So don’t try to dry corn on the cob to make your own popcorn because it won’t work! The first consideration is color: popcorn is primarily white or yellow, although some artisan producers offer blue, red, purple or multi-colored.
Finally, there are two different popcorn shapes: mushroom and butterfly (also known as “snowflake”). It creates firm, strong popcorn that’s great for holding up to coatings like caramel corn.
It’s worth noting that while all popcorn varieties have a hull (the outer layer that holds the kernel together before it pops), some popcorn is “hullers.” These hulls are thinner, softer and easier to chew and digest. When oil is heated past its designated target temperature, it starts to smoke, break down and become rancid.
At home, it’s considered one of the healthiest ways to make popcorn because it doesn’t require any oil. Add two tablespoons of any oil with a high smoke point and 1/3 cup popcorn kernels to the pot and cover it with a lid.
Shake the pan to help the popcorn heat evenly for two to three minutes, until all the kernels have popped. This is a great way to skip all those added ingredients like salt, oil and chemical flavorings designed to taste like butter.
As a bonus, it can be done in any paper bag or a reusable microwave popcorn maker, like this collapsible Cuisinart container. That’s good news if you’re worried about the perfluorinated compounds (PCs) in store-bought popcorn bags.
We haven’t found a difference in flavor or texture by adding all the kernels to the cold pan, so save yourself some time and go all-in in the beginning. The very best way to ensure most kernels pop is to invest in a lightweight aluminum pan with a crank, like the Wiretap.
After the kernels pop, they’re forced out of the popper and into a storage area, where they no longer have access to the hot air. Popcorn can become tough and chewy if it’s trapped inside a container with steam.
When making microwave popcorn, it’s best to open the bag immediately after popping to release the steam. You’ll want to add melted butter or oil to help the seasonings stick.
Or amp-up the savory vibes by adding dried basil, marjoram, thyme and parsley. Don’t be afraid to add spice to your popcorn, like cayenne pepper, smoked paprika or anchor Chile powder.
If you’ve already got a Wiretap in your kitchen, this information should help you get the most out of it and pop the most delicious popcorn for years to come! Let’s start at the beginning… your Wiretap is either an aluminum or stainless steel pot with either nylon or metal gears.
Remember, if you have an induction type stove, you’ll need the Stainless Steel Wiretap. There is a 25-year warranty on the mechanical parts of the lid provided by the manufacturer, Wabash Valley Farms.
There is an option to receive a Popcorn Party Set during registration, and this will require you pay the shipping fees. For Canadians the shipping from the U.S. is a little pricey, but it’s not mandatory to opt in for the Popcorn Party Set in order to register your Wiretap.
If you ever need warranty service for your Wiretap, just give the folks at Wabash Valley Farms a call at 1-877-888-7077. Pop the lid off and wash all surfaces in warm, soapy water and rinse.
When you season your Wiretap, you a creating non-stick coating of oil in the bottom of the pot which will prevent popcorn from sticking and make cleanup much easier. Put a tablespoon of vegetable (corn, canola, etc., but not olive) oil in the pot.
Once the oil is nice and hot, turn off the element and remove the Shirley Pop. Give it a couple of minutes to really heat up and then put in your oil, kernels, and optionally, seasoning salt.
Once everything is inside the Wiretap, close the lid and start turning the handle at a nice easy pace. Have your bowl ready, and when the popping really starts to die off, turn off your heat and immediately remove the Wiretap from the element.
After popping a batch of popcorn, and your Wiretap has completely cooled down, it can be easily wiped clean with a paper towel and put away until you’re hankering’ again. If you popped with sugar or glazes, you will want to give it some extra attention by removing the lid and letting it soak in some soapy water for a few minutes before rinsing and drying.
Click here to view the Instructional Video. Please visit the FAQ for the answers to many common questions. Do not add any ingredients while the popper is on any heat source Use the proper amounts of oil and popcorn.
Some gourmet hybrid popcorn such as white, crimson or petite pop -up smaller and should be adjusted accordingly As you become more comfortable with your popper, you can reduce the amount of oil used to as low as a single teaspoon. If using electric range, heat range only to medium-high; place popper with added ingredients on heated unit Stir slowly, adjust temperature as needed, so popping is complete in about 3 minutes Continue stirring through entire process until there is only an occasional pop ... pop, or until the handle becomes hard to turn.
Remove from heat immediately Transfer into a serving bowl Add butter and salt or your favorite seasoning If you have any questions or concerns, please feel free to contact our customer service department at 877-888-7077 or at any time.
Plus, be sure to check out our gourmet seasonings and gifts that are sure to delight any popcorn lover! My Wiretap popcorn popper is one of my favorite things in my kitchen.
See the details here. I thought I'd tell you about my favorite popcorn to make in the Wiretap. I've given Shirley Pops away as Christmas and birthday presents to pretty much everyone in my family and to some friends too.
It's a great gift! We used to buy kettle corn during the summer from a kettle corn stand that would set up in a parking lot on weekends or occasionally at the farmers market. It was a treat that my kids loved, but I hated paying $6 a bag for it.
The rolls are light, fluffy, easy to make, and they only take one hour! I've made these rolls more times than I can count, so I've perfected the art of making them.
I buy pretty much all the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour.
In the mixer bowl, add warm water (not hot), oil, sugar and yeast. After ten or fifteen minutes the yeast mixture should be puffed up like this.
I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano. I was intimidated for some reason by the recipe and waited a few years before I made it.
They were paired up into companionship, like the official missionaries for our church and were assigned to a family for dinner. They ate with us and then taught us a lesson about Heavenly Father's plan for us.
(They're super easy to make and my pickiest eater's favorite!). When we visit IKEA we usually stock up on the cream gravy packets and jars of Loganberries.