Of course, depending on taste and preferences, any of the oil/fat versions mentioned below can be mixed for a stronger flavor or a crispier popcorn. Oil is better for cooking popcorn because it won’t make it mushy and keeps it from drying out during the cooking process. It is cooked in cooking oil and flavored with butter (that doesn’t mean that real butter is used).Ĭooking the kernels in butter would weigh down the popcorn, making it soggy and greasy.
Types of Oil for PopcornĪs a general rule, movie theatre popcorn doesn’t contain any butter at all. And a great-quality oil is key for popcorn.Īnd, although nowadays there are lots of popcorn-preparing devices available (microwave or air-popped), as far as taste and texture are concerned, the best method is the traditional one, the stovetop. The buttery, crunchy-soft, salty snack is synonymous with relaxation and a good time.īut sometimes going to the cinema is not a viable option, so, apart from finding a good movie to stream, you also have to find out the best way to cook popcorn and make it taste just like movie popcorn. No flavor reminds you better of the cinema experience than popcorn.
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