Hey friends,
Today let’s talk about popping corn in different cooking fats.
I want to start by saying that while I’m all for experimenting, I don’t recommend using butter in your Popsmith instead of oil.
Kernels need a high temperature to pop, otherwise they will burn. Regular butter won’t cut it, with its relatively low smoke point.
The safer option would be ghee. It’s clarified butter (aka butter without the milk solids). It has a high enough smoke point to pop your corn.
Now ghee isn’t the only oil alternative. You can also pop kernels in bacon grease or beef tallow. Both of these have good smoke points (around 374°F and 400°F, respectively), as well as give your popcorn extra flavor.
This barely scratches the surface of what you can do with this snack. I encourage you to explore all the possibilities — try our popcorn recipes on the blog or make your own creations!
Pop on,
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Dave Stickland
Co-Founder | Popsmith |
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