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 Post subject: Re: Mushroom Popcorn
PostPosted: Tue May 13, 2014 11:32 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1417
I had to recreate some artwork for a customer yesterday. Looking at their customers website, I found this which I thought was pretty interesting. Popcornr I knew about White, Yellow and Mushroom, but I didn't know about the Expansion options of different corns.


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 Post subject: Re: Mushroom Popcorn
PostPosted: Tue May 13, 2014 11:48 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
"Expansion ratio" being cineplex-speak for filling the tub with the lowest possible mass of product. :twisted:


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 Post subject: Re: Mushroom Popcorn
PostPosted: Sun May 31, 2015 9:50 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
Ok, tonight I was craving kettle corn, but I'm a little low on coconut oil, and I wanted to save it for granola. I used canola instead and I got lots of old maids and lumps of sugar. I'm wondering if coconut oil just works better because it is a special snowflake of an oil or is it because I heat it slightly before adding the other ingredients since it is not liquid in my kitchen until some time in the middle of July?


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 Post subject: Re: Mushroom Popcorn
PostPosted: Mon Jun 01, 2015 9:48 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
I'm not sure what happens if you don't heat the oil, but I always heat the oil before adding sugar or popcorn. I use a trial kernel or 3 and add the rest (and sugar) when a trial one pops


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 Post subject: Re: Mushroom Popcorn
PostPosted: Mon Jun 01, 2015 1:53 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
I use the Orville oil now in the whirley pop (along with the sugar and salt and don't heat. I've also used grapeseed. No issues with either. however I've had old maids and issues if the popcord is old.


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