The Popcorn Cookbook
A Brief History of Popcorn
Believe it or not, popcorn was once considered not as a main source of sustenance, but a
as a snack food to be enjoyed on occasion. In those days, popcorn was consumed
primarily in movie theaters and at really lame birthday parties.
White vs. Yellow: What is the difference?
Yellow popcorn comes in most corn kernel bags. Although it isn’t really yellow until you
put butter on it, we define it as yellow because it is more yellow than “White” popcorn.
White popcorn, the anomaly, comes from the bags of corn kernels that say “White
Popcorn” on the label. Obviously, we define it as white because it is not yellow.
Microwave vs. Stove Popped:
There are numerous advantages and disadvantages to both microwave and stove top
popcorn. Choosing the right method is a matter of preference and there is no right or
wrong way to prepare corn kernels.
In this fast-paced, technological age we are so pressed for time that microwaving popcorn
is more common than traditional methods such as stove popping, air popping, and
throwing hot kernels into a fire. Few people realize that, if it done correctly, stove
popping can be just as quick as microwaving popcorn.
We further confuse and taint the popping process by depending on the “popcorn” button
on the microwave. This is a grave mistake. The Popcorn settings on most microwaves
allot just 1 minute and 45 seconds for a bag of 3 tablespoons of kernels to pop. In reality,
microwaved popcorn needs at least 2 minutes and 15 seconds. The best way to determine
the right popcorn setting for your microwave is to set the timer to 3 minutes and listen.
When the popping declines from several pops per second to less that one pop per second,
the bag is almost done. One pop every two seconds and you can safely remove the bag.
Remember to open carefully to avoid hot steam. Contrary to the label, you will probably
never suffer an actual burn from hot popcorn steam. Nevertheless, it is best to enjoy
popcorn when you at your best.
In comparison to stove popped kernels, microwave kernels generally come out lighter,
with less gritty texture and more of a Styrofoam-peanut consistency. The numerous
varieties of flavor options in microwave popcorns are enticing. Here are some common
microwave popcorn varieties.
Original
Natural
Butter
Natural Butter
Butter Light
Movie Theater Butter
Butter Blast!
White Cheddar
Microwave Popcorn also offers plenty of nutritional options. However, it is important to
note that the caloric difference between a Butter popcorn and a Butter light Popcorn is
marginal. Approximately 15 calories per cup popped.
Another thing to look out for in popcorn is TRANS FAT. According to my mom,
Transfat is everywhere. Even on popcorns that say 98% Fat free. These popcorns may
still contain Transfat, which is like normal fat but it cross dresses, disguised as soft,
harmless monsulfites. Transfats are in reality big hairy fat factories that get off on giving
you rectal cancer *
*none of this has been verified by the FDA, 2005
Here are some common low-fat nutritional varieties of Microwave popcorn
Light
Butter Light
94% Fat Free
98% Fat Free
All Natural Fat Free
No Trans Fat
That being said, unless you are extremely preoccupied with cutting fat out of your diet,
you probably aren’t going get results purchasing fat free popcorn. Popcorn in and of itself
is not very fatty and if you eat popcorn enough as often as I do, you probably need some
fat in your diet anyway.
Stove Popped
It is my personal belief that in order to attain the perfect weight, texture and buoyancy,
popcorn should be popped in a pan, on the stove. Keep in mind that this requires some
kind of oil. Vegetable or olive oil both work fine.
This is really the most important and most difficult part of the popcorn popping process.
If you add too much oil, you will get fast, soggy pops that seem deep-fried and chewy.
However, DON’T skimp on the oil. The consequences are serious. If you don’t put
enough oil you will sear hard kernels, nothing will pop, smoke will billow out of the pan
and you will have to deactivate the smoke alarm in you apartment. Again. Then, you will
have to eat a bowl of charred ash-nuggets that will chafe your anus the next time you take
a massive.
To properly prepare stove popped popcorn, first, pour just enough oil in the pan to make
a very thin layer at the bottom. Next, sprinkle popcorn kernels into the covered area. If
you have performed this part correctly, the pan bottom will be nicely coated with popcorn
kernels and a thin layer of oil. Following this technique should work regardless of pan
size.
Remember that spray butters such as Pam are no substitute for olive and vegetable oil.
These butters merely keep Teflon from burning. They do not serve in any heat-generating
capacity.
More Popcorn News and Recipes to Come:
Some recommended compliments to your popcorn
Splenda
Salt
Pepper
Ms. Dash
Soy Butter
Oregano
Chili pepper
Diced onion
Breakfast popcorns
Popcorn and cottage cheese
Popcorn and fiber one
Popcorn and yogurt
Classic Popcorn recopies
Popcorn and salad dressing
Popcorn over beans
Popcorn over steamed carrots
Popcorn over mixed vegetables
Popcorn salad
Popcorn and Ketchup
Popcorn soup
Popcorn sandwich
Popcorn over tomato soup w or w/o cheese
Popcorn chowder. Are you kidding? That’s just fucking weird.
Twice baked popcorn
Desert Popcorns
Popcorn and goldfish
Popcorn and triscuts
Popcorn and yogurt
Refrigerated popcorn
Popcorn and Splenda
Popcorn and Cottage cheese with Splenda
Romantic Popcorns
Popcorn and Shiraz
Popcorn and zinfandel
Popcorn and Chardonnay
Zesty Popcorn
Popcorn and Dr. Pepper
Bold Popcorns
Popcorn and Barolo
Popcorn and bbq sauce
Lifeless popcorns
Popcorn and beer
Popcorn and water