You should make lemon caper popcorn right away

I love putting powder on popcorn, whether or not the powder is from popcorn Persuading cheeseOr simply are you OK, Crushed salt..So when I saw Illustration article of this cook When it came to caper (and miso and green onions) flour, I wasn’t thinking about rice, vegetables, chicken or fish. I only thought about popcorn. But caper popcorn wasn’t enough. I love salt, but capers have a spicy taste that requires a little lemon. AIn this way, the lemon caper popcorn was born.

Lemon juice is obviously ineffective because moist popcorn is bulky..However, Zest works beautifully and provides the fresh, intense aromas and flavors you need. Balance the funky and bright taste of capers.

I made the caper powder as instructed by Cook’s Illustrated, but didn’t rinse the caper first., Because I don’t believe in rinsing capers. Also, it didn’t dry completely within that time, so I heated it in the microwave for a little longer than the prescribed 8-10 minutes. When they were nice and crispy, I chilled them, Crushed them with my spice grinder, When I put popcorn and lemon zest and mixed them.The result was sacred, and what I highly recommend making right away As much as humanly possible.

Lemon-Caper popcorn

material:

• Olive oil
• Caper jar
• lemon

Drain the caper jar and gently press between the paper towels to dry. Transfer them to a microwave-compatible plate and make nuclei with half the force in 2 minute increments until they are dry and crispy. White salt spots can be seen on the outside. Allow it to cool completely and then grind it into a powder with a spice grinder.

Pop popcorn in the usual way. Olive oil is a natural choice here, but most importantly, use more fat than you think is decent. (I usually use Jessica KoslowRatio 1/2 cup of oil for 1/3 cup of unpopped kernel.. ) Transfer to a large bowl, add caper powder and taste until the desired salt content. Grate fresh lemon zest on top and enjoy.