Gadgets Schmadgets - Pots & Splatter Screens As Popcorn Poppers...

Say that ten times fast.

To know me and my teeny tiny kitchen is to know that there's no way I'm going to buy a spacemunching unitasker like a popcorn popper. To be honest, I've never used one, and I'm sure there's probably some validity to claims that it produces superior popcorn. But I'm more inclined to think the quality of the kernel has a greater effect on the overall outcome.

space saving popcorn with just a little salt and butter...

I am aware, however, that popcorn poppers have certain features built into them with the very specific task of popping popcorn in mind, but I choose to believe that I can mostly, if not completely, compensate for those features with a little adaptation.

Enter splatter screen and pot - 5 qt. if I'm popping 1/2 cup of kernels (which is the average sized batch), and a 3.5 qt. if I'm making a half batch. I never pop more than 1/2 cup at a time. There just isn't enough surface area on either pot to pop that much popcorn without burning some of it.

BASIC POPCORN

Just

- put roughly a tablespoon of oil per 1/4 cup of kernels into the appropriate-sized pot,
- stir the kernels to coat them in oil,
- cover the pot with the splatter screen instead of the lid,
- turn the heat just past medium, and
- wait to hear the first pop.

Once the kernels start popping, give the pot an occasional and thorough shimmyshake while holding the splatter screen in place to make sure to redistribute the kernels and ensure the unpopped ones are touching the cooking surface. As is the case with popcorn made in any vessel, microwave included, once the frequency of pops slows down and there's more than a slow one-onethousand second lag between pops, remove it from the heat.

All it takes is one burnt kernel to ruin the entire batch.

Once off the heat,

- push the popcorn over to the sides and
- melt as much butter as desired in the middle of the pot which is still hot enough to melt butter, but not to burn popped popcorn. For me, a tablespoon per 1/4 cup of kernels.
- Stir the popcorn to coat with butter and sprinkle with popcorn salt to taste.

The way I make popcorn salt is just to take some table or kosher salt and give it a whiz in my coffee grinder until it looks like an illegal substance. It's much more effective for seasoning popcorn this way than in granular form, but do be careful. It's much denser therefore much saltier per pinch than the stuff you started with.

You can't get convicted for possession of popcorn salt...

The splatter screen as lid keeps steam from accumulating and sogging up the popcorn. The occasional shake ensures rotation of kernels to get a higher percentage popped.

The result is light, fluffy, crunchy, reliable, and space saving popcorn.

If you want to try something deliciously different, try sprinkling some furikake (feu-ree-KAH-keh) on top and make your own Hurricane Mochi Crunch. ^^

Happy popping,

shinae