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The best popcorn, but really, all fresh popcorn is great. Read on for enlightenment.
on April 21, 2014
Orville Redenbacher popcorn is always great because it is fresh. They sell a lot of it, and as long as you get it from a major source, you are sure to get fresh seed. Ok, I promised enlightenment, so let’s start with the price. I buy this popcorn in a BJ’s club store, but you should find it in other club stores too. I paid just in eight dollars for a jug that is right around 5lbs. It is also labeled as not NMO seed, something that is important to many consumers, even if congress refuses to forces these facts from being mandatory, it is a company’s best interest to label it if it is NMO.
The next bit of news is about how to properly heat popcorn to insure a full pop. Meaning that the popcorn will expand to its maximum volume. You might do this by accident, and may get it right every time, but maybe you don’t. Some think they have a bad batch of popcorn seed when they pop it wrong.
I use coconut oil, with yellow color. The yellow is beta carotene color, the same color that makes carrots orange. So the oil is not the same as what they put into Microwave popcorn, as Microwave popcorn will increase your bad cholesterol levels. The salt to use is called Flavorcol, and you will only need 1 teaspoon, or in my case, a little less. The proper oil to seed ratio is as follows. Poor oil into the Stainless steel popcorn pot until it just covers the bottom of the pot, you can use more, or less to suit your own tastes, and needs. Take a teaspoon of flavorcol and sprinkle it over the oil evenly. Drop seeds into the pot so that they cover the bottom in one layer, no space between them, and no more than one layer. If you use more, you will have too much. Feel free to measure how much seed that is, but I only measure the florocol. Popcorn seed has three components, the hull, moisture, and thick starch. The starch is what turns to a liquid when heated, and the moisture is what causes the kernel to explode and let that liquid hit the air and turn solid. If the popcorn is heated too fast, the moisture causes the seed to pop before the starch has completely thinned to a liquid. So I suggest that you set the heat medium, and wait for the seed to simmer. At some point one or more kernels will pop. At that point, turn the heat of to medium high. You should be using a Whirly pot, and I use the stainless model, which is wonderful. Once the seed takes off, it will go fast, so start turning the handle and keep the popped kernels moving so they don’t burn, and the un-popped kernels from riding up from the exploding kernel’s. This will result in so few un-popped seeds when you are finished. Do not buy the aluminum popcorn pot, buy the stainless model. I returned the aluminum model because of plastic gears, and because the pot has a very cheap look and feel. I also bought what I thought was gourmet popcorn seed from a popcorn seed internet company. I got petite gold, and one other. Don’t waste your money, I tried it twice and we all agreed it was not half as good as Orville’s popcorn. As you heat the Orville Redenbacher popcorns seed it will start to smell like sweet corn. When it is done, it will have a sweet corn flavor that is enhanced by the flovorcol, which has a butter flavor. Everyone who tasted my popcorn, call it gourmet popcorn, the best they ever had. I bought everything but the seed on Amazon.