The seeds are brought up to temperature slowly and evenly in oil and butter, just enough to coat the seeds.
The pot is not covered tightly, moisture must escape to allow the popcorn to become crunchy so a screen top is used instead of the pots own heavy lid.
Additional butter is melted in the hot emptied pot after the popped corn is dumped into a bowl. The seasonings have just that long, only a few seconds to heat in the hot oil before drizzled over the cooked popcorn. Sprinkled with grated hard cheese while the popped kernels are still hot.
Salt smashed to powder, Madras curry, cayenne, garlic, butter, Parmigiano Reggiano ready to go after the kernels are fully popped. The cheese is reserved for the moment.
Grated hard cheese sprinkled over the bowl of popcorn after the seasoned butter is drizzled providing small oil patches for the grated cheese to stick.
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