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.
Toppings and Secret Ingredients
Other theaters cook their kernels in a mix of oil and real butter, helping to maximize that butter flavor and fine salt taste before the actual popcorn kernels are popped. However, many don't know that the main reason for the taste of that movie popcorn is a topping called Flavacol.
There are three things that make movie theater popcorn delicious: butter, salt, and COCONUT OIL. Bet you didn't expect that last one!
While butter flavor is involved, there's no actual butter in most movie theater popcorn. 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.
How Do You Make Popcorn Soft And Fluffy? To keep the popcorn soft and fluffy without getting soggy, as the popcorn pops, tilt the lid on the pan to release any steam that's built up. Once the popcorn kernels are completely popped, pour them into a bowl, then add the toppings.
Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
That ingredient is called Flavacol.
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.
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.
The popcorn at the movies isn't made with butter at all. The corn kernels are cooked in coconut or canola oil and sprinkled with a concoction of salt, butter flavorings, and bright-yellow food coloring.
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Flavacol is what is used to make movie theater popcorn. It's a seasoning salt that is really fine, which helps it stick to the popcorn better. It also contains artificial butter for the added butter flavor and some yellow color to make the popcorn nice and yellow like the movies!
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.
No popcorn is complete without the taste of butter. Also, keep in mind that a little Flavacol goes a long way. You can always add more if you think you need it. My personal trick is to mix two tablespoons of whatever oil I have with one teaspoon of Flavacol in a pot over medium heat on the stove.
The homemade popcorn is lower in energy (kilojoules), fat, saturated fat and sodium, with more protein and fibre. Compared with Pams Natural Microwave Popcorn, the Pop'n'Good Popping Corn has: 22% fewer kJ. 80% more protein.
Use an oil with a higher smoking point. Don't try olive oil or butter for popping because the oil will burn and you get a bitter burnt flavor on your popcorn. You'll want to go with coconut oil, peanut oil, canola oil, vegetable oil, avocado oil, or grape seed oil for this.
It is generally recommended to use oil rather than butter in a popcorn machine. Oil has a higher smoke point than butter, meaning it can be heated to a higher temperature without burning. This makes it a better choice for making popcorn, as it can help to ensure that the kernels are evenly cooked and do not burn.
Olive oil is a healthy and tasty alternative to butter. There are several kinds of olive oil, but you want to choose one with a mild flavor for your popcorn. A good quality olive oil has a rich flavor and provides heart-healthy fats.
Your movie theater butter has no butter in it, but it does have partially hydrogenated soybean oil (a.k.a. trans fats), beta carotene (a coloring, makes carrots orange), tertiary Butylhydroquinone or TBHQ (synthetic preservative that keeps the color and texture from changing as the product sits), polydimethylsiloxane ( ...
The moisture inside your popcorn has to get to a certain temperature to pop and nothing holds higher and better heat longer than coconut oil.
Add Flavacol to your kernels & oil before you pop for the best coverage! Flavacol is a very fine seasoned salt that sticks to the popcorn, whereas a ground salt will tend to fall off. Adding it to the oil as you pop improves the coverage without any fear of burning. This is the tried - and - true original popcorn salt!
Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.
As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.
This is the exact amount of moisture the kernels need to pop
According to America's Favorite Popcorn, corn kernels need between 14% and 15% moisture to pop open into popcorn. If the moisture content is too far above or below that threshold, it just won't work — and there is very little margin for error.