How would u suggest making this popcorn?!


Question: ive got a bag of unflavored popcorn from the store & on the side in the instructions, it tells me to put 3 parts popcorn w/ 1 part veg. oil in a pot. it took me a few min. to figure out that that was 3x as much corn as oil. when i showed it to my dad, he told me it sounded dangerous. he told me that when he was a kid, all they did was put a little oil in the bottom & put a layer of corn on top.

what would u suggest?


Answers: ive got a bag of unflavored popcorn from the store & on the side in the instructions, it tells me to put 3 parts popcorn w/ 1 part veg. oil in a pot. it took me a few min. to figure out that that was 3x as much corn as oil. when i showed it to my dad, he told me it sounded dangerous. he told me that when he was a kid, all they did was put a little oil in the bottom & put a layer of corn on top.

what would u suggest?

we just put enough oil in the bottom of the pan to cover, heated til hot, then enough corn to cover the oil,,cover with a lid , then every 20 sec shook the pan back and forth and did this til all the corn popped, if you went 3 sec without hearing a popp this was done, also if you wanted kennel corn sprinkle about 1/2 tablespoon of sugar on top of the corn before covering the lid. listen to your dad he knows the right way to do it. i think the instructions are for a popcorn machine, they are no fun

listen to your dad

dads rite

Dad sounds like a smart man, try it. If it is ok, stick with it.

That sounds like quite a lot of oil. You can usually use about two tablespoons of oil for a whole cup of corn kernals, so using 1/3 cup seems like a lot to me.

use enough oil to cover bottom of pan
then when oil is hot (you know by dropping in a test seed) add enough seeds to form single layer on bottom of pan.

Then shake pan back and forth over heat untill popping slows.

when i made popcorn in a pan back in the day lol id do the same thing your dad did put a little layer over the oil till its covered but not packed with popcorn whatever you do dont open the lid to look in it before its completely done popping my friend got her eye burnt to **** when i was 8 from doing that and a kernal popped in her eye so be careful! the worst that will happen if you do it as it say on the bag is youll get a *** load of popcorn you wont eat or a couple burnt peices

I'd just put it in a bag and nuke it in the microwave.
It comes out perfect every time, for me.

I always follow the directions, but it does only take just a little bit of corn to make a lot. If you're thinking of making the entire bag you're going to have enough popcorn for a movie theater full of people.

do WHAT URE DAD SAYS..PARENTS ALWAYS KNO BEST!!

do like you dad said because this sounds like you need a popcarn maker in stead.

Why is that dangerous? Use just enough oil to coat the kernals.

You only need a 2 tbsp oil for about a cup. That would be too much oil. It's not 'dangerous' just a bit greasy. So...put the oil in a wide bottom pot. You want plenty of space for the popcorn to pop, so make sure it's big enough. Get the oil hot, and put in the popcorn. You may throw in a kernel or two first and when they pop, you know the oil is ready. After adding the corn, you'll want to put a lid on it and be ready to give the pot a good shake every 20-30 seconds or so. You don't want the popped kernels to burn, and want to try to get as all the unpoped ones to the bottom. Keep shaking and moving it around until they pop. While this is going on, melt a some butter in a pan or the microwave and pour that over the top of the popcorn...add some salt and enjoy!

do it the old fashioned way, listen to your dad, my mom use to make us popcorn all the time and she did it how your dad said

I would listen to dad. I have always made it the same way.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources