Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 I used to use a heavy iron sauce pan to make popcorn with, and used cold pressed safflower oil, then seasoned it with brewers yeast and seasalt. But now, I much prefer air popped popcorn, which actually tastes great all by itself, but is algo great with toppings! If you're looking for a really good air popper, get a West Bend Poppery II. I find these at thrift stores for just a few dollars, and they really work well. 2/3 Cup dry popcorn... yields a big bowl full, which I will eat all to myself, lol, but will easily serve 2 or more modest portions. 2-3 tbsp olive oil salt, cumin, to taste about 2 tbsp brewers yeast With hot air popcorn, usually every kernal is popped, and there is no messy pan to wash. Sometimes I heat the oil in a small sauce pan on medium heat, until I hear one pop sound. I think Olive oil releases more flavor if heated just a bit. I don't use margarine since it has trans fat, and don't use butter, as I'm leaning towards being vegan, so use olive oil almost exclusively. I pop the corn directly into a large serving bowl, then drizzle the oil over the top while the spinning bowl, taking care that the oil is evenly distributed. Stir gently with a dinner knife to coat popcorn well, then sprinkle with salt, cumin, and brewer's yeast, and stir gently with knife again. An alternative to the stirring method, is to put it all in a paper bag and shake it! I used to use over a 1/4 cup of brewer's yeast, but most of it falls to the bottom, so, a little goes a long way. Some of my friends like eating popcorn with chopsticks, to avoid getting their hands oily, but I think that's half the fun of eating popcorn! Sometimes I use soy sauce, but it's so thin, it crushes the fluffy parts. If the popcorn gets too soggy, there is a way to rescue it: heat it in your oven! Spread it out on a large cookie sheet, with a medium to a medium-high setting, and watch it, careful to turn the kernals every 10-15 minutes. Don't let it burn! And when done, and slightly cooled, you'll have a very crispy snack! I eat almost 50 lbs of popcorn a year, as it is such a healthy and cheap alternative to chips and other factory made snacks! Enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 > Sometimes I use soy sauce, but it's so thin, it > crushes the fluffy parts. To avoid this effect, you can mix the soy sauce into the oil ahead of time. Also, Earth Balance has no trans-fats and is completely vegan, in case you ever want that taste. I've never tried nutritional yeast on popcorn. Thanks for that idea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 hey scott, yep, soy sauce in oil is ok, but they don't mix too well... Earth Balance, ey? What all is in it, if you'd be so kind... Yeppers, Nutritional yeast, like mustard, goes great on just about everythingI I've used NY on popcorn for about 30 years now... enjoy! Josh , " Scott " <agasga> wrote: > > > Sometimes I use soy sauce, but it's so thin, it > > crushes the fluffy parts. > > To avoid this effect, you can mix the soy sauce into the oil ahead of > time. > > Also, Earth Balance has no trans-fats and is completely vegan, in case > you ever want that taste. > > I've never tried nutritional yeast on popcorn. Thanks for that idea. Quote Link to comment Share on other sites More sharing options...
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