1 hour ago, Johntodd said:It's super easy after you do it the first time. Water, salt, popcorn, medium heat. Add butter and oil, high heat, pop it, turn it out.
Truthfully, most of the people on this board probably didn't need all the in-depth instructions.
The whole water, salt, corn kernel cold start is intriguing as a seasoning mechanism.
The suggestion that the result might be moist and chewy and require an oven to dry is totally off-putting.
Edited to add that a wok is great for popcorn but I don’t keep the lid handy so usually default to an ancient Revere saucepan that earned its warped bottom to many batches of the stuff.
