20 January 2012
Popcorn is my culinary nemesis, the one thing I simply cannot make. Stovetop popcorn, to be more precise. Sure, I can put a bag in the microwave and have popcorn success in just a couple minutes. And, quite possibly, an electric popcorn machine might work for me. But I really don't want either microwave popcorn or another single-use appliance unless I really need it.
Why can't I make popcorn?
It doesn't matter whether I use ordinary supermarket popping corn that has been hanging out in the fridge for years or brand-new, fresh, organic kernels, I have had zero success. Zero. One batch was greasy. Another was dry and tasteless. Countless others were burnt. And those were the best of the batches! I didn't even attempt to count the unpopped corn kernels; I'm not sure I can count that high!
Can you help me?
These are my criteria for my perfect popcorn:
1. Made on a gas stove.
2. Made in an ordinary multi-use pan (heavy saucepan, skillet or Dutch oven).
3. Made without shaking the pan (I do not want to have to shake the pan).
4. Made, not entirely without oil, but with the least amount possible.
If you yourself cannot help me, please send a link to this post to everyone you know; Stumble it, Pin it, Tweet it; do whatever it is that people who know what they're doing on the web do to get the word out. I seriously need help!