Hey everybody,
I’m back with another set of popcorn tips! This time, let’s troubleshoot chewy popcorn.
We’ve seen comments from some of you saying you made a batch of Oh Sooo Buttery Popcorn that came out tough and chewy. That’s not because the kernels are stale (they’ll stay fresh for up to two years when stored in an airtight container in a cool, dry place).
Instead, one likely reason your popcorn isn’t crunchy is that you might be killing the heat too early. Doing this prevents your popcorn from getting a full pop. The best time to take the Popsmith off the burner is when popping slows to 1 to 3 seconds between pops.
Another factor to consider is excess moisture. You’ve got to let steam escape after popping. I know you want to dig in right away, but just wait a few minutes. It will be worth it!
You also want to experiment with how much oil you’re using. Try adding half of the oil from your popcorn kit, or if you’re using your own ingredients, use 2 tablespoons of oil for every ½ cup of kernels.
Try these tips out this weekend and let me know how it goes! 😃
Pop on,
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Dave Stickland
Co-Founder | Popsmith |
P.S. Don’t have a Popper yet? Use code ########### to get $30 off your purchase. Offer expires at midnight PDT.
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