Text 13183, 56 rader
Skriven 2007-03-19 11:18:49 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: RICE COOKERS AND70318
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*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 GJ> used for popping, what would I look for in the supermarket?

 CS> OH MY GHOD!  You've never made popcorn?  Dood!
 CS> Blink.  You are joking right?  You really do know what popcorn kernals
 CS> look like right?

 CS> If you say no, warn me before I destroy a keyboard with whatever
 CS> liquid is nearest me at the time ;-)

GJ> Relax, girl.  I know now what popcorn kernals look like, as I found
GJ> some last week in a s/market, and bought a packet.  So far I haven't
GJ> been brave enough to try cooking them.  As I have also just bought an

LOL!  Ok, warning, it's called *POP* corn for a reason.  You put a lid on the
pot and do not remove it until all the popping sounds stop.  Make sure it's a
firm lid or the power of the popping kernals will lift it right off. (lite
weight aluminum ones will do that).

GJ> been brave enough to try cooking them.  As I have also just bought an
GJ> electric frypan, that might make a good corn popper.  Would 200C
GJ> (390F) be hot enough?  I can but try...  All popcorn I have eaten has
GJ> been either bought ready popped, or done in a packet which my son put
GJ> into the microwave to pop, then open.

That will work but I am unsure if it will damage the non-stick.  I damaged one
of my Mom's ceramic coated pots when I was a kid doing this.  Chipped it up
inside at the bottom.

Most folks back stateside have an old thin aluminim pot, stock pot, tall with a
lid and that is often the home popper.  Just tie the lid down across the
handles with a little string and have fun.  You shake/slide the pan over the
hot cooking element continually as you cook it.  Head at medium-high.  Once it
starts popping, shake more vigorously.  When the popping goes down to just 2-3
per second, remove from heat, shake, and set aside about 30 seconds as the
last kernals that plan to open, blast off.  There will always be some unopened
ones so dont worry.  Cooking too long is the most common error and leads to
that nasty burned popcorn aroma.

Dont waste the over-burned stuff though.  Chooks will love it!

While cooking the popcorn, at a side burner melt down lots of butter (a whole
stick is common) and then pour this in a thin stream all over the popped corn.
Add a little black pepper and salt (grind the salt down in a mortor or a
ginder if you have one, same thing as 'popcorn salt' just a finer grind so it
sticks better).  I like to add a little tobasco to mine.

Wow, talk about not thinking about something for a long time and running into a
'regional food'!  The chances of finding anyone on the echo from USA/Canada
who hasnt done this, are about zero <g>.

                                       xxcarol

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