Wednesday, June 27, 2007

Popcorn in a Dutch Oven!

My mom and I(Ben) were looking at Rachael Ray's website, and under snacks we found popcorn. This wasn't just microwave popcorn but popcorn done on the stove top. My mom told me about her childhood when that was common and also she talked about shaking the pot. That night I was hungry and asked my mom if I could make this tasty snack; she said yes!

The recipe for this delish snack is as proceeds.

  • 1/4 cup of vegetable oil
  • 1/2 cup of popcorn kernels
  • salt, or whatever seasoning you like
  • Pour the oil into a dutch oven
  • Turn burner to medium heat
  • Once oil is hot add kernels and cover it with the lid
  • Once popping occurs shake pan vigorously till all kernels are popped
  • Pour into a bowl and season to taste!


Tammy said...

Yes, we made popcorn in a pan all the time in the olden days. That was a staple in our house when we were kids.
I wonder if my kids know how to make it this way...

Barbara Allen Moore said...

Yes Ben it was common practice to pop our corn on the stovetop. There are many different pans to use, I like to use a wok with a lid but there is a great pan that has a turning knob on the top and it allows you to stir the popping corn so nothing sticks to the bottom. I have experienced the shaking the pan thing and have sent it all onto the floor. WE always liked candy corn mixed in with the popcorn. Nothing beats that sweet and salty taste. Oh and this is your mom's cousin Barb! Great blog kids I love it! said...

Hi, Ben. Uncle Allen (from California) here.

I'm glad you like the popcorn I sent (I bought some for myself, too, because popcorn is one of my favorite snacks)-- it was from the bulk bins at Whole Foods grocery store. I noticed that while most of the grains are white, a few yellow grains got mixed into the bin. When I popped up a batch of it, those few yellow grains had also turned yellow when they popped, and they stood out in the midst of all the white ones.

As Barbara said in the previous comment, I like to use a wok-- because I never have any problem with burned kernels, but only if I pay attention and don't try to do two things at one time while I'm popping the corn. One reason I like to use a wok is because it has a big, wooden handle on it which allows me to shake the whole thing back and forth vigorously, while holding down the lid. But the Dutch oven is a good idea, too.

By the way, did you know that one of the Spanish names for popcorn is "palomitas"? That means: "little doves".