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PostPosted: Sun Jul 15, 2007 7:58 pm 
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Joined: Sat Apr 16, 2005 12:09 am
Posts: 1054
Yes, olive oil has too low of a smoking point. Try something like canola if you have it. You also need a relatively high temperature to get the kernels hot enough to pop. Keep moving the pot around (keeping the kernels swirling in the oil) so they don't burn. Once they start popping, it usually goes pretty fast. Once the popping slows take it off the heat as it can burn quickly given that you're cooking at a high temp. Gook Luck!


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PostPosted: Mon Jul 16, 2007 11:29 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
I think I have actually done the paper bag thing and just folding the top over a few times seemed to work.

An oil with a very high smoking point is grapeseed oil. My DH loves it for frying. But canola works well too - that is what we always use when doing stovetop.

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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PostPosted: Mon Jul 16, 2007 1:24 pm 
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Joined: Fri May 18, 2007 11:43 pm
Posts: 24
Location: Vancouver, BC
We use canola oil at a medium-high heat. Put 3 kernels in the pot when heating the oil. When the first kernel pops, you know the oil is hot enough.

_________________
8 year old: dairy, seafood, peanuts, tree nuts, sesame, cats, dust; asthma
4 year old: dairy, eggs, soy, peas, lentils, cats
4 year old: dairy, eggs


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 Post subject: Stove top popcorn
PostPosted: Mon Jul 16, 2007 3:45 pm 
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Joined: Sat May 20, 2006 1:40 pm
Posts: 149
Location: Toronto area
Put a few tablespoons of olive oil in a pot (i use a t-fal pot) add the kernels and then sprinkle salt on top of the kernels. Cover, heat and constantly move the kernels. When they stop popping, add a little more salt. DELICIOUS!!!


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