[laughs]
- One of my wife's favorite dinners.
We're gonna make popcorn.
[playful string music]
- Oh my gosh, this pot weighs a ton.
- The proper way to make popcorn
is to buy a microwavable bag,
but if you insist on doing it this way.
- We'll try this.
I think I'm just gonna put that in.
- The way that I was taught,
you need a little bit of oil.
- Mix it up.
I could've used any of these utensils,
but I chose to use my finger
because I was gifted with this.
- And this is [lips smack].
I have no idea what that is.
- I think this is water.
- And to do this, you
gotta turn this puppy on
up to 1,000
'cause that means something high.
- So we take some popcorn
and just kinda drop 'em in.
- Bam!
- Cover it up.
- Pop.
- Am I supposed to stir it around?
- You gotta stir this
until it's evenly coated.
- Nothing is happening here, folks.
- Ah, oil.
- I thought it would be
a little more exciting.
I'm sorry [laughs].
Get the guys to pop.
Come on, all at once.
Everybody, pop, pop, let's go!
[taps]
- You want me to peek?
- Here they go.
They're popping [laughs].
[popcorn pops]
- Sounds like success.
- My gosh, it's popping!
♪ Look at this popcorn ♪
♪ It's getting so hot ♪
♪ And I'm dancing around ♪
♪ Like I'm a little ♪
[electric stove beeps]
[breaths]
- I like my popcorn kind
of like sometimes burned,
but sometimes.
- Well, that means you can't cook.
[laughs]
- You know that beautiful sound of
♪ Popcorn ♪
[popcorn popping]
- Ah, oh.
- You cannot take me popcorn!
[groans]
- Okay, okay.
- It looks pretty good actually.
Popcorn, oops!
Uh-oh.
- So you've got like a lot of kernels in,
not a lot of popcorn,
and the stuff you do have is burned.
- I don't think this worked out.
- Big fail.
Oh, we burned.
Oh, you smell it.
I think we should go
back to the microwave.
- Stove top popcorn.
- Popcorn, you say.
Popcorn, we shall make.
- Oh Jesus, this is a heavy pot.
- Apparently, the guy
before me burned his pot.
So I have to use this big,
heavy witches caldron.
- First thing you wanna do, heat the pan.
- We're gonna start at 370.
You want the pot hot
before you put the oil in.
- Nothing cooks right
unless it's volcano heat.
- Put the oil in.
Make sure you get a nice distribution.
- I'm gonna put a kernel in
just that I know when the oil is hot.
- Whoop, there it goes.
Okay, so first pop,
we're gonna put this in.
- Oh, yeah.
- Combine your popcorn with your oil.
Give it a good little shake
just to coat everything.
- Oh.
- And then cover it up.
- Then we wait.
- You gotta play it by ear.
Popcorn can be very funny.
- I think it's starting to pop.
- Maybe I should put on
goggles just to be safe.
- Something's definitely going on.
But you know what?
A true chef never kisses and tells.
- All right, so we hear
a couple of little pops.
[popcorn pops]
Hear that?
So now I'm gonna lower
my heat a little bit.
- It will pop.
Pop for me.
[popcorn pops]
- They're popping.
- Ah!
- That was a pop.
- I'm just moving the lid over, off,
just a tiny bit just to let
some of that steam escape.
[popcorn pops]
- Oh, oh, oh!
- Oh!
[screams]
- And then you see.
Poop, poop, poop, poop, poop.
That's what you want.
- When you hear the popping
stop, stop the cooking.
'Cause that's how you burn your popcorn.
- It's almost time.
- Without further ado, let's take a look.
Beautiful popcorn!
- We have popcorn.
Still cooking.
[popcorn pops]
- Nope, didn't work out for me.
I'm not a good juggler.
- This is like theater popcorn.
Mm-hmm!
[tape rewinds]
- We're making popcorn today,
and not in the microwave bag.
We're gonna do it on the stove top.
First thing we're gonna
do, nice heavy duty pot.
This makes a big difference
because the pot distributes
the heat much more evenly.
We're gonna start with a
medium, medium-low heat.
I've got my popcorn kernels.
And the only other thing that I need here
to get this started is a
little bit of oil in the pan.
You just need enough to
coat the bottom of the pan.
Popcorn goes in.
I never wanna have more
than one layer on the bottom
of the pot to encourage
them to cook evenly.
The last key here is that
we need a lid on top.
What I wanna do while I'm
waiting is kind of move
this pot around.
Now a lot of people
instinct is to kind of like
pick it up and do this whole thing.
I don't wanna do that because that means
I'm removing it from the heat.
And remember consistent heat is key.
Okay so I'm gonna just keep that moving.
We got a pop.
[popcorn pops]
We got another pop.
Yeah, all right, we're
starting to get there.
I'm actually going to start
reducing my heat a little bit
once it starts popping.
Okay, you guys can see
we're making progress.
So there we have it.
That's our popcorn.
You see it's nice and evenly cooked.
Still popping a little bit.
At this point, the popcorn
is your blank canvas.
So butter, salt, cheddar
cheese, I don't know,
the world is your oyster.
Now is the time to season popcorn.
Perfect.
[popcorn pops]
- Fresh popcorn.
[popcorn pops]
[popcorn crunches]
- Disappointing, huh?
[playful string music]
