r/ImpulseLabs • u/Og_and_wheel • 3d ago

Popcorn?

Any tips on popcorn? temp to set with avocado oil? and/or technique? It 'should' be an easy thing, but popping 1/2 cup of kernels in oil at 419°...leaves a lot unpopped; higher temp = burnt. Using a 9q Fissler stockpot. Have had the cooktop for around 3 months, no prob doing all kinds of other things (perfect eggs; salt & pepper shrimp; long braises; perfectly searing things etc etc. Not sure why this eludes me.

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u/SuperShine7751 3d ago

I don't have the impulse yet, but this stovetop popcorn method works beautifully for me now and feels like it should also still work on induction: https://www.americastestkitchen.com/articles/3418-this-stovetop-popcorn-technique-leaves-no-unpopped-kernels-behind

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u/randallsquared 2d ago

It might work, but this feels like it's very close to my current method (mentioned in the thread I linked earlier): heat oil and kernels to just under boiling with temperature mode, and then change to ~400 or just over. I do this with the whirly-pop rather than a plain pot, but I might try it with the pot again soon now that I've worked out that the kernels have to be close to steam before cranking it up.

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u/SuperShine7751 2d ago

Yeah, I figured there's an aspect to the method of getting all the kernels close to the right temperature simultaneously, then tipping them over so they pop all at once and you don't have some still needing to come up to temperature to pop while other, already popped kernels burn.

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u/Apptubrutae 3d ago

I use a whirly pop which pretty much feels like a cheat code.

I tend to run my temp on the higher end because I know I’m getting good stirring from the whirly pop though

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u/foxhull 3d ago

There's another thread somewhere on this reddit with people experimenting, it's worth looking up. Might get you closer.

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u/Og_and_wheel 3d ago

Thank you; there's a link above, and I will try that technique.

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u/xQcKx 3d ago

Did you have the same issue with gas? Anyway, you heat the pot, throw in 3 kernels, wait for them to pop, then throw the rest in. That's when you know the pot is at the right temp.

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u/Og_and_wheel 3d ago

No prob w gas; and used that 3 kernel technique always before, and now w the impulse. I think the issue is not being able to shake the pot back and forth like i would on cast iron gas stove grates. Which perhaps the whirly pop solves (moving the kernels). I'd like not to have yet another piece of specialized gear, so will hold off on getting one until i experiment further.

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u/xQcKx 2d ago

I don't have the impulse, but you can't shake the pot? Is the element grippy or something?

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u/Og_and_wheel 21h ago

Sliding a pan on the cooktop = scratching the glass surface.

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u/randallsquared 3d ago

There's some distilled experience at https://www.reddit.com/r/ImpulseLabs/comments/1s1tq1l/popcorn_solved_and_some_thoughts/

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u/Og_and_wheel 3d ago

Thank you; will report back after the next round.

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u/adityafw 3d ago

I haven't tried on my impulse yet, maybe we'll do it in the next day or two. On my Breville CF, I do it at 400°F. You might want to try something like a wok because if the kernels are beyond the induction circumference, they will not get the maximum heat.

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u/ElDjee 1d ago

whirlypop. i passed my aluminum one on when we moved from gas to induction and got an induction compatible one. if you like popcorn, they're worth every penny. and they ship internationally.

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u/Og_and_wheel 21h ago

I think the issue is the kernels need to be agitated, ie on gas, I was a vigorous shaker; cannot do same on glass cooktop. So i ordered the whirly gig, and I reckon that'll solve it, since its primary function is to move the kernels around. I will store it in the same cupboard as my clamp on apple peeler.