How the F***(!) do i get crispy popcorn EVERY time? I use a wh*rleyp*p. It's very inconsistent, sometimes it'll be crunchy and crispy and sometimes it'll be soft. What is the popcorn meta? I'm tired of living like this..Please help me, for God's sake!
>>22040542LOL! GOTTEM!!!!
>>22040542Less oil, don't let it steam and dump it quick. But even still sometimes a batch just won't get crispy.
>>22040542FIrst off, get fucked for posting wh*rleyp*p and not just an image of the product.Second, get you oil to popcorn ratio correct.You're most likely overloading the liquids to kernel ratio.
>>22040548>get fucked for posting wh*rleyp*p and not just an image of the product.sorry i forgot you're not allowed to not be a shill on this board
>>22040542You need to wait for it to cool a bit after popping. If you start eating it right away then it can be chewy but after 5-10 minutes it'll be crispy.
>>22040546>don't let it steammy popping apparatus has holes in the top to let out steam but sometimes i even open part of the lid to let out more... but sometimes i feel like even that isnt enough.>less oili guess it's probably this>>22040578this seems contrary to logic and reason
>>22040592>this seems contrary to logic and reasonYeah I know, but it's true. The same thing happens with bread and cake if you try cutting into it too soon while it's still very hot, it's just mushy and sticks to the knife. Starch gets gummy when hot but as it cools it tightens up and gives the right crumbly/crispy texture.Also if you're using butter, then the moisture in it can make popcorn a little soggy and chewy. You'd need to simmer it and cook off the water or use clarified butter.
>>22040542crispy... popcorn?popcorn is a fluffy snack, not a crispy one.
>>22040592>this seems contrary to logic and reasonhow?did you fail physics class?things harden as they cool because the molecules move less.
>>22041088because sometimes I've eaten it immediately and it's been crunchy. because popcorn that comes out of the machines at the theater is crunchy immediately.
>>22040542I learned this years ago from a video on Youtube. All you have to do is double or triple the amount of oil you use. The extra oil also serves to make the popcorn taste like movie theater popcorn.
>>22041394see>>22040546>>22040548i have been told to use less oil. why are you trying to lead me astray.
>>22040542It's not you, it's the popcorn. The dryer the kernels the less likely they are to pop. Try putting a drop or two of water in your corn jar to keep the kernels happy and moist.Also duck fat popcorn is fucking amazing.
>>22041403I dont know what to tell you op, I use lots of oil and my popcorn comes out crunchy and nice. I quit eating microwave popcorn because the popcorn cooked with lots of oil on the stove top is so much better.
>>22041419i used yellow store brand kernels mostly, but recently i switched to some blend by amish popcorn co or whatever that has red and white and yellow kernels and they seem to be a lot more fresh. it really does matterpicrel is a great seasoning
>>22041088Nah, he's just under the impression that the interior of a whirleypop has a temperature that is below 0.77 K and is pressurized at about 25.32 bar. Oh, and that popcorn is made of helium 4. Totally reasonable assumption.
>>22041367popcorn doesn't take that long to cool so it's possible you started eating pieces that had already cooled enough to crisp up. or apparently it's not the temperature but the moisture content, as the popcorn sits some of the remaining moisture evaporates. if you let your popcorn sit in a covered pot for too long after popping it might stay chewy.
>>22041431>if you let your popcorn sit in a covered pot for too long after popping it might stay chewythis is also a concern because if you want to pop every single kernel there will necessarily be cooked kernels sitting around steaming while you're waiting on the stragglers. idk what to do about that
>>22041442i think it's probably alright as long as you don't leave the lid on until the popcorn cools
>>22040542I have some coffee pot shaped popcorn popper with silicon on top that goes in the microwave. I put a tablespoon of coconut oil in the bottom with the kernels and butter goes on top of the lid. It has little holes in it so the butter drips down as it pops. I use cold butter because room temp melts too fast. I have flavacol in a salt shaker and I pour the popcorn into a bowl, about a 3rd at a time, covering with flavacol each time. I give the bowl a few tosses and bam. Tastes exactly like movie theater popcorn. Keep high temp and listen to the pops. As soon as it slows pull it out.
>>22040542Some autists like trains, others Pokemon cards, but me? Popped corn.>What is the popcorn meta?Stovetop, soup pot, lid, splatter guard. The name of the game is balancing your use of steam to pop the corn with minimizing the absorption of moisture from a cooked popped corn. I read through this thread. A lot of anons have given good advice but for the wrong reasons. You can get less soggy popcorn by either using more fat or using less fat. The difference is technique. I'll give you my technique for top tier popped corn.>cold soup pot>in goes fat and unpopped popping corn>cover with lid>heat goes high and stays high until you hear the first pop>reduce heat to between high and medium-high>move the pot around slightly just enough to jostle the lads and coat them with fat>wait until pauses between pops are less than 2 seconds>begin to move pot around in a stereotypical stovetop popped corn procedure and do not stop>this is easier with fire vs electric because you need constant contact with electric but you can basically use a sautee technique with fire>when you believe the soup pot is 1/3rd full you must "burp" the soup pot with the lid>every 5 seconds quickly open and close the lid to release steam>when the soup pot is 2/3rd full you will replace the lid with the splatter guard>if you don't have a splatter guard, you can burp more frequently instead but your shit will be soggy>continue to move the pot around until pops are over 4 seconds in between>transfer either all the popped corn or 2/3rds into a bowl and salt immedietly>my preference is to overcook the last 1/3rd to a variable degree depending on the fat used right before the point of burning >I mix this and the rest of the popped corn together for a unique variance in taste
>>22041495this is good advice and almost exactly how I make my own popcorn (besides overcooking 1/3 of the popcorn) but personally, i've had plenty of success by reducing the heat to medium. the popcorn is still more than hot enough to pop and it gives you a larger margin of error. well, this probably depends on whatever popcorn you're using though.
>>22041495thank you for your autism. i will try this method and report back.
>>22041495it burned and is still soft...
>>22041833perhaps it is my pan. it's thinner than a soup pot. but this pan is supposed to be good for popcorn and i have accomplished good popcorn before with it, so there must be a consistent way to achieve it.i need to figure out how to do it in this pan because it's easier to take one pan than a lot of pieces of things when i travel and i want to make popcorn for relatives when i visit (they dont have pans)
>>22040542Just use a cast iron
>>22041842I've never used one of those and didn't know what it was called until now. What I have in mind for a soup pot is a stainless steal pot with heavy core that retains heat well. Your pot looks like it's aluminum and it looks annoying to clean. Also, is that induction you're using? If you use induction you'd need to keep constant contact and scratch the shit out of your stovetop. Not worth it so maybe this device is the best thing for you. I lament your result of burned unpopped popping corn. I think you should play around with it and make batches at different temps. and with different quanitites of corn and fat. Consider adding more fat than you think you'd want. A lot of people do easy on the fat. Fat is flavor.
