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When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!
I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!
Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.
This week: Popcorn
It used to be that I’d rarely ever eat popcorn. Movie theater popcorn? Pass. Too greasy. Microwaveable popcorn? Pass. Extra Loaded Butter? More like Is There Butter at All? Plus, I always hated having kernels stuck in my teeth.
And then I got a wok and everything changed. Now, I know you’re probably thinking that woks are meant for cooking Asian cuisine. While that’s true, it’s not the only truth. Woks are good for many things (a list that would need its own post), including making popcorn. BUT. There’s also another way to make homemade popcorn: in a regular pot.
Are you doubting me yet? Stick with me!
First, the benefits. Making your own popcorn isn’t only tastier, but healthier. Microwaveable popcorn brands contain preservatives, nasty chemicals and unneeded sodium. Oh, and let’s not forget the entirely fake butter. Homemade popcorn simply has oil, salt (to taste) and real butter. That’s it. And it’s cheaper. Microwaveable popcorn can cost $5+ for a mere 3-5 packs, whereas buying a bag of kernels to pop at home (which ultimately yields like 10x the amount of popcorn) can be as cheap as $2. The other good news is it’s just as easy to make as it is to pop it in the microwave.
The typical popcorn kernels are yellow and white kernels. (Yellow is the kind they use at theaters.) But am I the only one that hates those annoying hulls that get stuck in your teeth? I’d like to think I’m not! Well, guess what? There’s a way to avoid them: black kernels, which have fewer hulls. When I discovered this I ran out and bought some, and to my surprise, they really do have very little hulls! The one downside is that they don’t pop as big as yellow and white kernels. So it comes down to a matter of preference. Either way, it tastes so much better, and that’s what matters.
So, what do you do?
INGREDIENTS
homemade popcorn
- 3 tbsp. vegetable/canola oil
- 1/3 – 1/4 cup of popcorn kernels (serves up to 4)
- a few pinches of salt (to taste)
- butter, melted (depends how buttery you want your popcorn; start with 1 tbsp and melt more if needed)
DIRECTIONS
- Pour 3 tbsp. of vegetable/canola oil and popcorn kernels into a deep pot. Stir the kernels to make sure they’re all coated with some of the oil, then flatten them out so most of the kernels aren’t atop others.
- Turn the heat on high and cover with a lid. The kernels will start popping in a few minutes.
- In the meantime, melt your butter!
- When the popping tapers off, turn off the heat and transfer popcorn to a bowl and sprinkle with a bit of salt and the melted butter. Toss to coat as many pieces as possible.
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And ta-da!
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2 Responses to “Whip it Up Mondays! {7}”
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