Popcorn machine

Popcorn in the cinema is like the movie itself, an indispensable part of the movie experience. Hot, greasy, salty, and crunchy are its inherent characteristics.

Today, we have fulfilled our promise of super crispy popcorn with our unique formula.

There are several surprising keys to making the best, buttery, movie-style popcorn, all of which add up to make it easy for you to taste the best popcorn at home.

How to make the most cinematic style popcorn?

The popcorn in the movie is not made of butter at all. The corn kernels are cooked in coconut oil or canola oil and sprinkled with a mixture of salt, butter flavoring and bright yellow food coloring.

Therefore, yellow food coloring does not belong to popcorn!

The popcorn used in movie theaters is irregular snowflake shapes, which come from the "butterfly" or "snowflake" core. White and yellow popcorn are standard. Nevertheless, regardless of the color of the hull, the starch is always yellow or white.

Popcorn kernel has three basic parts: peel (shell), endosperm (starch) and germ. When the grains are heated, the popcorn bursts, and the moisture in the endosperm turns into steam, causing the hull to rupture under pressure, causing the grains to invert.

Since the moisture of the kernels is critical to ejectability, make sure to store unused kernels in airtight containers in the pantry or cabinet to prevent them from drying out.

Turn on the machine and be careful not to touch the inside because it will be very hot. Listen to the popcorn kernels starting to burst, let them fall into the bowl. After the popcorn slows down, tilt the popcorn toward the waiting bowl, and then pour the remaining popcorn in.

Unplug the machine or turn off the machine, season the popcorn, and enjoy!