Microwave Popcorn Maker

I would say just to do it on the stove top. My old roommate just used a little bit of oil and a pot, didn't take much time at all. It will be a little slower than a microwave but it will be just as messy and still get the job done!

I still do it on the stove top sometimes, I never quite mastered it though. I get impatient and end up with burnt or unpopped kernals. Maybe some experiments are in order.

v good answer. When you are done, you have a oily pot, lid, bowl to wash. With Microwave, you use less energy to pop, no energy or water to wash, and you toss paper bag, which is biodegradable. But it is all for naught if it doesn't taste good.

I guess I'm old fashioned - not impressed with the microwave. I don't even own one.

I made popcorn on the stove last night and I timed it. Two minutes for the burner to heat up. Three minutes after that I was sitting down with the bowl. That's quick enough for me.

I've had success with that method, and it does make good popcorn. It's not consistent though. Sometimes I end up with way too many unpopped kernels. What I really hate, is when I accidentally singe the popped corn on the bottom.............just a little, and the whole batch has that stightly burned taste. I always feel obligated to eat it anyway.

I haven't had time yet to immerse myself in microwave experimentation. Some of the suggestions here sound good. I'm going to try those first.

"..I haven't had time yet to immerse myself in microwave experimentation.."

Well this is one experiment where the test subjects are not expected to suffer..!! You may have to eat a lot of popcorn to R & D the absolute best method..

_{Mind you, we'd like to see pictures if anything burns or explodes.}

I will post results here............including any cool fire or explosion pics.

You could probably add a little clarified butter or peanut oil, or even coconut oil which I've heard goes well with popcorn.

Here are a few images and ads. I used to have a plastic one with a lid that had a rosette of slots near the center. A pat of butter up there would drizzle through the slots as the corn popped.

Yeah. I did some searches, but I hate to spend money on something that isn't going to give me the popcorn I want. I'm pretty particular when it comes to popcorn. I never did care for the air popped corn.

That sounds good. I'm surprised the staples don't create a problem in the microwave.

The staples won't be a problem. The most you'll get is some browning of the bag at the staples, but you're going to throw that out when your done anyway. It's a myth that a little bit of metal will be a problem in a microwave oven. The problem comes in when there's nothing for the microwaves to work on. Several microwave ovens even recommend strategic placement of aluminum foil when quick defrosting frozen meats. You may get more un-popped kernels and a quicker burn using a plain bag, so monitor the first couple of times you do this. The commercial microwave popping bags have a concentrating reflector strategically placed in the paper.

I'm going to give Pantaz' idea a try. Quick and easy. I got to looking at the prepackaged microwave popcorn the other day, and I'll tell you what, compared to just a regular bag of corn, it's a ripoff. There's got to be a better cheaper way......................................and still have the outcome as fast and easy as the prepackaged stuff.

That's not OT. Sounds like a great way to make popcorn. I guess when it's done he puts the popcorn in a bowl and throws the turkey away.

I don't know her recipe but my older sister pops her popcorn in the microwave in small brown paper sandwich bags. No staples involved, just well folded.

Just experiment and be careful. She caught a bag on fire one night, probably by mis-timing or not paying close enough attention.

Hooker

I wonder if I could store the popcorn in a mason jar, premixed with the oil and salt, and throw a few tablespoons in a brown bag to microwave?

If that worked, it would be the ticket.

I'd be careful with storing oil particularly when mixed. It can go rancid pretty quickly and why chance having to toss out premium corn to save a couple of seconds. Personally I would coat with oil right before popping. If you plan to make the seasonings, you can make them in advance. Also while not economical the popping corn on the cob is a funny and tasty treat. My kids love it.

There are some good ideas here I want to try. I think you're right about storing the popcorn in the oil...............probably a bad idea.

My brother grows popcorn out in New Mexico. I haven't seen it here.

If you have any touristy old fashion general stores near you, you can probably find a poppable ear (for about $5 per ear). I always get mine while on vacation. Somehow when your on vacation it doesn't hurt as much no matter how much you are being ripped off. It's a dining and entertainment expense!

I can't believe that a microwave is significantly faster or more convenient than the stove top. It is a very simple, straightforward and rapid process, not worth the hassle of looking elsewhere, and hardly worth considering those cheap, plastic, 'disposable' popcorn-makers that have to be junked shortly after the warrantee period expires.

As far as oil is concerned, for popcorn there is nothing better than good, old-fashioned, immensely unhealthy BUTTER.

I'm not going to buy anything plastic. I would like to be able to pop some in the microwave though and not have to worry about it. Just take it out when it's done.

I know.............................spoiled American. What can I say?

Really? You use butter for the actual popping? I always thought it would burn.

No, I use a very tiny amount of sunflower (or better still, peanut or groundnut oil) for the popping, then smother it in butter. I rarely use butter these days, but you can't mess with popcorn.

Lots of Butter, then smother the stuff with some white cheddar popcorn powder, and stuff it by the fistfull into your face.

Just make sure no one is watching

I look more like a machine than a human when I'm eating popcorn.

Sounds worth a try.

it is, and you toss the bag in the wood stove. No muss, no fuss.

Heh, I bet if you searched CR4, this would be the first thread ever on popcorn.

Hmm, I might just start one on Braunschweiger

Ceramic bowl with vented lid might work well in the Microwave. I know ceramics tend get really hot in the microwave, but I would think it to be worth a shot.

I think you're right. It is worth a shot.

_{My wife hates it when I get off on these projects.}

Wake me when you find a good home wine maker

Thanks old salt,

That's along the lines I was thinking. I'm going to try that this weekend.

Informal testing and experimentation with very loose rules has got me to believe that the following items are worth a try to enhance the popcorn: any topping you can put on a pizza (I have only personally tried pepperoni, sausage, anchovies-bad choice, provolone cheese, garlic, onion, and a couple others I don't remember); clam broth; chocolate (both brown, dark and white); slim Jim's; mesquite sauce; jalapenos; barbecue sauce and once tried the broth from New York clam chowder. Enjoyed most of them especially the garlic, which I most often make now.

I am currently experimenting with a combination of ingredients to duplicate the taste of microwave "kettle-corn" pop-corn. Not there yet but trying.

You are only limited by your imagination and taste buds. Some times you fail miserably but that is what garbage cans are for. Edison failed a lot before he got a good light bulb!

Good Luck, Old Salt

I've got one you may not have tried..............I didn't think I would like it, but I did.

Balsamic vinegar sprinkled over popcorn..........it's surprisingly tasty.

That sounds really good, I'm trying it tonight, since I just bought a bottle of 10 year old balsamic. Thanks K

You're going to like it. Use a little salt and it pulls out the sweetness of the balsamic.

I was out doing bids today, but I picked up some brown lunch bags and a bag of corn on my way home. I'm hoping to find a method that is easy, predictable and repeatable every time..........in the microwave. Above all, the flavor has to be there.

My favorite microwave popcorn is Pop Secret- Homestyle. Getting away from the extra cost would be nice................but I also want to stop eating hydrogenated oil.

I think you need to go to PA. Popcorn Anonymous to break your addiction.

I'm not going to get into the various addictions that I need to break on a public forum.

Let's just say I like to have fun.

I will try it as soon as I get some decent Balsamic. Wife only stocks white except for salads. It sounds good, I like vinegar on fish and chips so it should work out.

Many years ago a friend made cherry popcorn by sprinkling the popped corn with a very concentrated solution of sugar free Kool-Aid (mix it with as little water as possible but still get a liquid) and putting it on. Didn't like it, fruit popcorn isn't my style.

Will try the Balsamic.

Old Salt

and Welcome to the CR4 cooking channel, we'll discuss the best way to pop popcorn, better pizza toppings and how to spit roast a pig....

We should have a section of cooking! No women allowed!

A farmer friend put halve a cob with a bit of oil and spice in a brown paper bag and market directly to consumers at a roadside farm stall. All you have to to is to put it in the microwave and open and enjoy.

You even then have a empty cob to use for whatever purpose you can desire.

This is a quick and interesting read, just to tie this into engineering.

http://www.microwave-oven-guide.com/history-of-microwave-popcorn.html

Small microwave bowl like custard bowl in a large bowl. Oil and popcorn in it. Place a dish on it to keep the kernel in as they first start to pop. As the small bowl fills the popped corn will push it out of the way. By that time most the kernel will be hot enough and close to popping.

I just came up with a thought. How about placing a strip or two of bacon cut into small pieces in the bag with the popcorn. Sounds like a marriage made in heaven. I'm going to try it.

Nice one ron. Figure out how to get it on a stick and you're going to be a very rich man.

Maybe bacon popped corn on a stick, battered and deep fried.

Or maybe popcorn balls with bacon bits? Maple syrup glaze? Sweet/salty is good.

I enjoy herbs such as oregano or thyme sprinkled into popcorn. Parmesan granules, too.

For a light but reasonably dispersed amount of butter, melt the butter and spray it on while stirring the already popped corn.

You bastard! Popcorn balls with bacon bits...................maple syrup glaze.

I'm almost eating my own face...................Oh, that's right, I'm a pig. That sounds good!!!!!!!

Betcha can't eat just one! [Oops, copyright infringement.]

I've done it with pepperoni, excellent!

Old Salt

....and on the CR4 cooking channel next week we will be making doughnuts and how to put the hole in them, plus a better recipe for carrot cake and corn bread....

NB: noticed how its ALL men that know just how to cook popcorn the right way!

I'm still working on it guys. Money work is interfering with my experiments. No explosions yet.

Here's a hint of where I'm going, but I don't want air popped corn.

Sorry for the lag in getting back guys. Thanks for the great advice.

Here's what I came up with...........simpler than I thought really.

I bought an oven and microwave safe glass bowl for 5 bucks. Added oil and popcorn, covered and popped in the microwave. A cheap paper plate makes a great lid. Butter and season to taste. This small batch took about 3 minutes on high. The cool part is, you can watch it pop, which is always fun. Use a mitt to remove the bowl, it's hot.............which is also good, because it keeps the popcorn warm.

It saves money, and no hydrogenated oils. No need to use the heat accumulators.

Not bad! You have the advantage, the same bowl is used to cook and to serve it.

I'm surprised that it's not actually faster than conventional.

About how much pop corn and oil did you use? I like it!

About half a cup of each...

Well, maybe cut back a bit on the butter!

My microwave would blowup with that amount...Butter mmmmm...

Yes, pop and serve in the same bowl. The only trash is the paper plate.

I didn't measure the amounts, just kind of eyeballed it. About 1/8" of oil and added popcorn until it was just over a single layer on the bottom, so the kernels were evenly coated.

Also, the bowl gets hot enough, that to get the butter on the popped corn, I just take a spoon with butter on it and kind of swirl it around the bowl and toss it with the popped corn. It avoids getting another pan dirty to melt it, and works fine.

Don't add the butter to the oil before popping. I tried it. It burns.

It tastes like good old fashioned popcorn. For those that like the flavor of the prepackaged microwave corn, they have several shake on flavor enhancers at the store. The bowl is not Pyrex, just an off the shelf bowl from Walmart. Just make sure it's labeled as oven and microwave safe.

Thanks

Sure thing!

I've got a few more bags of the prepackaged stuff and I'm done with it.

I'm no Mr. Natural, but I do have a problem with the hydrogenated oils. If I'm gonna clog my arteries, I'll do it with butter.

Not to mention, it's about a 70% cost savings per batch.

But this is how I pictured you...

I can't see the picture. I hope it's not my computer.

Got it from here.

I think I had that poster on my wall as a kid in the 70s.