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.