this post was submitted on 17 Jun 2023
20 points (100.0% liked)

Food and Cooking

6442 readers
1 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.

This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago
MODERATORS
alyaza@beehaw.org
Gaywallet@beehaw.org
SoaringFox@beehaw.org
remington@beehaw.org
20
Seasoning suggestions for popcorn? (beehaw.org)
submitted 1 year ago by Linnce@beehaw.org to c/food@beehaw.org
51 comments fedilink hide all child comments
 

I eat popcorn fairly often and I was wondering if I can improve on the taste with minimal effort. Do you guys know any good mix I could use instead of salt alone?

you are viewing a single comment's thread
view the rest of the comments
[–] tal@kbin.social 1 points 1 year ago (1 children)

If you're willing to add some calories, oil. I got an oil sprayer. I fill it half with chili oil, half with olive oil; not too hot, but gives it a kick. Sprayed on, it doesn't put nearly as much in as being drizzled on. It helps make powdery stuff adhere to the popcorn, too.

I have a salt shaker of Flavacol, which is the "salt" part of what goes into movie theater popcorn.

Movie theaters use (or used, dunno if this has changed) palm oil. This can congeal at room temperature, so may need to be heated.

Powdered butter or powdered various sorts of cheese can be kept in the fridge and can just be sprinkled on.

Cinnamon and sugar can be sprinkled on.

[–] argentcorvid@midwest.social 0 points 1 year ago (1 children)

Actually, for popping they mostly use coconut oil. And some places use stuff that gives the popcorn a weird coconut flavor. The stuff that they put on at the end might be /probably is palm oil based though.

[–] tal@kbin.social 1 points 1 year ago

Argh, yes, you are right, thanks. Brain fart on my part. It's coconut oil that does the room temperature congealing thing.