Binging with Babish: Movie Theater Popcorn & Raisinets from Whiplash

Binging with Babish: Movie Theater Popcorn & Raisinets from Whiplash

[SHAKING RAISINETS INTO POPCORN] I don’t want the Raisinets Why’d you say that? I just eat around them. I don’t understand you. Hey what’s up guys, welcome back to Binging With Babish. For this week I need something a little easier, so we’re exploring popcorn– how to make theater style popcorn at home, along with, of course, Paul Reiser’s favorite treat: Raisinets. Now making these from scratch might seem like an absolute waste of time but it gives us an opportunity to learn about tempering chocolate, a skill that I’ve never really been very good at. But this is the show where you and I learn together. So we’re gonna melt some chocolate, 2/3 of our chocolate –in a double boiler until it reaches 115 degrees Fahrenheit, at which point We’re going to add the remainder of our chocolate. This is called seeding the chocolate, I’m not entirely sure why. That’s gonna bring the temperature of the chocolate down to 82 degrees Fahrenheit. We’re gonna put it back on the boiler and bring it back up to 90 degrees Fahrenheit. I don’t know why we do this stuff, but this is science, so that means it’s smarter than me. To test this stuff to see if your chocolate is tempered: Take a little bit on the end of a knife, put it in the fridge, and see if It comes out smooth, glossy, and non streaky. Now it’s time to lovingly, Iindividually coat each one of our raisins in our tempered chocolate. This should be about the point when you start asking questions like, “Why did I do this to myself?” But just push those feelings down and set those aside to harden. There is an easier and more effective way to temper chocolate, and that is with a Sous Vide. This method comes courtesy of J. Kenji Lopez-Alt, just like most great cooking tutorials. Bring your water to 115 degrees Fahrenheit add the chocolate, chopped up, or in chip form like this, and allow to circulate for five minutes or until completely melted. We’re then going to bring the temperature down by adding a little bit of ice – back down to 81 degrees Fahrenheit. we’re going to bring the temperature back up again to 90 degrees, massaging the chocolate as we go. Don’t be shy. This is gonna bring you and the chocolate closer together. Very carefully, dry the bag off because water is the enemy of tempered chocolate. Snip off the edge, and squeeeeze The desired amount into a bowl, placing the extra Is that. Now I’m curious about how other dried fruit will react in this scenario. So I’m starting with some dried Bblueberries, and then some dried sour cherries with, what you can see, is a much more sophisticated chopstick-dipping method. Continue to deny your emotions as you realize that you could get any one of these at your nearest grocery store as we dip some cranberries in the chocolate, making some chocolate-covered Craisins, and feel just a little bit better about the ordeal when you finally scrape all your perfect little realize that you just made homemade Raisinets. It actually tastes really good. It’s a little known fact that milk chocolate tastes like garbage. Well the answer is simple: The sinister sounding popcorn additive “Flavacol.” we’re going to start With three tablespoons of coconut oil in a large stockpot, using a few kernels of popcorn as our temperature indicators. When one pops, it’s ready to be taken off the heat. Add a third of a cup of popcorn kernels and a heaping teaspoon of Flavacol give it a good mix to make sure that everything is well combined. Cover and let rest for 30 seconds off the heat before returning to the heat and shaking gently until every kernel is popped. Look, almost every kernel. well, but there were a few unpopped kernels, and it’s kind of easy to burn if you’re not careful, so next up we’re going “Nerdy” with Alton Brown’s big stainless steel bowl method. Again, we’re starting with three tablespoons of coconut oil using a couple kernels to determine when our oil is ready. Adding a third of a cup. Adding our Flavacol. Bring it back to the heat after letting it rest for 30 seconds, and this time covering with– Sh-, ow! Covering With aluminum foil that we’re going to poke a few holes in with some scissors. This will help steam escape, resulting in lighter, crispier popcorn. Keep it shaking while it pops and I gotta say, hats off to Alton Brown. Like every single kernel was popped and absolutely none were burned. This can be chalked up to the concave shape of the bowl keeping the top kernels away from the heat. There’s only one more method to try and that’s the kind of novelty, overpriced-but-fun-to-say Willie Pop version, and if we’re talking about movie theater accuracy, this is gonna bring us the closest. It has the same stirring mechanism to keep the kernels moving and prevent them from burning, popcorn. Now it’s time at long last for a flavor comparison between commercially available $35 A Box at the Theater Chocolate-Covered Raisins, and my homemade, gourmand, painstakingly crafted– Ugh, yeah that’s that’s not very good. clashes with the buttery richness of the popcorn and kind of renders all my other experiments useless. The chocolate covered blueberries were really good on their own, but as a whole this was a huge waste of time. But hey, at least we learned how to make movie theater popcorn at home, right? Love the branding on here. It’s- it’s unbelievable. Like it looks like they haven’t changed since 1955 [ANNOUNCER VOICE] For additional profits consider snow cones, cotton candy– Can make plenty of plus profits for your tow. Your sales would go up as much as 25%! What, do you treat popcorn is the specialty of the house? Gold Medal: Conveyors of fine concession products for over 500 years.

Only registered users can comment.

  1. "Milk chocolate tastes like garbage."
    (Horrified gasp)

  2. 3:35
    I've got aluminum foil but I'm having a great deal of problems trying to find some "ow" is it?
    I've looked everywhere online and nothing.

  3. I hope you're joking about raisinettes being $35 a box at the movie theaters, but you live in NYC, so I can't be sure.

  4. If you don't want your popcorn to taste like the asshole of a castaway who's eaten nothing but coconuts for ten years, try literally any other oil.

    -Signed, a guy who doesn't think milk chocolate tastes like garbage

  5. Not sure if you go back and read these, but you asked about "Seeding" & "Tempering" Chocolate.
    Which is actually similar to Tempering Steel..
    I am a Welder/Fabricator, Ornamental Iron Worker.
    I know about this process because I was learning about tempering steel years ago, Google poped "Tempering Chocolate" as a search result, I have an inquisitive nature and Love to Cook/Bake.

    Chocolate has 6 Crystalline structures, which 5 (V) is the Most palatable, stable & visually appealing. The processes you took, by where you heated up the Chocolate, cooled it Reheated then seeded.

    The first heat destroys all crystal structures, the second heat "at a lower temperature" destroys structure 4 (IV) crystals leaving the (V) in tact, then "Seeding" melting Chocolate which still has structure (V) crystals at the lower 90° which won't destroy the (V) crystals…..
    Both (IV) & (V) crystals form when Chocolate is cooled @ room temperature (IV) @ it's own rate (V) @ a slower rate.

    Your Wacky & Cool TV/Movie food videos are quite entertaining, Thank You: Kegger 😀

  6. I've heard (from Bill Bryson) that chocolate is significantly worse in America than the UK, so perhaps you need to come here and try it with our superior blends that don't taste like christmas tree decorations.

  7. Bro I Don't Know what you're talking about the crank poppers are amazing I've used the one my parents had for years and they've had it since before I was born so we're talkin like 20 years. Best popcorn in my opinion. But at the end of the day, it is just an opinion.

  8. As someone who owns an authentic popcorn machine and uses Flavacol, I guarantee you it makes a hell of a difference. You just can't go back after trying it, it's just as good and arguably better than at the movie theater.
    And if you want, Flavacol also offers glazed popcorn and caramel popcorn mixes if you wanna shake things up.

  9. Now that I’m living in South Korea, this is actually very helpful for when I crave good old American movie snacks.

  10. I would assume it's called seeding the chocolate because your putting the chocolate or un melted squares or (seeds) into the melted chocolate or (durt) like your planting seeds

  11. Pro tip: Movie theaters don't use real butter to top the popcorn. The reason is because the water in butter causes the popcorn to go limp and loose the crispiness. For toppings, you either need to use clarified butter to remove moisture OR use what movie theatres use which is Buttery Popcorn Topping. If you're going to go all out with Flavacol, you need to get the topping correct, too.

  12. I really love your videos. I watch them a lot while I’m eating the salads I do not enjoy. So thanks for letting me live vicariously through your channel.

  13. One of my favourite treat snacks is salted popcorn with melted Lindt/Lindor chocolate drizzled over. I imagine it's a similar effect to this, but the melty richness of the Lindt goes perfectly with the saltiness of the popcorn… To anyone reading this – I seriously recommend giving it a go if you never have!!

  14. Tempering is simply altering the crystals of the chocolate. Seeding promotes change in the crystal hence why considered as tempering

  15. This video was so much bullshit. You do all these pseudo-science things but never provide proof as to why I should massage my fucking chocolate.

  16. Milk chocolate? Garbage? Sir,

    Have you tasted white chocolate?

    White chocolate, more like cum chocolate.

    Milk chocolate is delicious don't ever diss my love again.

  17. For the chocolate, I’d suggest a 2:1 semisweet and dark chocolate mix for a more sour taste, but not too sour, and for a sweet balance, just go semi sweet.

  18. I'm sorry sir, but I think you misspoke. I think you meant to say it's a little known fact that any chocolate that isn't milk chocolate tastes like garbage.

  19. ugh yesss my grandpa and i love popcorn, it’s always been our special thing and when i was little we used to use a whirlypop to make it every time i stayed over at my grandparents’ house. i know this is an old episode but seeing you use one made me really happy

  20. This was great, until I realize that Flavacol isn't available in our country… So that's why our popcorn will always be inferior

  21. My grandma showed me how to make popcorn with bacon grease and black pepper. Doesn’t taste anything like theater style, but it’s freaking delicious.

  22. Once my entire school went to the movie theater for a field trip and I had bought some mnms so I kept yeeting them into my friends popcorn.

  23. It’s called seeding because the chocolate added after melting is used as a “seed” for the crystals in the chocolate to grow

  24. getting a little sick of all the so called "experts" saying milk chocolate tastes like shit… Kidding, but seriously its my jam and if I wasn't on keto id eat a whole bar of the stuff

  25. I'm sorry but I hate dark chocolate with a passion and love milk chocolate. What can I say I have a sweet tooth

  26. Flavacol is wild dude, I make their cotton candy and they keep this 50's looking creepy clown on the EXACT SAME CARTON!

  27. Sir, I find your slander toward milk chocolate offensive. I expect to see you at the nearest duelling field so that we might resolve this matter.

  28. One more way to make popcorn that I find delicious: air popped. You can add whatever you want after it's made (butter, salt, etc.), but those machines are cheap and you can find used ones for under $10 all the time.

  29. What kind of popcorn? And Avocado oil should work, yes? What about butter? Who gets movie popcorn without butter? How do I do that properly?

Leave a Reply

Your email address will not be published. Required fields are marked *