Monday, June 30, 2008
Cheaper popcorn
Popped on top of the stove, popcorn is a lot cheaper than microwave servings. Learn how to do it if you don't know, then grind regular salt in a coffee or pepper mill to use on it. Keep the "old maids" (kernels that don't pop) to feed to the birds (separate them out before salting or flavoring the popcorn) or mill them into corn meal.
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7 comments:
You can also use just a paper bag and two staples to hold it shut to make your own microwave popcorn without the added junk.
Yes, you can, although it isn't recommended. I tried it and it still doesn't taste as good, though. :)
I've only ever popped it in the microwave but will give the stove method a try. Thanks for the tip.
I have good luck with putting popcorn in a paperbag in the microwave. It tastes fine but I'm used to airpopped popcorn. I don't use staples, just fold over the top of the bag a couple times. This way I reuse the bag several times before composting it.
I'm always surprised at the "stovetop" advocates. I think washing a pot is more trouble than it's worth. I have a microwave popper that uses no oil. It's a bowl with a vented top. I bought it new for something like $6 many years ago. The truly frugal might use a regular bowl and improvise a vented top. The popcorn tastes like air popped corn (if you add nothing to it), and you can then simply brush the bowl out with a towel. Of course we add butter and salt to it, but then we only need to wash the bowl, not a bowl AND a pan. The only trick here is to take the popped corn out of the microwave as soon as it's done, otherwise the moisture condensed on the cover will make the popcorn soggy. A couple experiments will show you exactly how much popcorn to measure into your bowl, and exactly how many seconds your microwave takes to pop it. Cheers!
I got a used air popper at a yard sale for $2, doesn't really need cleaning if you don't use the butter melter cup. It's THE way to go for popcorn. For something special, (as it's popping into the bowl) drizzle a tablespoon of olive oil, sea salt and balsamic vinegar, yum.
That makes my mouth water, Susan! I'm going to try it.
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