Improved Popcorn technique

I’ve been working away on my method for making popcorn at home in the microwave.

I realised after a while that leaving the popped popcorn in the microwave after it has popped just causes it to burn, go brown and taste bad. So my current method involves removing all of the cooked popcorn aboout half way through (as soon as a good proportion of the kernels have popped). Then putting the rest of the (unpopped) kernels back into the microwave.

This seems to give a much better result, the popcorn is removed fairly quickly after popping and the whole lot tastes much better. If only there was some way to remove the kernels without stopping the popping. I begin to see why people have these hot air machines. I still think this method is slightly cheaper though. 🙂

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