Things learned during first real test of the popcorn machine

[dave_ifversen]

• Use about 30% to 50% more oil (if using liquid oil and not bars) than the machine instructions recommend. It makes the corn pop faster and more completely.
• Even using the extra oil, the popped corn was not greasy at all. If anything, it was about as non-greasy as most air-popped corn I have tried.
• 1 cup of kernels makes a lot of popped corn.
• The

Comments

[lonotter]

DO NOT, for the love of Ghu, use peanut oil. Stick to coconut. Peanut oil forms an evil glaze that requires special solvent to remove.

Use good corn - the kind that explodes to form random opened-up turned-inside-out shapes. Popcorn that pops to form mostly balls is low quality and chewy, It was bred for storage/shipping post-popping, not flavor.

(Things learned at the family popcorn wagon/shop)

[dave_ifversen]

Coconut oil is best (for taste). Soybean or canola oil will also work well. (All those oils are low-temp melting oils, which work well for popcorn.)

Corn oil and generic vegetable oil are right out (they burn far too easily, making almost as much of a mess as peanut oil). Peanut oil is especially bad, not only because of the mess, but because of the possibility of allergies (that some people have - we have one operator at work who would not even be able to enter the room where the machine was if I was using peanut oil).