Bulk popcorn in microwave, glass bowl=magic!

Cafe Society
1

I was disappointed in general with making bulk popcorn in the microwave via paper bag like everything online advises.

*Loses my foodie card. :frowning:

Then on a whim because I could not find a paper bag I used a glass or possibly crystal? bowl against my wife’s wishes that was her mothers etc. WOW! Like a whole new method, popcorn popped well and fully and no burned or dried out pieces!(I covered it with a piece of cardboard).

Man I like bulk popcorn popped in that same bowl now better than purchased bag popcorn, just have to add some salt to the bowl and sprinkle a tiny bit on after popping.

Oh and FWI prawn crackers come out fine in the microwave! Hell better than fine they have a stronger prawn flavor, yes it revolutionized my life too to realize a minute in microwave stood between me and them!

2

Was it really worth it?
:smiley:

3

Preach it, brother. I was in the SuperOfficeSupplyMart just before the holidays, and they were selling a “Microwave Popcorn Popper” that was nothing more than a glass pitcher with a vented plastic lid. It seemed like a tempting idea, until the price label jumped up and bit me on the neck. $25 for a freakin’ glass pitcher! I paid less than that for my first car.

Doesn’t everbody have a glass pitcher at home, sez I? Mine’s squat and made of Pyrex, so a perfect candidate. Put some olive oil and butter in the bottom for some greasy goodness, toss in the popcorn, cover the pitcher with a plate, and - voila! - in less than a week, a snack fit for a pauper.

Thanks, SuperOfficeSupplyMart, your gougery has inspired me to new heights of epicurean feastitude.

4

I’ve been wondering about making popcorn in the microwave oven. The SO likes the bagged ‘kettle corn’. I prefer popcorn that’s not sweet. I have a jar/bottle of popcorn, and before she moved in I used a large stainless steel mixing bowl on the stove to pop it. I can’t get the scorch marks out, but no matter. Now I have a big, heavy-bottomed saucepan and a screen splatter guard. I haven’t popped any popcorn on the stove since she got here because she wants kettle corn, which she can get at the dollar store and is more convenient.

I’ll have to try popping popcorn in my large Pyrex mixing bowl in the microwave oven.

5

Microwaved popcorn is just OK to me - definitely still better than the packaged stuff though. I bought a whirly pop for the stove about 4 years ago and haven’t looked back. There’s a toasty quality to popcorn popped on the stove that can’t be replicated in the microwave.

Doing the plain microwaved thing would be my second choice if I didn’t have the stovetop available. Third choice is air popper.

6

When you do this, do you put oil in, or is it a dry pop?

StG

7

My husband got it as an office Kris Kringle gift. I LOVE It…I also love the melt the butter on the top feature and it drips into the kernels evenly.

I usually don’t care for trendy kitchen things and would have never bought it myself, but I’m so glad we got it! I even like it better than the hot air popper

8

I would also like some more details on how this is done. It isn’t obvious to me.

Is it really any easier than popping it on the stove (which is what I do) other than no pan to clean?

9

Less than a week you say? What bizarrely-low power setting on your microwave do you use for that,
“Intently Focused Brain Waves”?

10

If you really want to have some fun, you should try this out:

11

My wife and I have been doing this for a few years now- got it down to a bit of a science.

We use a microwaveable glass bowl with a glass top. Bulk popcorn from Costco. Add enough for one layer of unpopped popcorn in bottom of bowl (will fill bowl and maybe raise the lid a little when popped), add just enough oil to coat kernels when you mix them around (bout a tablespoon). We add in a few small dollops of butter if we feel like it.

Nuke for about 6 1/2 minutes, then immediately dump into a bigger bowl, shake up with whatever seasonings you prefer (I like grated Parmesan, salt and a little garlic powder).

12

I don’t put any oil, just salt. But you could if you want.

Just toss the kernals in the bowl with some salt, five minutes in the microwave.

13

We make popcorn in a wok on the stove, olive oil, salt and garlic powder with a shaker of the cheap Kraft powdered parmesan cheese in a green shaker can added just after popping to taste. Nobody here really has much of a sweet tooth. Never bought the prepackaged microwave popcorn, I have an allergy to coconut/tropical/palm oil [I could use the popcorn to clear myself out for a colonoscopy…]

14

I’ve never had much luck with this method. It works, the popcorn pops, but some kernels always end up burnt or just too well done while waiting for the others to pop. Or you have to empty the popped kernels and re-microwave the rest so they’ll pop too.

I’ll stick with my air popper. Never a burnt kernel in the bunch and if I melt butter in the microwave as that is getting going, it it melted and still warm when the popcorn starts to reach the bowl and I can drizzle the warm butter on (I use a silicone pastry brush) as it shoots out of the popper.

15

I always found that olive oil has too low of a smoke point to work well popping corn. I use canola oil and, instead of butter, olive oil for toping. I never would have thought olive oil could take the place of butter, but it’s just as good.

16

Which power setting?

17

Full power.

18

Full power for 6 1/2 minutes? Yowzah! Does your bowl’s top have holes in it?

19

Crystal has metal in it. Not sure if it’s enough to cause a problem in the microwave.

20

I use one of these. I only use the actual bowl and lid, not the black heat concentrator thing on the bottom. I use either no oil or just a small amount, or sometimes a little bacon fat instead. It takes about 3 minutes on high.