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Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker. Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn. Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
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As a Spread. Butter powder can be reconstituted into a spreadable form by mixing it with a small amount of water. The amount of water needed will depend on how soft you want the spread to be. This can be a great option for camping trips or traveling when refrigeration isn't available.
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For peanut butter powder. 1 bag microwave popcorn, popped. 3 tablespoons butter. 2 tablespoon peanut butter powder. 3 tablespoon powder sugar . ยผ teaspoon salt . For smooth peanut butter.
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Melt 1/4 cup clarified butter or ghee in a small saucepan over medium heat. (Alternatively, add the clarified butter or ghee to a small, microwave-safe bowl and microwave until melted.) Heat the coconut oil. Melt 2 tablespoons coconut oil in a 7- to 9-quart stockpot over medium-high heat. Add tester kernels.
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1. Pop your popcorn in coconut oil or canola oil. These are the two most common oils used by movie theaters. Heat a thin layer of oil until shimmering in a large pot. Add a few test kernels, then add the rest of the popcorn when they pop. Remove from heat for thirty seconds so the kernels reach an even temperature.
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Movie Popcorn: Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove). When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.
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Instructions. In a heavy bottomed vessel (I used my pressure cooker), add ยฝ tablespoon butter followed by 1 tablespoon oil. As it gets really hot and begins to boil, add corn kernels and mix well. Keep it closed with a heavy lid (I used my pressure cooker lid) and keep shaking the vessel occasionally. Soon, the corn kernels will begin to pop.
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Squeeze all the garlic through the garlic press and add directly into the saucepan. Once the butter begins to bubble, turn the heat down to low. Stir periodically. Pin. . Simmer for 5 minutes. Remove from heat and drain the butter into a small container.
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Heat a pan and melt the butter and ghee (or coconut oil). Lower the fire if necessary to make sure the butter doesn't boil. Once the butter is completely melted, add the soy sauce and mix well, letting it simmer for a bit then switching off the fire. If making 1 of the variations of this soy sauce and butter popcorn, now is the time to add the.
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According to Kitchn, grapeseed or avocado oil are two excellent options, and a good ratio for a single bag of popcorn is to mix 2 teaspoons of your favorite neutral oil in with every 2 tablespoons.
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Melt the butter, and let's cool down. Set aside. In a bowl, beat the eggs with a fork or a whisk, then add Parmigiano, semolina, baking powder, nutmeg, and salt. Stir. Drizzle the melted butter, not too hot, over the batter and continue stirring until the mixture is soft and fluffy.
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Microwave butter in intervals, stirring in between, until fully melted. Melt butter on the stovetop using a small saucepan over low heat. Use a stovetop method to control butter distribution. Add melted butter in layers while tossing the popcorn.
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Pour oil into a heavy-bottomed (at least 3-quart) saucepan. Add 3 popcorn kernels, and turn the heat to medium-high. Wait for all three kernels to pop. Add the rest of the kernels, cover, and remove pot from heat. Count to 30 -- it helps to count out loud. Very, very loud. Return your pot to medium-high heat.
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Mix with water and a little vinegar, then chill, to make a sour cream substitute. Adding vinegar, water and spices produces a passable mayonnaise. The powder can be mixed straight into dough, noodles or mashed potatoes. For a treat, use it straight in tea or coffee; it's tasty and comforting.
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To make sprayable butter, you want to start out with unsalted butter. This lets you control your salt later. Melt about 2 tablespoons unsalted butter and let cool until warm. Whisk in 2 teaspoons of any neutral flavored oil. I prefer grapeseed or avocado, but anything you have on hand will do.
