Odd food thought of the day: popcorn

[magid]

I wonder what would happen if I baked popcorn with some grease, perhaps in the form of pieces of chicken (covered, of course).

Comments

[ruthling.livejournal.com]

at the very least, it would make a good blog post

[magid.livejournal.com]

Only if I manage nice pictures to go with it :-)

I've been baking chicken with rice (long bake, low temp, covered) for a while, with lots of other things mixed in (chickpeas, preserved lemon, cubed veggies, etc). Perhaps not solo popcorn, but rice and popcorn with chicken, and perhaps some preserved lemon for saltiness.

These musings brought on by the bag of popcorn that came with my farm share yesterday, btw. I don't know whether I've bought popcorn, um, ever?

[zzbottom.livejournal.com]

The temperature required to pop corn is like 300F. I am not sure how well air conducts heat to the grease in order to raise its temp up that high. I would think you want the oven at around 350-400 just to get the grease that hot.

[magid.livejournal.com]

Perhaps a preheated container would help. Or do you know if there's some point at which it's too late for it to pop, having not achieved 300F quickly enough?

[hrafn.livejournal.com]

I'd think the moisture from the chicken might lead to either soggy popcorn or to no popping at all.

[magid.livejournal.com]

Soggy popcorn might be ok were it with chicken or some savory. Possibly even less likely to stick in my teeth :-). The no popping part is what concerns me more. I wonder if it might be like dried beans.... oh, in which case, I could try soaking the kernels first. Hm.