POPCORN - Our 101

February 15, 2008

Although popcorn has been an American staple since pioneer times, it was not until 1890 that specific strains were grown as a crop for popping versus corn for use on the cob or off as a menu item.

What started as an affordable luxury at the movies during the Depression evolved into an alternative to sugar-rationed snacks during WWII, and has now become almost a requisite to watching movies at home, or snacking in the office. Last year, we Americans consumed more than 17 billion quarts of popped popcorn. What you may not realize is that popcorn is actually a whole grain and one cup of popped corn has as much fiber (1 gram) as ½ cup of bran flakes or a large apple eaten with the skin on. It also has more iron than spinach and more protein than any other cereal grain.

While microwave popcorn is arguably the easiest and most popular, I actually prefer popping mine in a skillet, but proper preparation is essential. When using a skillet, opt for a well-seasoned iron one with a loose-fitting lid. Heat the pan first, and then heat the oil. Test the temperature of the oil by dropping one or two kernels into the pan. If it pops nearly immediately, you're ready to pour in enough kernels to cover the bottom of the pan. Shake frequently and open the lid slightly to release the steam. The oil (I actually use olive or grapeseed) pops it faster than in a microwave and I find the popcorn to be a bit softer and have a better texture.

A lot of us eat popcorn as a low calorie snack, but go easy on the butter or oil to top it off. For more flavor, but with low fat and sweet and savory alternatives, consider duplicating the style of pioneer women who served popcorn with sugar and cream for breakfast; adding a light dusting of a sugar and cinnamon mixture. I also like using grated fresh lemon or orange zest; crushed dried herbs like dill, tarragon or cracked pepper, cayenne pepper or chili powder for a little pow, or add a sprinkle of freshly grated Parmigiano-Reggiano.

Buying popcorn in a bag or jar can be daunting. There are few brands on the store shelves, so I find that going to a gourmet store, or gourmet department in a department store offers a better selection. Always buy those in an airtight jar, look for kernels that have a uniform color, no broken pieces, and no wrinkling or spotting. However, popcorn is a food that doesn't really reveal itself until popped. Each kernel should pop up into full white "flowers" or "mushrooms" depending on the variety, and taste tender with a light corn taste. Popped corn should show no ridges or withered texture which indicates the kernels not being fresh or poorly sealed packaging.

There are some who feel that the best storage for just about all food is in the fridge, but when it comes to popcorn kernels I suggest not. Refrigeration can more often dry out the kernels, so opt for storing popcorn in cool, dark cupboards away from heat, moisture, and light. If you buy popcorn in a plastic bag, even those with re-sealable strips to lock out air and moisture, I recommend that you transfer the kernels to an airtight glass jar, or better yet a new ceramic or stainless steel coffee bean canister that is designed to be air tight.

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