The Importance of Popcorn Salt
When we lived in Kansas, it took me two weeks to understand that we didn't have a microwave. As you can envision, in the event that it took me two weeks, I don't utilize the microwave all the time. At times to dissolve margarine, chocolate, or pop popcorn. I do have a microwave now, and honestly the main thing that I truly utilize it for is the clock.
From time to time, I get a longing for popcorn. I don't eat it regularly, yet when I do I need genuine, rich, hot, popcorn. I have attempted a million times to make it on the stove, the way it was done in the good 'ol days, and I generally wind up consuming it (which is the most exceedingly terrible smell ever) or getting weapon modest and ceasing before the greater part of the bits have popped. So I depended on the microwave assortment when the yearning struck. It never scratched the tingle, and I quit eating popcorn all together.
I was viewing Southern on a fundamental level on the Food Network and Damaris made popcorn utilizing a strategy that I have never observed. She swore by it, and now so do I. Not exclusively did I not consume the popcorn, all of bits popped, and I at long last got a bowl of warm rich impeccable stovetop popcorn.
I made a speedy nectar spread to pour over the popcorn since I cherish sweet with my salty. I utilized Maldon ocean salt and love that a portion of the chomps have huge drops of salt. So. Great. We now have another motion picture night custom.
Popcorn salt is a finely textured salt that adheres to buttered kernels more easily than a coarse salt, like kosher salt. You can buy a container of popcorn salt rather inexpensively, but it is just as easy to make your own. I grind 1/4 cup of kosher salt in a mortar and pestle, small food processor, or clean coffee grinder until it is very fine. I stash it in a spice jar and label it for future use.
Season the popcorn while it is still hot. The steam from the freshly popped kernels and the warm clarified butter will help the salt stick. I like to use a relatively light pot (my stockpot), rather than a heavy cast iron Dutch oven, so that I can shake the pot while the kernels are popping and to coat it evenly in the clarified butter and homemade popcorn salt.
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