Film-Tech Forum ARCHIVE: Buttered Salt

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Posted by Ram Melegrito (Member # 8652) on 02-19-2015, 11:30 PM:

Hi guys, what is your opinion on butter salt? Does it really give better taste or can you match its flavor with just butter flavored oil and regular salt?

Posted by Tony Ratcliff (Member # 1196) on 02-20-2015, 03:24 PM:

Definitely use the butter salt when popping - makes a huge difference.

Posted by Mike Blakesley (Member # 26) on 02-20-2015, 03:43 PM:

We use Flavacol butter flavored salt, and Odell's coconut oil. Can't seem to beat that combo! Same recipe for over 50 years.

Posted by Don Furr (Member # 1469) on 02-20-2015, 09:33 PM:

Never used anything except Flavacol yellow salt and yellow coconut oil. I will say that I've been experimenting with pure white coconut oil and really digging the slightly different taste. [beer]

Posted by Tony Ratcliff (Member # 1196) on 02-21-2015, 01:03 PM:

I swear by the Flavacol original yellow salt as well. Tried others but the taste was not near as good - not as good of a buttery/salt combo flavor.
For oil I've been using LouAnn Pop-N-Lite for 20 years and everyone raves about how good our popcorn is, esp compared to the Regal in town.
For corn, I use Weaver Gold. Again, I tried others but the taste just wasn't as good.
If I can help it, I will never stray from this recipe.

Posted by Jarod Reddig (Member # 6363) on 02-21-2015, 06:57 PM:

As said the Flavacol/coconut oil combo should be in the movie theater snack bar hall of fame. My all time favorite popcorn.

Posted by Ram Melegrito (Member # 8652) on 02-21-2015, 08:21 PM:

Thanks for the inputs! Messed around with the recipe also. Regular salt just not cuttting it.

We're using vegetable oil BTW. Hoping to try coconut oil as suggested.

Posted by Marcel Birgelen (Member # 6801) on 02-25-2015, 05:33 PM:

Switching from vegetable oil to coconut oil will definitely be a step up the taste ladder. If it wasn't popped in coconut oil, I usually don't want it.

Regular salt will just not sufficiently stick to your pop corn, that's why you want to use a finer, flakier salt using the Alberger process (like Flavacol).

I prefer real butter above diacetyl based flavoring, but since that's not always really practical for mass production, I can live with it. There usually isn't really such a big difference in taste between real butter and artificial butter flavor. But there is that thing in your mind: artificial v.s. "real", you just can't beat "real" [Wink]

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Since movie popcorn is mostly consumed in the dark, I tend to leave out artificial coloring agents like those present in Flavacol. Also, since most places around here sell both sweet and salted popcorn, the lighter looking popcorn is a good way to differentiate it visually from the sweet variant, which will naturally be more yellowish.