How do you use it? According to an in-the-know Redditor with plenty of Flavacol experience, "The best recipe for at home theatre popcorn is what I call '1.2. 3.4': 1/2 cup popcorn to 3/4 teaspoon Flavacol. Use just a small glug of oil, you don't need much.
In the meantime scoop up a cup of medium yellow popcorn kernels (or your choice of kernels) and sprinkle 2 tsp of Flavacol over the kernels. Once the oil is hot carefully lift the “hot” kettle lid, preferably using an oven mitt, and add the kernels Flavacol mix to the kettle. Shut the kettle lid and close the doors.
The trick is to combine your Flavacol seasoning with an oil — coconut oil, vegetable oil or even olive oil — while popping your corn. The oil prevents the powder from burning and distributes it a bit, so you coat all of the kernels with the buttery, salty flavor.
Set a large pot over medium high heat. Once the pan is warm, add the coconut oil and Flavacol. Stir the flavacol until it is dissolved in the oil. The oil should be fairly hot after a minute.
You need the oil to cook the popcorn with, but flavacol has the butter flavour already in it. It's not a very strong flavour so if you like really buttery popcorn, go ahead and add some. But you definitely don't need it - it's a just matter of individual taste.
The trick is to combine your Flavacol seasoning with an oil — coconut oil, vegetable oil or even olive oil — while popping your corn. The oil prevents the powder from burning and distributes it a bit, so you coat all of the kernels with the buttery, salty flavor.
Best if used within 24 months from the date of manufacture in unopened containers. Food Grade Statement: Gold Medal Products Co.
The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.
Flavacol is as bad for you as regular salt but worse, as it doesn't even contain iodine, regular salt's redeeming nutritional feature; it is, however, vegan and gluten-free (as salt tends to be), as well as kosher and halal certified.
Original Flavacol contains only four ingredients: salt, artificial flavor, and FD&C yellows #5 and #6 to provide popcorn with a buttery yellow color. As salt is the primary ingredient in Flavacol, Gold Medal Products attributes its unique flavor to the process used to produce their salt.
Add one teaspoon of Flavacol and swirl it around in the oil to dissolve as much as possible. (You can use regular salt and get excellent results. However, it's grainier, doesn't dissolve as easily and doesn't taste as good as Flavacol.)
Flavacol is composed, after all, of only four ingredients: “salt, artificial butter flavor, FD&C Yellow #5 Lake (E102) and Yellow #6 Lake (E110)”; the latter two “give popcorn a bright, appealing yellow color for maximum sales."
Instead, these two key ingredients give movie theater popcorn its signature taste and smell: popcorn popping oil and popcorn seasoning. Yup, it's that simple. Popcorn popping oils come in a few varieties, including pure coconut oil or a blend of canola oil.
You only need 2 tablespoons of oil per half cup of kernels, so this popcorn won't taste greasy!
2 tablespoons or 1/8 cup of un-popped kernels equals about one quart (4 cups) popped corn (if all kernels pop).
According to an in-the-know Redditor with plenty of Flavacol experience, "The best recipe for at home theatre popcorn is what I call '1.2. 3.4': 1/2 cup popcorn to 3/4 teaspoon Flavacol. Use just a small glug of oil, you don't need much.
I sprinkle my 1tsp over the kernels, then toss the bowl again. Sometimes I add a TINY bit more Flavacol. The bowl comes with a lid that rests low in the bowl, then rises with the popping of the popcorn.
Flavacol is a super fine, butter-flavored seasoning salt that movie theaters on their popcorn. They usually pop it using a combination of orange-colored coconut oil and Flavacol seasoning, but regular coconut oil will give you the same results without the fake-looking color.
Flavacol is a fine butter-flavored salt. It has a specific orange-yellowish color, which adds that signature buttery flavor and yellow hue to movie popcorn that we all crave. Use this particular salt combined with coconut or olive oil to make popcorn that tastes just like the stuff you get at the movies.
Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all.
Use walnut, avocado or extra virgin olive oils
Walnut, avocado or extra virgin olive oils are best when making popcorn on the stovetop. Canola oil is the next best option. Flaxseed and wheat germ oil shouldn't be heated, so they don't really work for popping popcorn.
Popcorn is made up of strong aroma chemicals that go into the air when heated. Other food industries actually add these chemicals to their food to make the aroma more appealing! So, remember when you're stuffing your face with popcorn even before the movie starts, it's not your fault, it's SCIENCE!
A: My best determination is that FLAVACOL contains no MSG.
None of the ingredients will spoil but flavors may weaken as time passes.
Popcorn Flavorings | The Original Flavacol® - Gold Medal #2045 – Gold Medal Products Co.