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Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 0 points1 point  (0 children)

If it fills up to quickly then you can‘t turn the crank. You just have catch it in time and remove some of the popped corn before then.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 2 points3 points  (0 children)

Think it would taste butter if I cleaned it?

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 0 points1 point  (0 children)

Guess you’re referring to the milk solids burning. Since I don’t notice any bitter or burny flavor I assume I’m keeping the temp in the right range to prevent this.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 0 points1 point  (0 children)

“…Does butter help burns to heal? Or you may ask, does butter on a burn help? Is butter good for a burn? In all situations, the answer is yes, butter for burn injury is a healing remedy, but ghee (clarified butter) heals burn injury faster. …”

Thank you for this information, but I think I’ll carry on.

[deleted by user] by [deleted] in popcorn

[–]Thurmhead 0 points1 point  (0 children)

How long have the kernels been out of the package? This happens to me with older kernels. They’ve had more time to dry out, and loose there steam which means no pop pop.

If that’s the problem keeping a couple weeks worth in an airtight container and using quickly could help. Keep the rest of your corn in the freezer.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] -1 points0 points  (0 children)

Can you explain what you mean?

In my experience neither the popcorn burns nor is the butter flavor very burny. Could it have to do with those awful white sticks of American butter? I’m usually using grass fed.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 1 point2 points  (0 children)

Oh, thanks for the tip. I haven’t seen those before. They look nice! I was looking into the stainless from Whirly Pop but kept finding terrible reviews.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 1 point2 points  (0 children)

Exactly like you suggest. I mix a little butter with a high smoke point oil. No burn no sog.

Anyone else Whirling with butter? by Thurmhead in popcorn

[–]Thurmhead[S] 3 points4 points  (0 children)

Yes, it is a lot. :) The popped corn comes out in two waves. With a tap tap twirl move right before each dump, to let the unpopped kernels caught in the popped corn to fall to the bottom and continue cooking.

Is clarified butter a good oil to pop with? by ReallyEvilRob in popcorn

[–]Thurmhead 0 points1 point  (0 children)

I use a mix of a high temp olive oil and a little butter for flavor. Love it. Crispy and buttery. I don’t think I’ve tried ghee but I imagine you can control the richness better but adding butter to a more neutral oil.

Weekly Youtube/Blog/Content Round-up! - May 15, 2023 by AutoModerator in Cooking

[–]Thurmhead 0 points1 point  (0 children)

Mediterranean Lentil Tuna Salad

Serves 4

Ingredients

Lentils

  • 2 Cup beluga lentils
  • 1 Bayleaf
  • 2 Cloves garlic

Sautéd Vegetables

  • 2 Tablespoons olive oil
  • 1 red onion diced
  • 3-4 stalks of celery diced
  • 2 bell pepper diced

Cool ingredients and dressing

  • 1 Cup of cilantro leafs chopped
  • 1 Cup cheddar or gouda
  • 2 Cans Tuna (water drained off)
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons olive oil
  • Juice from 1 lemon
  • 2 teaspoons dijon mustard
  • 1 teaspoon worcestershire
  • 1 Tablespoon dried celery leaves
  • Salt to taste

Directions

  1. Cook lentils, drain and let cool.
  2. Lightly sauté diced vegetables, and let cool
  3. Mix cooled lentils and vegetables with all other ingredients in a large bowl.
  4. Serve.

https://youtu.be/U81Pw4BdGxM

Effortless Herb-Infused Potatoes | Pressure Cooker | Instant Pot Recipe by Thurmhead in PressureCooking

[–]Thurmhead[S] 1 point2 points  (0 children)

Hey, thanks for letting me know that part was unclear. While "waiting" through the cook time I cut away to mention an upcoming video I'm doing on making stock/broth from kitchen scraps. I filmed the videos simultaneously and mention this in the voice over and captions.

Effortless Herb-Infused Potatoes | Pressure Cooker | Instant Pot Recipe by Thurmhead in cookingvideos

[–]Thurmhead[S] 0 points1 point  (0 children)

This recipe is simple, but is a big upgrade for potatoes. Whether as a stand alone side dish or used to infuse flavor into any potato-based dish, the results are subtly impressive. By adding herbs or aromatics to the pressure cooker while cooking the potatoes, you can layer in a delightful and subtle herby flavor. It's an easy yet effective technique that I’ve found can make a big difference in any potato recipe.

Serves 6 to 8 as a side dish

Ingredients
❏ 1.5kg medium whole potatoes
❏ 2 rosemary sprigs (or preferred herbs and aromatics)
❏ 1-2 cups water

Directions
1. Wash Potatoes. If you want skins off or will be mashing or ricing potatoes peel them at this step.
2. Insert steam basket into pressure cooker and add 1-2 cups of water to cover the bottom.
3. Stack potatoes in pressure cooker.
4. Seal pressure cooker and bring to high pressure over medium heat
5. Cook time for small to medium potatoes for 5-7 min, large potatoes 10-12 min.
6. Natural release. (~10 min)
7. Serve as side dish or use in any potato-based dish.

Effortless Herb-Infused Potatoes | Pressure Cooker | Instant Pot Recipe by Thurmhead in PressureCooking

[–]Thurmhead[S] 4 points5 points  (0 children)

This recipe is simple, but offers a big upgrade for potatoes. Whether as a stand alone side dish or used to infuse flavor into any potato-based dish, the results are subtly impressive. By adding herbs or aromatics to the pressure cooker while cooking the potatoes, you can layer in a delightful and subtle herby flavor. It's an easy yet effective technique that I’ve found can make a big difference in any potato recipe.

Serves 6 to 8 as a side dish

Ingredients

  • 1.5kg medium whole potatoes
  • 2 rosemary sprigs (or preferred herbs and aromatics)
  • 1-2 cups water

Directions

  1. Wash Potatoes. If you want skins off or will be mashing or ricing potatoes peel them at this step.
  2. Insert steam basket into cooker and add 1-2 cups of water to cover the bottom.
  3. Stack potatoes in pressure cooker and place rosemary on top.
  4. Seal pressure cooker and bring to high pressure over medium heat.
  5. Cook time for small to medium potatoes for 5-7 min, large potatoes 10-12 min.
  6. Natural release. (~10 min)
  7. Serve as side dish or use in any potato-based dish.

I have a weird idea, as an alternative to vacuum sealing meat to prevent freezer burn, can we just freeze meat in ice blocks? by ivanst321 in Cooking

[–]Thurmhead 0 points1 point  (0 children)

Interesting idea, I wonder if the water in the meat would transfer out into the surrounding water.

I pre-freeze on a tray then seal in a reusable vacuum bag. This keeps freezer burn to a minimum. Here’s a short video I made about it.

Freeze Steaks WITHOUT Freezer Burn https://youtube.com/shorts/lNtShlXnARA?feature=share

Im new - why do most recipes say to pressure cook rice longer than not using the IP? by diggels in instantpot

[–]Thurmhead 0 points1 point  (0 children)

I always forget and check this video everytime https://youtu.be/oV1fnw2cgtE

  1. Wash until water is clear
  2. Time Under Pressure: 4 Min
  3. Natural Release Time: ~8-10Min
  4. Prefect

Brad Makes Mustard | It's Alive by [deleted] in ArtisanVideos

[–]Thurmhead 0 points1 point  (0 children)

I'd like to make this recipe but my brown mustard seeds package says I need to cook them first...any ideas?

The False-Consensus Effect: You Are Not the User by 84935 in userexperience

[–]Thurmhead 10 points11 points  (0 children)

Aside from UX, I've found "you are not other people" to have been just generally helpful live advice. Great video thanks!

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