Got myself a popcorn maker. How do I make the popcorn tastier?

Got myself a popcorn maker. How do I make the popcorn tastier? Was gifted Flavacol because they said it's what they use at the theaters.

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  1. 4 weeks ago
    Anonymous

    It's shit. It's just salt and will make you feel ill.
    Get fake spray can butter and add salt to taste.

    • 4 weeks ago
      Anonymous

      >Get fake spray can butter
      That's a thing?

      • 4 weeks ago
        Anonymous

        Yeah, aersol like pam. Theres also a liquid spray kind but it makes the kernels a bit damp. Also use canola to cook the kernels in. Add your salt when popping

  2. 4 weeks ago
    Anonymous

    Microwave butter, disolve the flavacol in it then spoon over top of finished popcorn. Don't bother fricking around adding it into the popper it will burn and leave a mess to clean.

  3. 4 weeks ago
    Anonymous

    nutritional yeast

  4. 4 weeks ago
    Anonymous

    >Gently melt butter in a pot until it's bubbling
    >Pour in popcorn and sprinkle over salt
    >Put lid on pot and shake the shit out of it
    >Pour in bowl
    Wala.

    • 4 weeks ago
      Anonymous

      I don't want it in a bowl. Also I don't really like popcorn

      • 4 weeks ago
        Anonymous

        You're lucky I don't punch your fricking lights out

      • 4 weeks ago
        Anonymous

        Then why did you buy a popcorn maker you absolute fricking dickhead??

    • 4 weeks ago
      Anonymous

      THE BUTTER MUST BE BUBBLING

      • 4 weeks ago
        Anonymous

        Yes. I'm not a scientist so I can't explain the science behind it, but yes.

        • 4 weeks ago
          Anonymous

          it's just the heat. when your butter is bubbling it means it's hot enough to vaporize water. If it's hot enough to vaporize the water it can't soak in to the puffed up starch of the pop corn. That's also why you gotta heat up the oil before frying stuff in or it'll just soak the food in oil.

          • 4 weeks ago
            Anonymous

            this broscience has already been tested and refuted. hot oil actually soaks more readily into food but you perceive it less because of the lower viscosity.

    • 4 weeks ago
      Anonymous

      melt butter in a pot until it's bubbling

    • 4 weeks ago
      Anonymous

      Melted butter does not impart the same flavor as fake butter topping

  5. 4 weeks ago
    Anonymous

    This stuff is like crack. Theres a bunch of flavors too

    • 4 weeks ago
      Anonymous

      >0 calories
      Do I get the cancer now or later?

      • 4 weeks ago
        Anonymous

        [...]

    • 4 weeks ago
      Anonymous

      >add annatto to cheddar
      >it's cheddar
      >omit annatto
      >it's White Cheddar (TM)
      it's all so tiresome bros

      • 4 weeks ago
        Anonymous

        >omit chocolate from milk, its just milk
        Okay?

  6. 4 weeks ago
    Anonymous

    you could use clarified butter or even ghee (browned butter)

    I got "rainbow" blend kernels because it's all that was left at the store
    supposedly yellow kernels have more flavor than white, which is what I got last time

  7. 4 weeks ago
    Anonymous

    Popcorn is best made with bacon grease

  8. 4 weeks ago
    Anonymous

    is it an oil or air popper?

  9. 4 weeks ago
    Anonymous

    any ranch seasoning fans here?

  10. 4 weeks ago
    Anonymous

    >How do I make the popcorn tastier?
    spray with cooking spray and coat with aspartame and either chili powder or cinnamon.

    You could also sprinkle ranch seasoning on it.
    I will often make a huge bowl of popcorn, like 1 cup's worth of kernels, and eat that for a meal. Popcorn has lots of fiber and is very good for you.

  11. 4 weeks ago
    Anonymous

    Stop buying shit popcorn and you wont need to coat it in slop juice to make it palatable.

    Go buy some Amish Country popcorn, you dont need anything other than light salt and butter.
    The lack of taste comes from the garbage popcorn itself. They are not all created equal.

    • 4 weeks ago
      Anonymous

      I don't buy food at Ace Hardware or Menards.

    • 4 weeks ago
      Anonymous

      didnt know amish were allowed to use plastic

      • 4 weeks ago
        Anonymous

        They bend the rules when it comes to money just like israelites

    • 4 weeks ago
      Anonymous

      >you dont need anything other than light salt and butter
      But that's all I use on the crappy popcorn

  12. 4 weeks ago
    Anonymous

    Those popcorn makers suck. You should've got an air popper.

    • 4 weeks ago
      Anonymous

      Nah

    • 4 weeks ago
      Anonymous

      >You should've got an air popper.
      true. Something like this.
      I eat an enormous amount of popcorn. it makes a great meal.

  13. 4 weeks ago
    Anonymous

    >popcorn maker.
    Waste of money and space. Use a normal pot and 2 seconds on google to learn how to do it.

    • 4 weeks ago
      Anonymous

      it's nice not having to move the pan around
      and it's convenient that the popcorn is already in the serving bowl

      • 4 weeks ago
        Anonymous

        Sure, but I don't think it's worth a dedicated gadget to save a few minutes effort to move the pot around and shove the bowl in the dishwasher when you're done. It's maybe 5 minutes of active cooking time total vs going and sitting down then getting back up again when the popcorn is done from the dedicated machine.

        • 4 weeks ago
          Anonymous

          NTA but I disagree completely. Probably because I don't own a dishwasher, but I'm very tired of the soaking and cleaning process to try and clean my pot after making a bunch of popcorn. Plus, using an air popper would save a bunch of oil on each batch. I for one can't wait to get myself an air popper.

          • 4 weeks ago
            Anonymous

            Soaking seems unnecessary unless you're burning it on to the pot an as for oil I manage with a very small amount usually, I did start out using more until I realised it wasn't so necessary. But yeh if you eat enough popcorn to make it worthwhile an air popper has some advantages, but if you don't have the room for a dishwasher then wasting room on the dedicated gadget seems questionable.

            • 4 weeks ago
              Anonymous

              I don't know that soaking is necessary, but what I mean by that is while the pot is still hot and I want to eat my popcorn, I shake soapy water around inside to collect the oil residue. Then when I'm done eating I rinse it all out and do a quick regular wash. But if I could avoid having to soap up and clean pots and use oil at all, I would. I have room for a dishwasher, but I live alone and only use a handful of dishes each day, so it just seems pointless when I can easily handwash the things I use.
              More importantly, I'm surprised you can get by with a small amount of oil. If I use a low amount of oil then I get many unpopped kernels, I assume due to poor heat transmission. If I leave them longer, they just scorch and never pop. If I use plenty of oil, I can usually pop almost 100% of kernels.

              • 4 weeks ago
                Anonymous

                I'd say I pop about 95% or more of them, but I do tend to buy slightly above the cheapest brand of kernels which I've found helps. I've also only ever done this on induction or gas, perhaps electric would suffer more? I assume you're shaking the pot pretty regularly too. For my method I make sure to use slightly less kernels that makes a single layer at the bottom of the pot and a tight fitting lid as well, I've read if you're getting poor results you could try waiting until the oil is up to heat to add the corn (throw 2-3 in while it heats to test, when they pop add the rest) so maybe that would help?

              • 4 weeks ago
                Anonymous

                I feel like we use a similar method, so I'm not sure why the results are so inconsistent. I've bought kernels of different qualities and never noticed differences. I have a gas stove. I shake the pot periodically, use a single layer. I leave the lid slightly ajar so steam can escape, because I feel like reducing air pressure will make it easier for the kernels to pop, and because I don't want the kernels to get soggy.
                I also always do a pre-heat, which I found improves results: I heat the pot itself, then add the oil and wait for it to heat, then add the kernels and turn off the heat. I swirl them around in the hot oil for a minute to bring them to a uniform near-popping temperature, then kick the heat back on and try to get them all to pop within a quick range of time, to reduce any risk of burning and increase the number that successfully pop.
                I'll try using a little less oil again the next time, but I am not confident it will go well. Either way, even if I can get by with half the amount, an air popper would go way beyond that and presumably be much faster and require almost no clean-up.

              • 4 weeks ago
                Anonymous

                So the differences I'd make vs what you do is not to leave the lid ajar, though a lot of the time I'll use a lid with a tiny hole already in it from the manufacturer, and also I don't turn the heat off. Instead I turn it down a little when the first kernels pop/when I add the kernels depending how lazy I'm feeling for the same reason as you (avoid burning) and I'd let the kernels sit for a bit until popping begins to start swirling and shaking. And yeh if you want the air popper and will make enough use of it might as well get it. For me it'd just sit with the toastie maker and shit as a single use gadget I break out a little under twice a month so not worth it for space/hassle/cost.

              • 4 weeks ago
                Anonymous

                I'll try leaving the lid closed. Maybe the extra steam and pressure will add the heat that I'd normally get from the missing oil. It's quite the puzzle, thank you for the info.

              • 4 weeks ago
                Anonymous

                No problem, I'd be interested in hearing/seeing how it went if you're trying it while the thread is still up.

  14. 4 weeks ago
    Anonymous

    Culinaly be like: what seed oils can i add to my seed oils to make them tastier?

    blud just use avocado oil and melted butter

  15. 4 weeks ago
    Anonymous

    My toaster oven has an air fry setting I want to use for popcorn, but all the kernals just end up jumping to bottom beneath the heating elements. Pan frying in tallow works pretty well at least

  16. 4 weeks ago
    Anonymous

    This plus tabasco.

    • 4 weeks ago
      Anonymous

      Why would you put Tabasco on Popcorn

      • 4 weeks ago
        Anonymous

        Tastes good

  17. 4 weeks ago
    efficiency

    i like my popcorn peppered

  18. 4 weeks ago
    Anonymous

    coconut oil
    olive oil
    dill
    cilantro
    citric acid
    malic acid
    parmesean cheese

    cocoa butter
    cocoa powder
    castor sugar

  19. 4 weeks ago
    Anonymous

    clarified butter and salt. must be clarified because any water in melted butter causes the popcorn to shrivel.

  20. 4 weeks ago
    Anonymous

    this has always come out great for me. Nutritional yeast has already been mentioned, that's also very solid

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