Popcorn against a white background.
The Oil Mistake You're Probably Making When Cooking Popcorn On The Stove
By Lauren Farkas
Popcorn has become a cornerstone of American culture, as from movie theaters to sports stadiums, you can smell the salty, buttery, freshly popped kernels everywhere. Some may prefer a more authentic popcorn experience by making it on the stove, but there is a tip you may want to consider so you can cook up the best results.
Stove-top popcorn is almost 10 times cheaper than store-bought bags and microwave sachets. With a couple of kitchen essentials — oil and a pan — you can have freshly popped popcorn in mere minutes, but the most important factor to consider during the cooking process is the ratio of kernels to oil.
One may be inclined to give the pot a generous pour of oil, but as Reader's Digest explains, "Kernels that are saturated with oil won't pop properly. And when they do pop, they'll explode right into a pool of oil, which will leave them soggy and sad." It's better to start with just enough oil to coat the bottom of the pan, or two tablespoons for every half-cup of kernels.