I found that if I stopped it half way through and quickly shook the bag before putting it back in for the remainder of time I got consistently better popcorn.
da5id: Thanks for all your replies :) I do remember me and my brother cooking the popcorn in pots in the days before microwaves (we used to wear an onion on our belts, which was the style at the time).
I might try that again, or look at one of the popcorn makers :)
Bought a hot air popcorn maker from briscoes a while back. Works ok - but popcorn NEEDS a little oil to flavour it and make salt stick. Reckon a pot works best. Dont know about olive oil - I would think ricebran would be better myself...
Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler
robjg63: Dont know about olive oil - I would think ricebran would be better myself...
Olive oil, at least the real extra virgin stuff, is not good for cooking with as it smokes. The poorer quality stuff you get from the super market which is yellow in colour in clear glass bottle though maybe ok for cooking . Real fresh extra virgin olive oil is green in colour, and yellows over time. Rice bran oil is probably best for cooking with.
True about the flavour, but air popped corn is the most healthy for you. I add a little melted butter to it, which gives it a good flavour, and you also know that it is real butter. You don't know what flavours and additivies some of these other companies add to their microwave ones. Loose popcorn for an popcorn machine is far cheaper than microwave packets though, and you can get organic corn too as per a poster above.
mattwnz: Olive oil, at least the real extra virgin stuff, is not good for cooking with as it smokes. The poorer quality stuff you get from the super market which is yellow in colour in clear glass bottle though maybe ok for cooking . Real fresh extra virgin olive oil is green in colour, and yellows over time. Rice bran oil is probably best for cooking with.
Absolutely agree. Just to clarify my previous comments about olive oil... I reserve my organic extra virgin oil for cold consumption only and buy a cheaper supermarket brand for hot use (Lupi Lite if anybody is interested). I've only discovered rice bran oil rather recently and I'm finding it more and more the first oil bottle I grab from the pantry for exactly the reason you state.
Here's an interesting article for anybody who is interested in Smoke Points of Various Fats. I love Michael Chu's website - he is a geek in his day job and in his private life an amazing adventurer in the art of cooking. His website is highly worthy of a bookmark IMO
Just to add briefly... I rigorously avoid the use of the word "healthy" when it comes to foodstuffs in today. It is a word that has become hijacked by the mass-marketing of "foods" that were developed for our supermarket shelves in the laboratory by so-called "food technologists".
When I use the word "food" today it is in reference to something edible that came from a garden or a paddock and not from a packet. But that my friends... is another topic for another day.
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