![]() Cover the pot and wait for the kernels to pop, which might take a few minutes. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels.Do you know how much saturated fat is in a medium movie theater popcorn? An entire stick of butter’s worth. Even one tablespoon of butter on those eight servings of popcorn adds a lot of real butter flavor. ![]() If you want to drizzle butter to your stovetop popcorn (so tasty), go right ahead. Snacks should taste good! Stovetop popcorn tastes way better with as little as one tablespoon of oil for eight servings. Granted, you could also make air-popped popcorn and it would be free of all the bad stuff, too, but it’s flavorless and dull. PFOA’s stick around in the human body for long periods of time, and the EPA states that PFOA’s at sufficient levels can cause a host of health problems, including cancer. They’re typically coated with perfluorooctanoic acid (PFOA), which is the same toxic substance that coats Teflon pans. They’re typically made with highly refined oils and coated in artificial “butter flavor” chemicals and preservatives.Įven if you’re buying unflavored microwave popcorn, the bags themselves pose health concerns. Movie theater popcorn and flavored microwave popcorn are another story. You can enjoy a big serving (2.5 cups) of popcorn for the same amount of calories as a handful of tortilla chips. Popcorn is a whole grain, and it offers some redeeming fiber. I make popcorn with extra-virgin olive oil and organic popcorn kernels, so I’d say my popcorn is as healthy as popcorn gets. That is, if you make popcorn on the stove with a reasonable amount of high-quality oil and don’t douse it in butter or caramel afterward. In the crunchy, salty snacks category, popcorn is definitely one of the healthier options. Here’s how my friend Ali makes “nooch” popcorn. Nutritional yeast: This is a healthy vegan alternative that offers butter flavor.Spice it up: Sprinkle with cayenne pepper or red pepper flakes or white pepper.Whisk 2 tablespoons melted butter with 1 tablespoon honey or maple syrup and 1/4 teaspoon ground cinnamon. Cinnamon honey butter: This popcorn is a little sticky, but irresistible.Black pepper and good olive oil: This variation is so good that it made it into my cookbook.Avocado oil, grapeseed oil and safflower oil are good neutral options. Canola oil and other vegetable oils: I avoid canola oil since it’s usually highly processed.Opt for unrefined (virgin) coconut oil, which is more redeeming than the highly refined version used at theaters. Coconut oil: Movie theaters cook popcorn in coconut oil and it is delicious.Olive oil is my favorite oil to use and it’s the healthiest option. Extra-virgin olive oil: You can absolutely make popcorn with olive oil, as long as you cook it over medium heat.Scroll down for my recipe! Watch How to Make Popcorn You can always add more, but you can’t take away too much. Return the lid and return the popcorn to the heat until popping slows. If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl.That way, the popcorn doesn’t steam itself in the pot and lose crispness. Tip the lid ever-so-slightly while the popcorn is popping. ![]() This primes the popcorn to pop without burning the oil. Add the remaining kernels and remove the pot from the heat for 1 minute.
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