CHEF JEFF — ONE BYTE AT A TIME: Perfect PopcornThere’s nothing like kicking back and watching a little TV with a bowl of popcorn.
By: Herald Staff Report,
There’s nothing like kicking back and watching a little TV with a bowl of popcorn.
2 tablespoons vegetable oil (see note)
½ cup popcorn kernels
Melted butter (optional)
Cover bottom of 3-quart pan with thin coat of oil. Place over medium-high heat. Add kernels to cover bottom of pan in one layer. Cover. You do not need to shake pan. Popping keeps kernels moving. Popping will take 3 to 5 minutes. When popping slows to 2 seconds between kernels, remove pan from heat. Transfer popcorn to large bowl. Add butter and salt, as desired, and toss. Serve immediately.
Note: It’s best to use deep, heavy pan. Use only as many kernels as cover single layer in bottom of pan. Use neutral-flavored oil with high smoking point, such as canola.
Yield: Makes 5 cups.
Approximate nutritional analysis per 1-cup serving: 122 calories, 6 grams fat , 2 milligrams sodium, 15 grams carbohydrates, no cholesterol, 3 grams dietary fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.