing things this way for about 2 years now as my microwave oven caught fire and died back then and I have never replaced it (good riddance). The oil I use now after trying at least 10 different oils is the one made by Orville Redenbacher himself. The oil allows the popcorn to pop uniformly and deliciously with a rich buttery flavor. This oil will of course work with any traditional popcorn but I use the Orville Redenbacher popcorn as well with terrific results.
Source(s):
http://www.orville.com/products_oil.jsp#products
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October 12, 2009 01:17 AM
"either sunflower or corn because they are healthier" according to this website
Source(s):
http://www.ht-express.com/faq_popcorn.htm
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