HOW TO POP CORN ON THE STOVE RECIPES

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PERFECT POPCORN RECIPE | ALTON BROWN - FOOD NETWORK



Perfect Popcorn Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 3 1/2 to 4 quarts

Number Of Ingredients 4

3 tablespoons peanut oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter

Steps:

  • Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
  • Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
  • Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
  • Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

BASIC METHOD FOR COOKING CORN ON THE COB - EPICURIOUS



Basic Method for Cooking Corn on the Cob - Epicurious image

How to cook fresh corn on the cob when corn is in season: Boil it just until cooked and sweet.

Provided by Marion Cunningham

Yield Serves 4

Number Of Ingredients 2

8 ears of corn
Butter, softened

Steps:

  • Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

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BASIC METHOD FOR COOKING CORN ON THE COB - EPICURIOUS
How to cook fresh corn on the cob when corn is in season: Boil it just until cooked and sweet.
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  • Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
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  • Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren’t picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they’re starting to burn. It’ll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl. 
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