nothing compares to it
Anyone agree that Movie Theater Popcorn tastes better then anything made at home? If so, anyone know the secret?
12/11/2012
Gotta buy the pop up popcorn bowl kind
12/13/2012
I loooove movie theater popcorn. But I think it just goes with the whole movie-going experience for me!
12/14/2012
Quote:
Cooking kernels with coconut oil works well for me. Well, that and a ton of salt.
Originally posted by
Bignuf
If you know how we can imitate that amazing flavor, without buying a huge popper, please share the secret.
12/15/2012
Always tastes better at the theater
12/15/2012
I just think that you MAKE yourself BELIEVE it tastes better at the threater because they charge SOO much for it!
02/26/2013
The secret is popping it yourself on a stove. The old fashioned way is the best. Just add your favorite butter and salt.
02/26/2013
I much prefer homemade, no butter. I don't like greasy popcorn.
02/26/2013
I used to have a friend who could make popcorn taste just like theater popcorn.
02/26/2013
Quote:
Great tips. Thanks!
Originally posted by
indiglo
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right ... more
There are 3 keys that I found.
One is use the right ... more
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
02/26/2013
I don't think it tastes better at the theatre. I like it better at home...popped over the stove with popcorn oil, then some popcorn cheese sprinkle stuff flavoring.
02/26/2013
Quote:
Yes it is more yummy at the movie theatre
Originally posted by
Bignuf
If you know how we can imitate that amazing flavor, without buying a huge popper, please share the secret.
03/11/2013
I think I do like it a bit more than the microwave stuff.
03/11/2013
yes the butter and oil mostly the oil and no its knot good for you[band in new york soon] at home i put tabsco in the butter befor puting it on the popcorn. [
03/11/2013
i LOVE movie theater popcorn!!! mmmmmmm now i want some lol
03/11/2013
Quote:
This is it.
Originally posted by
indiglo
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right ... more
There are 3 keys that I found.
One is use the right ... more
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
- Powdered salt, aka popcorn salt.
- Pop in coconut oil (keep it moving).
- Add clarified butter when popped (if it's for me, add a BUNCH).
03/11/2013
Theater popcorn tastes too salty for me. I like making it at home.
03/15/2013
I love movie theater popcorn!
03/15/2013
I don't their secret but my hubby makes popcorn that is a very close second
03/15/2013
Ton of butter and salt is the secret. It does taste better initially, but it ends up getting worse than home popcorn after cooling a bit as a result of the butter
03/15/2013
This may blow your minds...when I was a kid,my dad used bacon grease to pop popcorn on the stove. It was amaaaaazing.
03/15/2013
I do. It's the butter and the fact that it's freshly popped and not in a bag
03/15/2013
Hydrogenated coconut oil. Trans-fatty and terrible for you, but tasty.
03/16/2013
Quote:
damn, that sounds so good...
Originally posted by
indiglo
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right ... more
There are 3 keys that I found.
One is use the right ... more
I actually researched this over this past summer. Some friends and I were going to Shakespeare in the park and I wanted to make bags of popcorn for us all to enjoy during the show.
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
There are 3 keys that I found.
One is use the right kind of salt. You can buy actual popcorn salt, of if you're like me, just make your own. The key is that the salt must be powdered. So you can buy it, or put your salt through a grinder until it has a very fine, powdery texture. (Be careful not to inhale it!)
The next key is to use coconut oil to pop the corn. If you want really evenly salted popcorn, add your powdered salt to the oil as the popcorn heats. You can use a hand cranking popper, or a regular pan with a lid - just be sure to keep the corn moving so the heat is evenly distributed.
The final key after your corn is popped? Clarified butter. If you just use regular butter (or margarine) it will make the popcorn soggy, but clarified butter will NOT cause sogginess. You can buy clarified butter, or make your own. To clarify unsalted butter, melt it slowly and thoroughly, without bringing it to a boil. Let it sit just a bit, and the water, solids and fat will start to separate. The water will evaporate, and most of the solids will sink to the bottom. Any solids that float can be skimmed off, and the liquid left behind is the butter fat. That's what you use for the popcorn. Butter flavor without the sogginess!
All that being said, you can buy fake butter flavorings, like Flavacol, which a lot of theaters probably use these days. But, if you want the pure stuff, it's clarified butter all the way! less
03/16/2013
It's been so long since I've had popcorn at a theater, I don't remember if it tastes that different. I usually just buy that "Movie Theater Butter" microwave kind.
03/16/2013
I'd agree it tastes better,but only if it comes from AMC and you can butter/salt it yourself to your taste. A lot of movie theaters have who knows how old popcorn with some yellow liquid that has no butter taste.
03/16/2013
Quote:
We use regular virgin coconut oil (from shy coconuts, lol).
Originally posted by
butts
Hydrogenated coconut oil. Trans-fatty and terrible for you, but tasty.
It's NOT hydrogenated (zero trans fat) and it works great. Good for you, too. Doesn't taste nearly as good as butter, though, which is why you still have to add butter at the end (if you like the buttery taste). The reason coconut oil is good for popping is that it doesn't burn at popping temperature, unlike butter, or most other oils.
03/16/2013
I think it's the butter.
03/16/2013
I prefer at home, on the stove top, lots of butter!
03/18/2013
Quote:
It's not lard. Lard would be a lot healthier. They use hydrogenated vegetable oil. Used to be coconut oil, but the Low Fat Police got on that and replaced it with "heart healthy" trans fats (which we now know are anything but.)
Originally posted by
Khanner
I hate theater popcorn! If I had to guess, the secret ingredient is lard.
Popping popcorn on the stove with raw kernels and oil doesn't leave that grainy chalky feeling in your mouth.
Popping popcorn on the stove with raw kernels and oil doesn't leave that grainy chalky feeling in your mouth.
03/18/2013