Popcorn

Ingredients

Place oil and 3 test kernels into a high-sided and heat-retaining pot over med-high heat. The un-displaced oil won’t cover the bottom, so ensure the test kernels are actually touching it.
Wait for all 3 of the kernels to pop. The pot and oil are at the right temperature when this happens.
Remove pot from heat and add the rest of the kernels. Ensure they all get nice and oily by swirling the pot or mixing them with a wooden spoon.
Allow 30 seconds for heat to evenly spread through the kernels. It helps them all pop at the same time.
Return to heat and a cover with a wide strainer as a cover. This allows you to release as much steam as possible, which is your main enemy. You can use a regular pot lid insted but it’s less effective for releasing steam.
When the corn is all popped, pour it into a bowl and toss with salt and/or whatever else you like to put on it. Turmeric will make popcorn yellow and add a traditional taste.