another food post (popcorn butter)

so, this is the butter I put on my popcorn. I may be delusional, but I think it kind of tastes like truffles (the fungus kind).

3/4-1 cup salted butter
5 cloves of garlic
1/4 tsp vinegar
2 tbs nutritional yeast

stuff you will need: saucepan, heat resistant spatula, cold bowl (over ice water if you are fancy)

1. heat the butter in a saucepan at medium low heat.

2. While that’s melting, grate the garlic so that it’s pretty fine

3. Once the butter has melted, add the garlic

4. stir it pretty frequently to keep the garlic from sticking to the bottom and burning. cook it for a moderately long time (like 5-10 mins). Basically, you’re waiting for the butter to brown. Yes! The butter is supposed to turn brown.

5. Once the butter and garlic have browned, take it off the heat and pour it into the cold bowl (and the amount of brown is up to you. i like mine pretty toasty, but you can take it off the heat whenever it’s any sort of brown. it’s pretty nice when it’s an almost auburn colour. However, this stuff WILL burn if you leave it on for too long).

6. add your tiny amount of vinegar and stir. you need to add it when it’s warm so that the more volatile compounds will evaporate.

7. Add the yeast flakes. If you are wanting to eat popcorn immediately, pour some on and have a go (not all of it, unless you’re wanting to give yourself a heart attack). If not, let it cool, give it a stir to mix in the chunky bits, and stick it in the fridge.