[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.