Popcorn

I like popped corn. Not the kind that comes from air poppers or that greasy stuff you buy at the movie theatre but the stuff I fix on my own stove top in a heavy pot with a little bit of oil. Man, that's good!

Making popcorn, while a simple process, can be a disaster. Too much heat, and you scorch it - tastes really bad. Air puffed - tastes pretty much like straw to me. Wrong lid - soggy and tough corn. Too little heat - masses of unpopped kernels.

Like so many things, when you just get the simple steps down, follow them consistently, time after time, you get the perfect result.

Here's my perfect popcorn guaranteed recipe:

1. Use a heavy 3 quart metal pot - cast iron enamel coated is my favorite.
2. Heat about 1 Tbs of canola oil at medium heat with ONE kernel of fresh popcorn in the pot. When that single kernel pops, your oil is ready.
   
3. Add 1/3 cup of kernels. (I keep mine in the freezer so they stay fresh.)
4. Cover the pot with a spatter screen instead of a lid. This lets the moisture escape, keeps the popcorn from steaming and assures crisp, fluffy, and tender results.
5. As soon as the additional kernels start popping busily, turn the heat down to low. Jiggle the pot a bit to bring any unpopped kernels into contact with the heated pot bottom.
   
6. When the popping begins to slow a bit (typically when about 1/2 of the kernels are popped) turn the heat OFF. Jiggle the pot again. The residual heat from the heavy pot will finish the popping. Turning off the heat at this point will keep the popcorn from burning.
7. When the popping stops - IT'S DONE!

Now just pour it out, salt lightly (I prefer super-fine popcorn salt) and enjoy.

It took me many trials to figure how to make the perfect pot of popcorn. Now, I just follow the steps, and confidently get perfect popcorn every time.

Trial and error. Learn from your mistakes. Keep what works (means paying attention and keeping notes). Perfect the process.

Just like life.

Just like business.

Just like popcorn.

ciao.