OK , I'm gonna make Jiffy Pop and show you how to make Jiffy pop without burning it because I've burnt a lot of jiffy pop .
And based on my experiences , I've kind of figured out how to do it a little bit better .
And of course , I always , uh , take off the , the top of the jiffy pop here .
Now , one trick that I found with Jiffy Pop is that , uh , you should put on the heat maximum .
I'd put it on medium here .
Um , that's kind of the , the trick because often I want my popcorn now and I get in a rush and I'll turn it up a lot higher .
And of course , that helps heat up the , the container here initially .
But that's not what , uh , that's not where you can have as much control and get it off the burner in time in order to , to prevent any , uh , any popped kernels in the bottom .
And that's what we're trying to avoid because nothing's worse than ruining your Jiffy pop with some Burt kernels in the bottom .
So , first , right now we're letting it warm up here , it looks like burger has to get up the heat here .
But this is , this is kind of the , the tradeoff .
You gotta wait a little while .
It's good to put your burner on medium .
Let it , let it get , um let it slowly get warmed up .
Give those kernels a chance to warm up so that it can expand and , and pop all at the same time .
So this is kind of the waiting game .
Then of course , when , when you start to hear it bubble a little bit , then you need to start agitating and shaking the , the jiffy pop .
So I'm gonna pause the camera and I'll pick up when it starts at that point .
This probably waited about 45 seconds or may , maybe a minute .
And I just hear a little bit of bubbling .
So if you listen really closely , you can hear it and it's just starting to bubble and I usually just give it a few shakes at this point .
You'll hear a little bit more of , of the , the song .
But I , I don't , I'm not worried right yet at this point about about agitating it too much .
I don't think the kernels are gonna burn that that quickly , you know , when they're not ex exploded or popped yet .
So I just , you know , I give it a little agitating just to kind of get the , get the oils spread around a little bit .
But this will take a , a little while too and it's , it's about being patient and not trying to rush the process because so many times I've turned it up past medium in order to try to hurry the process along .
And that's , that's where I just need to leave it at , at medium .
And , uh , the results turn out much better that way and it'll pop .
You know , I , I was concerned originally about , you know , running in a medium that , uh , it wouldn't pop but , uh , it , it will eventually pop and you can hear it .
It's making a noise now that , you know , the , the instructions , you know , say to put it at medium high .
And uh and I don't do that .
It seems like every time I tried it on medium high , that's why I'm running into trouble .
So now , now you can start to see the steam coming out of the top .
You know , things are getting a little bit warmer , a little bit of moistures starting to cook out of the , the kernels here and we should start hearing a pop here in a , in a little bit .
There's a pot .
Now , this is where I start to be a little more concerned about keeping , keeping it agitated , especially when it starts popping , make it .
And I always try to leave the , the , the container on top of the uh on top of the burner .
So the heat transfers if you pull it off , I think the temperature dropped pretty quickly and they kind of interrupted the popping action .
So I leave it right on top of the burner .
Give a few shakes now and again .
Now you can see it's fully inflated , but the curdles are still popping .
So I don't usually quit until it slows down .
Just trying to shake it up a little bit though , to make sure the Curel get at the bottom .
Now , you can see it's getting pretty full very soon .
The , the popping action mounts pretty much stopped .
So that , that's the key to stop .
And this is my trick .
I turn it upside down and get those extra kernels .
If there's a kernel or two or anything , I turn it upside down so that the , they're not sitting on the bottom of the pan now , just to show you that there's no burnt , burnt kernels .
I'll open it up here .
So you can see and now be careful here because it's always hot and you can easily burn yourself .
I'll just prove to you that there's really no burnt kernels in the most of that here .
A little smell it here .
It's a little hot .
But anyway , you can see in there , there's really no burnt kernels in the bottom of the pan .
And so , uh , that's my goal is not to , not to have any uh burnt kernels in the and smell up , smell the popcorn .
So that's about it .
That's how I , I avoid , uh , burning popcorn when I cook a jiffy pop