Alright, so back to posting on here…. I spent yesterday entertaining a funk. I usually hit some kind of funk sometime around New Year’s. This year, though, it came earlier and left quicker. It was almost as if Funk was one last holiday guest that I had to entertain. “Oh, come in, Funk. Let me get you a drink. Oh, I see you’ve already made yourself at home…”
One of my Christmas gifts this year was a movie theater style hot oil popcorn popper. So today I put it to the test, and in the process learned a lot about popcorn popping.
One of the first things that I had to figure out was what kind of oil to use. The preferred oil is coconut oil, but I couldn’t find any. Alternatively, one can use any high burn point oil. Canola oil, peanut oil, grapeseed oil, etc. A lot of people probably use peanut oil, but I wasn’t in the mood for that. Decided instead to try out the Orville Redenbacher brand. It promises to add movie theater quality butteriness.
It was okay. There was a hint of butter to it, but not very strong or even noticeable. It certainly didn’t make the corn come out all splotched in yellow, like the popcorn at the theater.
I did find that the Redenbacher oil was pretty useful as a topping. I didn’t pour it out straight. Instead I cut it about half and half with melted butter. One thing I hate about using real, straight melted butter on popcorn is that it kills the texture of the popcorn. Popcorn just wilts with butter all over it, and the texture is half the point when it comes to popcorn. Oil, however, is able to make peace with popcorn. The end result was a buttery coating that’s not unlike the synthetic (or semi-synthetic) butter oil that they have in those hot dispensers at the theater. It’s a technique I’ll use again.
The other thing I was missing was the industry grade butter salt. The good stuff. I found most popcorn suppliers online selling this stuff: Flavacol. I’ve seen it before, at the theater, so this is what I want to try. I only found one place online that sells it individually. All other places sell it by the case, and that is enough to salt all of an individual’s popcorn for the rest of their life (at least I hope!). One quart of this stuff will be enough.
In lieu of the Flavacol, I was forced to use regular salt. Regular salt just does not cut it. Popcorn salt has to be super refined, or it will just not stick.
The end result was still pretty delicious.
I’ve got some other stuff I’ve been meaning to post. Maybe I’ll do that now, or maybe I’ll sit around and munch popcorn while watching movies all night! We’ll see…