I popped three batches of popcorn using each of the four methods. It’s the latest obsession at the office—a Hawaiian microwave popcorn loaded with crispy mochi bits, savory nori strips, and a kick of chili that goes straight to your sinuses. For each round, I popped two ounces of kernels following the best practices for each method: The team blind-tasted the popcorn with no seasonings added, to avoid adding more variables to the mix. You may just be hooked like we are! We taste-tested all four methods to find the ultimate way to make popcorn at home. I also counted how many un-popped kernels remained in each batch. For the stovetop method, I added one-third of a cup of safflower oil, staying true to Chef Koslow’s style of starting out with more oil than kernels. We explore the process in-depth in our guide for making popcorn on the stove. That’s good news if you’re worried about the perfluorinated compounds (PFCs) in store-bought popcorn bags. To keep the popcorn oil-free, spritz the popcorn with water from a spray bottle. You need a few simple ingredients, 3 to be exact: Coconut oil, vegetable oil, or canola oil. Taste of Home is America's #1 cooking magazine. I don't know about you, but I crave this classic fair food year round. The Whirley Pop popped the kernels the fastest, at just under two minutes, and left the fewest un-popped kernels behind. I then took a cue from Iranian-style steamed rice, which calls for covering the lid with a damkoni to absorb excess moisture and prevent soggy rice. Mushroom popcorn becomes round with a mushroom-like texture on the outside. The corn kernels are cooked in coconut or canola oil and sprinkled with a concoction of salt, butter flavorings, and bright-yellow food coloring. If you are using coconut oil, allow all of the solid oil to melt. This left just as many un-popped kernels, but the resulting popped corn tasted less stale and was fluffier. Butterfly popcorn is light and fluffy. Fold the top over to trap the steam inside and microwave it on high heat for two to three minutes. I’m on #teamlightandcrispy all the way. Popcorn is one of three varieties of corn, along with sweet corn and dent or field corn. Although other varieties of corn, such as flint and dent, can pop into a crunchy puff, nothing becomes a fluffy snack quite like proper popping corn. In order to prevent the popcorn from becoming soggy from the steam created during cooking, Chef Koslow keeps the lid slightly ajar throughout the process. Each kernel is light and crunchy, and I no longer have to avoid those burnt bits at the bottom of the bag. Let’s see which method is most up to the task. Simply add the kernels to the bag, fold the top over to trap the steam inside, and microwave it on high heat for two to three minutes. Learn … Put the lid on, and keep over a medium heat until you hear the first … Most bowls are large enough to make only about 9 cups of popped popcorn at a time (using about ⅓ cup of kernels), in contrast to the roughly … If you want to add flavor with low-temperature oils like coconut oil or butter, we recommend adding them to the popcorn after it’s popped. Or amp-up the savory vibes by adding dried basil, marjoram, thyme and parsley. Learn more on our Terms of Use page. Make … According to Harold McGee in On Food and Cooking, the ideal temperature for popping corn is around 380°F (190°C). If you’re making popcorn using this hot-oil method, I've found that a clean kitchen towel is your best friend, regardless of whether you're popping in a pot or in a Whirley Pop. Within five-eight minutes you will have delicious homemade popcorn. (Buttery-ish is the real winner here, because homemade buttered popcorn is never as buttery-tasting as the stuff from the concession stand.). 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