Menu
Forums
New posts
Search forums
What's new
New posts
Latest activity
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Help Support The Rugby Forum :
Forums
Other Stuff
The Clubhouse Bar
Food!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="dullonien" data-source="post: 1087306" data-attributes="member: 13739"><p>I use a non-stick wok with a lid to cook mine, doesn't have to be non stick, but it makes it a breeze to clean afterwards, in comparison to hell using something like a stainless steel saucepan where the sugar burns on. Then I constantly shake the wok back and forward to allow all the kernels to pop and prevent any burning. Gotta be quick emptying out into a bowl becsuse they will burn quickly at the end even once the pan is off the heat.</p><p></p><p>Need to add the flavour into the pan with the raw kernels, not afterwards. I like a mix of sugar and cinnamon. Friend showed me all the flavour mixes you can order online - american naturally - which sound awesome, but look pricy so haven't tried yet.</p><p></p><p>I just use regular sunflowet oil, wouldn't olive oil add too much flavour for a sweet treat? I then throw a few kernels into the oil as it heats, as soon as they start popping you know the oil is hot enough and throw in the mix of corn and flavourings.</p></blockquote><p></p>
[QUOTE="dullonien, post: 1087306, member: 13739"] I use a non-stick wok with a lid to cook mine, doesn't have to be non stick, but it makes it a breeze to clean afterwards, in comparison to hell using something like a stainless steel saucepan where the sugar burns on. Then I constantly shake the wok back and forward to allow all the kernels to pop and prevent any burning. Gotta be quick emptying out into a bowl becsuse they will burn quickly at the end even once the pan is off the heat. Need to add the flavour into the pan with the raw kernels, not afterwards. I like a mix of sugar and cinnamon. Friend showed me all the flavour mixes you can order online - american naturally - which sound awesome, but look pricy so haven't tried yet. I just use regular sunflowet oil, wouldn't olive oil add too much flavour for a sweet treat? I then throw a few kernels into the oil as it heats, as soon as they start popping you know the oil is hot enough and throw in the mix of corn and flavourings. [/QUOTE]
Verification
Post reply
Forums
Other Stuff
The Clubhouse Bar
Food!
Top