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Category:Popcorn recipes: Difference between revisions
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==Useful tips== | ==Useful tips== | ||
When popping corn, heat the oil to almost smoking, throw in '''just a few''' | When popping corn, heat the oil to almost smoking, throw in '''just a few''' kernels of [[popping corn]], replace the lid and wait for them to pop. Once they have, your oil is at temperature and ready to go - add the rest of the kernels. | ||
If your ''flavour-source'' is dry, eg; the likes of: [[ginger powder]], [[salt]], [[sugar]] etc, then you can just shake them over the popped corn and serve immediately. If your ''flavour-source'' is moist, eg; the likes of: soy sauce, vinegar, fruit juice etc, then you will need to roast the popcorn in a low oven (150° C - 300° F - gas 2) for about 10 minutes so it can dry out and crisp up again. Otherwise you'll just have soggy mush. | If your ''flavour-source'' is dry, eg; the likes of: [[ginger powder]], [[salt]], [[sugar]] etc, then you can just shake them over the popped corn and serve immediately. If your ''flavour-source'' is moist, eg; the likes of: soy sauce, vinegar, fruit juice etc, then you will need to roast the popcorn in a low oven (150° C - 300° F - gas 2) for about 10 minutes so it can dry out and crisp up again. Otherwise you'll just have soggy mush. | ||