It's really no different. Take a pot, toss in a handful of popcorn with some oil. Turn on stove for a couple of minutes until pops subside. Sprinkle with salt. Done.
I never bothered with the butter etc, though maybe I should.
I have experimented with various techniques: huge pot, wok, air popper, silicone bowls.
The silicone bowls are by far the best. Big consistent, crisp pops. Minimal waste, you can even repop the unopposed kernels. But easy to burn if you are not careful.
Air poppers are by far the worst. The pop corn always came out like styrofoam. I’d bite into the popcorn and it would just flatten.
I don’t believe the comments about getting minimal un-popped kernels using a pot, by just swirling around a bit of oil. Sounds like baloney to me. Results are good but waste is relatively high in a flat bottomed pot.
The best vessel for stove top is a metal container with a curved bottom - wok, large metal bowl. Add popcorn and oil as normal. Heat for about a minute. Turn the heat off. Stir the kernels for 30s to a minute to let the heat even out. Turn the heat back on and cover. As they pop shake the container to help the kernels settle to the bottom. The same technique can be used in a normal pot, but the heat distribution is not as good.
> I don’t believe the comments about getting minimal un-popped kernels using a pot, by just swirling around a bit of oil. Sounds like baloney to me.
It works, though!
I use an ordinary 3qt pot (Cuisinart MCP193-18N, if it matters; this is a tri-ply pot). Choose enough kernels to make a single layer on the bottom of the pot (that's about 1/2 cup for this one, if I'm remembering correctly... I'm usually on autopilot doing this though) and set aside. Add enough oil to the pot to basically half cover the single layer, or a bit more. Add five kernels to the pot and start the heat at medium-high to high. Add the rest of the kernels when 3/5 of the test kernels have popped. Cover with lid. You're done when the pot is full (and it will be!). Pour the popcorn into a separate bowl to season and serve.
According to https://www.healthline.com/health/body-modification/is-silic..., silicone utensils are unsafe to cook with above 220C, which I guess you're not going to reach popping popcorn. The list of potential conditions from silicone exposure aren't great. I couldn't find any studies at a quick search.
Well, I don’t believe it in the sense that I think these recipes are all missing out key steps. Because not everyone gets such good results. I sure don’t without extra steps.
I use this method with a flat bottom pot (peanut oil and salt only), and I find that if I don't shake it from time to time, it will sometimes burn a bit before all kernels have popped. So, about halfway done, I shake and/or vertically bump the pot to let kernels settle back to the bottom.
As the popping slows, I take the lid off entirely (there's enough popcorn at that point to keep new popping from splatter or jumping out), and add salt, and then rotate the bulk of the popped corn with a bump to one side, salt again, bump-rotate, etc, getting the salt on it evenly without letting it cool too much. I like popcorn that's just-popped hot.
Two other notes:
I only use peanut oil, because at fast popping temperatures, some oils smoke. The popcorn does not taste like peanuts, if you'd worry about that.
I use more oil than most commenters, such that the single layer of kernels (3/4 cup in my pot) are nearly submerged at the start. Cleanup is more involved than a wipe of the pot, but the popcorn is a lot tastier and I don't need any butter or parm.
I never bothered with the butter etc, though maybe I should.