World's Best Kept Pop Corn Secret

We weren't even talking about food, but suddenly Lyndah started talking about the right way to make popcorn. She said that the key is moisture. It was steam building up that makes the pop, and the more steam, coming from moisture. However, like most of what we buy in the stores, what we put into the pan is very, very dry. (I am not even going to talk about microwave, which has all that gunk, but not true moisture)

She always soaks the popcorn in water about a 1/2 hour before popping, its as simple as that. Well, not quiet that simple, you can also jazz it up by steeping herbs and spices or just about any flavor you want to the water in which you soak the corn.

Its really is that simple. She uses a pan on the stove, I use a Waring pop corn popper which simulates that method.

Oh, yes and I tried it today. Since I am worried about the yeast situation, and since I love the flavor of coconut, I soaked my corn in coconut water as coconut is the enemy of yeast. I know it wasn't enough that I could be able to eat a lot of popcorn, but I felt better.

And it was the fluffiest popcorn I have ever had! Yum!