...And the list goes on! October is, in addition to a month celebrating a host of other foods, National Popcorn Popping Month! Buying microwave popcorn is definitely a way to celebrate, but you can try popping popcorn in your own batches of locally grown kernels. Braggadocio popcorn is available at various places in the St. Louis area, including
Local Harvest Grocery and
City Greens Produce. Unsure of how to pop popcorn without the microwave directions? Not to worry! Here are two different ways to pop it yourself - in the microwave and on the stove!
Stove Top Popping, courtesy of
Popcorn.org
Assemble the following:
- A 3 to 4 quart pan with a loose lid that allows steam to escape
- At least enough popcorn to cover the bottom of the pan, one kernel deep
- 1/3 cup of oil for every cup of kernels (Don't use butter!)
Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it
is too hot). Test the oil on a couple of kernels. When they pop, add the
rest of the popcorn, cover the pan and shake to evenly spread the oil.
When the popping begins to slow, remove the pan from the stove-top. The
heated oil will still pop the remaining kernels.
Pre-salting kernels toughens popcorn. So, salt the popcorn after it
has been popped -- or skip salt altogether and add salt-free spices.
The General Measure Rule is one (1) ounce of un-popped popcorn equals a quart popped.
1. Buy some brown paper bags (lunch bags), but make sure the package is labeled as being microwave-safe. (Bags not meant for use in the microwave could potentially catch on fire.)
2. Add 1/4 cup popcorn to the bottom of a brown paper bag. If desired, add 1/2 teaspoon of olive oil and a bit of salt - of wait until after to season!
3. Fold the bag over twice and stand it up in the microwave. Cook on high for 2-3 minutes until popping slows down to pops 1-2 seconds apart.
4. Remove from microwave, add seasonings if desired, and enjoy!
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