butter instead of oil?
1810183
We have never added oil or butter or anything else, when using this popper. 1/3 (heaping is OK) cup of popping corn into the bowl of the popper with a condenser in the bottom, and let 'er rip in the microwave until you don't hear any more popping. Dump it into a bowl, then add melted butter and salt, or whatever you like. Be careful not to go too long on the popping time, because it will burn and blacken the kernels.
1810184
I pop it dry, then pour melted butter and sprinkle a little salt on it after pouring popped corn into a large bowl. The power cup concentrator lasts for more batches that way.
2083476
I have used milk, soy milk, almond milk, buttermilk and water. The results are good each time. Even though I am a fairly adventurous cook, I have not yet tried to use olive oil. I have had good results substituting apple sauce for oil. Good luck...enjoy your experiments!
1623512
You can if you want but I believe it would be unsanitary and unhealthy. It might be better to use a smaller amount and add oil and throw away the remainder.
838058
No it is not recommended that you use regular cooking oil. Oils heat up and cook differently so it's important to use popcorn oil. I've found it at my food store near all the other popcorn selections...
1491035
Hello. I use regular popcorn and oil. I buy the $2.00 bag from Walmart and I use canola oil but anything is fine. I use real butter in my kettle also with the oil. I hope this helps you out.
1973417
I use coconut oil in most of my cooking - sauteing, frying, and baking - for the huge improvement in flavor and the health benefits. There are a couple cookie recipes where I have found that I prefer the taste of butter, and one quick bread in which I use a cheaper vegetable oil. But otherwise I have switched almost completely to coconut oil. For baking I particularly like it in my biscuits and white yeast breads.
1626649
Yes, you can use oil. I use extra virgin olive oil because it's better for you and only very little. I put the popcorn in then drizzle a little oil, move the kernels around with a spoon or whatever to get the kernels a little coated, then microwave. I used to use the microwave bags, no more, I love this popcorn popper!!
1899072
I just apply butter to unpopped kernels, and add salt after it's popped to taste. Oil isn't needed.
1278466
I bought it a year ago and am still using it. The butter flavor is not that good. Tastes more like oil.
1523710
Yes I have. I make almond butter. I takes a lot longer without oil, so the second time I uses a little almond oil and it was much better. The third time I made it I used a little almond oil and a little melted coconut oil. omg! it is GREAT.
1158046
Butter Oil is shelf stable. You can store it in the refrigerator if it takes you a while to finish it which will keep the butter oil from getting a stronger flavor but it also makes it thicker.
1963922
I use real butter instead of oil. Most of the time I simply wipe the pan clean with a paper towel. I don't have much trouble with sticking.
1553607
Yes I have used it with out oil or butter, and it seems to work ok. I prefer to use some butter it seems to start popping sooner and more corn seems to pop for me.
2035456
We haven't tried it oil free, as usually we use a light coating of butter melted, to give better heat transfer to the items we are cooking.
1924368
I was always taught in terms of substitutes for butter, oils will always make a denser bread/roll, and experienced this myself. My understanding is if you use something of a like texture (solid at room temperature) it should be lighter, less dense. It would also be denser if you melted your butter before adding it to the recipe. At least, this is what my Mom and Grandma always taught me, in cooking. Stick to something solid at room temperature...coconut oil would be the first thing I try, I have used it several times in baking with good success.
1927014
You can use it in place of oil and butter in most recipes, it is an acquired taste, however we love it and I use it in most things.
1859218
Yes it is food grade. So it shouldn't be a problem. Your amond butter may have been just a little dry. Sometimes I have to stir the oils back into it before using almond butter. The oil has no flavor at all from what I can tell.