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Yahoo!State park ranger Eric Hjelstrom has a reputation as a popcorn connoisseur. Partly that’s due to his wife’s blogging (lisaconti.blogspot.com), and partly because Hjelstrom is willing to take popcorn where few have ventured.
As he puts it, “I’ve tried everything,” including at least one ingredient that may not have actually been food-grade. Hjelstrom picked up the popcorn habit when he was in the Peace Corps in Uganda. He finds bacon fat to be the ultimate medium for popping, given the added flavor, and considers coconut oil—the traditional choice of movie theaters—a close second, though he acknowledges that health concerns don’t make it a great choice for every day.
Since Hjelstrom does pop nearly every day, his oil is grapeseed, sometimes with a butter topping. “Grapeseed oil can handle a high temperature without denaturing, so it won’t burn,” he said. “Your popcorn comes out really white and fluffy. And it’s easier to clean off your pan.” He uses a Back to Basics Stainless Steel Whirly pop style stovetop popper and prides himself on popping kernels completely, ending up with a pair of old maids at most.
“You’re going to watch a movie? You’ve got to have popcorn. If I were having a film festival, I’d make at least two or three batches.”
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Hey, where's the rest of the article? I want to know the secret to making great popcorn! And I also want to know where to find pure corn kernals (there are so many scary ingredients on microwave popcorn that I'd rather avoid).
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LV (anonymous profile)
February 2, 2009 at 12:39 p.m. (Suggest removal)
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