popcorn
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Serves 4 to 6
Popcorn is one of the most simple and satisfying nibbles there is. You find it around the world or nearly so, often with nothing more than butter and salt but sometimes, with spices or condiments popular in that particular region. screened in a large tent without sides. An adjacent, smaller tent offered refreshments: popcorn and hot chai, served in heavy porcelain cups. My mouth was on fire with my first bite of popcorn, seasoned heavily with salt and ground cayenne. The hot chai, also spicy, did not help cool my palate. Soon, I learned to love the combination of flavors and now almost always put something spicy on my popcorn. A theater in the town where I live has both real butter and an array of condiments—several types of hot sauce, grated cheese, black pepper—for their popcorn.
Have you ever wondered why corn pops? Certain varieties contain water within their kernels and when heated, this water turns to steam, expands, and must escape. Voilà! Popcorn! You should leave the pot’s lid ajar so that this steam escapes; if the popped kernels reabsorb it, they will become tough.
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ingredients
2 tablespoons olive oil½ to ⅔ cup popcorn kernels
1 cube (4 ounces) butter, or less to taste
Tapatio, Cholula, Sriracha, Crystal, or Tabasco sauce
Kosher salt, lightly crushed smoked salt, or a favorite flavored salt
cooking instructions
Set a heavy, wide, deep (4 inches) pan over medium-high heat, add the oil and the popcorn, and watch until the first kernel pops. Quickly cover the pot with its lid, leaving a bit of a gap so that it does not fit tightly, and shake the pan gently every few seconds. As the sound of popping increases, shake gently every few seconds. As the sound begins to taper off, shake less frequently and remove the pot from the heat when there has been no popping for 15 to 20 seconds. Let rest another few minutes, cover off center, during which time any popped kernels should popGood appetite for you
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popcorn |
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