As a rule I try to avoid high pressure situations when I can. Awkward confrontation, tight deadlines- doable sure, but enjoyable? No. The Kitchen however is the best example that I can think of where applying some pressure is not only a good idea, but results in some of the most enjoyable foods. Where am I going with this you ask? Certainly instant pots and pressure cookers alike result in delectable edibles, but today we turn to the magical kernel we know as corn. Is it a vegetable, is it purely a starch? The debate is hot and the lobbying…we won’t go there although now you can tell I live in DC, right?
Anyhow, today we discuss POPCORN! Shall I count the ways that I love thee? As long as there’s butter the seasoning options are endless! Salt, pepper, parmesan, garlic, brown sugar, cinnamon…endless! Before we get lost now, let’s go back to the beginning. I’ve always been a fan of popping on the stove, preferably over a gas flame, some oil in the bottom of the pan. Could you air pop this stuff? Yes. Will it taste ok? Sure. Could you add some butter after? Yeah, if you must, but it will get soggy. Is there a better way? Absolutely! Read on! I spent years soggifying my popcorn, and I do still think there are some exceptions where you will need to employ this method, however I recently learned of the optimal way to pop some corn and I never want to go back!
The method I like is still popping on the stove with some cooking fat. However in this version we’re swapping out the oil for a form of butter, ghee to be exact. If you’re not familiar it’s time to get on the ghee train. This staple in my kitchen is now fairly widely available in grocery stores, however it can be made at home as well and is much less expensive if you’re willing to take the extra step. The process essentially cooks and strains out the milk solids leaving behind a deeply buttery and nutty oil we call ghee. Since the dairy is now gone the ghee has a higher smoke point than butter will have making this an excellent choice for popping corn!
How does this work? Get out a large pot with a lid, put it on your stove. Melt some ghee in the bottom. When I say “some” here I actually mean a lot, put a lot of ghee in the pan, I’d say minimum 1/4 cup, but ideally about a half cup. This is where you’re buttering your popcorn, ahead of time so it won’t get soggy later!!! Genius. Could you use a different cooking fat, like say coconut oil? Yes, just make sure that your oil of choice has a higher smoke point. I prefer the ghee, I think it offers the best flavor.
Next, while the ghee is melting over medium heat throw in about 3 kernels. Once at least two of them pop it’s time to pour in the rest of your kernels, do this quickly, close the lid and shake the pot a bit to coat the kernels in the ghee.
Popcorn!
Equipment
- stovetop
- large pot
Ingredients
- ½ cup popcorn kernels
- ½ cup ghee
- salt to taste
- sugar to taste
- spicy smoked paprika to taste
Instructions
- Set a large pot on your stovetop over medium heat. Melt ghee in the bottom of the pan. Add 3 kernels of corn to the bottom of the pan. Once all three of the kernels have popped, pour the rest of the kernels into the pot and cover with lid.
- Allow kernels to pop. With potholders, pick up the pot from time to time and shake with a side to side motion so as to shift the kernels around. Remove pot from heat once popping slows, you will still hear kernels pop every 3 seconds or so.
- Allow popping to cease completely and then open lid. Add seasonings in layers, stirring and tossing after each sprinkle. I like my popcorn more heavily seasoned, but you can experiment with what you like!
Notes