I know you meant this as a joke but - don’t laugh - that’s how I judge microwave popcorn. When the kernel popping rate decreases to a certain point, I take it out. The trick is not to wait too long because you don’t want too many unpopped kernels. One is ALWAYS going to have those, anyway. Best is to remove the bag because, otherwise, the popped corn is going to dry out.
I don’t think @Crafter_Man did mean it as a joke-- That’s the standard method.
I’ve never heard of microwave ovens “listening”. I always thought it was done by sensing the water vapor, or just by a fixed pre-programmed length of time. My oven appears to simply have fixed lengths of time for each packet size.
My oven has options for exactly these three sizes. But, surprise, surprise, these popcorn packets I have here are 2.75 oz. Oops.
In recent years, since this was all over the news, packaged popcorn makers have apparently cleaned up their act, at least somewhat. I checked several brands and none have diacetyl (nor does my spellchecker here) nor blatant loads of trans-fats. The ingredient list on my package says:
That’s all. The TBHQ might be a bit questionable. (Google it.) So I read a few articles about, and nothing struck me as too terribly alarming. A whole lot of packaged foods have it.
I got a special microwave popcorn popper, which turns out to be nothing more than a plain glass jug. I tried popping regular plain popcorn, but I didn’t find the results very good.
I meant that listening is the standard method for a human.
As @Senegoid already noted, not necessarily true. It may have been true in the past and diacetyl or other crap may still be present in some brands, but not in the stuff I use (Orville Redenbacher Extra Buttery) and I suspect not in most modern popcorns. Diacetyl sounds like a natural for bag popcorn because of its very buttery taste but apparently the health impacts of its consumption and its vapour has discouraged its use. In the ingredients list below, in theory “natural butter flavour” could contain diacetyl, but the makers and distributors of Orville Redenbacher have said the product has been free of diacetyl since 2007. The butter flavour appears to be milk-derived.
I have two packages of the exact same Orville Redenbacher bag popcorn, an older one that’s almost out and a newer one I just bought, and strangely the ingredients are not quite the same (though none with any obvious nasty chemicals).
Old package: 100% whole grain popping corn, palm oil (contains mixed tocopherols (antioxidant)), salt, butter, natural butter flavour, colour (annatto, tumeric, paprika). Contains: milk.
New package: 100% whole grain popping corn, palm oil, salt, natural butter flavour, annatto. Contains: milk.
As to the popcorn button, my microwave is old enough that I’m sure the popcorn button is just based on timing. There’s no obvious way to adjust for different bag sizes (maybe multiple presses?) but for the bags that I use (82g, about 2.9 oz) the popcorn will be burnt. The directions call for 1½ to 2½ minutes, and 2½ always turns out exactly right.
I purchased this a few years ago. I love it. It makes perfect popcorn. When it’s done popping, it’s plain popcorn, and I’m free to add just salt or salt + butter. I haven’t bought bagged “microwave popcorn” since I started using it.
Agreed. It’s nasty stuff. Like you, I make my own, but I use a lunch-size paper bag with the top folded down. I can see the bowl would mean less trash, though, so I may switch. When using the bowl, do you cover it with anything or just let the kernels fly? And how big a diameter is the bottom of your bowl? I’m guessing quite large, if you’re putting kernels in a single layer and adding that much oil.
Yeah, I hate all those chemicals. Especially all that sodium chloride!
Explosive metal mixed with a lethal gas? What’s not to like?
The chlorine cures Covid. There’s that.
I think the problem with humidity or temperature is that the curve won’t have a detectable feature at the suitable point.
If you keep cooking after most kernels have popped, you are drying out the popped corn…
Ever tried it mixed with dihydrogen monoxide?
Pshaw! You haven’t tried real microwave popcorn until you’ve mixed it with dioxygen difluoride (O2F2), better known as FOOF. This really brings out the flavor.
I agree. It brings out that real “theater-popcorn” taste. Plus, if your hobby is not just making popcorn for watching movies, but also making tactical nuclear weapons, you can use it to make plutonium hexafluoride.
For this, the popcorn is optional.
we get the first two on the list … apparently, the company is/was owned by the creator of microwave popcorn jim watkins
I use a microwaveable glass bowl similar to the link below, and yes, with a cover for sure, or you’ll have a big microwave mess. The bowl we use is more rounded so I don’t think the flat spot on bottom is quite as large in diameter, and I put in a single layer of kernels. A single layer of kernels makes for a full bowl of popped, sometimes with the top raised up some.
As for oil I don’t think I add all that much at first, just enough to coat all the kernels-- a tablespoon or a bit more, and mix to make sure all kernels are coated. After it’s popped though we usually add melted butter as well. It’s not low-fat the way we make it!
Do you know how many people die every year due to dihydrogen monoxide!!!
You forgot to mention that it also cause the microwave to insert location-tracking microchips into the kernels
Thanks! A casserole makes a lot more sense. I was envisioning a bowl with a small diameter at the bottom. I’ll have to try the casserole. It beats buying paper bags!