Stove-top popcorn is the best. To get better results every time, put three kernels in oil as it is heating, then add the rest of your popcorn once those three kernels pop. But there is, of course, just a bit more to the process.
Image via rochelle, et. al..
The three-test-kernel method is something that’s far from a new idea sweeping society, but it’s not always obvious to those just starting off with raw popcorn, a big pot and a dream of the perfect snack. In addition, you should know that you’re heating up the oil with the lid off, then putting it back on and keeping it tight on your pot when your kernels are popping. When you hear the popping slow to a crawl, yank the pot off. If you’re doing kettle corn or anything else sweet, yank the pot earlier, as the sugar burning will not be pleasant.
Any other time-tested tips for stove-top popcorn? We’re all ears, and suddenly hungry, in the comments.
Popcorn Popping Tip: Start with Just 3 Kernels [The Kitchn]
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