Friday, January 13, 2017
Squid Cooks: Real Buttered Popcorn
"Do we have any popcorn?" I asked.
"Yes," she said.
"I think I'll make some popcorn."
A moment of puzzled, disbelieving silence.
"Do you have a recipe for popcorn?"
"Yes," I replied enthusiastically. "There's one in the Mark Bittman book."
I know popcorn is barely beyond making toast or freezing ice cubes on the culinary challenge spectrum but the truth is, I'd never made popcorn on a stove top before. Plus, the Bittman book - How to Cook Everything: The Basics - has a trick I wanted to try: putting three corn kernels in with the oil as test subjects. According to my wife, Alton Brown poo-poos this idea but if it's good enough for Bittman, it's good enough for me!
Wouldn't you know, I got impatient. As soon as the first kernel popped, I got curious about the other two. Was it remotely possible they could all have popped at the same time? Well, of course not. And naturally, one popped the instant I lifted the lid, ricocheted off my face on to the floor.
The popcorn turned out just fine. Next time, I'll use a bigger pot for the half cup of corn in the recipe. I used our largest sauce pan but it wasn't enough space. Next time, Le Creuset!