Comment on It's too hot to think of why or how
db0@lemmy.dbzer0.com 3 weeks ago
Pop-corn enthusiasts, how do you make them? Ready-made microwave shite, or from kernels? If from kernels, do you use a special air-frier, or just pan with oil? I use the air-frier but I find that my biggest problem is getting the butter taste in them afterwards. I’m dripping a butter-tasting rapeseed oil afterwards, but this tends to not reach the bottom layers if I make a lot.
What’s your approach?
I’ve been looking into this air fryer / self-stirring cooking pot “Delonghi Multifry”. Could work to get it mixed with butter while air frying.
Although I’m mostly thinking about air frying breaded chickpeas, noodles / spätzle, gnocchi and potatoes. Not to save on oil mind you, just to avoid having to get off my ass and stir the pan all the time.
Just use ghee and use more than you think you’ll need. Bury the kernels in that delicious high heat clarified butter.
Unfortunately it’s a bit too expensive around here
I’ve had this guy for a couple years now: a.co/d/ggaW5BS
Few butter patties and some kernels then salt once done; works great
Microwave is okay in a pinch.
Kettle style with the built in stirrer, a touch of canola and salt can be very good.
I prefer air popped, with a 1:1 ratio of butter tbsp per 1/3 cup kernel batch, and dusted with fine popcorn salt.
I use an 8 cup saucepan with a splash of avocado oil. After popping I cover it in melted garlic butter with parmesan and nooch
Mongostein@lemmy.ca 3 weeks ago
Split it in two bowls, apply topping, toss it around, combine bowls