In a world of hustle and bustle, we deliberately chose to not have a microwave, the greatest convenience kitchen appliance of all time. It seemed like a good-enough challenge at first and now it just seems odd that we would have one, honestly.
Recently, I've become obsessed with popcorn, but not just any popcorn. Popcorn with butter and truffle salt. Have you tried it? It is just the right balance of comfort meets foodie with the woodsy notes of truffle coming through the warm, unsalted butter. Fun fact: I've had the same very small container of truffle salt for at least two years (pictured above). A little goes a long way.
Like listening to vinyls on the record player and writing letters to friends and family, popping popcorn from scratch takes time, but something about it feels so novel, so slow in a good way.
Tips for popping your own corn:
1. We prefer Pop Secret yellow popcorn. It pops up lighter and fluffier than the cheap stuff.
2. Melt and place your butter in the bottom of a bowl, then toss the popcorn in it to avoid getting things too soggy.
3. Keep a vented lid on the pan to shield from popping oil & to maximize popping.
4. Remove from heat about 10 seconds after popping begins to keep from burning and to allow for some of those half-popped pieces.
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