So I've got a big thing of popcorn kernels, how do I make good popcorn?

So I've got a big thing of popcorn kernels, how do I make good popcorn? Usually when my roommate makes it He just ends up making it plain, but I want a salty buttered taste. It doesn't need to be super intense. Any advice anons?

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  1. 4 weeks ago
    Anonymous

    Use clarified butter/ghee to pop the kernels. You get the buttery flavor without the milk solids burning. , Also get some very fine popcorn salt that will stick better than coarser crystals.

    • 4 weeks ago
      Anonymous

      can you please clarify

    • 4 weeks ago
      Anonymous

      >Also get some very fine popcorn salt
      Got a spice grinder? Blitz normal kosher salt until it turns into a fine powder. There's your popcorn salt.

      • 4 weeks ago
        Anonymous

        >~~*kosher*~~ salt
        the israelites want you to develop a goiter

    • 4 weeks ago
      Anonymous

      >Also get some very fine popcorn salt
      Got a spice grinder? Blitz normal kosher salt until it turns into a fine powder. There's your popcorn salt.

      Actual great advice on Culinaly???
      6X today...
      Did CERN fire up today? Did we slip into the universe nextdoor??

      • 4 weeks ago
        Anonymous

        >le self hating Culinalyner
        >reddit spacing
        top

  2. 4 weeks ago
    Anonymous

    Pic related is just like a movie theater.

    • 4 weeks ago
      Anonymous

      I'll be honest, I bought flavacol and used it and it's pretty good popcorn salt, but it never really tasted like movie theater popcorn.

      • 4 weeks ago
        Anonymous
        • 4 weeks ago
          Anonymous

          https://i.imgur.com/whpz4HX.jpg

          You've got options.

          All the butter flavored popcorn salts I've tried never really taste like butter. They have more of a weird cheesy flavor than buttery. The best way to make your popcorn taste buttery is to use real butter. My favorite way is ghee made from grass-fed butter for popping, and season with plain Morton super fine popcorn salt.

          • 4 weeks ago
            Anonymous

            I automatically dismiss the opinion of anyone who uses the word "ghee" unironically, and chalk them up as a homosexual pseud.

            • 4 weeks ago
              Anonymous

              Ghee is four letters, and most people on a cooking forum are going to know what it is. It's just a more efficient means of communication. My opinion on the matter is that all ghee is clarified butter, but not all clarified butter is ghee.

              • 4 weeks ago
                Anonymous

                write a macro there is no excuse for laziness

          • 4 weeks ago
            Anonymous

            How do you feed grass to butter you homo

      • 4 weeks ago
        Anonymous

        You've got options.

      • 4 weeks ago
        Anonymous

        you need butter as well.

      • 4 weeks ago
        Anonymous

        You need to swirl it around like that fat frick

  3. 4 weeks ago
    Anonymous

    If you brown the butter in a pan you get rid of that soggy texture and it tastes pretty good. For salt you want the smallest grain/finest ground you can get so it sticks better. You can usually find "Popcorn salt" by where you buy the kernels. I prefer white kernels to yellow.

    • 4 weeks ago
      Anonymous

      racist

      • 4 weeks ago
        Anonymous

        My brothers please hear me! The glory of the white kernel over the yellow kernel is at hand. For too long we have suffered under their yolky coloration and it is time the supremacy of the white kernel be recognized. There is a solution to yellow menace.

  4. 4 weeks ago
    Anonymous

    >Pop popcorn
    >Allow pot to cool
    >Melt butter in pot and heat it until it's bubbling
    >Remove from heat
    >Pour in popcorn and sprinkle over salt
    >Put lid on and shake
    >Pour popcorn in a bowl
    Wala. Been using this method my whole life.

    • 4 weeks ago
      Anonymous

      If you pour the popcorn back in the pot with the melted butter on the bottom wont it just make all the popcorn on the bottom drenched in butter?

      • 4 weeks ago
        Anonymous

        >the POP of the corn distributes the butter

        • 4 weeks ago
          Anonymous

          TRVTHNVKE

      • 4 weeks ago
        Anonymous

        No. You do it quickly. Pour the popcorn in, salt in, lid on, shake thoroughly.

  5. 4 weeks ago
    Anonymous

    >buy a box of good 'ol ultimate butter orville's
    >put in microwave
    >remove
    >eat
    It just werks. Bless that old man's heart.

    • 4 weeks ago
      Anonymous

      Microwaving stuff is less fun than cooking on a stovetop.

      • 4 weeks ago
        Anonymous

        i value my time

        • 4 weeks ago
          Anonymous

          So do I, therefore I don't suffer through eating shitty microwave popcorn when I could be eating delicious popcorn made on the stove in the same amount of time, if not less.

          • 4 weeks ago
            Anonymous

            >less time to make popcorn on the stove than a microwave
            >conflating time with taste to move the goalposts
            I accept your concession.

            • 4 weeks ago
              Anonymous

              If you have the right pan you can pop popcorn surprisingly fast on the stovetop. I have this Japanese stainless saucepan that works incredibly well. It's a thin single layer of stainless so the heat transfers straight through from the burner to the kernels almost instantly. It really kinda sucks at anything other than popcorn, but I bought it specifically for popcorn, and it's fairly cheap. I've never timed it, but it's definitely less than 5 minutes from putting the popcorn in the pan, to having a bowl of popcorn. If you actually value your time you will put in the minimal effort to make that time more enjoyable, rather than going the fast lazy route for a mediocre experience.

              • 4 weeks ago
                Anonymous

                Now you have to wash a pan and prepare the ingredients, holy frick are you a dumb deluded b***h. Imagine ever thinking in any realm of possibility that using a range is faster than a microwave for something.

              • 4 weeks ago
                Anonymous

                >Now you have to wash a pan
                I literally just wipe it out with a paper towel. Like 5 seconds and it's good to go for the next time I want popcorn.
                >prepare the ingredients
                I have a jar of ghee always on the counter, and the bag of popcorn, and salt are the only other "ingredients" to grab from the same cabinet. It's no more time or effort than going to the pantry, grabbing a package of microwave popcorn, unwrapping it, and putting it in the microwave.
                >holy frick are you a dumb deluded b***h. Imagine ever thinking in any realm of possibility that using a range is faster than a microwave for something.
                Maybe you have a shitty range, and pans that suck? My gas range with that pan can make popcorn extremely fast.

              • 4 weeks ago
                Anonymous

                And yet even still, it's an order of magnitude easier to just turn on the microwave for a minute and then have popcorn with none of your gay bullshit extra steps.

              • 4 weeks ago
                Anonymous

                If any of the steps I've described are too difficult for you, I struggle to imagine how you have managed to survive this long with the mental faculties of a toddler. If your time is allegedly so valuable that you'd rather eat an inferior product just to potentially save a minute or two, then I'd say your time isn't valuable at all. You're just a lazy homosexual.

              • 4 weeks ago
                Anonymous

                If cooking popcorn from kernel on a stove was so much easier than using a microwave, lazy people would be doing it your way. Checkmate. GGnoRE

              • 4 weeks ago
                Anonymous

                If you were so lazy you wouldnt be bothering to type out these posts

              • 4 weeks ago
                Anonymous

                Was going to intervene on your behalf...but you're doing FINE against this shit'Tarded troon with sand in it's hatchet gash.
                >*apopoplectic rage* for no reason *intensifies*
                >just eat the consooomer poisons you dummy!!
                I think it's the same sad little homosexual who attacks EVERYONE for no reason other than attention.
                Starve it.

                If cooking popcorn from kernel on a stove was so much easier than using a microwave, lazy people would be doing it your way. Checkmate. GGnoRE

                >Lazy morons are BETTER for overspending on toxic crap
                This midwit troll doesn't even play chess, I guarantee.

        • 4 weeks ago
          Anonymous

          i value tasty food more

  6. 4 weeks ago
    Anonymous

    still Sandy, huh?
    So...You get PAID to shit up these boards, or are just a Janny on "vacation"?
    You don't HAVE to KYS, but it would improve the world significantly.
    Probably in a 10 mile radius in meatspace, and drastically on any online venue you're on.
    MAKE THE WORLD A BETTER PLACE

  7. 4 weeks ago
    Anonymous

    >1 big pot
    >1/4 cup kernals
    >1/2 tsp flavacol
    >2tbsp melted unsalted butter
    >1-2 tbsp oil

    >put oil in pan with 3 kernals and heat on med/high until kernals pop
    >take out popped kernals and put in unpopped kernals and flavacol
    >toss kernals in flavacol and oil mixture
    >put on lid and let popcorn pop tossing occasionally
    >when its all popped pour melted butter over popcorn in pot
    >toss popcorn in butter
    >pour into big bowl
    >take hit of salvia and eat popcorn if able

    • 4 weeks ago
      Anonymous

      How is the flavacol supposed to get on the popcorn inside if you put it in the shell outside

      • 4 weeks ago
        Anonymous

        i don't know it just does. it works great. but flavacol is way too concentrated to treat it just like a topping like regular salt. getting a glob of it on one piece makes it unbelievably salty. So I guess tossing it in the kernels and oil distributes it more evenly then if you tried to just toss it on the popcorn.

      • 3 weeks ago
        Anonymous

        Not him, but when you make popcorn in a pot the oil splashes around a bit when the kernels pop, which could potentially distribute anything light enough to be carried by the oil.

  8. 4 weeks ago
    Anonymous

    Any of those small seasoning jars at Trader Joe's is fair game too. Everything bagel, sriracha, pizza, and elote. I use those... I add a lot.

  9. 4 weeks ago
    Anonymous

    It's not like movie theater popcorn but nutritional yeast on popcorn is amazing. I also bought vinegar powder for salt and vinegar popcorn. If I'm feeling fancy I'll do garlic and anchovy popcorn.

  10. 4 weeks ago
    Anonymous

    What I do is, put a bunch of coconut oil in a pot and dump a bunch of salt directly in there. Then add the kernels and put on the lid and cook them until they're all popped. Then when you take them out, they will automatically already be salty.

  11. 4 weeks ago
    Anonymous

    >i don't know how to use something and have no ideas so i bought it lol what do
    I think you should huff exhaust.

  12. 4 weeks ago
    Anonymous

    I use bacon grease to pop the corn and season with Lawry's. Pretty good.

  13. 4 weeks ago
    Anonymous

    Get a popcorn maker.
    Melt butter in the microwave.
    Grind salt into the butter.
    Spoon over finished popcorn.

    Putting butter into wherever it is cooking is just going to burn and make cleaning annoying while just popping popcorn you don't have to clean the popper at all other than maybe shaking it off.

  14. 4 weeks ago
    Anonymous

    Anyone tried melted butter in an old spray bottle?

  15. 4 weeks ago
    Anonymous

    Buy this and use this. It's the chemical slop that makes popcorn from the movies/ballpark/whatever taste so much better. You can buy one carton of it for like $12 and it'll last you years. Use Orville Reddenbacher's chemical slug oil you can buy in the grocery store to pop the kernels, as well.

    There are more gourmet ways to make popcorn, but honestly, those two things are all you need.

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