Talking Stone Film

Film Reviews & Headlines


[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.

100 thoughts on “Binging with Babish: Movie Theater Popcorn & Raisinets from Whiplash

  1. 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!!

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

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

  9. 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.

  10. 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.

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

  12. 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

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

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

  15. 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.

  16. 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.

  17. 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?

  18. Been experimenting with popcorn and the silicone microwave popper is the easiest and best I've tried. Totally agree with coconut oil and flavicol.

  19. I think there's a slightly more time efficient but physically exerting method where you put the raisins into a bowl with a tiny amount of melted chocolate and you keep mixing with a spatula until the chocolate layer dries out on the raisins, once it dries out you apply another layer of chocolate, make sure to keep your chocolate in the pot warm so you can keep doing it, I doubt anyone else would do it tbh cause you can just go to the store, but this also works with other fruits and nuts

  20. Hey, I think I can answer why that added chocolate step is called seeding!

    The action seems to parallel seeding when a chemist recrystallizes something. In that context, you add a solid of something to a liquid version of the same thing, and the solid grows out from the seed crystal. Point is, seeding a solution like that and seeding chocolate both have the goal of making the whole be higher quality when it resolidifies.

  21. I know it seems like a joke, but the Whirly-Pop makes movie style popcorn the best and easiest way I've ever had. Yep, it's a bulky unitasker, but if you want to make quality popcorn at home it's great.

  22. I use Alton's popcorn method except using the top pan of my double boiler… it has a thin metal bottom. I did cover it with the foil and poke holes in it. All but 2 or maybe 3 kernels popped.

  23. Packaging hasn't changed since the 1950's because it hasn't been made since the 1950's. Like you said it keeps basically forever. They literally made so much of the stuff they shut the plant down and converted it to a warehouse.

  24. Water isn;;t enemy of tempered choccolate, it's pre-crisis gold kryptonite for tempreed chocolate. Drop can untemper it.

  25. I've been using the 3rd method for years. I butter afterwards then season with melted butter and Morton's Seasoning Salt

  26. Milk chocolate is an abomination, call it elitism, call it what you want, I will still look down on you on a spiritual level.

  27. It’s called “seeding” the chocolate because your putting already tempered chocolate, the bar of chocolate, into not tempered chocolate, the melted chocolate. Doing this coaxes the not tempered chocolate to form the same kind of crystals as the tempered chocolate. So your planting a “seed” of crystals to grow a “tree” of tempered chocolate.

  28. Ah, Flavacol, exactly what I have in the back of the cupboard when I only have shitty popcorn and want to binge watch schlock 80s films at 8 o’clock.

Leave a Reply

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