A recipe for microwave popcorn, from The Food Matters Cookbook, also by Mark Bittman:
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"Real hot popcorn
is one of nature's ultimate convenience foods. I can't say this
strongly enough: There's no reason to use microwavable packages, no
matter how "natural" they claim to be. Any popcorn can be microwaved, as you'll see below.
Toss the popcorn with extra ingredients while it's still warm and the seasonings will stick pretty well, even without adding any more fat.
Microwave Popcorn (Makes 2 to 4 servings). In
a small glass container, or a brown paper lunch bag, combing 1/4 cup
popping corn with 1/4 teaspoon salt and fold the top of the bag over a
couple of times. Microwave on high for 2 to 3
minutes, until there are 4 or 5 seconds between pops. Open the bag or
container carefully, because steam will have built up. Toss with your
seasonings and a drizzle of butter or olive oil or serve as is.
A Dozen Ways to Spike Your Popcorn
Toss any of these with just-cooked popcorn, alone or in combination. Since some are more potent than others, start with a light sprinkle and taste as you go.
Chopped fresh herbs
Black pepper
Chili powder
Curry powder, or garam or chaat masala
Old Bay seasoning
Five-spice powder
Toasted sesame seeds
Cayenne or red chile flakes
Grated Parmesan cheese
Brown sugar
Finely ground nuts or shredded, unsweetened coconut
Chopped dried fruit"
***
So I tried the paper bag version just now and made a horrible burnt mess. Perhaps the paper bag wasn't big enough? Will try with a container next time.
Does anyone have any experience with homemade microwave popcorn?
1 comment:
Solution:
3 Tb popcorn per paper bag (maybe Mark Bittman's paper bags are bigger than mine)
Microwave until the first time four seconds elapse between pops.
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