How to make popcorn Using a Theater-Style Popcorn Maker

ASSALAMMUALAIKUM 

POPCORN PROCESS

Add the popcorn and oil to the cooking chamber. The way a movie theater-style popcorn maker works is remarkably similar to the way a home "stirrer"-style popcorn maker works. In fact, if you open up the cooking chamber, you'll usually see a pair of stirring arms just as you would in a home popcorn maker! To start, add your main ingredients — kernels and oil — just as you would normally.

• For most theater-style popcorn makers, the cooking chamber is a metal "bucket" with a handle attached to it suspended in the middle of a clear glass case. Usually, all you need to do is lift one of the metal flaps on top to open it so you can add ingredients.
• For some movie-style popcorn, the kernels are packaged together with the oil in a single packet, while for other popcorn, the two are kept separate. In the latter case, see the table above for serving suggestions.

Turn the cooker on. Next, simply flip the "on" switch to start the cooking process. Depending on the exact model of popcorn maker you're using, this may be on the front, on the back, or even on the cooking chamber. If you look into the cooking chamber while the popcorn is cooking, you should notice the stirring arms evenly distributing the melting oil over the kernels.

• As with a home "stirrer" popcorn maker, you'll want to turn the machine off when pops slow to about one, every few seconds. As the popcorn cooks, you should notice popped kernels rising out of the cooking chamber, spilling over the sides, and gathering at the bottom of the glass case below.

Serve by scooping into bags. When the popcorn finishes cooking, you should have a good amount of popcorn gathered at the bottom of the case. Use a large spoon or scoop (most popcorn makers should have one included) to serve the popcorn. Traditionally, theater popcorn is served in paper bags, but if you don't have any, you can use ordinary bowls. Most popcorn machines have a number of holes in the bottom of the case for allowing unpopped kernels and very small "crumbs" to fall into a crumb drawer located below the bottom. Before serving the popcorn, it is advisable to carefully rake the scoop back and forth so that those "old maids" will fall into the drawer.

Add butter and seasonings after serving if desired. Your popcorn is ready to eat! Add salt, butter, and/or other seasonings as you wish and enjoy! See the section above for a short list of seasoning suggestions.

• As you might know, if you've ever ordered buttered popcorn at the theater, "butter" is usually added to theater-style popcorn after it's been served (usually with a pump). If you're at home and you don't have butter for your popcorn, try melting about a tablespoon of butter in the microwave and drizzling it over the top of your popcorn with a spoon for an authentic movie theater taste.
• Movie-theater "butter" is almost always not real dairy butter. Instead, it is typically a blend of coconut oil and/or (often, partially hydrogenated) soybean or canola oil with artificial butter flavor, TBHO, with citric acid added to improve stability, beta carotene added for color, and methyl-silicone added as an anti-foaming agent.

REFERENCE : http://www.wikihow.com/Use-a-Popcorn-Maker

Posted by : Muhammad Fahmi Bin Mohamed Rafie (S22345)