I wonder if a paper bag would work? I know we used to do it in saucepans as kids but it makes a real mess of the pots. And the microwaveable stuff from supermarkets although not expensive -is compared to buying unpopped plus it is full of nasties. Do I need oil or butter in the container? Never put oil to boil in the microwave. Any container that is microwave safe with a lid. Put enough popcorn to cover the botton in one layer.
On high for 1. No more than 2 or it will burn. Best to make in small amounts. Just pop into a big bowl and microwave some homemade TMX butter to pour over. I have been doing this for 30 years. Member Posts: Me and my little spiderman! Quote from: em on December 09, , am. Pages: [ 1 ] Go Up. Gert Logged Gretchen in Cairns, Australia Life is like an onion; you peel off one layer at a time and sometimes you weep. Re: Popcorn « Reply 5 on: December 09, , am » Never put oil to boil in the microwave.
Re: Popcorn « Reply 6 on: December 09, , am » hi just wondering how you would do in the saucepan as our microwave died awhile ago and we decided not to replace it. Re: Popcorn « Reply 7 on: December 09, , am » Quote from: em on December 09, , am hi just wondering how you would do in the saucepan as our microwave died awhile ago and we decided not to replace it.
Hi em haven't seen you in ages. In the good old days before microwave we old folk used to use dried Indian corn off the cob. Andisenji might remember. Take a heavy duty sauce pan put on a fairly high heat to warm then add some oil.
In those days we only had crisco what ever that is. Dollop in the pan and heat a bit before adding the corn and a lid on top. Shake and shake backwards and forwards until it starts a poppin'then shake some more until it stops. Remove, put in bowl and add melted butter. We even had a basket we could use in the fireplace to pop corn.
Good on the BBQ too. And what temp and for how long??? Thermomixer Hero Member Posts: No, the base does not get hot enough. See also Dani's post and from Wikipedia : How popcorn pops Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.
As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull.
Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam.
As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. Oh well, I guess that can be the one thing I continue using my stovetop for! Pages: [ 1 ] Go Up.
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