Image: Claire Lower
Things get a little interesting, the popcorn pops so well and so strongly that it pushes the cover off the pot, however Cameron keeps it together with brute force. Could she simply use a bigger pot? Yes, but it wouldnt look as cool.
With the exception of my weekly Bake Off seeing, I do not spend my leisure time viewing extremely much food content, and I normally prevent any sort of celeb cooking video. Having a lot of money is the supreme hack, so– unless theyre the Barefoot Contessa or some other rich food personality– they seldom have any factor to come up with less expensive, much faster, or easier ways to prepare and eat. That being said, Cameron Diaz is pretty great at making popcorn, which is something I would never ever have understood if Lifehackers video manufacturer, Joel Kahn, hadnt sent me this delightful little clip.
Diazs sweatshirt prepared me for the worst, but my fears were quickly lightened when I saw her add a fuck-ton of oil to her popcorn pot, which is precisely how I do it. If you have never ever popped your corn in what society tells you is “too much oil,” I suggest you try it with your next batch. I normally utilize Jessica Koslows ratio of 1/2 a cup of oil for 1/3 cup of unpopped kernels, however Camerons eyeball-and-go technique works just. She puts oil into a pot up until it turns up “around the curve of the pot” (which appears like it translates to about a cup), then adds sufficient popcorn till the oil barely covers the kernels. She puts the lid on the pan, turns the on the heat (I advise a medium heat here), and lets it pop without shaking.
Screenshot: Claire Lower
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Now, about all that oil. Cameron declares that it offers the popcorn a type of “buttery” quality, and that is simply not real. Butter will make the popcorn taste buttery, not olive oil. In reality, I found Camerons eyeball-it determining system led to very little oily residue and essentially none pooling (in the bottom of the pot). You may be stressed over olive oils smoke point, however do not– as long as you keep the heat around medium, there is no risk of burning your oil. The main point that so much oil contributes is texture– the popcorn I made utilizing the Cameron Method came out very crispy and fluffy (since it is essentially fried in oil), which was able to hold its own and keep a few of its texture even when splashed with hot sauce. I also didnt need to shake the pot (since the kernels were submerged in oil) or measure a damn thing, which I like. Not measuring is one of my favorite activities, and Im thrilled to never ever measure any popcorn ever once again.
Diazs sweatshirt prepared me for the worst, however my fears were rapidly mitigated when I saw her add a fuck-ton of oil to her popcorn pot, which is exactly how I do it. She pours oil into a pot until it comes up “around the curve of the pot” (which looks like it equates to about a cup), then adds enough popcorn till the oil hardly covers the kernels. A bigger pot would get rid of the need to hold the popcorn in location with the pot cover as it rises up out of the pot, however I popped some in a similarly-sized pot and nothing awful happened. Butter will make the popcorn taste buttery, not olive oil. The main thing that so much oil contributes is texture– the popcorn I made using the Cameron Method came out extremely crunchy and fluffy (since it is basically fried in oil), which was able to hold its own and keep some of its texture even when splashed with hot sauce.
Cameron then completes her popcorn with crushed Maldon salt (eh) and nutritional yeast (great), before transferring it to bowl that has actually been lovingly lined with hot sauce (excellent).
I particularly like how she does not measure, doesnt shake the pan, and sauces the bowl before including the popcorn, which guarantees everyone gets a great bit of heat, not simply the top kernels. A larger pot would remove the requirement to hold the popcorn in place with the pot cover as it increases up out of the pot, however I popped some in a similarly-sized pot and absolutely nothing awful occurred. It was extremely simple to keep the popcorn from spilling, and it kind of forced me to pay attention to the popping corn, guaranteeing it didnt burn.
