Homemade popcorn is not child’s play.
Especially now that it’s cold outside and you don’t want to go to the cinema, you’d like to bring that cinema feeling home with home-made popcorn every now and then. But that is easier said than done. We almost always make the same mistakes. With these three tips, the popcorn in the pan is guaranteed to succeed – and the next movie night is saved.
1. Watch out for the wrong temperature
In order for the corn kernels to become popcorn, the oil used must first reach a certain temperature – 180 degrees Celsius. Not every oil is suitable for high temperatures. It is therefore best to use sunflower, rapeseed, coconut oil or butter. Make sure the bottom of the pot is covered with oil before adding the corn kernels. About two to three tablespoons should be enough.
Start by setting the stove on medium heat to avoid burning the oil. To test whether the oil is hot enough, you can put individual corn kernels in the pan. Once these pop up, you can add the rest of the kernels as well.
2. Popping too many grains at once
When the popcorn burns, it’s often because there are too many kernels in the pan. Therefore, make sure that the bottom of the pan is evenly covered, but that the grains do not pile up. This also means that you should adjust the size of your pan to the amount of popcorn you want to make.
Once you’ve added the corn kernels to the pot, swirl the pan around so all of the kernels are coated in oil. Then put the lid on the pan.
3. Not proper frying technique
To prevent burning the corn kernels, you should stir the pan about every 20 seconds. To do this, you can grab the pan with an oven mitt and swing it in a circular motion.
Remove the pan from the hot stove once the popping slows down and let the last few kernels pop with the lid closed.
Since the lid will create a lot of steam in the pan, the popcorn may absorb it and become a little soft. To prevent this and to have crispy fresh popcorn at the end, you can lift the lid from time to time and let a little steam out of the pan.
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