Air-popped, microwaved, stovetop-popped, or Whirley-Popped? We taste-tested all four methods to find the ultimate way to make popcorn at home.
As described above, this inexpensive and lightweight aluminum pot heats up fast and comes equipped with a crank to keep the kernels heating evenly.Air poppers are countertop appliances that use only hot air to circulate the kernels and get them popping—it's the extreme opposite of Chef Koslow’s method.The method that’s so ubiquitous, you’d be hard-pressed to find a microwave without a"popcorn" button.
When a kernel of popcorn is heated up, the moisture inside it quickly transforms to steam, exerting pressure on the seed from the inside out. Luckily, the tough outer hull is so strong that it can withstand forces up to seven times that of the atmosphere before bursting, giving the dense collection of starches inside plenty of time to soften and hydrate.
The air popper works by circulating the un-popped kernels with hot air. Once the kernels pop, their increased surface area allows them to be easily blown through a chute by the air. I popped the corn in the air popper until the last kernels stopped popping, which took an average of six minutes per batch.
The downside to this method is the dangerous amount of splatter that happens during popping. In order to prevent the popcorn from becoming soggy from the steam created during cooking,. But in my testing, I found that this provided an opening for hot fat to jet out, nearly taking out an eye in one instance.
Apart from the great yield, this method made the lightest popcorn, with a crispy and fluffy texture reminiscent of great movie theater popcorn, and it was the favorite of many of the tasters. If you prefer your popcorn minimally buttered, this is the method for you.Eating the stale and soggy air-popped popcorn was like snacking on Styrofoam peanuts. The popcorn was small and unevenly popped, rather than light and fluffy, with many un-popped and semi-popped kernels left behind.
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