Popcorn looking for the best way to add flavour to popcorn.oil concentrate burns off during cooking losing all flavour.is it best to add a dry flavour after popcorn has been cooked but still warm.

It will be fine. They aren't made for sustained cooking on high power. Popcorn is dry but oiled, so it gets very hot and burns. You can use the glass carousel plate or replace it. Depending how big the crack is, any water in the crack will finish it off. A new glass tray is $57. A new Microwave the same is $319. Samsung are one of the better makes.

https://www.google.com/search?q=samsung+me18h704sfs+replacement+glass+plate

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did you add a little bit of oil

The symptoms of only pops half the popcorn is a hard one to trouble shoot.
1.Check your popcorn, old popcorn dries out. As it loses moisture its ability to pop is reduced. Popcorn only lasts about 90 days after opening the air tight packaging.
2. If it is a oil popper, make sure the stirring rod is turning during the popping cycle. They sometimes can stir, but once the popping starts the pressure of the corn can stall a motor. This results in the first half popping, and the second half burning on the bottom.
3. Popper is too cold. This has symptoms of a long, long popping cycle, and half the corn popping the other half just turning brown. Some machines had adjustable thermostats inclosed, most home units do not. Letting it pre-heat longer does not help, the temperature is controlled by a thermo-stat.

The instructions say make sure kettle motor is plugged in. Turn unit ON with switch on crown of machine. Allow unit to run for 3-5 minutes to heat up kettle. Turn unit off. Add 2 teaspoons of your favorite popcorn cooking oil to the kettle. Then add 1/4 cup of popcorn kernels to the kettle. Turn the unit on and close the door. When popping sound slows down turn the unit OFF. Flip the kettle over with the crank handle to empty the kettle. Repeat process until desired amount of popcorn has been popped.

Make sure you use CORRECT oil and amount and that STIRRER is moving.

The usual way to use a pop corn popper is to:
1st - add oil
2nd - add popcorn
3rd - add any seasoning (if using the pre-packaged "theater" popcorn mix).

DO NOT add butter into the popper, as it will burn quickly and make for some foul tasting pop corn.

You can always add butter and salt to taste AFTER the pop corn is done popping.

Hope you find this Very Helpful. Best regards!

Corn will not pop without oil, it will just burn on one side.

Popcorn is a food that has a very low moisture content, and microwave ovens rely on moisture content (water molecules) in order to cook.

If there is not enough moisture to absorb the microwave energy, much of the the energy is reflected back to the magnetron and damage it.

This is also what damages a microwave when it is run empty.

A simple solution is to add about 1/2 to 1 cup of water in a microwave-safe container in the back corner of the oven and cook your popcorn a little longer.

You'll have to experiment a few times to get the combination right for your particular model.

But allow our microwave about 15 minutes or so for the magnetron to cool down between popcorn cooking sessions.

Also, I would suggest putting a paper plate upside-down on the turntable tray, then putting the popcorn container on top of that.

This does two things: It keeps the extremely hot popcorn off the tray, reducing the chances it will crack, plus it raises the popcorn up so it will heat more efficiently.

We're happy to help you with free advice and we'd appreciate your thoughtful rating of our answer.

Hints for getting the best popped corn: Don't pop popcorn in butter as the butter will burn before it can get hot enough. Popcorn pops best in temperatures of 400-460 degrees F. If your oil starts to smoke which happens at 500 degrees F, you've got it too hot. Any oil will work. Use enough oil to cover the bottom of the pan. For your health, you should choose a light cooking oil or better yet, skip the oil all together and use an air popper. The movie houses use yellow dyed coconut oil which does a great job of popping the popcorn although there are healthier oils you can use than coconut oil. To see if you have the oil hot enough, drop a couple of kernels into the hot oil. If it's hot enough, they should pop in just a few seconds. If you don't have a popper, any thick bottomed, high walled pan will do. Popcorn can even be easily made in a Dutch oven over a camp fire. When your oil is the right temperature, pour in your popcorn, shaking the pan to cover all the seeds in oil. Do this with the lid on to prevent burns should the hot oil try to splash out of the pan. Using a lid helps the kernels to heat more evenly and keeps the popping corn from flying all over the place. (If you are using a popcorn popper, shaking it isn't necessary because of it's rounded bottom.) As it begins popping, it's important to continue to shake a flat-bottomed pan. This helps any un-popped kernels to settle to the bottom of the pan where they can pop. As soon as you hear the popcorn stop popping, pull the pan off the heat and pour the popcorn into another container. It will burn if you leave it in the hot pan.

What can you do if you've done everything right but your popcorn still doesn't pop very well? As mentioned above, popcorn must have about 13.5 to 14% moisture to pop properly. This is because as the popcorn kernel is heated, the moisture inside the seed is turned to steam creating a huge inner pressure. As this pressure continues past the shell's strength to keep it in, the skin ruptures and the inner starchy layer of the kernel greatly expands and turns itself inside out. If the moisture isn't there, this pressure build-up can't happen. If you find your popcorn has excessive old maids (un-popped kernels) in it, the problem might be that it lacks moisture. Place 3 cups of un-popped popcorn into a quart bottle. Add a tablespoon of water, put the lid on and shake it to get water on all the kernels. If the water puddles in the bottom of the bottle, shake it again every 10 minutes until enough of the water has been absorbed to prevent puddling. Now let it sit for two or three days while the moisture is evenly distributed into the kernels. If it still doesn't pop correctly, repeat this process but add no more than 2 teaspoons of water the second time. Yes, it's also possible to get it so moist it won't pop, so definitely, don't add water a third time. Lastly, you can even take your old maids that didn't pop, rejuvenate them with water using the above process and re-pop them. (With a measurement of three cups un-popped popcorn, 1 tablespoon of water will increase the moisture content 2.5%. A teaspoon of water will increase the moisture level almost 1%. Air dried popcorn will probably never get below a 10% moisture content on it's own, so adding even two tablespoons of water would be pushing it, raising the moisture content to 15% - that is if it started out at a moisture level of 10%.)

I use an old heavy 3-quart alumnium sauce pan with a loose-fitting lid, canola oil, and high heat with about 1/2-cup of standard grocery-store yellow popcorn. I get the empty pot nice and hot, add the oil, then the corn, then the pot lid. I shake it occasionally, but basically let it go until the lid starts to rise off the pot, and I don't hear any more pops. Pour it into a large bowl, toss it with very fine sea salt, and go to town! It's also fantastic made with bacon fat, but you need to use slightly lower heat to keep it from burning and prepare for visitors: The smell of popcorn and bacon fat draws crowds.