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Old 09-29-2008, 11:31 PM   #1
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Making popcorn in a pan

Wasn't really sure what topic this fell under, so I put it here. I wanna make some popcorn. I typically put like 2 tbps of oil in a pan with 1/4 cup of popcorn. Put on the lid and shake the pan back and fourth, until popping slows.

This makes popcorn, but it's a bit chewy. Any one know a better way to make popcorn in a pan?

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Old 09-29-2008, 11:34 PM   #2
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Maybe your popcorn is old?
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Old 09-29-2008, 11:38 PM   #3
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I don't think so. I just bought it. I know that dosen't mean it's fresh, but I have had this problem for years. I think it has to be in the way I'm popping it?
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Old 09-30-2008, 01:20 AM   #4
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Anyone? I really want some popcorn!
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Old 09-30-2008, 01:34 AM   #5
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hey, I make KZ popcorn which is well.... krapistan.........get your oil hot ....drop in two kernels and when they pop add the rest of your popcorn,,,,,,,,you need to stay there and lift the lid off so the heat and steam dissipate.............then salt it as you pour the popcorn in the bowl
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Old 09-30-2008, 02:28 AM   #6
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As expat says, make sure the oil is nice and hot and test it with a couple kernels. Make sure you shake the pan vigorously the entire time. That is how I made it for years before I got my current popcorn popper, and it always turned out great.

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Old 09-30-2008, 04:50 AM   #7
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Hmmm... that might explain why my corn to popped corn ratio is quite low, only about 90% pop. I always pop mine dry and add the butter after.
I think I`ll try the oil in it first and see how that goes, Thnx :)
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Old 09-30-2008, 05:37 AM   #8
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what....you;re kidding..........no wonder you've had problems........good luck in the future and let us know how your popcorn goes............
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Old 09-30-2008, 05:47 AM   #9
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nope, not kidding, I`v always done it that way.
however it could be worse, like doing them in a deep fat fryer :D
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Old 09-30-2008, 08:06 AM   #10
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Quote:
Originally Posted by hyperpotato
This makes popcorn, but it's a bit chewy. Any one know a better way to make popcorn in a pan?
I use basically the same method...I have found if I raise the lid slightly several times while the corn is popping allowing steam/moisture to escape it comes out crispier..
I also use a cast iron pan with an aluminum lid..so I don't have a very good seal anyway...allowing even more steam/moisture to escape.
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