Can you pan pop microwave popcorn

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You can buy Reddenbacker popcorn for pan popping, not just for the microwave.

As to pan popping, theoretically yes, but I don't know that all the oil/butter and included seasoning will take to the pan heat that well.
 
georgevan, all I did was google it... many articles which basically gave the same answer.

While microwave popcorn is typically higher in calories and sodium and lower in fiber than the air-popped variety, the main reason it's less healthy is that it often contains trans fats.

But, Reddenbacher also makes regular popcorn, so why?
 
I have popped microwave popcorn in a pan. Just drop the puck of kernels and solidified fat into a pan, turn the heat on med for a minute to melt the fat, then cover, raise heat and pop. It will taste exactly like the microwave version.

A better way to pop imo, is to buy plain kernels (get Reddenbacker if you desire) use coconut oil in your pan and add kernels. Salt at the end. You will have better tasting popcorn, less fat and MUCH less salt.

Air popping uses less fat but isn't as tasty ;)
 
georgevan, all I did was google it... many articles which basically gave the same answer.

While microwave popcorn is typically higher in calories and sodium and lower in fiber than the air-popped variety, the main reason it's less healthy is that it often contains trans fats.

But, Reddenbacher also makes regular popcorn, so why?
Had no idea....... woah, ok I am definitely rethinking my popcorn eating habits. I always think pan popcorn as somewhat time consuming and not very different from microwave........ but you got me at "lower in fiber and higher sodium"
 
As I used to make popcorn just for myself, in my small but heavy sauce pot, maybe 2 cups?,

I would put a bit of oil to just cover the bottom, heat that, add 3 kernels of corn, cover, wait for them to pop - it's hot enough -
then add enough kernels to cover the bottom of the pan. Hardly shake at all, when the lid starts to lift (LOL, true), count between pops, if you can count to 3/4 without a pop... they are done!
Put popped corn into a bowl, then in the same same hot pan, no heat, add a blob of salted butter, swirl around to melt. Pour over popcorn - grab a cold drink - plop yourself down to watch your movie.
GREAT!
 
I love popcorn....
I've popped yellow, white, and purple.
Purple has a great flavor but looks burnt when popped. White has the mildest flavor.
Yellow is the most common. It can have great flavor or almost none.
Bulk popcorn has to be fresh...it can be refreshed but it's a complicated process and doesn't work very well.

You can use corn or soybean oil or some other common generic vegetable oil....heat it until just shy of smoking and add the corn.
I use a soup heater that the base went out 60 years ago....but the pot has a lid and a tapered small bottom.

I personally prefer pure coconut oil....NOT the virgin stuff....it has flavor that I'm not a fan of. It's temp is lower and it smokes but the texture and flavor is similar to what can be had in movie theaters. I sometimes cut it with vegetable oil to help with the smoking point.
 
interesting input.

however, , , ,
"popcorn" is specific strains of corn that can be dried to water content needed to make the kernels "pop" aka "explode" when rapidly heated.

microwave popcorn is simply 'the usual suspect kernels' with a heat absorbing pad in the bag to produce the "instant" heat needed to make the kernels pop.
"flavorings" are a paste additive that boils off slightly below the kernel pop temperature.

any run-of-the-mill popcorn (kernels) can be popped in
- a hot pan
or
- in the microwave
or
- an air popper
 

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