December 8, 2011

WHY DO YOU THINK THERE'S SUCH THING AS A WOK?:

Making it the traditional way (Lauren Chattman, 12/07/11, Newsday)

After my fling with microwave popcorn, I returned to doing it the old-fashioned way. My default method for popping corn was pretty simple: Put a little oil in a pot, add a few kernels, heat over high, and when the kernels popped add the rest and wait for them to push the lid toward the ceiling. [...]

Just as important as the cooking method is the freshness of the popcorn itself. Popcorn pops when the water molecules trapped inside the tough shell expand as they heat. The fresher the popcorn, the more moisture it retains, and the fluffier the result. There's little difference between premium and supermarket brands. The important thing is to buy your popping corn at a market with a lot of turnover, so you know it hasn't been sitting on the shelves and drying out for months or years. Store your popcorn in an airtight container or tightly sealed jar to help it retain its moisture. Keep it in a cool, dry place, but don't refrigerate or freeze it. At lower temperatures, the kernels will lose moisture more quickly. 

We just heat the beejeebies out of our wok, add a 1/2 cup of the cheapest kernels Shaw's carries and 3 tbsps of oil and then give the wok a good shake periodically so none of it burns.  Could hardly be easier.

Posted by at December 8, 2011 5:46 AM
  

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