Although I don't like to go watch movies at the
movie theater, I will still go to the theater at the
mall to buy popcorn. Yes, they will let you in!
For someone who loves popcorn,
there is nothing like it.
Hopefully I have found the secret method.
I'll report my findings the next time
I make a batch of popcorn.
Directions
Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect.
To make it, melt 2 sticks butter in a glass measuring cup in the microwave.
Let sit for a few minutes; the butter will separate into 3 layers.
Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.
Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).
To make it, melt 2 sticks butter in a glass measuring cup in the microwave.
Let sit for a few minutes; the butter will separate into 3 layers.
Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.
Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).
Photograph by Burke/Triolo/Jupiter Images
Source: Food Network website
