The Lost Art of Popcorn

About six months ago our microwave bit the dust, leaving us without the convenience for a few weeks. While I really didn’t miss it that much, after a few days I really had a hankering for popcorn. After trying to fill the void with Smartfood and Kettlecorn it finally dawned on me that I could make popcorn in a pot on the stove. I had vague memory of my mom making it this way when I was very young. Having been born in the mid 1970s, I can remember a time before microwaves, DVDs, and home computers. Can you imagine such a world?

It tasted so much better than the microwave kind! I can’t believe I wasn’t doing this years ago. For one thing, it’s considerably cheaper. It’s also free of that peculiar aftertaste from so-called butter flavouring. When it comes to saving time, there really isn’t any benefit to using the microwave either. Popcorn takes the same amount of time to pop, no matter how it’s being heated.

Here’s how it’s done:

Coat the bottom of a 3 quart saucepan with a tablespoon of oil.

Place on stove at a meduim to high heat.

Put a kernel or two in the pan and place the lid on top. When they pop add 1/3 cup of kernels (don’t forget to put the lid back on, of course).

In a minute the corn will start popping. Give the pan a shake periodically. When the popping reaches a crescendo remove from heat and wait for the kernels to finish popping.

Carefully remove the lid and transfer the popcorn to a bowl. Sprinkle a little sea salt on top and serve. If you’re feeling fancy, I recommened adding a bit of grated parmasan while it’s hot. It’s delightful.

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