He Who Saves His Country Does Not...
Society & Culture0 min ago
popcorn
9 Answers
thinking of making some popcorn, i usually melt butter and mix with sugar and pour over but im fed up of that .... what do you put on yours?
Answers
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Try this:
Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Pour over the freshly popped popcorn and sprinkle very lightly with extra fine sea-salt..." (From an online site, but we've used for ages).
Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Pour over the freshly popped popcorn and sprinkle very lightly with extra fine sea-salt..." (From an online site, but we've used for ages).
When my children were small I used to make toffee popcorn. 2tabs granulated sugar, 2 tabs water. Heat slowly shaking the pan until the sugar dissolves then boil until golden brown in colour. Remove from heat and add a blob of unsalted butter. Pour immediately over the hot popcorn. You can also sprinkle the hot popcorn with drinking chocolate. The steam melts the powder. Again it is very messy but yummy. For a savoury version try sprinkling sparingly with parmesan cheese. This has to be done as soon as the popcorn is cooked.
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