These kernels were stripped from cobs, tossed into metal pots and then those pots were placed over heat. A little bit of oil would be added to keep the kernels from sticking to each other and the pot as they popped, and maybe even for some added flavour.
Because these basic elements still exist today, making popcorn from scratch remains an easy task. So grab yourself a pot, some cooking oil, and popcorn kernels - 'cause here we go.
Because popping corn itself is just kernels of corn (maize), it will be quite bland if you stove-top pop it with a light oil like canola or vegetable. This also means, however, that popcorn is practically a blank canvas on which most any flavour can be splashed. Along with the traditional olive, canola, vegetable, sunflower, etc. oils, stove-top popping is also a great way to used recycled cooking oil.
Such recycled cooking oil can come from the excess oil left after cooking meals or from rendering animal skin or fat to make scrunchions - all that sweet sweet oil that's left after such bits are fried up will have a rich, quasi-salty flavour. Feel free to experiment with different oils.
One you've decided on your oil of choice, you just add it to the pot after your kernels are in.
Now, a good rule of thumb is to cover the bottom of your pot with a layer of kernels that is one-kernel deep. Your oil should cover over the kernels almost entirely. After adding these two things, pop your pot onto the stove-top burner and set the burner to it's second highest setting.
While it's cooking, your popcorn needs almost no attention. Keep an ear open for when the popping starts and for when it trails off, but otherwise leave it alone.
Once the popping slows to one every four seconds or so, pull your pot off the heat, and let it cool. If your pot is bursting with popped kernels, then loosen the lid, but leave it on. Otherwise, take the lid off of your pot. You can also shake the pot slightly to knock free kernels that might have gotten stuck to the pot's sides.
And that's it. If you want popcorn with a bit more flavour (and you've used a relatively light oil), then you can toss salt over your popped kernels, or you can add salt into the oil before you cook it. A teaspoon of salt will do for a cup of un-popped kernels.
Kernels cooked in regular oil, before and after:
If you want to add a little bit of challenge to your popcorn making experience, however, you can try your hand at making sweet popcorn. Carnival Caramelized Kernels. Korean Sweety Corn. Tijuana Teeth Stickers.
1920s-style euphemisms aside, making sweet popcorn is all a matter of timing and attention.
Instead of adding salt or nothing to the oil before you pop your corn, toss some sugar into the pot. How much sugar depends on how sweet you want your corn, and how obvious you want the caramel coating on your kernels to be.
For about 1/4 cup of kernels I use a teaspoon of sugar. White, brown, turbinado - any kind will work. You can also try things like honey or maple syrup, but doing so can make things messier than necessary. Cooking honey and syrup tends to mellow their sweetness and as a result you'll likely need to use more of these, which in turn increases the attention you need to pay to your popping corn.
After all, adding sugar (or anything sweet) to the mix means that as the oil heats and your kernels prepare to pop, that sweet stuff is going to cook as well. Cook so much that it's likely to burn if left alone. To avoid the creation of a terrible charred mess on the bottom of your pot, you need to stand over your popcorn, watch it, and periodically shake it back and forth while keeping it over the heat. Just think "Jiffy Pop."
Kernels cooked in oil and sugar, before and after:
As February comes to a close, so too will my focus on recipes that I'm currently learning about, practicing, and perfecting. In it's place, I'll be updating with what I'm learning about thanks to my Google alerts or daily newspaper. I'll find something of great interest, look up 3-5 other sources on the same topic/issue, and then toss all my sources' information together to make up one of these entries. But before the change, there will be one more food-centric entry.
If you've got something that you want me to write about (to preempt my Google alerts/daily newspaper), or want me to switch back to my Wōdnes-dæg entries' cooking theme, tell me about it in a comment. And check back here Friday for my take on Burke and Hare.
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