The smell of freshly melted butter almost always equates to popcorn. Whether you are about to enter the cinema to watch the latest flick or chilling at home and doing a Friends rerun, the popcorn is a must-have. Popcorn has been a staple during hangout session with friends, movie marathon alone at home and during movie dates with loved ones. It has that comforting yet enticing smell that will instantly make your stomach grumble and make your arms reach for that big bowl of salty goodness. Would you believe it is America’s favorite snack? And it’s also no surprise that Americans eat more popcorn than any other countries.
Let’s look back at popcorn’s journey before it became America’s most loved. Popcorn at first was used for decorations such as necklace and head ornament. However, it became more popular when Charles Cretors’ (let’s say our mighty thanks to this man) invented the popcorn maker. And the rest, as they say, is history.
Popcorn making or cooking is easy, but there are still some ways that we do it wrong. So here are 6 things to know when making the salty goodness that is popcorn.
- Flavacol, the not-so-secret ingredient.
If you are wondering how come popcorn at the movies tastes and looks better with that right amount of yellow color, that my friend is what we call Flavacol. This gives our popped kernel the shade of yellow that looks so good, you want to eat ‘em all even if the movie hasn’t started yet. Aside from the color, it also allows the salt to stick to the popped kernels better, giving you a more flavorful experience.
- The more the oil, the crunchier.
We want popcorn but not the calories, right? So we try to cook popcorn with less oil. However, this will not give you the popcorn you are dreaming of. The more oil you put into the cooking bowl, the crunchier it will be. So give yourself a break and indulge once in a while, popcorn cooked in more oil will give you more joy.
- Give it a shake.
No matter what pot you are using, if you don’t shake it while cooking, then you will not get good popcorn. At least once every minute, you stir your pot and allow all the kernels to pop and get exposed to the oil and heated pot.
- Don’t pre-salt.
Pre-salting even when cooking meat, toughens it. So skip the salting while cooking as salt toughens the kernels. It would be best if you salt your popcorn once they already popped.
- Too fast, too furious on popcorn is not good.
Don’t rush your kernels. The right amount of heat should be at medium-high, but as soon as the popping starts, it’s time to put the heat on medium-low. Turning the heat lower will allow those kernels not yet exposed to the heat to catch up to those already popping.
- Popcorn-making can be a good money-making business.
Because many people love their popcorns given the right location and right recipe, it can be a good money-making gig. All you have to have is a good quality commercial popcorn machine and popcorn- making is a breeze. In a review by Regina Braun, the Paragon Theater Pop 12 Ounce is the best for beginners. With high- functionality minus the bulky size, this baby is a must-have.