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Comment by tfehring | Hacker News Reader

Looks like microwave popcorn bags still contained high levels of PFOA as of 2006, though I wasn't able to find a more recent reliable source. "Consumption of just 10 bags of microwave popcorn a year could contribute about 20% of the average blood PFOA levels, say the scientists interviewed anonymously for this article." PDF: https://pubs.acs.org/doi/pdf/10.1021/es062599u

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For some of my friends that sounds like perfectly normal thing to do, so... where does that leave us? :P

You can use a brown lunch bag to microwave your own popcorn, it is maybe a minute more of work and you save money.

Not to mention you can customize the popcorn better if you like to add seasoning.

This was a shocking revelation to me.

I always assumed there was some magic technology in microwave popcorn bags.

nope. The bag prevents the popcorn from scattering, and any kind of bag or container will work

Wow, I assumed similarly - that there's something in the bag that helps the air inside heat up. I guess maybe moisture in the corns is enough. I learned something new and useful today, thanks!

"Microwave Susceptor". Its a super thin layer of aluminum or graphite that absorbs microwaves and gets really hot. Its in the bottom layer of the bag and the reason for "this side up".

Interesting how I can get almost every single kernel to pop without burning in a plain paper bag.

Guess how early (70s) microwave cookbooks told you how to make popcorn, before Orville Redinbacher got involved. Yet my wife, same age I am and read the same cookbooks, buys pre-packaged unflavored microwave popcorn from the store. </shrug>

You can easily cook popcorn on a stove top. Pour some popcorn and oil in a pot, once is starts sizzling shake a bit, once it starts poping shake a lot. Take it off when the pops slow to about once a second and pour into a bowl. Add salt as desired.

IMO it tastes better this way too.

So much better. It also lets you imitate movie theater flavors if that’s your thing, with refined coconut oil and some Flavocol. As a bonus you can find the kind of popping corn you prefer. For me, I love the smaller “hullless” varieties, they’re sweet and you don’t get stuff in your teeth.

+1 for introducing me to flavocol.

It is Magic, and a single container will last for so many rounds of popcorn you wouldn’t believe it. I found as a trick you add the falvacol to the popcorn and oil before popping, not after for the best results. Bonus? House smells like good, fresh theater corn!

Oh, and if you like buttered corn, add a teaspoon or two of clarified butter to the mix. Like kettle corn? Add some sugar to taste before popping. Like it cheesy? Buy some freeze dried cheddar and add it immediately after popping. If you’re feeling fancy, try some freshly grated parmasean. Cinnamon sugar also works well, as does powdered peanut butter, a bit of cocoa, and some confectioners sugar.

I love popcorn. :)

add a teaspoon or two of clarified butter to the mix

I make mine in a special bowl in the microwave (because I'm lazy) using ghee, so yeah...

add a teaspoon or two of clarified butter to the mix

To save some calories I add a bit of splenda afterwards (heat seems to destroy splenda, so it's got to be after the fact). Not as good, but better than nothing.

> Add some sugar to taste before popping

I tried that once and ruined a pan - the sugar just burnt and stuck to it. Salt's OK beforehand, but now I always add sugar after popping.

> Add salt as desired.

Don't just add any salt, add popcorn salt - morton sells it and it's not hard to find.

It's salt that has been much more finely ground. It made a HUGE difference in my popcorn.

It's hard to find in my area - the stores only seem to carry the flavored kind, not the pure popcorn salt.

It does seem to be available online at inflated prices. I got mine at a restaurant supply store, see if you have one near you.

Also try calling morton and asking who carries it in your area, they should be able to tell you that.

Heat the oil sufficiently before adding kernels. Drop a few kernels into the oil as a gauge. When two of them have popped then you can pour in the rest and give it a vigorous shake.

And for the sake of completeness, be sure the pot has a lid!

I've used hot-air popcorn poppers for decades. They draw a lot of power (they're pretty similar to hair-dyers, electrically speaking), but they work well.

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