Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Rebekah keeps us well-supplied with organic popped corn. She ALWAYS uses a BIG stainless steel pan, with lid, always good old CO, and always finishes it up with SEASALT and BUTTER. I like to add NUTRTIONAL YEAST (or KELP GRANULES) to mine but she is a purist and won't adulterate hers. I have yet to find a good topping additive for corn that doesn't have MSG in some form! I'm always looking though. For those of us who love yeast, it brings a magical flavor to the corn! (a LOVE-HATE flavor!) The SS pan is foolproof, you just need to keep rapidly sliding it back and forth when the corn is popping and you will have a great and healthy treat every time. I have nothing (in theory) against either air poppers or the conventional kind, BUT it seems like they ALL have some sort of teflon coating, plus they ALL seem to be made of aluminum. It's also one more doo- dad to store in the kitchen. Go with the good pan and a few minutes of working out! Will Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 When I pop corn, I use a large stainless steal pan and add a bunch of coconut oil. Then I add a heaping half cup of raw sugar, a heaping teaspoon of salt and the popcorn. I just pour that in till it covers the bottom of the pan thickly. You do have to shake it a lot to keep it from burning but once it is done pour it out right away onto a large cookie sheet or an extra large bowl. Let cool for a moment and then break up any large chunks of the " Kettle Corn " . Warning though, this is addicting! The second way I do it is 1 part coconut oil to 2 parts butter, and a heaping teaspoon of salt. Pop as normal and you have a wonderful buttery salty popcorn but not greasy. Every one who I serve popcorn (great bon fire food and we have a lot of bon fires. So any one who knows us and drives by usually stop and chat a bit), love it. I do think it is the coconut oil that really helps the flavor. Years ago, before they thought coconut oil was bad for you, movie theater popcorn was always cooked in CO! Kimi ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ www.Jremedies.com Therefore, my beloved brethren, be ye steadfast, unmovable, always abounding in the work of the Lord, forasmuch as ye know that your labor is not in vain in the Lord. 1 Corinthians 15:58/KJV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 >Years ago, before they thought coconut oil was bad for you, movie theater >popcorn was always cooked in CO! Just a point here: it's true that popcorn was done in coconut oil in movie theaters but the oil in quesiton was probably very likely RBD (refined, bleached, deodorized) which is not what OUR coconut oil intake should be of. Pure, unrefined, raw, even centrifuged, fermented or expeller coconut oil it should be! The popcorn I usually do is in a pan on the stove, in coconut oil. Then I pour on half butter and half olive oil (very, very gently heated til barely melted) and sprinkle with Real Salt. Always a hit around here! Sara R. - Eagan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 On Tuesday April 25 2006 9:51 am, wrote: > How do you pop yours??? Tell me your secrets! Kathy, We used to have an air popper. It was a 'hand-me-down' from my mom. Many kernels would not pop. Last year, I found a popcorn maker pan at a thrift store. This pan has a special cover/handle with a crank on the handle that when you turn it, it turns the blades on the bottom of the pan so that the kernels keep moving and don't burn. The first time I used it, all kernels popped and none were burned. I used CO. It was delicious. No expertise needed. Unfortunately I think the pan is aluminum, but we do not have popcorn very often. Air popped corn has no flavor, imho, do it on the stove in CO - much better that way! , the one in purple, in Oster, MN Isaiah 26:3 Outside of a dog, a book is man's best friend, inside of a dog, it's too dark to read. -Groucho Marx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 - " This pan has a > special cover/handle with a crank on the handle that when > you turn it, it turns the blades on the bottom of the pan > so that the kernels keep moving and don't burn. " You can get these in stainless steel as well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 Expeller pressed oil is refined. Even from Wildreness Family Naturals. There was a call for less expensive oil also oil with no taste. That is the reason for the Refined oil. It is edible, by not as theraueputic. Works good for cooking and skin, but does not have the great coconut taste. -Sara R. wrote: Re: popcorn and coconut oil Just a point here: it's true that popcorn was done in coconut oil in movie theaters but the oil in quesiton was probably very likely RBD (refined, bleached, deodorized) which is not what OUR coconut oil intake should be of. Pure, unrefined, raw, even centrifuged, fermented or expeller coconut oil it should be! --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 CSPI scared movie theaters into giving up coconut oil -- a perfectly natural, health-promoting fat. Listen to Sally talk about healthy fats. Quote Link to comment Share on other sites More sharing options...
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