Popcorn
A dish where popcorn kernels and coconut oil do the work.
Ingredients
US
Metric
- 1/3 cup popcorn kernels
- 3 tbsp coconut oil
- Flavacol or other finely ground salt
- High-sided pot which retains heat decently well
- Metal strainer wide enough to act as a lid.
Steps
- Place oil and 3 test kernels into the pot over med-high heat. The un-displaced oil won't cover the bottom, so ensure the test kernels are actually touching it.
- Wait for all 3 of the kernels to pop. The pot and oil are at the right temperature when this happens.
- Remove pot from heat and add the rest of the kernels. Ensure they all get nice and oily by swirling the pot or mixing them with a wooden spoon.
- Allow 30 seconds for heat to evenly spread through the kernels. It helps them all pop at the same time.
- Return to heat with the strainer as a cover. This allows you to release as much steam as possible.
- When the corn is all popped, pour it into a bowl and toss with flavacol and/or whatever else you like to put on it.
Source
based.cooking (community recipes, public domain) — unlicense