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Chef's Quick Tips: Stovetop Popcorn

<p>This week,&nbsp;Chef Jes Bengston of Food Rescue and Terrain Garden Caf&eacute; in Westport shows Tina Redwine how to get the most out of your food.</p>

News 12 Staff

May 1, 2019, 4:22 PM

Updated 1,880 days ago


This week, Chef Patti Popp and owner of Sport Hill Farm in Easton shows Tina Redwine how to make farm-fresh recipes. 
Patti Popp Stovetop Poppcorn
1/2 Cup Popcorn kernals
1 1/2 Tablespoons coconut oil
 Sea salt
Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you
may experience a very unpleasant chewy texture where the kernels were heated too fast and did not
completely pop. Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels
into the pan and wait for them to pop. This helps determine when the oil is heated enough to
popping. Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
After the kernels begin popping, begin to shake every
Chef, owner Patti Popp
Sport Hill Farm 
596 Sport Hill Road, Easton, CT

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