[4 - 7] [Music] if my calculations are correct each and
[7 - 9] if my calculations are correct each and every one of us in possession of a heavy
[9 - 13] gauge say uh 1810 uh stainless steel
[13 - 16] bull in the six quart range already have
[16 - 19] the perfect corn popper in hand behold
[19 - 21] the shape the oil and unpopped kernels
[21 - 23] pool at the bottom where the heat is the
[23 - 25] greatest while popped kernels rise up
[26 - 28] the side away from the heat so that they
[28 - 30] don't burn and of course once the
[30 - 31] popping has concluded and the vessel is
[31 - 33] allowed to briefly cool it can be used
[34 - 36] as a serving platform now in order for
[36 - 38] kernels to pop to their fullest
[38 - 41] relatively high heat must be evenly
[41 - 44] applied now sand may have worked for the
[44 - 46] early americans but i believe that oil
[46 - 49] is the best everyday cooking medium for
[49 - 51] this job say three tablespoons of a
[52 - 56] like peanut oil would be my pop medium
[56 - 58] of choice now as for the kernels
[58 - 60] themselves well let's see what i'm in
[60 - 62] the mood for today
[62 - 65] let's see i think ah yellow topaz half a
[66 - 70] cup should do the trick
[72 - 72] now i am all about letting the flavor of
[72 - 73] the kernel come through but let's face
[74 - 75] it there are a few things on earth that
[75 - 76] you can put in your mouth more
[76 - 79] disappointing than saltless popcorn now
[79 - 82] i'll admit kosher salt is usually my
[82 - 85] rock of choice uh but in the case of
[85 - 88] popcorn i find that the near microscopic
[88 - 91] granules of popcorn salt or pickling
[91 - 93] salt are better at adhering to the nooks
[93 - 95] and crannies of the popcorn during the
[95 - 98] pop process so do we need to buy some no
[98 - 101] we never buy what we can make one cup of
[101 - 104] kosher salt goes into our food processor
[105 - 108] and i think about ten three second pulses
[108 - 110] i think about ten three second pulses should perfectly smash this or pulverize
[110 - 114] it rather into the correct consistency
[114 - 115] it's important that you don't just let
[115 - 117] the machine run because the salt would
[117 - 119] act uh too much like a fluid we want to
[119 - 123] really pulverize it
[123 - 125] how many is that that's got to be 10
[126 - 128] okay it's gonna be a lot of powder just be
[128 - 130] it's gonna be a lot of powder just be careful
[131 - 133] and just get that out onto a flexible mat
[133 - 135] just get that out onto a flexible mat make it easier for delivery later
[135 - 137] there we go now as far as vessels go i
[137 - 141] am a big fan of of snap-on
[141 - 143] and perforated lids snapping on is a lot
[143 - 144] easier than screwing on i like this
[144 - 147] particular model because it comes with
[147 - 150] several different top options but we'll
[150 - 152] stick with the the small one
[152 - 157] for this so we load thusly
[157 - 159] now a lot of folks
[159 - 162] like to put rice inside finely
[162 - 164] granulated salt in order to keep it from
[164 - 166] clumping because of humidity
[166 - 168] the truth is is the rice doesn't
[168 - 170] actually absorb any of the humidity if
[170 - 171] it did you'd be able to cook a pot of
[171 - 173] rice just by setting it out in the rain
[173 - 174] forest for a couple of days what it
[174 - 175] really does is provide physical
[176 - 178] agitation the problem with rice is as it
[178 - 180] breaks and cracks it can actually jam up
[180 - 182] the little hole so i say skip the rice
[182 - 184] all together and use a little bit of
[184 - 186] popcorn which i've got plenty of here
[186 - 188] we'll take about a teaspoon
[188 - 191] add to the salt give it a shake
[191 - 193] and we are good to go
[193 - 196] salt will penetrate much better if it is
[196 - 197] applied to the kernels before the
[197 - 199] popping place a piece of aluminum foil
[199 - 201] on top of the bowl and now punch a few
[201 - 203] holes in that to let steam out believe
[203 - 205] it or not it'll make a huge difference
[205 - 207] medium flame goes on grab yourself a
[207 - 209] pair of tongs and get to shaking
[209 - 211] this is what i call dancing the popcorn
[212 - 214] dance uh 45 seconds to a minute will go
[214 - 216] buy in nothing is going to happen it
[216 - 217] doesn't matter if you're cooking on gas
[217 - 219] or electric it's just the way it is but
[219 - 221] it is important that you keep the vessel
[221 - 223] in motion so that the heat can evenly
[223 - 225] build around the kernels don't worry
[225 - 234] your patience will be rewarded
[236 - 236] now when it sounds like the popping is
[236 - 238] just beginning to subside pick up the
[238 - 240] pace on the shaking that'll keep the
[240 - 242] popped pieces from burning and help the
[242 - 244] few remaining kernels to get the heat
[244 - 254] that they so badly need
[259 - 259] just smell those pyroxenes phenols
[259 - 261] spirals carbonyls and furants
[261 - 264] oh you can't smell them can you i'm
[264 - 266] sorry but trust me the aroma is distinct
[266 - 268] and divine it is also fleeting which is
[268 - 271] why you cannot get this out of a bag of
[271 - 273] pre-popped popcorn okay
[274 - 276] now if you are a butter fan well now would
[276 - 278] if you are a butter fan well now would be the time just melt uh three
[278 - 280] tablespoons of unsalted butter and a
[280 - 282] measuring cup or ramekin or something
[282 - 286] and drizzle it around and toss me
[286 - 288] i'm a purist save your butter for the i
[288 - 291] don't know corn on the cob
[292 - 292] well if you ask me there's not a show on
[292 - 294] earth that isn't improved with a good
[294 - 297] big bowl of popcorn including this one
[297 - 299] say you prefer a flavored popcorns heck
[299 - 301] i do too sometimes try a teaspoon each
[301 - 303] of freshly chopped thyme and rosemary
[303 - 305] sprinkled thusly and what the heck you
[305 - 307] might even give it a little squirt of
[307 - 309] that butter i was bad talking a little bit
[309 - 311] butter i was bad talking a little bit earlier