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''' kernals 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 kernals.
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.