this post was submitted on 06 Oct 2025
118 points (100.0% liked)

Cooking

9144 readers
81 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.


Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!


While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
 

When my wife first moved in she made me watch all of Little House on the Prairie. Ever since then popcorn has become a regular thing here. It's a perfect low calorie snack.

My standard is peanut oil and popcorn and a little bit of koshi salt on top once it's done. I just use a standard pot for making mine because I'm not about to deal with a popcorn maker.

Sometimes we'll shave some red dark pepper chocolate just sprinkle on top. Sometimes my wife wants Raisinets in hers.

Rarely I'll use Bacon fat instead of peanut oil. On extra rare occasion I might use duck fat.

We never put butter on it because we don't tend to stock salted butter, although that is changing now that I'm making more sourdough. So maybe I will add some water to it in the near future.

What are you doing with your popcorn?

Cost per person: 38¢

top 50 comments
sorted by: hot top controversial new old
[–] just_another_person@lemmy.world 21 points 1 week ago (1 children)

Air Popper machines are legit though. Zero burn, no mess, and healthier without all the oil.

If you're having trouble getting seasoning to stick, I use a compressed air can of a light oil like avocado to give it a tiny spritz, then toss with whatever.

[–] zr0@lemmy.dbzer0.com 4 points 1 week ago (1 children)

Never thought I would read “healthier without all the oil” in 2025.

[–] visnae@lemmy.world 7 points 1 week ago* (last edited 1 week ago)

all the oil

🤫 don't say it out loud, the yanks🇺🇲 might be listening

[–] Tolookah@discuss.tchncs.de 13 points 1 week ago (1 children)

If you have a coffee or spice grinder, grind up your salt to a fine powder, it spreads so much easier over popcorn.

We have a glass microwave container here that works well enough for making it though. Not the best, but it does the job.

[–] Creat@discuss.tchncs.de 4 points 1 week ago (1 children)

Be warned that depending on the grinder, this can be incredibly bad for it.

[–] FauxPseudo@lemmy.world 5 points 1 week ago (1 children)

Not worse than oyster shells.

[–] 9limmer@piefed.zip 2 points 1 week ago (1 children)

I don't get it. Who is grinding oyster shells for cooking and why?

[–] FauxPseudo@lemmy.world 2 points 1 week ago

People with chickens sometimes supplement their chicken's feed with ground oyster shells to increase calcium. Instead of buying pre-ground oyster shells they will try to make their own. And in the process they destroy their blender or coffee grinder blades.

[–] Jhestyr@lemmy.world 8 points 1 week ago (1 children)

The biggest thing is heat oil with a couple kernels. Once they pop, pour in the rest. Then remove pot from heat and stir around for about 30 sec. Then return to heat. Pops perfect every time.

If adding butter, cook it separately med-high until it no longer bubbles and then immediately apply and then it won't shrivel the popcorns.

[–] FauxPseudo@lemmy.world 3 points 1 week ago

I put two test kernels in before adding the rest and I don't adjust the heat.

[–] angband@lemmy.world 7 points 1 week ago (1 children)

Old bacon grease makes the best. Lots of butter and lots of salt, too.

Another way that's popular in our house is popped in oil, slathered with butter, salted well, then add nutritional yeast after stirring in the butter.

[–] JohnnyEnzyme@piefed.social 3 points 1 week ago (1 children)

Bonus pts for pursuing atherosclerosis all the more rapidly! :D

[–] angband@lemmy.world 4 points 1 week ago (1 children)

That fake butter will clog your arteries. Me, I have no detectable plaque in my heart. They looked for it over and over. My family has a history, too. I stopped eating trans fat in the mid 90's, that's probably why. I also ate no meat for 21 of the last 25 years. Just started eating bacon again this year. Once a month treat.

[–] JohnnyEnzyme@piefed.social 2 points 1 week ago* (last edited 1 week ago) (1 children)

That fake butter will clog your arteries.

Yup, via hydrogenated oils. Probably not too great for overall health, either. Old bacon grease was mainly what I was referring to, though.

Eh, I don't mean to nitpick or critique your diet though, and I apologise for my earlier, snarky comment. I posted it when a bit tipsy on strong beer, feeling kinda pettily self-righteous and all.

Anyway, sounds like you're taking care of yourself, so bravo to that. My family also has a 'history,' too, which is why I tend to try to be as alert as possible about diet. Peace out...

load more comments (1 replies)
[–] CanITendTheRabbits@piefed.social 6 points 1 week ago* (last edited 1 week ago) (1 children)

Coconut oil, salt and tajin. Whirly pop for the win. I’ve been using the same whirly pop for about 15 years.

[–] Prox@lemmy.world 5 points 1 week ago* (last edited 1 week ago) (4 children)

This guy gets it.

Though I use Flavacol instead of salt and tajin - it's exactly what movie theaters use.

[–] mojofrododojo@lemmy.world 2 points 1 week ago (1 children)

a friend got some of this but... is it sprinkled on already popped corn? it didn't taste right.

[–] Prox@lemmy.world 2 points 1 week ago (1 children)

I put it in the popper when I add the kernels.

load more comments (1 replies)
load more comments (1 replies)
[–] Eq0@literature.cafe 6 points 1 week ago

I loooove fresh popcorn. It used to be 75% of my reason to go to the cinema when they still had it (now they only have packaged popcorn :’( )

Anyways : any cooking oil, salt directly in the oil, standard pan. Sometimes we add caramel but we never got a great end result.

[–] Batman@sopuli.xyz 6 points 1 week ago

I didn't see it so I'm add our homes go to. A little ghee and fine salt to pop in, then topped with a little garlic salt and grated parmesan. We've been using a glass bowl in the microwave, does decent.

[–] Madzielle@lemmy.dbzer0.com 6 points 1 week ago

I've an old dutch oven, must be my oldest piece. I make popcorn in there, I've been using avocado oil. I top it with salt, black pepper, and nooch.

[–] JohnnyEnzyme@piefed.social 5 points 1 week ago* (last edited 1 week ago) (1 children)

I've experimented a good bit with popcorn, starting with the stir/shake-pot method, graduating to an cheap air-popper, and finally discovering that one can pop it between two baking sheets in the oven(!) The advantage with the latter two is that you can more exactly control the oil content. Oh, also-- an air-fryer is super-useful for crisping up stale popcorn and many other snacks. (seriously, it's a miracle worker)

I've also tried all kinds of different spritzes and coatings, experimenting with curry powder, nutritional yeast, chili powder, grated parm, garlic powder, black pepper, red pepper, chipotle powder, pseudo-butter powder, and then stuff like the Kernal Season's store-bought stuff.

(their sour cream & onion powder is da bomb, altho sadly my local store doesn't stock it no more)

There's also an industry standard item which I haven't tried yet, but intend to. It's called "Flavacol," and is apparently theatres' 'secret sauce' to making their popcorn so yummy and buttery, even though it's just a powder. By reputation, if you're planning on trying powder flavorings, that one seems far and away the one to get, if you can.

[–] RicoBerto@piefed.blahaj.zone 5 points 1 week ago* (last edited 1 week ago) (1 children)

Flavacol is just an artificial butter flavor with salt made into really fine particles. But you are correct, any time you've been to any business or place that had a popcorn machine you can pretty well guarantee they are using it.

I used to make the popcorn at Target and it's what we used.

Oh it's also cheap as shit and the carton will last you forever so just pick some up if you are curious.

[–] JohnnyEnzyme@piefed.social 2 points 1 week ago* (last edited 1 week ago)

Yup!
But I'll say this-- there are many, many butter-flavorings out there for popcorn, and yet "Flavacol" is the one repeatedly, commonly used in the popcorn sales industry at large.

Personally, I would guess that tells a certain tale, amigo.

[–] shalafi@lemmy.world 5 points 1 week ago (1 children)

Little House on the Prairie?! How old are you? Goodnight John Boy.

And if you catch that reference, you old. SOURCE: Am old.

[–] FauxPseudo@lemmy.world 6 points 1 week ago (2 children)

The full watch through started in 2012 when she moved in. I remember it existing as a kid but couldn't stand it. Didn't do much better this time without turning every episode into MST3K.

The official cookbook has come in handy on occasion.

[–] shalafi@lemmy.world 6 points 1 week ago (1 children)

Well, 2012 was like, last year. Right? Right?!

[–] FauxPseudo@lemmy.world 4 points 1 week ago

It was before the civil war started.

load more comments (1 replies)
[–] niktemadur@lemmy.world 4 points 1 week ago

No thanks, I'd rather pop talkcorn.

[–] jordanlund@lemmy.world 4 points 1 week ago

Olive oil, sea salt and nooch is great.

[–] aramis87@fedia.io 4 points 1 week ago (1 children)

When I'm making it to eat hot, I generally prefer yellow butterfly popcorn. If I'm making popcorn to eat cold - like when I'm making caramel corn balls or something (or stringing them for the Christmas tree), I prefer white mushroom popcorn. In either case, I prefer hull-lesd over hulled popcorn - I have cracking my teeth on them. I tend not to like popcorn mixes (mixed red, blue, yellow and white kernels) - they're very pretty, but I have enough trouble timing the pops without adding in complexity between the kernels.

I know the different types taste different, but not enough that I really notice much - that's likely a function of the added toppings, even if it's just something as simple as butter and salt. Popcorn-on-the-cob is a fun thing for the kids or a friend.

I usually run through the start of a bag of corn, then stop because I get tired of it, and when I start again, the moisture content has dropped enough that I'm no longer getting y the big puffy corn I like, which is usually the sign to pop the current bag into popcorn balls and start a new bag for movie viewing.

[–] FauxPseudo@lemmy.world 5 points 1 week ago (1 children)

If you're using old kernels, I recommend lowering the heat to 4. It will take longer for the kernels to pop but you will regain some of that fluffiness.

[–] angband@lemmy.world 4 points 1 week ago* (last edited 1 week ago)

For old kernels, add a teaspoon or two of water to a gallon of seeds. Shake thoroughly and let sit for a couple of days.

[–] Knock_Knock_Lemmy_In@lemmy.world 3 points 1 week ago (1 children)
[–] billygoat@catata.fish 9 points 1 week ago (1 children)

You at least could have said not to use bagged popcorn. The issue is something in the bag to keep the popcorn from sticking. You can microwave popcorn that doesn’t come in a bag.

[–] manuallybreathing@lemmy.ml 4 points 1 week ago (2 children)

Yeah iirc the thing is superheated steam, oil and plastic

But also its so easy to make on a stove, microwave popcorn is such a rip off

[–] Madzielle@lemmy.dbzer0.com 3 points 1 week ago

I was using paper bags and the microwave to make popcorn for a good while.

Then I remembered I own a Dutch oven, and it dawned on my it's easier and makes a larger batch. My husband calls me grandma when I'm making it lol

I'm make my grandma popcorn okay?

[–] axexrx@lemmy.world 2 points 1 week ago

You can also pop it in the microwave in a brown paper bag. Super easy and no sketchy chemicals unless you put them there yourself.

[–] Deadlytosty@lemmy.world 3 points 1 week ago (1 children)

I like them plain, some peanut oil and salt afterwards. My wife likes it a lot fancier, with caramel, which is a bitch to clean up afterwards.

Any tips to get the salt to stick properly? I normally end with a salty 2nd half and a boring first.

[–] JohnnyEnzyme@piefed.social 6 points 1 week ago* (last edited 1 week ago)

Any tips to get the salt to stick properly?

Spritz it with some oil before applying salt/seasoning. For even coverage, put it in a paper bag and shake it all around (bonus pts for doing the Hokey-Pokey at the same time), which will help pickup excess oil if you're looking to keep it lo-cal.

EDIT: clarification

[–] owenfromcanada@lemmy.ca 3 points 1 week ago

I can take it or leave it, but my daughter requests it at least weekly so we make quite a bit. We have a whirly pop, it works pretty well. Usually just butter and salt on top, though I've tried a chocolate drizzle as well that was pretty good.

[–] Kolanaki@pawb.social 3 points 1 week ago* (last edited 1 week ago) (1 children)

I'mma have to try making some with bacon fat... I always just use vegetable oil (or get the microwave bags).

[–] axexrx@lemmy.world 4 points 1 week ago

You can also make your own microwave bags pretty easily. Just throw a 1/4th cup of kernels in a small brown paper bag, and fold it over. I usually drop like a tsp of oil in there, and a bit of salt, before I pop it, and shake it up a bit but it works just as well dry.

A while back though, i bought a microwave popper off Amazon though. A glass vessel that kind of looks like a coffee pot with a silicone lid. Same idea without the greasy bag, and I can just take that with me as as the popcorn bowl.

[–] Canopyflyer@lemmy.world 2 points 1 week ago (2 children)

Popcorn is by far my favorite snack.

List of Ingredients:

Popcorn of course. I usually use locally grown red hulled popcorn, although lately I have two kids with braces so I've been using a "hulless" popcorn that is relatively safe to eat with braces.

Coconut Oil

Flavacol: The secret ingredient.

Finally the popcorn popper that I use is THIS ONE: It takes more attention than most other poppers, but it does a really great job

[–] d00phy@lemmy.world 2 points 6 days ago* (last edited 6 days ago)

Aside from the specific popping corn, this is basically the same recipe I use. I use the Whirley Pop, but same difference. ~2tbsp of oil, ⅓ cup kernels, and a pinch of Flavacol (seriously be careful with that stuff - it's crazy powerful). Melt the oil w/ the Flavacol in the popper with a couple kernels. Shake it around a bit to mix it up good. When they pop dump in the rest, shake it around again to coat the new kernels, and stir slowly. I like to top the popped corn with a bit of Greek Seasoning.

[–] FauxPseudo@lemmy.world 2 points 1 week ago

Oo. Citations. I like that.

load more comments
view more: next ›