POP CORN HOW TO MAKE POPCORN THE AMERICAN WAY

The secret to making popcorn is to maximize internal pressure in the popcorn before it pops. Pressure is provided by the steam from super-heated water in the cooking kernel. When you have enough pressure inside of the kernel, it's outer casing gives way, and the kernel explodes (pops) and all (most) of the super-heated water turns to steam. (for those of you who paid attention in physics/chemistry class, you'll realize that this sudden mass transition from liquid to steam also cools the kernel, which is why it doesn't go on to burn immediately after popping).
To get the perfectly popped kernel, you want a maximal distribution of heat into the corn before the casing gives way. If the heat is to low, the steam can leak out slowly, resulting in a less 'light' kernel than you really want. If the heat is too high (and/or unevenly distributed), only part of the kernel will be hot enough to pop, giving a partially popped kernel.
executive summary:The 'perfect' temperature and even heating are the goals of the gourmet popper

[@croperful]

How about using a deeper lot or a half lid?

[@terrencehead6213]

Aaahhhh😃😃Nothing like fresh dirty on the ground popcorn, LOVE IT!!!!

[@chrishart7300]

You can also use turmeric to get a good buttery yellow color in your popcorn, and it tastes great, too.

[@RivetGardener]

Oh yeah, and the "perfect temperature" is the all elusive goal dependent on humidity, barometric pressure.......oh wow, got to love thermodynamics! A kitchen geek's subject. Okay, now after watching this, I really want some popcorn!

[@marlonsantana21]

Thanks a lot! Here some questions: 1) adding salt\micro popcorn salt\flavacol to the oil really makes the popcorn soggy\chewy ot crunch? 2) Any hint about conserving the crunchiness of popcorn to around 1hour after popped? Here somethings I've tried: put them in the pre-heated stove with very low heat; making them with the lead as open as possible...

[@marzsit9833]

i pop corn in oil with flavacol all the time and it always turns out light and crunchy, never heavy and chewy. i find that air-popped is always chewy no matter what you do...

[@cirusMEDIA]

Too bad most of the popcorn popped right out of the pot!!! I like the use of the rusty drum tho.. gives the popcorn a nice natural flavor!!!

[@indelaxiom]

Man...that sounded cool when it really started to pop!!

[@Gardeninggirl1107]

Did they put a salt/sugar combo on it?

[@ericbroyles7195]

How did you get that kettle popper?

[@Reddylion]

nice

[@geletmote]

How do you get that yellow tinge on the popcorn?

[@uglyjerk6342]

Artifical coloring aka "chemicals"

[@geletmote]

Ugly Jerk thanks ugly jerk :)

[@jfj3946]

+krialaison 01 You can use flavacol. It's this super fine salt that makes it taste like movie theater popcorn

[@marlonsantana21]

Thanks a lot! Here some questions: 1) adding salt\micro popcorn salt\flavacol to the oil really makes the popcorn soggy\chewy ot crunch? 2) Any hint about conserving the crunchiness of popcorn to around 1hour after popped? Here somethings I've tried: put them in the pre-heated stove with very low heat; making them with the lead as open as possible...

[@griimrippper]

hilly billy way

[@chrismavycarpio8443]

A popcorn I like it

[@pieinthepphole1857]

I mean first nation made popcorn so

[@bdwatson814]

mmm

[@croperful]

Pot

[@mehmetedex]

wasting nothing different