Comparison: My microwave popcorn method vs the stove top method (burnt both, one was way worse)

3 comments

3 Comments

Has anyone tried shaking the pot versus just letting it sit on the burner? I found that constant gentle shaking keeps the kernels moving so the already-popped ones don't just sit there and char while the slowpokes catch up. It's not perfect but it saves you from that burnt-bottom layer that ruins the whole batch.

jenkins.reese11d ago

i've found the trick is to match the wattage on the microwave to your stovetop heat level, lol. burnt popcorn is basically a science experiment in smoke detection.

riley_miller2511d ago

lol yeah I saw something about that on a cooking blog once. they said the key is to actually listen for the popping to slow down to like 2-3 seconds between pops instead of going by the timer. apparently that's when the moisture is gone and anything after is just smoke waiting to happen.