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World's Best Stovetop Popcorn -- The Mio Method
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- เผยแพร่เมื่อ 22 ก.พ. 2019
- Here’s the definitive guide to expertly crafting the perfect bowl of stovetop, homestyle popcorn.
1. Cover the bottom of your popping pot or vessel with oil.
2. Add 3-4 kernels, turn heat to medium, and cover.
3. When kernels pop, cover the bottom of the pot with a layer of kernels and cover.
4. Keeping the heat on medium, listen for popping to slow to one per second or two and when lid is being pushed up by a full pot of popcorn.
5. Pour into a bowl.
6. Return pot to burner with the heat off, add a half stick of margarine in slices for faster melting, keeping the lid off. Swirl around as needed to avoid burning.
7. As the butter melts in the pot, salt the popcorn in the bowl, and shake the bowl and stir with a spoon or knife to get the salt to spread evenly.
8. Drizzle the melted butter on the popcorn and again stir the bowl to distribute the butter evenly.
9. That’s it. Give it a shot and I promise you will not be disappointed.
If you prefer movie-theater style popcorn to this traditional homestyle recipe, stay tuned for Episode 3!
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The production quality of this video is off the charts. AWESOME job from an artistic perspective! This is quality of a major youtuber.
Thank you!
I'm going to grab some popcorn for the premier!
Flavocol ! You absolutely need that, too !
I have always tought that making pop-corns is to put some grains in the pan et-voila' all done! I was wrong. I tried your method and it is absolutely the best way to make and eat pop-corns. They are amazing!! Thank you for the recipe
I can’t wait to try your recipe and technique for “perfect popcorn”! Your grandsons gave it rave reviews!
That pot looks awesome ! I find this very satisfying I love popcorn! I so want to make stove top now lol
Hi Angela. I have recently started using this new pot to make most of my popcorn. You might like it! amzn.to/38wVfqe
This was oddly satisfying and relaxing to watch. Great episode! Can't wait to tune in for the next one.
Don't know why I've never though of using the same hot pot for malting the butter. returning and shaking within. Genius!
Good job. 👍
Awesome. Just a little afterthought... If you let the butter cook for just a little longer and take it off the heat just as it starts to brown, the butter will take on a lovely, nutty taste.
Thanks for that great idea. I will give it a shot and report back!
@@PoppingWithMio what the report says?
8 thumbs, way up
Just found your channel and I like what you put out. I actually already do most of the stuff in this video already using the same technique and oil.
What would be an interesting video to me would be a review of the different oils and popcorn seeds for making popcorn on the stove. That and using different salts (heck, I have heard people put Himalayan salt on their popcorn).
I will say on the oil, that with olive oil I have burned the pot you are using.
Great idea!
You’re the guy in Zombieland in the beginning “rule number three, always pop before you drop”
Good video! Clear audio and very good footage!
i love the song you used but i can't find it by searching lyrics or with shazam so i'm at a loss haha, do you mind sharing the title and artist? also popcorn is my all time favorite snack and it's so fun seeing everyone's personal methods of popping!
Hi K D, the song is called Baby Face by Gold Star: open.spotify.com/track/1L4LwndrWKCHNfqxiqBpG9?si=FJtTxxhgRRyO3jIDP9MZDA
Yum! Do you ever have it with nooch (nutritional yeast)? It's my fave!
If you don't want all those hulls use a different pan for the butter.
High heat and bacon/any drippings.
The title is not wrong
Ur gonna hate me. I eat the popcorn while I’m putting on the flavor 😅😂
lmao
I don’t hate you m the same 😂
Why would I hate a masochist?
What pot is that? Also, what’s your take on using bacon grease/ sometimes with butter salt? I’m sure it’s not great for you but my gosh does it taste good.
Looks like a Whirely Pop to me. I have no idea why this video popped up for me - maybe it was to answer your question lol
Yep, a variant of the original Whirley Pop. www.amazon.com/dp/B01B1I8RMC/ref=cm_sw_r_cp_api_glt_i_T4CQKN26X1EB7YM3C230
what would happen if you just replace the oil with the butter?
It will probably burn
Where to purchase the pot you used?
Zippy Pop 00043-01-ZIP Stovetop Popcorn Popper with Glass Silicone Rimmed Lid, 5-1/2 quart, Black Marble www.amazon.com/dp/B01B1I8RMC/ref=cm_sw_r_cp_api_glt_i_T4CQKN26X1EB7YM3C230
I need help, I have the flavor down but it's to chewy, I want it more fluffy, any advice?, thanks.
Try venting more steam
@@PoppingWithMio Yes, I've tried that, do you think different brands of kernels have various degrees of moisture that could affect the fluffyness?
The problem is most likely the butter. Butter can contain up to 18% water and water and popcorn really don't go well together as it ruins the texture (though it's hard to argue with the taste). A few ways to get around this: 1) butter-flavored topping instead of butter- tastes ok, keeps the popcorn texture light- but not my favorite. 2) Pop your popcorn in ghee and top with a bit of it after it is popped. Ghee is clarified butter that has been cooked down to remove the water, but the process also removes the milk solids. It tastes good but the butter flavor is not as intense as I would like because as I said, the milk solids are no longer there and a lot of butter flavor comes from those elements- this is my second fav option though. 3) my favorite option: first, pop your popcorn in ghee (though coconut oil works well too), second - make your own popcorn salt. Seems a bit crazy but it is worth it. I mix butter powder (a 100% real powdered butter product you can buy from Amazon, I like Hoosier Hill Farm brand), a touch of nutritional yeast (I like Bragg brand. this brings back a bit of the deeper funkier and tangy butter notes you don't get in the powdered butter) and your favorite salt (I like Celtic Sea salt for the extra minerally tang). Grind them all up in a spice grinder to a powder and use this to salt your popcorn after it's popped- do it while the popcorn is hot. Seems like a lot of work at first but the flavor and texture are pretty amazing.
@@MrJfortun thanks for the info.
@@squiertelecaster6854 As for the other half of your question, yes different varieties of popcorn do have different levels of fluffy. That's a bit of a rabbit hole. I am currently checking out Fireworks brand popcorn- Their Savana Gold variety is probably their most tender (without it being a mini-popcorn). My personal favorite of theirs the Harvest Blend, which is a blend of three varieties, so you get a different size-flavor-texture combo in every handful.
Will I use vegetable oil or olive oil
Yes you can!
Popping With Mio thanks for quick response which is better?
Olive oil is the best of those two. If you have coconut oil that’s even better. Canola oil is another good option.
What is popcorn oil?
They sell it in the grocery store, it might be butter flavored coconut oil.
all them fancy things to end up putting it in a plastic bowl
I threw my whirly gig popcorn popper away...my corn always came out chewy like it was stale i must have purchased every corn for popping that was out for sale i even attempted leaving the lid open it was not good. I never could get a crispy popcorn always chewy and well steamed .....it was one batch after another i must have thrown out 60 quarts of popcorn over 2 yrs of trying. I give up.
No butter. Bacon/Any drippings.
If you have to, use olive oil instead of butter.
You're not supposed to melt butter in that pot. (Manufacturers instructions)
why?
@@TT-sr4mu
Not sure exactly. Just what i read in the instructions when i bought mine... But i did it anyway.. and it took forever to clean it out. The butter thinned out, coated the inside of the pot and stained the stainless steel. It eventually came clean but it wasnt easy. I know it wasn't just that the heat was too high, i use coconut oil and never have any problems.