| Home | “The thing that makes popcorn really delicious is to have freshly melted butter poured over it right after it’s been popped.” |
Recipe: World’s Best Popcorn
By Howard Charles Best, January 7, 2001
(LLBest.com)
Microwave popcorn is fast and easy. The nicest thing about it is that it doesn’t create any “dirty dishes.” But is it as good tasting as it should be? Not even close!
The thing that makes popcorn really delicious is to have freshly melted butter poured over it right after it’s been popped. This is much more important than buying the most expensive brand of microwave popcorn.
Makes 1 to 3 servings
1. Start ⅓ stick of unsalted butter melting. (If you use salted butter, the result might be too salty. Also, see NOTES below for hints on melting the butter without creating dirty dishes.)
2. Pop a bag of “Natural” microwave popcorn such as Orville Redenbacher’s™ (Be careful to not scorch the popcorn. Better to have some un-popped kernels at the bottom than to overcook it.)
3. Adding approximately ⅓ of the melted butter at a time, shake the popcorn up and down in order to distribute the butter more evenly.
4. Serve while still warm.
NOTES
- I use two Emerson™ microwave ovens, a 1.1 cubic foot, 1000 watt one to pop the popcorn, and a .9 cubic foot, 900 watt one to simultaneously melt the butter. (If you do use two microwave ovens, make sure that you plug them into two different electrical circuits in order to avoid popping a circuit breaker instead of popping the popcorn!)
- Using the larger microwave oven, all that I have to do to pop the popcorn is to push the “Popcorn” button twice and then the “Start” button. The timing is then automatically set to 2 minutes and 10 seconds, which is very close to the perfect time.
- One obvious disadvantage of the above recipe is that it creates “dirty dishes.” A knife is required to cut the butter, and a container is required to melt the butter. I manage to minimize this problem as follows:
- I keep a wide mouth (5½") “coffee cup” in the freezer for melting the butter. Inside the cup, I keep a paring knife for cutting the butter. I also keep the butter in the freezer. The purpose for using a wide mouthed cup is that it minimizes the possibility of the butter “boiling over,” but as an added precaution I keep the cup inside of a Ziploc™ brand plastic microwavable bowl.
- I microwave the frozen butter on high for 2 minutes in the smaller size microwave oven. This is accomplished by simply pushing the “2” button. When melting butter, the heat should be as uniform as possible. Otherwise part of the butter which is already melted may become “scorched” before all of the butter is melted. Therefore, it is important to use a microwave such as the General Electric “Sensor,” which has a rotating turntable.
- There’s no need to wash the cup, the bowl, or the knife every time that you use them. Simply put them back in the freezer.
| Home | THIS WEB PAGE URL: http://LLBest.com/?P=6c |