Chewy Popcorn :-( - Page 3 - AVS Forum
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post #61 of 78 Old 11-18-2008, 06:50 AM
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Haha!!

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post #62 of 78 Old 11-18-2008, 11:52 AM
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Quote:
Originally Posted by MidLife View Post

Does anyone know what drink cups would be good paired up with my chewy popcorn?


I'd say the 24oz'ers.

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post #63 of 78 Old 11-18-2008, 01:08 PM
 
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Do you know where I could get perfect movie theater drink cups?
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post #64 of 78 Old 11-18-2008, 06:44 PM
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Quote:
Originally Posted by MidLife View Post

Do you know where I could get perfect movie theater drink cups?

Preferably cups that will keep liquids cool for hours at a time?
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post #65 of 78 Old 11-18-2008, 07:34 PM
 
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Yes, and they need to fit my cup holders and match the black color....
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post #66 of 78 Old 11-18-2008, 08:03 PM
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Quote:
Originally Posted by MidLife View Post

Do you know where I could get perfect movie theater drink cups?

http://www.avsforum.com/avs-vb/showthread.php?t=1043666


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post #67 of 78 Old 11-19-2008, 02:17 PM
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Bump to the top for those looking for chewy popcorn

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post #68 of 78 Old 11-19-2008, 02:35 PM
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Heated tray. Steam venting. Smaller kernels (I use baby white), fresh product, hot oil (coconut).

I don't know if it matters, but it matters to me. I only use non hydrogenated coconut oil. If it doesn't melt at room temperature, it's been hydrogenated.

Enjoy.

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post #69 of 78 Old 11-20-2008, 07:52 AM
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Quote:
Originally Posted by timtimes View Post

Heated tray. Steam venting. Smaller kernels (I use baby white), fresh product, hot oil (coconut).

I don't know if it matters, but it matters to me. I only use non hydrogenated coconut oil. If it doesn't melt at room temperature, it's been hydrogenated.

Enjoy.

I disagree somewhat. I am sure mileage varies per user.
But my best experience has been using a larger kernel of popcorn.
We actually experimented with some Amish popcorn called Lady Finger popcorn. It was so small it fell down into the catch tray and didn't have near the taste as my larger kernel popcorn.

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post #70 of 78 Old 11-27-2008, 05:49 PM
 
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Bump to the top for those looking for chewy popcorn and the cups to put it in...
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post #71 of 78 Old 11-27-2008, 06:39 PM
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Key when using my 4oz gold medal,

Leave door open until popping starts. Then do not shut all the way
Let popcorn sit a good 10-15 minutes before serving if at all possible
I end up using a "mix" method; first batch is a 4oz GM brand, then the next batch is 6oz of usually Orville Redenbacher. Then once popped I mixed together and let sit
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post #72 of 78 Old 12-09-2008, 09:35 PM
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what is the recommended amount of Oil / Corn / Salt are you using in a 4oz popper?
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post #73 of 78 Old 12-14-2008, 06:11 PM
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So is oversteaming a problem in specific models, or brands, or all commercial models in general.

Paying $500+ for a popcorn maker, I don't want ANY fuss.. just perfect popcorn every time. Propping doors, curing popped corn.. ridiculous.

What machine will do it's job correctly every time without jury rigging?

I saw a machine, i think it was a larger Gold Medal, with "aroma fans" designed to spread the smell of popcorn throughout a building. Will this eliminate propped doors and steamed chewy corn.. and micro managing?
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post #74 of 78 Old 12-15-2008, 08:45 AM
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Two years ago I got the one from Costco (CP-509) and haven't had any of these problems. There is a prttey good size gap (I've never measured it) around the doors to let the steam out. I use less oil then recommended and just let it go. No problems. I usually only pop what I need so I don't worry about warming it. And the couple of times I've had left over, I just leave in the machine and eat it right out of there. It's been fresh for a couple of days.

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post #75 of 78 Old 12-17-2008, 09:39 PM
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what is the recommended amount of Oil / Corn / Salt are you using in a 4oz popper
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post #76 of 78 Old 12-20-2011, 08:32 AM
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Sorry to dredge this up from the dead, but I need to weigh in on this. I've been popping on the stovetop my entire life and have very seldom had any problems with chewy popcorn. I recently bought an Elite EPM-450 and every single batch has been bad chewy. I've tried everything that's been suggested: Leave the door completely open, put the Flavacol in after popping, make sure the oil is good and hot, I've tried about a half a dozen different popcorn brands (the same brands I have no trouble with on the stovetop), hell, I've even clipped a fan to the side frame to help pull the moisture out.

The only thing that works is to let the popped corn sit in the tray for a couple of hours before eating, and this is just unacceptable. I want to eat it when it's hot and fresh. When I was still working we had popcorn every Thursday and it was never chewy...straight out of the machine. It was so good I kept going in every Thursday to get popcorn even after I retired.

So I know it shouldn't be necessary to let it sit and I'm looking for ways to remove the moisture as it pops. What if I drilled some small holes in the pot lid to release the moisture as it pops? Or maybe figuring out a way to vent the moisture out the top of the machine?

Really need to get this resolved so I don't need to pop 2 - 3 hours before eating.

Thanks,
Rich
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post #77 of 78 Old 12-20-2011, 02:17 PM
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I've wonder about getting a popper so I can have a more movie theater experience (as a kid I worked at a theater for a number of years and popped corn frequently) but the more I think about it I may just get the pre-measured packs and keep popping on the stove. The popcorn I make with either popcorn oil or even light olive oil tastes pretty good to me. I just keep the top cracked to let out the steam.

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post #78 of 78 Old 12-23-2011, 07:25 AM
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If you are thinking about cutting holes in your popcorn machine, do so in the top, and plan for some sort of vent cover as well. Cut the vents as far from your kettle as possible so as not to cause cool spots while popping. When popping, you definitely want to let out the steam, but when it is just resting, you are better off using a vent cover, letting the popped corn sit normally. With the vents open you are wasting heat, electricity, and letting convection cool off the top layer of kernels, making more frequent stirring necessary.
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