4 Fastest Ways to Save Money in January: Eat Simply

I always think of January as the great month of purge. Armed with our New Year's resolutions, we march into battle, trying to fight off the consequences of our excessive holiday consumption. Our wallets feel thin even as we struggle to squeeze them into the pockets of our tighter-than-ever jeans. Everything seems stacked against us, from the temperamental furnace in the basement to the balding all-weather tires on the car. It's not exactly an encouraging month.

And yet, there are simple things we can do to keep our money in our pockets so that come the end of the month we can pay off those bills. Over the next few days, I'll be posting 4 of the simplest and fastest ways to save money this January.

The first one is to eat simply. After weeks of cookies, candy, pies, and roast turkey with gravy, it's time to stop. Not only does holiday food pack on the pounds, it takes a serious bite out of the budget.

Planning and making your meals yourself really pays off. As hard as it is to go to the grocery store instead of the restaurant, especially if you did all of the holiday cooking, there's probably little else that will turn your financial blues around faster. Remember how you planned out everything you needed for your holiday meal, wrote it all down on a list, and then cooked it up yourself? See, you have the skills already. All you have to do is transfer them to your day-to-day life for one month. Just remember to:

1. Set a budget.
Before anything else, you should set a budget for your meals. Know the maximum amount of money you want to spend on food each week and be prepared to stick to these spending goals.

2. Write a meal plan.
Plan out what you and your family are going to eat for the week by writing down the details of every meal, including the exact foods you will eat, how many people will be at the meal and where/when you intend the meal to be. When you've finished, make a quick list of the ingredients required to make each meal, keeping in mind the number of mouths you will be feeding. This will help you later when you make your shopping list and it gives you the opportunity to estimate the cost for each meal and revise your plans accordingly.

Remember to portion correctly. There should be no food left over when the meal is finished. Making extra food tempts you to eat more than necessary and/or risks that you will forget about the leftovers and end up throwing them away. If you want to make a lot of food so that you will have left overs for another meal, schedule the leftovers meal into your weekly meal plan in advance. Make just enough food for the two meals and then immediately store half of the cooked food in the refrigerator. Do not put all the food on the table, or you risk over eating and not having enough food left for the second meal.

Once your meal plan is complete, compare your estimated costs with your budget and revise your plan until these match. If you have scheduled to eat meals at restaurants or cafeterias, you can save money by planning to make your own foods. If the meals you have planned to make yourself are too expensive, choose different recipes, avoiding special ingredients, spices you don't already have on hand, and processed, pre-packaged foods. Base your meals on staples like pasta, potatoes and rice and inexpensive meats like ground beef and chicken thighs/legs.

3. Make a shopping list.
Once you know what you're going to eat and what you need to buy to prepare your meals, make a shopping list. The longer your meal plan and more comprehensive your shopping list, the fewer trips to the grocery store you will have to make, saving you gas. Another way to limit transportation costs is to avoid going to more than one store, if possible. If not, make separate lists for each store you intend to visit, so that you are less likely to forget something and need to return.

4. Don't shop when you're hungry.
If you skipped lunch and are heading straight to the grocery store after work, watch out. Everything looks tastier when your hungry and you put yourself in danger of buying things that aren't on your shopping list.

5. Skip the snacks.
Feeling hungry? Try chewing gum instead of picking up a bag of chips at the fuel station. If you're a constant snacker, you'll do best to schedule snacks into your food plan that way your mini-meals are sure to be cheap and fit into your budget. Even better, just drink water when you feel the urge to fill your stomach between meals (from the tap, of course). Many times, a glass of water can curb the munchies.

Applying the same forethought we applied to the holidays, we can make January a budget-friendly food month by eating simply.

Bon Appétit!

10 Tips on How to Select a Good Wine within Your Budget

New Year's Eve festivities are all about sparkle, glamour and class - right down to the bubbling champagne we drink to mark the occasion. But there's nothing classy about spending your whole January budget on champagne and cocktails. And no matter how you look at it, beer just isn't glamorous. So what's the budget-conscious party-goer meant to do? More often than not, we end up in the wine aisle of the supermarket, wondering if we should take our chances with the $6 bottle with the fancy label, or splurge on the $20 bottle just to be sure we aren't the laughing stock of the party.

Buying wine doesn't have to be so difficult or expensive. Believe it or not, I've found some pretty decent bottles around the $5 mark (and spent $15+ on some pretty awful ones too) and every time I go to buy a bottle, I find it's easier and easier to spot the gems among the disappointments. I've never taken a wine-tasting course or moved in the circles of swirling glasses and slurping sips, but I've collected enough tips here and there over the years that I almost always end up with a respectable bottle at a respectable price.

Here are 10 tips that have helped me:

1. Make a wish-list.
If you've got the time to do a little research before you hit the store, do it. Making a wish-list of wines you'd like to try is a great place to start. Visit sites like Wine Spectator to get an idea of what's out there and read reviews of particular wines. About.com also has a good list of value wines you might want to consider. If you're new to wine or are selecting a bottle to please a large crowd, it's probably best to go with tamer, more universally-liked varieties like Merlot for reds and Riesling for whites.

2. Learn the vocab.
While you'll probably find something off your wish-list at your local supermarket, there's no guarantee that what you've written down will be there, so it helps to familiarize yourself with wine jargon so that you can make some educated guesses based on the descriptions on the bottles.

Most wines will have a short paragraph describing the wine's flavour on the back label, usually placing it somewhere on the continuum between sweet and dry and/or the scale from thin to full-bodied. If you know what these terms mean, they can really help you pick out something you'll like. The term sweet isn't a huge mystery and dry is pretty much it's opposite - a wine without a lot of sweetness. A little more mysterious are the terms thin and full-bodied. Full-bodied generally implies a heavier wine containing more alcohol and usually having a stronger flavour, with thin at the other end of the spectrum. In addition to these terms you'll probably come across a whole range of descriptive words, from berry to oak to leather. If you're interested in these sometimes over-the-top adjectives, check out this glossary of wine-tasting terminology for explanations.

If you're buying wine for a large crowd or simply aren't sure where to start, I suggest going for something that falls in the middle range of both scales, that way everybody's fairly happy. Another tip is to learn which wines different regions of the world are famous for. If a certain area is famous for a certain kind of wine, there's a reason for that. Also, don't assume that all wines get better with age. Some wines are best when they're young and it helps to have an idea about a wine's lifespan before you buy.

3. Ask the store reps for help.
If you're short on time, you'll probably end up going straight to the store without a plan or a clue. If you find yourself in this position, fess up to it and ask for help. If you're really short on time, your best bet is to go to a wine speciality shop. Their knowledgeable staff will be more than happy to help you find something in your price range. Don't be embarrassed to say that you want a decent bottle of wine that most people will like with a price tag around $10. Chances are, you're not the first one to come in that day with the very same question.

Speciality shops do, however, have higher prices, and you can find knowledgeable staff at small grocery stores too. I've even found some good advice at large supermarkets, but remember to use common sense regarding who you approach for help - the 16-year-old boy stocking selves probably doesn't know much about selecting wine.

4. Go for small vineyards.
If you're buying wine for a party or a gift and have gone to a speciality shop, ask the store clerk for something a little unique, new or unknown. It's always more exciting to try something new and this way it's less likely that people will recognize the name and know that you only spent $10 on the bottle. If you're on your own in the grocery store, consider being adventurous and grabbing a different bottle.

5. Look for award labels.
A different approach is to place your faith in award labels. Vineyards that consistently win awards year after year produce reliable, decent wines. You can be certain that whatever you choose will be drinkable and there are always a few decent, award-winning wines under or around $10 to pick from. The downside is that you probably won't win any points for creativity, and it will be obvious how much you did (or didn't) spend.

6. Decant older wines.
If you're serving the wine yourself, you can help it out by pouring it into a decanter an hour or so before you plan to drink it. Decanters are designed to let air flow over the wine. A little breathing time can work wonders (particularly on older wines) and investing in a glass decanter can add value to an indefinite number of bottles for years to come. Decanting is generally considered only necessary for older wines with sediment, but I've found that it can also have positive effects on the flavour of younger wines, plus it just looks classy!



7. Serve at the proper temperature.
Make sure that you're serving the wine at the recommended temperature. The proper temperature for each wine is usually written on the back label. You can purchase special wine thermometers or just approximate. It will probably be difficult to get the wine to the exact recommended temperature anyway, but getting it in the right ballpark can make a difference. Reds are generally served warmer than whites.

8. Invest in proper glasses.
Wine does not taste the same out of a plastic cup, so if you can, try to invest in some proper glasses. Your guests will be more much impressed with whatever wine you decide upon if it's served in an appropriate glass. Whatever glass you choose, remember never to fill it more than half way so that you leave room for the drinker to swirl the wine and fully enjoy its aroma.

9. Start a label collection.
When you find a wine you like, keep the label or write down the name and year so that next time, you can just throw the labels or notebook in your pocket and consulate them at the store. Also, it helps to write your own notes about a particular wine on the back of the label or in your notebook to help you remember what you thought of it. It might also be wise to make note of wines you disliked so that you're sure not to buy them again. Once you've collected a handful of labels or notes, reviewing them can reveal patterns in your preferences regarding variety, vineyards, sweetness, body and other descriptions, helping you determine which kinds of wines you might want to try in the future.

10. Keep a stash on hand.
Finally, avoid last minute scrambles to the store by keeping a few bottles in storage at home. Store the bottles on their sides so that the corks do not dry out, otherwise you risk spoiling the wine. The ideal storage temperature is around 55 degrees Fahrenheit, so a dark closet is usually a good place to keep your spare bottles.

For a great introduction to wine selection, storage, serving and drinking check out these wine basics.

Wishing you 365 days of better wine, starting tonight!
HAPPY NEW YEAR

Thanksgiving on a Budget

Hosting a Thanksgiving dinner can be a stressful and expensive activity, but with a little foresight and planning it can also be one of the most rewarding and budget-friendly holidays of the year. Yesterday, I wrote about the most efficient way to invite guests to your Thanksgiving dinner and how you can leverage their generosity by creating a Thanksgiving day wish-list of items you would like to borrow or foods they can bring. Today, I'm tackling the daunting tasks of grocery shopping, cooking, serving, and cleaning up after it all. Whew! I'm getting tired just thinking about it.

Shopping

This is where you can really kill your budget. The trick is to buy the proper amount of food for the number of people coming. It's easy to go overboard for a holiday that's historically all about tables laden with food, but is it really necessary? Are you really feeding an army? Then why try to look like it? When buying a whole turkey calculate 1 pound of uncooked turkey for each person and you should have plenty. If you are a small group or if you and your guests only like particular parts of the turkey, the breast for example, then just buy that part instead of an entire turkey. If you only like breast meat, it's quite silly to buy the entire turkey and throw half of it away. But what about that picture of the beautiful turkey on the table? Forget about it. Actually, even if you do plan to buy a whole turkey you should still forget that image, but I'll get to that later. However, sometimes it's actually cheaper to buy an entire turkey because grocery stores run big discounts on turkeys this time of year and these discounts don't always carry over to turkey cuts.

Which brings me to my second point on grocery shopping: start looking for discounts in your local papers now, if you haven't already. Most grocery stores will take major losses on their turkey sales in order to get you into their stores. The idea is that once you are there you will do all your Thanksgiving Day shopping in their store. They make their money on the other items they expect you will buy. With a little planning and patience you can make the most of these sales by getting your turkey early and buying the remaining items you need wherever they are cheapest. If you wait until the last minute, you will probably end up buying all your Thanksgiving Day items in the same store and paying more than you would if you had been better prepared. Also, buying your turkey early means that you will have the pick of the litter; waiting until the last moment means you have to buy whatever size turkey is still available and usually these are the bigger, most expensive turkeys that take up more space in your refrigerator and freezer and take much longer to defrost and cook. That reminds me, before you go shopping for your turkey make sure that you've got room in your freezer or refrigerator for the bird. They take up a lot of space!

The other area where you can really trim back the costs is in cooking supplies. Like I said yesterday, ask around and see if you can borrow things before you go out and buy something you'll only use once a year. Some things you may need are: a large roasting pan for the turkey, a baster, a meat thermometer (though you really should get one of these for everyday use), a large serving platter for the turkey, and additional serving dishes, plates or silverware.

Cooking

Once you've done all the shopping, what you want to save is time. If you spend the whole day in the kitchen, Thanksgiving won't be a lot of fun. It also won't be a lot of fun if you manage to burn or under cook the food, or make the turkey fly. The trick is to get as much done as you possible can before Thursday morning. This means less work for you while everyone else is enjoying their holiday, and fewer surprises regarding forgotten ingredients and supplies. Plus, if you make a mistake, you've got a little more time to fix it.

Perhaps your earliest task will be defrosting the turkey. Ideally, this should be done in the refrigerator and will require around 24 hours for every 4-5 pounds of uncooked turkey meat. If you forgot to take the turkey out of the freezer you can speed up the defrosting process by placing the turkey in a bath of cold water, with the plastic wrap still on. Calculate 30 minutes in cold water for every 1 pound of turkey, so if you have a 12 pound turkey this will take approximately 6 hours. However, you will have to change the water every 30 minutes so that method requires your constant attention. Also, make sure that the turkey is completely covered in water. Do not thaw the turkey at room temperature on the counter. The outer parts of the turkey will be warm enough for bacteria to grow for hours before the center of the turkey has thawed, putting you at risk for food poisoning. No one wants to be sick on Thanksgiving.

On Wednesday, do as much chopping, peeling, slicing and dicing as you can. Put everything in the refrigerator and cook it up the next day. You can make the stuffing the night before to save time but do not stuff the turkey until you are ready to put the bird in the oven. You cannot leave stuffing in the turkey for any length of time at all without the risk of bacteria growth. You should cook the bird immediately after stuffing it. Also, a little tip my mother taught me was to use dental floss to tie up the bird. It's strong, clean and you probably already have it on hand. Certainly cheaper than buying special cooking twine! If you're making homemade cranberry sauce, it is often better on the second day so it makes sense to cook this on Wednesday as well. In addition, you may want to make your pumpkin and apple pies the night before so that the oven is free the next day. Plus, it's simply less stressful to do your baking the night before and you'll have more fun doing it.

When it's time to cook the turkey, the trick is to get it to just the right temperature and then stop cooking so that you don't dry it out. To do this, use a meat thermometer. You can buy thermometers that can be left in the turkey while it is cooking (a pager beeps you when the correct temperature is reached) or you can use a regular thermometer and start checking the turkey about half an hour before you expect it to be ready. Calculate around 15 minutes of cooking time for each pound of uncooked meat. The turkey is done when the thermometer reads 175 degrees Fahrenheit when inserted into the thickest part of the breast. Make sure that the thermometer isn't touching any bone to get an accurate reading. Stuffing should be heated to 165 degrees Fahrenheit before it is eaten. If the turkey is finished before the stuffing, take the stuffing out of the bird and put the stuffing back in the oven in a separate dish until it is the correct temperature. Wait about 30 minutes for the turkey to cool before carving it.

Serving

To maximize the amount of meat you get off the turkey, carve it before you serve it. I know, I know, it goes against every image of Thanksgiving you've ever seen, but it's much easier and more economical this way. Think about it. How much meat is usually left on that carcass when you throw it in the bin? Probably a lot, but you're right in the middle of a tryptophan crash when you've finally decided you can't put off cleaning up any longer. If you carve the turkey when it's just cooked and still slightly warm, it's much easier to get the meat off the bone and you can really pull up your sleeves and get your hands dirty when you're carving in the privacy of your kitchen. This means that you can get more meat off the bone and cut more even and appealing slices because you don't have an audience so you don't need to worry about being graceful. And it's just as elegant to serve your turkey pre-sliced on a platter - even Martha Stewart says so. As you carve, put the nice big slices on the platter for the table and have a Tupperware container ready for the small pieces you'll use later in soups and casseroles.

Clean-Up

The last thing you want to do when you've got a belly full of turkey is clean up. A painless way to deal with this is to prioritize what really needs to be done - you need to get all the leftovers in the refrigerator or freezer. Do this before you hit the couch, other wise you'll get up five hours later and wonder if you still can. The rule is 2 hours on the table and then you're pushing your luck, so just get it in the refrigerator the first time. Also, if you don't think you'll use something within 3 days then put it straight in the freezer. Besides, after 3 days of eating turkey will you even want to see it? It's better to put it in the freezer and forget about it for a couple of weeks. Turkey soup really does taste better when you haven't just eaten a roast from the oven.

That leaves the dishes. The easiest thing to do is to have a large bucket or sink basin ready for soaking them. Throw out any bones and scraps left on the plates and then just put them in the soapy water. If you wash by hand this will make it easier later. If you put them in the dishwater you will use less water this way than you would rinsing each dish. Just leave them in the suds and go relax with your guests. This is the best part of Thanksgiving; you don't want to miss it doing dishes! Plus, there's nothing more annoying than listening to your host clank dishes around the kitchen or the hum of their dishwasher running. If your guests let you borrow any dishes, wash these immediately so that they can take them home, but leave everything else.

Good luck with your Thanksgiving Day celebrations and remember it's always better to start early!

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Two Weeks to T-Day: Planning Thanksgiving on a Budget

A quick glance at my calender tells me it's exactly two weeks to Thanksgiving, one of my all-time favorite holidays - a day to rejoice with family and friends and be thankful for everything we have and all the good things that have happened in the last year. But for too many of us, the financial burden of hosting Thanksgiving dinner turns our attention to all that we don't have rather than all that we do. In an effort to have a little more left on Thanksgiving to be thankful for, I've put together a two part check-list of things to make Thanksgiving Day preparations cheaper and easier. The first part is about arranging invitations and getting your guests to bring the things you really need. Tomorrow I'll post the second half which will cover everything to do with shopping for and cooking the food.

T-Day Part One: Invitations

If you're hosting a small dinner just for immediate family or a few friends, consider yourself lucky! There's less food to buy, less food to prepare, and less to clean up when it's all over. Last year I hosted Thanksgiving dinner for 28 people - never again! (Or at least not too soon. I need a few years to forget.) You can probably manage inviting everyone by phone or in person. Chances are, it's probably already clear who is eating where.

But if you're hosting a dinner for a large number of people you probably want to send formal invitations with RSVP requests. Send them now! You'll want to set an RSVP date by next Thursday (at least one week in advance) so that you have enough time to buy the necessary amount of food. I suggest sending your invitations online. It's cheaper, faster, and your guests can RSVP immediately. You can either send out a regular email or be a little more fancy and set up a free account at sendaninvite.com where you can make a custom invitation with maps, "what to bring" lists and use of their online RSVP management system.

About that "what to bring" list, I've always felt it was a bit tacky to ask people to bring something to a Thanksgiving dinner, but at the same time, I've always felt it was even tackier to attend such an event empty handed. As the host, you don't want to be rude, but you also don't want to be stuck with a big hole in your budget and 10 bottles of red wine when you really only drink white. So what is the frugal host to do? Is there a polite way to leverage your guests generosity without being pushy?

Last year, when I did dinner for 28 people, I was lucky enough to be in Denmark where it is customary for guests to share the costs of a dinner party by giving their host a set amount of cash, determined in advance. It's a strange custom and it took some getting used to, but come Thanksgiving, I was happy to take part in it. Obviously, I'm not suggesting you ask your guests to fund your grocery shopping, but you can take people up on their offers to bring things. Undoubtedly, your closest friends and family members will ask you if they can bring anything; it's just polite. But instead of saying, "Oh no... maybe just something to drink" like you usually do, have a wish list ready and pick something off of it. Maybe they can bring salad, a pie, or they can lend you a roasting pan so that you don't have to buy one. Or maybe you could use some extra serving dishes?

A lot of the costs of hosting a Thanksgiving dinner go into buying kitchen items you don't normally use, like a roasting pan, meat thermometer, or 5 extra serving bowls. Borrowing these things from friends and family can cut your total costs and keep your kitchen clutter free after T-Day. So sit down, make a wish list, and this year take your guests up on those polite offers. It might surprise them a little at first, but if they've bothered to offer it's because they're going to bring something anyway, and, believe it or not, your guests would rather lend you their pan and feel truly useful than buy you a bottle of wine.

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The Absurd Wastefulness of Meat Recalls

Why does it seem like every time I read the news, Americans are throwing another million pounds of meat away? I know we don't want people dying from E. coli infections, but something seems terribly wrong when in a world where 854 million people are hungry, we're throwing away a year's worth of meat production. It doesn't seem ethical, and it certainly doesn't seem frugal either.

A herd of cows walking the West African coast with their herder. Something tells me the people here wouldn't throw the meat from these cows away just because it hasn't been tested for E. coli bacteria. (Sorry about the photo quality, I took this from the back of a bike.)

In fact, it makes me really angry, and not just because I'm in Africa where I see hunger everyday. It's because there's hunger at home too, and someone's got to pay for all that wasted meat. Maybe we didn't buy the ground beef in question, maybe we filled out the necessary forms and got our reimbursements, but we're all still paying for the waste.

We pay for it in two ways. First, we pay for it with our reputation. How can we be surprised that we're considered the most wasteful country in the world when we throw millions of pounds of food away because there is the possibility that it might contain bacteria that could make people sick if it isn't cooked properly? Secondly, we pay for it when production facilities are forced to shut down and people lose their jobs and when meat prices rise because of shifts in supply and demand and increased costs of doing business in the industry.

Two things need to happen. Proper meat production procedures need to be firmed up and followed. Companies need to protect themselves from mass losses by preforming frequent, scheduled contamination tests and keeping proper records of them so they can at least identify bad meat later if it comes to that. The grocery supply chain shouldn't be a guessing game. This isn't the Price Is Right. Imagine... Spin the wheel and land on Clean Meat, E. coli, or Possible Contamination... Good luck!

The second thing is that people need to learn to be responsible for themselves. Cooking meat properly kills E. coli bacteria. Now think what it would mean if everyone cooked their meat properly. Or if the people who didn't took the blame instead of pointing fingers everywhere else. It would be a very different world. It makes me sick to think of how much food we've thrown away because we can't trust people to take responsibility for their health and follow safe cooking practices. And we need to remember that for most people, E. coli isn't that dangerous.

So what can we, as individuals, do to help fix this problem? First, we can make an effort to help ourselves by buying a meat thermometer and making sure our ground beef reaches at least 160 degrees Fahrenheit before we eat it. Here are a few good choices available from Amazon, all with free shipping for orders over $25: The RediFork Pro LCD Matrix, Rapid Read Tip has a grill-fork tip great for burgers on the BBQ. The Remote-check ET-7 Wireless Thermometer with 2 probes can be left in the meat (even in the oven!) and a wireless pager will beep you when your meat reaches the right temperature. If you're looking for a more basic thermometer the Taylor High-Temperature Instant-Read Pocket Thermometer is a great choice because it offers digital accuracy.

Next, we should focus on lobbying for better meat testing procedures rather than crying about how long it takes the USDA to pull meat off the shelves. Remember, the goal is to keep meat on the shelves, not to pull it off. There is a good reason why the USDA is reluctant to throw away millions of pounds of beef at the first sign of a scare. It's expensive and it's wasteful. People need to realize that there is a high price for their laziness in the kitchen, and sometimes that price is lives (though very, very rarely - only approximately 60 people die from E. coli in the U.S. per year and that's nothing compared to heart disease, lung cancer and traffic accidents. Really, walking down the street is probably more dangerous). They're the ones paying it, because they're the ones buying when they don't take the necessary steps to safe cooking.

Yes, I'm doing it. I'm making the very, very controversial suggestion that maybe all this beef doesn't need to be thrown away. Some of it certainly does, but maybe the hype and worry has gotten a little out of control and forced more meat into the trash than really needs to be there. I'm not an expert so I'm only questioning. This is just a suspicion; that's why I say maybe. If you know better, tell us so and comment!

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Ever wondered how many cows it took to produce all this meat? Listen to what this guy has to say about cow weight/cow meat ratios.

Just in case you've been under a rock, here are some collected news articles on the most prominent ground beef recalls over the past half year or so:

• Cargill Recalls 1 Million Pounds of Beef, from ABC News Nov. 3, 2007
• Topps Meat to close down after meat recall, from msnbc Oct 5, 2007
• Recall of meat tops 21 million pounds, from The Chicago Tribune Sept 30, 2007
• Meat recall expands again on E. coli fears, from msnbc June 9, 2007

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Pop Your Kernels on the Stove - How to Make Perfect Stove-top Popcorn: Money Saving Tip #7

If you're like most people, you make your popcorn in the microwave. For the life of me, I can't figure out why people do this. Cooking popcorn on the stove is cheaper, healthier, and tastes better. You can flavor it any way you please and you can control what kind of oils you use. Cooking time is the same or faster on the stove and if you know what you're doing you won't be likely to burn your kernels. Spending approximately $1.00 on a bag of popcorn simply isn't very frugal, or very smart, when you can make better tasting, healthier popcorn on the stove for three times less, spending only around $0.30 a bowl*.

The only explanation I can come up with is that people are afraid of making popcorn on the stove, which I'm basing on personal experience. Every time I host a movie night party my new guests are shocked and amazed when they hear popping coming from the kitchen without the hum of a microwave. Their faces reflect the horror running through their minds, thinking that they'll be forced to eat burnt popcorn out of politeness, or that the kitchen will go up in flames. They cautiously step into the kitchen and watch. But the end result is always the same: a stove-top popcorn making tutorial complete with tricks and tips, and a virtual agreement to ditch the microwave among my guests.

If you're tempted to make the switch, here are some illustrated instructions and a few tips to help you get the perfect pop.

Step 1: Pour some oil into the bottom of a pot. The size of the pot you use determines the amount of popcorn you will make. If you only want a little popcorn, use a small pot. For movie nights, use the largest pot you have; just make sure you also have a lid to fit it. You can use any kind of oil you like. I use olive oil because it's healthier, though it's certainly not the cheapest option.



Step 2: Tilt the pot from side to side so that the oil coats the bottom of the pan. This is very important, because if the pan isn't coated evenly, your popcorn will not heat evenly and this could cause some of the kernels to burn and/or not pop at all.





Step 3: Cover the bottom of the pan in kernels. It is very important that you only have a single layer of kernels covering the bottom of the pan. If you put too many kernels into the pot, the ones on top will not heat up in the oil properly, resulting in a bad batch of popcorn with many burned or unpopped kernels. I suspect that this is where most people go wrong in making popcorn on the stove. If you want more popcorn, then you will need to make additional batches. If you're in doubt as to whether you have too many kernels in the pot, look at the picture to the left again for reference. Also, I suggest throwing the kernels into the pot by hand rather than pouring them in from the bag, as you can easily pour in too many.

Step 4: Select the appropriately sized burner on the stove. Pick the burner that most closely matches the size of the bottom of your pot. If the burner is smaller than your pot bottom, the oil and kernels may not heat as evenly. If the burner is significantly larger, then you risk over-heating your pot and burning the popcorn. Also, it wastes energy. If you have a choice between a gas or electric stove, I suggest choosing the gas stove as it provides a more constant and even heat and may give you a better result; however, until very recently I've always made my popcorn on an electric stove and haven't had any trouble. Turn the burner to high heat and place the pot, with the oil and kernels inside and a lid on top, directly onto the burner. Don't forget the lid or you will have quite a mess on your hands! Also, it's best to use an appropriately sized lid for your pot (unlike you see in this picture - remember, I just moved to Africa and I'm cheap; I've only got one lid for all my pots and pans!).

Step 5: Leave the pot on the burner, untouched, with the heat level set to HIGH until you hear the first kernel pop. When the first kernel pops get ready to lift the pot off the burner; grab some pot-holders for the handles, if necessary. Once the kernels really begin popping, usually just a second or two after the first pop, lift the pot above the burner approximately 2 to 4 inches. How high you need to lift the pot depends on how hot your burner is. The hotter the burner, the higher the pot needs to go. If you leave the pot too close to the heat, it will burn, so be safe and start high. If the speed of the popping decreases rapidly, you've lifted the pot too high and should place it back on the burner again for just a moment to get the oil hot again, then re-lift it, this time a little closer to the burner. As you hold the pot above the burner, gently shake it from side to side to roll any unpopped kernels across the bottom of the pot. This will ensure that all the kernels are heated and given the chance to pop. DO NOT REDUCE the HEAT on the burner at any time, and KEEP SHAKING the pot and holding it ABOVE THE BURNER until all the kernels have popped.

Step 6: You know that all the kernels have popped when two things happen: 1. You can no longer hear any (or very few) unpopped kernels rolling around the bottom of the pot as you shake it; and 2. You can count approximately 5-6 seconds between pops. Use the tried and true "one Miss-is-sip-pi, two Miss-is-sip-pi..." if you have to. Remember it's better to have 1 or 2 dozen unpopped kernels in the bottom of the pot than a whole batch of burnt popcorn. If you're wondering whether or not you should take the pot off the burner, then you probably should.




Stove-top Popcorn Troubleshooting:

• If you burned your popcorn: Next time hold the pot higher above the burner
  and make sure that you remember to gently shake the pot the entire time. Also,
  you can try using a different kind of oil if you have it. I've always had better
  luck with thicker oils.
• If you had lots of unpopped kernels: Next time keep the pot closer to the
  burner as you shake it, shake less vigorously, and don't remove the pot from the
  heat so soon.

Additional Tips:

• DO NOT, for any reason whatsoever, remove the lid from your pot while it's on or near the burner. You will get a flying, hot kernel in the eye. Very, very bad.
• Season your popcorn by sprinkling some salt or other seasonings on it. Some people like to melt a little butter in the still-hot pot and then pour it over the top. Check out recipezaar and this party recipes site for seasoning suggestions.
• Remember that practice makes perfect. Just because you didn't get it quite right the first time doesn't mean you should give up. There's an art to making stove-top popcorn and it takes a few tries to really master, but once you've got it, you've got it for life! So practice before your movie-night debut and be prepared to throw out a few batches on your first try.

Enjoy your popcorn!



*Prices based on a quick browse through products advertised on Netgrocer.com

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